1895 The Mixicologist by C F Lawlor

THE M IXICOLOGIST .

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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.