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104
THE M IXICOLOGIST .
ti on, mix a little musta rd a nd Worcest e rshire, and
cover it over outside , baking till brown.
How t o Cook a Ham Properly.
Select a medium lean Banner Ham and steep in
cold water during a whole ni g ht, place in saucepan ,
and cover it over with
0
cider,
y-3
water, boil for
2
Yz
hours, then take it out, trim nicely, and remove
upper skin and sprinkle r pound sugar over it a nd
bake in ;ven till brovv n . The Banner Brand H am
was first cured in 1863, a nd for over
30
years has
held its standard among dealers and consumers
throughout the country.
Clam Chowder.
(For 6 p eople.)
Prepare
Yz
gallon boullion or stock, cut 3 onions
fine, cut up
Yz
pound salt pork in shape dice, put in
pan the onions and pork, fry slowly, then put 5
dozen clams, with their own juice, all together in
one pan, cut up
2
potatoes raw, cook slowly until
potatoes are cooked, season with pepper, salt, and a
little thime, skim off and serve.
Genuine English
Plum
Pudding.
One pound suet,
Yz
pound cracker meal,
Yz
pound
flour, r pound raisins, r pound currants,
1
pound
chopped citron,
;i
pound almonds,
Yz
ounce baking
powder,
Yz
cup molasses,
Yz
teaspoonful cinnamon,
little mace,
2
lemons (using rind and juice), r pound
brown sugar,
1
glass brandy,
1
glass Madeira wine.
Put in cloth and boil for three hours. Serve with
hard or brandy sauce.