Page:The Pilgrim Cookbook.djvu/27

Rh Soak sweetbreads in warm water for 20 minutes and lift out in cold water for 15 minutes; drain and remove the gristle and skin. Parboil for a few minutes then cool. Salt, pepper and dredge with flour. Put a liberal quantity of butter in a frying pan, heat and put sweetbreads in this for 15 minutes and brown. Serve on arthichoke bottoms.—Mrs. E. S. Berndt.

Soak the ham over night in cold water. Next morning wash and scrape it well, then put in a large kettle, cover with cold water and bring slowly to a boil. Add 1 teaspoon each of whole cloves and peppercorns tied in thin muslin and, unless the ham is a very small one, simmer slowly for 2 hours. Take from the water and pull off the skin. Put in a pan in a moderate oven and bake for 2 hours, basting frequently; use a cup of sherry, a little at a time until it is all used, then baste with the drippings in the pan. Fifteen minutes before taking from the oven sprinkle thickly with brown sugar and let brown. Serve hot or cold.—Mrs. R. Albrecht.

One pint white sauce, 6 hard-boiled eggs chopped, ½ pound boiled ham chopped, salt and pepper. To make the white sauce melt 2 tablespoons butter, add 2 tablespoons flour, and then a pint of milk; boil for a few minutes. In a buttered baking dish or casserole place a layer of ham, then a layer of eggs, than a layer of white sauce. Continue until dish is filled. Sprinkle top with bread crumbs and bits of butter. Bake in oven until top is browned.—Alicia K. Steinhoff.

To a piece of lean pork shoulder or butt add water so it is nearly covered. Cut a cabbage into quarters and put with the meat. Add salt and pepper, a pinch of caraway seed and a pinch of sugar, if liked. Boil about 1½ to 2 hours.—Mrs. W. H. Jacobs.