ADVENTURES IN COOKING 47

BAKED HAM
“A drop or two of Nature’s sweet will give a better taste to meat.”
1 ham Cloves

1 cup honey

Select a good quality ham. Wipe meat with a damp cloth and remove
unsightly parts. Place ham fat side up in a roasting pan. Add no water.
Bake uncovered in slow oven (300°F.). Insert a meat thermometer with
the bulb at the center of the largest muscle. Cook until the thermometer
registers an internal temperature of 170°F. 25 to 30 minutes per Ib.
should be allowed for roasting time. Before the ham is done, take from
the oven and remove the rind. Mark fat into squares. Place whole clove
into each square. Pour a honey glaze over ham. Return to oven to finish
baking. Baste frequently.

ROAST BEEF
4 lb. rolled roast of beef Y tsp mixed herbs
3 tbsp salad oil 4 tsp pepper and
1 tbsp lemon juice 4 tsp ground cloves

I tsp finely chopped parsley
Place meat in a dish and pour the marinade over it for about 3 hours,
turning and basting it frequently. Have ready a sheet of stout, well-greased
paper. Drain away half the liquid. Fold the remainder and the meat in
the paper and fasten it securely and roast at 350 degrees for 11% hours.
Remove paper and brown before serving.
Horseradish sauce may be served.

POT ROAST OF BEEF

4 Ibs. rump beef 1 cup diced celery

1 tsp salt 1 cup diced turnips
flour Y cup water
small piece of suet Y% cup tomato catsup

1 cup diced onion
Roll and tie beef with string, rub well with salt and dredge with flour.
Heat suet in pot and brown meat well on all sides. Add cut vegetables,
water and catsup. Cover tightly and cook over low heat for 3 or 4 hours.