Boiled and Baked Ham

Boiled Ham recipe - The day before you wish to boil a ham, scrape, wash and wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the skin down in a boiler of cold water, and boil slowly for five hours. If the ham is large, boil six hours. When perfectly done and tender, set the boiler aside, with the ham and liquor undisturbed, until cold. Then take off the skin, sprinkle black pepper over thickly, and sift over crackers first browned and pounded; for special occasions, place at equal distances over the ham, scraped horseradish in Jozenge shape, and edged with curled parsley. This mode keeps the ham juicy.—Mrs. S. T.

Baked Ham recipe - First of all, soak an old ham overnight, having first washed and scraped it. Next morning put in a boiler of milk-warm water with the skin side down. Boil slowly for four or five hours, according to size, and if a very large ham, six horn's. When done, set aside, the boiler with the ham and liquor in it, to remain until cold; when the skin must be taken off, and it must be trimmed of a nice shape. Sprinkle over two tablespoonfuIs black pepper. Lay the ham on a grating or twist in the baking-pan, in which pour a pint of water, and set it in a hot oven. This mode prevents the frying so disagreeable to the taste. After the ham is heated through, and the pepper strikes in, sift over cracker; return to the oven and brown, then decorate with scraped horseradish and parsley, and serve. —Mr». 8. T.

Title: Housekeeping in old Virginia: Containing contributions from two hundred and fifty ladies in Virginia and her sister states. Editor: Marion Cabell Tyree. Publisher: J. P. Morton & Co., 1879. Original from: Harvard University. Digitized: Jun 28, 2007. Length: 528 pages. Subjects: Cookery, American, Cooking, American

Waffles ~ Recipe from The Stag Cookbook: Written By Men For Men

A waffle is a batter-based or dough-based cake cooked in a waffle iron patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of iron and recipe used, with over a dozen regional varieties in Belgium alone. Waffles are eaten throughout the world, particularly in Belgium, France, Netherlands, Scandinavia, and the United States.

The word “waffle” first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch ‘’wafel’’, which itself derives from the Middle Dutch ‘’wafele’’. While the Middle Dutch ‘’wafele’’ is first attested to at the end of the 13th century, it is preceded by the French ‘’walfre’’ in 1185; both are considered to share the same Frankish etymological root ‘’wafla’’. Depending on the context of the use of ‘’wafla’’, it either means honeycomb or cake. Alternate spellings throughout contemporary and medieval Europe include wafre, wafer, wâfel, waufre, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våffla.

American waffles vary significantly, but are often made from a batter leavened with baking powder and may be round, square, or rectangular in shape. They are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar.

They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew. They may also be served as desserts, topped with ice cream and various other toppings. They are generally denser and thinner than the Belgian waffle.

It’s in the late 14th century that the first known waffle recipe is penned in an anonymous manuscript, Le Ménagier de Paris, written by a husband as a set of instructions to his young wife. While it technically contains four recipes, all are a variation of the first: Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease. The other three variations explain how cheese is to be placed in between two layers of batter, grated and mixed in to the batter, or left out, along with the eggs.

Text Credit: Wikipedia || Image Credit: The Stag Cookbook: Written by Men For Men

Pigs In A Blanket

In the United States, the term "pigs in a blanket" often refers to hot dogs, Vienna sausages, cocktail or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. The dough is sometimes homemade, but canned dough is most common. They are somewhat similar to a sausage roll or (by extension) a baked corn dog. They are served as an appetizer, a children's dish, or as a breakfast entree. A common variation is to stuff the hot dog or sausage with cheese before wrapping it in dough.

In Washington, D.C. there is a variant with rosemary and thyme in the dough, called "pigs in a winkle blanket." At breakfast or brunch, the term "pigs in a blanket" refers to sausage links with pancake wrapped around it.

In regions heavily influenced by Slovak immigrants, such as northern Pennsylvania and northeastern Ohio, the term usually refers instead to stuffed cabbage rolls, such as the Polish or Ukrainian gołąbki.

In much of central and southeast Texas (including Austin & Houston) the term "kolache" has been widely misappropriated to describe a variety of dough-wrapped breakfast goods, including sausages of several types wrapped in both biscuit and croissant dough. It would seem that the term "klobasnek" is more technically correct for this variety; perhaps "kolache" was deemed easier to pronounce and was therefore seized upon by local merchants. They can be found in virtually every doughnut shop, and at least one kolache-themed chain is currently in operation.

Pigs in blankets (also known as worstenbroodjes or saucijzenbroodjes (Dutch), kilted sausages (Scotland), or in Danish pølse i svøb) refers to a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Australia, Ireland, Germany, the Netherlands, Russia, Canada, and Japan. They are typically small in size and can be eaten in one or two bites.

For this reason, they are usually served as an appetizer or hors d'oeuvre or are accompanied by other dishes in the 'main course' section of a meal. In the West, especially in the United States and Canada, the bite sized variety of pigs in a blanket is a common hors d'oeuvre served at cocktail parties and is often accompanied by a mustard or aioli dipping sauce. Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, and, more rarely, the United States and Canada.

The American Farm Bureau Foundation's Dates to Celebrate Agriculture calendar includes a "National Pigs-in-a-Blanket Day" to be observed every April 24.

Text Credits: Wikipedia || Punchbowl ||
Image Credit: By Photo credit: stef yau [CC-BY-2.0], via Wikimedia Commons