Evening star. [volume], January 14, 1951, Page 19, Image 109

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
good job. There are electric mixers and toast
ers, a freezer that holds just under a ton — and
little devices for doing flowers and bowknots on
cakes, for putting zigzag edges on grapefruit.
The Woodward ham dinner starts with a
shrimp cocktail, the shrimp cooked in pepper
water for the extra tang, the sauce a Molly
specialty. Baked ham follows served with can
died apples and beaten biscuits hot, with but
ter, seeming to crumble and vanish instantly as
one bites in. There may be a salad of artichoke
hearts with tomatoes laid out on lettuce, over
this, a homemade French dressing. Pecan cake
for dessert. The ending is New Orleans’s glori
ous Caf6 Brufot, the coffee black as a bayou,
combined with the golden peel of citrus, with
brandy, spices and flame.
Baked Ham with Apples
1 12- to 14-pound hickory-smoked ham,
uncooked
6 apples
Juice of 1 lemon
cup allspice
cup cloves
J/4 cup black peppercorns
3 pepperpods
Few pieces fresh thyme
4 bay leaves
IJ2 cups vinegar
1 stalk celery, diced
1 bunch carrots, diced
Cloves to quilt ham
2 cups brown sugar
1 y> cups sherry
Place ham in large kettle, cover with water.
Peel apples, leaving x/> inch skin on stem end.
Add peelings to ham pot. Sprinkle apples
with lemon juice and hold for later use. Add
spices, herbs, vinegar and vegetables to pot
and slowly simmer, allowing 15 minutes to a
pound of meat, cooking until the small bone of
the ham feels loose. Cool in stock overnight.
Skin, leaving on three inches at hock end.
Score fat in diamond pattern and quilt with
whole cloves. Cover }2 inch thick with brown
sugar. Sprinkle with sherry. Place peeled
apples around ham and bake in moderate oven
(350°F.) for 30 minutes or until crust browns.
Serve just warm. Yield: 18 portions.
Pecan Cake
6 tablespoons butter or margarine
1 Vi cups brown sugar
4 eggs, separated
3* 2 cups ground pecans
1 teaspoon vanilla
2 cups whipped cream
J 2 cup ground pecans
Cream butter or margarine and sugar, add
well-beaten yolks of eggs, add ground pecans
“Isn't that the hairbrush I
gave you for Christmas, Pa?"
and vanilla. Fold in stiffly beaten whites. Turn
into 2 9-inch layer pans lightly oiled. Bake in
moderate oven (350°F.) for about 25 minutes.
Cool. Just before serving, layer with whipped
cream, cover top with whipped cream and
sprinkle with pecans. Yield: Servings for 8.
Cocktail Sauce
1 cup mayonnaise
Pepper to taste
Tabasco to taste
1 tablespoon anchovy paste
2 tablespoons catsup
1 tablespoon tarragon vinegar
Add pepper and Tabasco to mayonnaise.
Blend in remaining ingredients. Yield: 1 cups
or 5 portions. Use over shrimp or crabmeat.
Cate Brulot
5 lumps sugar
12 cloves
2 one-inch pieces of stick cinnamon
Peel of 1 lemon
Peel of 1 orange
5 jiggers cognac
5 cups strong coffee
Place in brtilot bowl, or chafing dish, sugar,
cloves, cinnamon, lemon and orange peel, sliced.
Heat over low flame and when hot, pour
cognac into ladle, then heat bottom of ladle
with match. When cognac is hot, ignite and
pour carefully over ingredients in bowl. Keep
it atop the mixture. Instantly the room is
ablaze with spectral flame, a pyramid of danc
ing fire. Have ready a silver coffee pot filled
with steaming hot coffee, pour into bowl slowly
and ladle up and down; the burning liquid
cascading in a shower, slowly the flames die.
Serve in demitasses. Yield: 6 servings.
* * *
TWO SAUCE FAVORITES next vceekfrom
Dartmouth College’s Outing Club, Han
over, N. H. \
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For best results, use cold water. Follow the
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v BROMOSELTIEB r
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