WATKINS COOK BOOK

BOILED HAM

1 cup cracker crumbs
V4 lb. brown sugar

2 lemons

Y% ounce cloves

Ham

Preparation of the Dressing
Enough water to cover the
ham

2 tablespoons Watkins Mus-
tard

4 cup molasses

1 onion stuffed with cloves
4 cup vinegar

1 apple

Soak the ham in cold water
over night. Place in a saucepan
and cover with the dressing-
Bring to the boiling point and
let cook on a slow fire until the
meat is tender—about 20 minutes
for each pound of ham. Allow
to cool in the juice. ~Remove the
rind. Sprinkle with brown sugar
and then cover with cracker
crumbs seasoned with salt and
Watkins Pepper. Put it in the
oven for about 30 minutes.
Decorate with cloves, garnish
with parsley and sliced lemon.
Serve hot or cold.

SAUSAGES

Pierce the sausages in several
places with a fork, pour boiling
water on them and boil for 20
minutes, then brown in a frying
pan, or else fry for 20 minutes,
drain on brown paper before
serving. Serve on a plate around
mashed browned potatoes.

«15»

PARTRIDGES WITH CABBAGE

After having singed, cleaned
and trussed the partridges, place
a few thin slices of salt pork in
the bottom of a saucepan, then
put in the partridges, add:some
onions, salt and Watkins Pepper,
1 carrot, assorted seasoning herbs
and some cloves. Place the
shredded cabbage in a saucepan;
as soon as it is half cooked, drain
it and place on the partridges,
cover all with small slices of
salt pork and with a sheet of
buttered paper; dampen with 2
cups of broth and cook over
slow fire for about 2 hours. To
serve, drain the partridges, re-
move the trussings and place on
a platter surrounded with cab-
bage and pork.

CHICKEN PIE

To use the remains ‘of roast
fowl. Make a consomme by
covering the meat and bones
with cold water in a saucepan,
let simmer for an hour or more.
For each 3 cups of consomme,
add a half of a chopped onion,
2 diced potatoes and 1 teaspoon
of salt, 144 teaspoon of Watkins
Pepper, then boil 10 minutes.
Mix with a half cup of flour
diluted in cold water. Place the
meat of fowl in a frying pan,
add the consomme and potatoes
and cover it with a pie crust.
Bake in a very hot oven for
about 20 minutes. If there is
not much meat on your fowl,
add 1 or 2 hard-boiled eggs
sliced.