Mrs. Wilson's Cook Book Part 64

Six clams minced fine, One tablespoon of grated onion, Four tablespoons of finely minced parsley, One-quarter teaspoon of mustard, One-half teaspoon of paprika, One teaspoon of salt, Six tablespoons of bread crumbs.

Mix thoroughly and then fill into well-cleaned clam sh.e.l.ls, rounding up on top. Dust with flour and then coat with beaten egg and then cover, patting well, with fine crumbs. Fry until golden brown in hot fat.

CLAM FRITTERS

Mince six clams fine and then place in a bowl and add sufficient milk to the clam juice to make one and one-half cups. Pour over minced clams and add

Two and one-quarter cups of flour, One and one-half teaspoons of salt, One-half teaspoon of pepper, One well-beaten egg, Two tablespoons of baking powder (level), One tablespoon of grated onion, Three tablespoons of finely minced parsley.

Beat to a smooth batter and then fry in deep fat.

CLAM c.o.c.kTAIL

Use four cherrystone clams for each service. Prepare a c.o.c.ktail sauce as follows:

One cup of canned tomatoes, One leek, chopped fine, One onion, chopped fine, Pinch of thyme, Pinch of cloves, One-half teaspoon of mustard, One-half cup of water.

Cook for fifteen minutes, cool and then rub through a sieve and add

One and one-half teaspoons of salt, One teaspoon of paprika, One tablespoon of Worcestershire sauce.

Mix and then divide into four portions.

CLAMS

Clams may be served and cooked in a manner similar to oysters.

BAKED HAM

Place a four and one-half to five-pound cut from the b.u.t.t end of the ham in the fireless cooker overnight. In the morning remove the skin and then pat into the fat part of the ham

Five tablespoons of brown sugar, One teaspoon of cinnamon, Three-quarters teaspoon of allspice.

Place in a hot oven and bake for forty minutes. Baste every ten minutes with

Six tablespoons of vinegar, Three-quarters tablespoon of boiling water.

Use the liquid in the pan, after baking the ham for making gravy, by browning three tablespoons of flour, then adding the liquid left in the pan and sufficient boiling water to make one and one-quarter cups of gravy. Season.

HAM LOAF

Chop the left-over ham very fine. Measure and add to one and one-half cups

One and one-half cups of cold cooked oatmeal, Two onions, grated, One teaspoon of paprika, One-half cup of bread crumbs, One cup of cream sauce, One tablespoon of Worcestershire sauce.

Mix and then pour into well-greased loaf-shaped pan and then place this pan in a larger one containing warm water. Bake for forty minutes in a moderate oven. Serve with hot tomato sauce.

ENGLISH HAM PIE

Cut the remainder of the fresh baked ham into neat pieces, laying aside all the small bits. Pare and cut in dice sufficient potatoes to measure one quart. Chop fine sufficient onions to measure one cupful.

Place the potatoes and onions in a saucepan and add sufficient boiling water to cover. Cook until tender and then drain. Now prepare a pastry as follows: Place

Two cups of flour, One teaspoon of salt, Two teaspoons of baking powder.

in a bowl. Sift and then rub in six tablespoons of shortening. Mix with one-half cup of ice-cold water. Roll out and then line a shallow pan with pastry. Place a layer of potatoes and onions and then a layer of the meat. Season well and cover the meat with a second layer of the potatoes. Season and then add two cups of highly seasoned gravy.

Place top crust in position and fasten the edges tightly by pinching together firmly. Brush the pastry with cold water and then bake one hour in a slow oven.

CHEESE LOAF

Three cups of fine bread crumbs, One and one-half cups of cottage cheese, One and one-half cups of very thick cream sauce, One large onion, minced fine, One and one-half teaspoons of salt, One teaspoon of paprika, One teaspoon of Worcestershire sauce.

Mix thoroughly and then mould into shape. Pack into well-greased pan and set this pan in a large bake pan, with hot water to one-quarter of the depth of the bake pan. Bake in a moderate oven for fifty minutes.

BARBECUE OF BOILED HAM

Cut cold boiled ham into very thin slices and then place in a chafing dish and add

One-half gla.s.s of currant jelly, Three tablespoons of vinegar, Four tablespoons of water, One-half teaspoon of Worcestershire sauce, One-quarter teaspoon of paprika.

Heat until very hot, and then serve on toast.

HEAD CHEESE

Have the butcher clean and crack a young pig's head. Wash well and put on to cook in a pot large enough to have the water completely cover the head. Cook until the meat leaves the bones, skimming carefully.

When cooked lift pot from the fire and take the meat from the pot.

Chop fine, seasoning with salt and pepper and one tablespoon of poultry seasoning; mix thoroughly; put a clean cloth in the colander and put in the cheese; cover with another cloth; place a plate on top and weight down with a flat-iron.

ITALIAN CANAPE

Mince fine

One green pepper, One medium sized onion, One leek, Four branches of parsley, One tomato.

Now place four tablespoons of shortening in a saucepan and add the vegetables. Cook slowly until tender and then add

Five tablespoons of grated cheese, One teaspoon of salt, One teaspoon of paprika.

Mix thoroughly and then spread on thin slices of toast. Garnish with sliced stuffed olives and dust with paprika.