1913 Dinner Menu: Baked Ham with Hot Horseradish Sauce, Cream of Lettuce, Sweet Potato Croquettes, Grape Fruit Salad, Rhubarb Tart
Woman's World Cookbook (1922)
1913 Dinner Menu
Elizabeth O Hiller
Cream of Lettuce
Baked Ham, Hot Horseradish Sauce
Sweet Potato Croquettes
Spinach with Eggs
Grape Fruit Salad
Cheese Balls
Rhubarb Tart
Cheese
After Dinner Coffee
BAKED HAM
Lean ham
Water and sweet cider
Flour
Sugar
Grated bread crumbs
Cloves
Parsley and lemon garnish
Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, scrape and trim off all objectionable parts about the knuckle. Cover flesh side with a dough made of flour and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes. Serve hot or cold.
HOT HORSERADISH SAUCE
¼ cup freshly grated horseradish.
¼ cup fine cracker crumbs.
1½ cups milk.
3 tbs butter
½ tsp salt.
1/8 tsp pepper.
1 tbs vinegar.
2 tbs lemon juice.
½ tbs grated onion.
Process : Cook crumbs, horseradish and milk twenty minutes in double boiler. Add seasonings, vinegar and lemon juice slowly, stirring constantly. Add grated onion, reheat and serve.
SWEET POTATO CROQUETTES
2 cups hot riced sweet potatoes.
3 tbs butter.
½ tsp salt.
Few grains pepper.
½ cup chopped walnut meats.
1 egg well beaten.
Hot milk (if needed)
Bread crumbs
Egg to roll in
Fat to fry
Process: Mix ingredients in the order given. If mixture is too dry add hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg, again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and arrange around Baked Ham.
GRAPE FRUIT SALAD
3 large grape fruit
White crisp lettuce
1 cup English walnut meats
French Dressing (see below)
Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in six portions. Strew one cup of English walnut meats, broken in fourths, over grape fruit. Marinate with French Dressing, but with less salt and using paprika in place of cayenne, and lemon and grape fruit juice in place of vinegar.
FRENCH DRESSING No. 2
¼ tsp salt.
1/8 tsp paprika
4 tbs olive oil
2 tbs lemon and grape fruit juice
Process: Put seasoning in small bowl, add oil slowly, stirring constantly; add juice slowly, continue beating until all is used. Chill, beat again and turn over fruit.
CHEESE BALLS
1½ cups grated cheese.
1 tbs flour.
1/3 tsp salt.
1/8 tsp mustard.
Few grains cayenne.
Whites of 3 eggs, beaten stiff.
Cracker crumbs.
Fat to fry.
Process: Add flour and seasonings to cheese, fold in whites of eggs, shape in small balls. Roll in fine cracker crumbs and fry a golden brown in deep hot Cottolene. Drain on brown paper.
RHUBARB TARTS
2½ cups rhubarb
¾ cup sugar
2 tbs flour
¼ tsp salt
1 tbs butter
Orange rind, grated
Pie crust
If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling point; boil five minutes. Do not allow it to lose its shape. Drain off all the juice, sprinkle rhubarb with three-fourths cup sugar. Sift over two tablespoons flour and one-fourth teaspoon salt, dot over with one tablespoon butter and a grating of orange rind. Mix well and turn into a pie pan lined with Rich Paste. Arrange strips of pastry, latticework fashion, across the top of pie and bake thirty minutes in a moderate oven.
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