SERIES: Cooking Notes (Blue text variety)

SIZE: 5" x 3"

DATE: 1889

LITHOGRAPHER: Knapp & Co.

CONDITION: Good to very good, I'd say. This card is only lightly soiled on the front with a somewhat toned back. The edges and corners are only slightly worn. There are small creases at the top two corners, as well as several small scraps on the front (the biggest is by the lady's right hand) and a tiny one on the back. (Please see scans.)

MULTIPLE ITEM SHIPPING DISCOUNT: I will ship up to 4 cards for the single base shipping charge shown. For purchases of more than 4 cards, the shipping charge will increase by just a small increment for every 4 additional cards.

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RECIPES: Pigs

ROAST LEG OF PORK.--After salting a leg of pork for three days, and after boiling for one hour, take off the skin; then it wants to be roasted (it will require the same time to roast as if not boiled); then baste it with a tablespoonful of good vinegar and a little cayenne pepper; the pork to be taken from the spit and laid in a dish before the fire; the vinegar to be mixed with good savory gravy and to be served up with the pork.

PIGS' FEET.--Procure six pigs' feet, nicely salted, and boil them in water with a few vegetables until well done; then cut each foot in half, take out the long bone, dip the feet in egg and bread crumbs, with which is mixed chopped parsley; boil to a nice color, and serve hot, with plain gravy.

STUFFED HAM.--Boil a nice, freshly-cured ham. Take one pound of bread crumbs, six ounces of butter, one teaspoonful each of ground cloves, allspice, mace, celery, salt, with one-half teacup of sugar, two large tablespoonsful of mustard, four well-beaten eggs. Mix and moisten with cream or milk. Gash the ham while hot and fill in with the dressing. Rub over with beaten egg, sugar and rolled crackers, and put in the oven to brown.

ROASTED HAM.--Soak the ham well, dry it, and place in a large vessel with four chopped onions, two bay leaves, a little thyme, nutmeg, and a bottle of white wine. Make the vessel as air-tight as possible; let stand for twenty-four hours, turning the ham several times. Roast the ham, basting with the liquor from the vessel. When done, dust well with bread crumbs, and brown fifteen minutes strain the drippings, boil a little while; then dish the ham, pour the drippings over it, and serve.