Manuscript Cookbook 221

[[American Home]] - December 1938

Minted Nuts

1 cups sugar	6 marshmallows
½ cup water	3 drops oil of peppermint
1 tbsp. light corn syrup
⅛ tsp. salt	3 cups walnut halves

Cook together slowly, sugar, water, corn syrup & salt. Remove from heat, just before it forms a soft ball when a little is dropped in cold water or until 230° on candy thermometer. Add marshmallows stir until they are melted. Add peppermint & nuts & stir with circular motion until every nut is coated & mixture hardened. Cool on unglazed paper. These can be kept fresh in tightly covered jar at least a week.

Baked Ham, Cider Sauce Wipe ham with damp cloth. Over fleshly side sprinkle a little clove 1 tsp. cinnamon, ½ tsp. ginger. Put in roasting pan, skin side down. Fill pan with cider. Bake slowly at 350°F. 17 min. per pound; basting often. Remove rind. (1 hr. before serving, return to pan, flesh side down. Brush with beaten egg sprinkle with bread crumbs & chopped parsley. Heat through. For gravy, boil down cider in which ham was first roasted.

Barbecued Ham. Saute 4 thin slices ham in hot frying pan until slightly browned. Remove to serving dish. Keep hot. Add 3 tbsp vinegar, ½ tsp. mustard, ½ tsp. sugar & ⅛ tsp. paprika to fat. Heat & pour over ham. Serve immediately. Serves 4.

Ham Risotto Fry ¼ cup raw dried ham, 1 tsp. chopped onion in 1 1/2 tbsp. butter until golden brown. Add ½ cup uncooked rice, 2 cups boiling water; ¼ tsp. salt dash of pepper & nutmeg. Boil about 20 min. Uncover & set in hot oven 10 min. Add 2 tbsp. butter and 2 tbsp. grated cheese. Mix well. Serve piping hot. Serves 4-5.

Ham Timbales Mix 1½ cups minced boiled ham, ¼ cup bread crumbs, yolks of 2 hard cooked eggs, 1 cup milk, 1 well beaten egg, 2 tbsp. melted butter. Turn into greased timbale molds. Set in pan of water and bake in a moderate oven till centers are firm. Serve with tomato sauce. Serve 4-6.

Ham and Corn Fritters Mix + sift 1 cup flour, 1 tsp. B.P. [baking powder], 1¼ tsp. salt, ¼ tsp. paprika. Add to 1 can drained, chopped corn. Add 1 cup minced cooked ham, yolks of 2 eggs beaten thick, stiff whites of 2 eggs. Cook in deep hot lard. Drain in paper. Serves 6.

French Dressing for Fruit Salad Combine in bowl ½ cup sugar, 1 tsp. salt, 1 tsp. paprika, ¼ cup vinegar, 2 tbsp. lemon juice, ⅓ cup catsup, ½ cup salad oil + beat until thick. Store in covered jar + add 1 cut clove garlic celery seed maybe [may be] added if desired. Use on salad of orange, avocado + grapefruit + top with a fresh strawberry. American Home May 1940

Corn Oysters (A Pal for Fried Chicken)

2 cups grated fresh corn	¾ tsp salt
2 beaten eggs	¼ tsp pepper
¾ cup flour	1 tsp baking powder

Grate corn on coarse grater or cut tips from kernels with sharp knife. Add eggs + flour sifted with salt, pepper + baking powder. Drop from tablespoon into 1 inch salad oil hot enough to brown brad cube in 40 seconds. Turn once. Makes 12. Better Homes Aug 39 [1939]