The Cookery Blue Book

one-half inch wide and five long. Bake in a quick oven. A very nice relish. [Illustration] MEATS. =Boiled Ham.= Put a ham weighing 14 pounds in a large kettle and half cover with cold water and cook slowly. When the water boils, add a quart of sour white wine and cook about five hours, or until tender. Put the ham in a baking pan and trim off the under side nicely, and take off the skin. Cover an inch thick with currant jelly, put a cup of sherry in the pan and put into a pretty hot oven. Let the fire go down; baste very often at first, that the wine may penetrate the jelly, and bake a half hour or more. =Calf's-head Stew.= 1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain broth and cut tongue in small pieces. 2 large teaspoonfuls of butter in pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled eggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. When very hot, serve. =Chops and Tomato Sauce.= Fry some pieces of pork in the spider, then cut up and fry a few onions. Into this pour some peeled and cut-up tomatoes; stir till all cooked to pieces and then strain. Thicken with a little flour. Broil chops, place on a hot platter and pour the sauce over them. For 3 pounds chops, 1/4 pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few cloves and a little chili pepper are considered by some an addition. =Kidney Stew.= 2 beef kidneys cut in small pieces. Pour cold water over, and as it boils pour off and repeat. The third time let it simmer slowly for two hours. Add 2 onions, chopped fine, and cook one hour. A few minutes before serving add sherry wine. Thicken with flour and serve on hot toast. This may be varied by adding