Boiled Ham

Creamed Potatoes Pumpkin Timbale

Jellied Figs With Cream

Boiled Ham

Let the ham soak several hours or overnight after scraping and thoroughly scrubbing with a brush. To cook, cover with cold water, bring slowly to the boiling point, let boil a few minutes, then skim and simmer several hours, allowing 25 m to the pound. When tender set aside to partially cool in the liquid, then remove, draw off the skin, brush over with beaten yolk of egg, diluted with milk, sprinkle with sugar and cracker crumbs, mixed together, about 1/4 c of each for 5 lbs of ham, and set in the oven to brown. Garnish the dish with parsley.

Pumpkin Timbale

To 1 pint of mashed pumpkin add the yolks of 2 eggs, well beaten, 1 t salt, and a dash of pepper. Mix well, cut and fold in the stiffly beaten whites of the 2 eggs, then fill custard or timbale cups. Stand in a baking pan of hot water, and bake in a moderate oven 20 m, or until firm. When done turn carefully from the cups and serve at once.

Jellied Figs

Wash 8 whole figs and cook in boiling water until the skin is tender. Drain the figs from the liquid of which there should be 1/2 c. Soften 1/4 ounce gelatine in 2 T cold water, then dissolve in the hot liquid from the figs. Add 1/4 c sugar, stir until dissolved and cooled somewhat, then add the juice of 1/2 lemon, 1/4 c orange juice and strain into a shallow dish. When firm cut into cubes.

Whip 1/2 c double cream until very stiff, adding 2 T powdered sugar and a few drops of vanilla. Place the figs in the center of a serving dish and surround with the whipped cream and the cubes of jelly, alternating cream and jelly.

Creamed Potatoes

Cube 1 1/2 c plain boiled potatoes. Reheat in 1 c medium White Sauce. For directions see Lesson 12 - p. 25.

Preparing The Meal

About 2 1/2 h before dinner time put the ham on to cook. Two hours later make the pumpkin timbales, the pumpkin having been cooked in the morning, and put them in the oven. Remove the ham from the liquid and after brushing over with egg and crumbs put in the oven to brown.

Whip the cream and when stiff set aside in a cool place until needed. Then make the White Sauce for the potatoes, and while cooking dice the potatoes, add to the sauce and reheat.

Cut the gelatine into cubes and arrange the jelly, figs and cream in a serving dish. Put the ham on a hot platter, turn the timbales out for serving, pour the potatoes into a hot vegetable dish, and serve the dinner.