THE MANITOBA HEALTH COOK BOOK

Baked Ham

Very few commercial hams require soaking and some of them
do not even have to be boiled first, but that makes a nicer more
tender finished meat. Wash and scrub ham well. Cover with
cold water and let come slowly to a boil. Reduce heat and simmer
ham just under boiling point, allowing 25 minutes per pound. When
done, allow to cool in the water in which it was cooked.

Peel off skin, all except a “collar around the shank end.
Place fat side up in open roasting pan and cut diagonals across
top to form diamonds. Stick a whole clove into each of these
and make a paste of | c. b. sugar, | T. mustard and 2 T. flour,
moisten with vinegar or fruit juice. Rub this over the surface of
the ham and bake in moderate oven (350 F) for 30 or 45
minutes longer, basting occasionally with fat in the pan to glaze
ham.

POULTRY

Roast Goose

Select young goose about 10 Ibs. Cut neck close to the back,
beat breast bone flat with a rolling pin. Rub with salt, pepper
inside and out and allow to stand overnight. Stuff. Tie wings
and legs securely. Bake in moderate oven, 375 deg. F. about
2% hours.

Apple Stuffing

3 large sour apples Y, ec. bread crumbs re sugar
Y, ce. chopped celery 1 t. salt 1 c. cooked rice
4, t. pepper 1 t. poultry dressing

Mix bread crumbs with cooked mashed apples, adding crumbs to
take up moisture. Add rice and seasoning and stuff goose ready
for cooking.

Roast Turkey

Wash, singe and draw fowl, rub with salt and pepper inside and
out. Fill with stuffing as for chicken. Truss. Dredge with
flour and sear in roasting pan in hot 475 deg. F. oven. After 20
to 25 minutes when skin is well seared, cover the pan, lower the
heat to 375 deg. F. and cook until tender. Allow 25 to 30 minutes
per pound for roasting.

If roasted in open pan, as soon as flour has been nicely browned,
baste well, adding a little fat if necessary, repeating every 10 to
15 minutes. |

38