RECIPES. 66 1 



Baked Ham. Most persons boil ham. It is much better baked, if baked right. 

 Soak it for an hour in clean water, and wipe it dry. Next spread it all over with thin 

 batter, and then put it into a deep dish, with sticks under it, to keep it out of the 

 gravy. When it is fully done, and the batter crusted on the flesh side, take off the 

 skin and set it away to cool. 



To boil Ham. Wash and scrape the ham clean; put it on in enough cold water 

 to cover it. Put into the water two onions, two carrots, a head of celery, a dozen 

 cloves, and a handful of timothy hay. Boil without stopping, until the skin will 

 readily peel from the ham. Cover the ham with rolled crackers, or bread crumbs 

 that have been browned and rolled, and bake in a slow oven for two hours. 



Boiled Fowl. Take a young fowl and fill the inside with oysters. Place in a 

 jar and plunge into a kettle of water. Boil one and a half hours. There will be 

 a quantity of gravy in the jar, from the juice of the fowl and the oysters. Make this 

 into a white sauce, with the addition of egg, cream, or a little flour and butter. Add 

 oysters, or serve up plain with the fowl. This is very nice with the addition of a 

 little parsley to the sauce. 



Roast Turkey or Chicken. Having picked and drawn the fowls, wash them 

 well in two or three waters. Wipe them dry. Dredge them with a little flour inside 

 and out, and a little pepper and salt. Prepare a dressing of bread and cracker crumbs, 

 fill the bodies and crops of the fowls, and then bake them from two to three hours. 

 Baste them frequently while roasting. Stew the "giblets in a saucepan. Just before 

 serving, chop the giblets fine. After taking up the chicken and the water in which 

 the giblets were boiled, add the chopped giblets to the gravy of the roast fowl. 

 Thicken with a little flour which has been previously wet with the water. Boil up, 

 and serve in a gravy-dish. Roast chicken and turkey should be accompanied with 

 celery and jellies. 



To boil a Turkey. Make a stuffing for the craw of chopped bread and butter, 

 cream, oysters, and the yolks of eggs. Sew it in, and dredge flour over the turkey, 

 and put it to boil in cold water, with a spoonful of salt in it, and enough water to 

 cover it well. Let it simmer for two and a half hours, or, if small, less time. Skim 

 it while boiling. It looks nicer if wrapped in a cloth dredged with flour. Serve it 

 with drawn butter, in which put some oysters. 



Roast Chickens. Wash them clean outside and inside. Stuff as directed for 

 turkeys, and baste with butter, lard, or drippings, and roast them about an hour. 

 Chickens should be cooked thoroughly. Stew the inwards till tender, and till there 

 is but little water. Chop them and mix in gravy from the dripping-pan. Thicken 

 with brown flour. Season with salt, pepper, and butter. Cranberry, or new-made 

 apple sauce, is good with them. 



Baked Chicken. Cut the fowl open and lay it flat in a pan, breaking down the 

 breast and the back bones. Dredge with flour, and season well with salt and pepper, 

 and bits of butter. Put in a very hot oven until done, basting frequently with melted 

 butter, or when half done, take out the chicken and finish by broiling it upon a 

 gridiron, over bright coals. Pour over it melted butter and the juices in the pan in 

 which it was baked. 



Dressing for Chicken or Turkey. Chop bread crumbs quite fine. Season 

 well with pepper, salt, and plenty of butter. Moisten with a very little water and 

 add a few oysters, with a little of the liquor, if you please. The best authorities say 

 that the dressing is the finest when it crumbles as the fowl is cut. 



Chicken dressed as Terrapin. Boil a fine, large, tender chicken. When 



