"Take a little dash of water, cold,
And a little leaven of prayer,
And a little bit of sunshine gold,
Dissolved in the morning air.
Add to your meal some merriment
And a thought of Kith and kin,
And then as your prime ingredient,
A plenty of work thrown in.
But spice it all with the essence of love
And a little whiff of play,
Let a wise old Book and a glance above
Complete the well-made day."
Baked Ham
Mrs. Erma Geist, Joliet, III
Select a thick ham weighing fourteen pounds, scrape trim, cover with fresh, cold water, let soak over night. In the morning, drain and dry; prepare a thick dough by mixing flour and water together, roll out to one-half inch thickness and enclose ham in it, wet the edges and press them firmly together; place ham in a large dripping pan and bake slowly in a moderate oven from four to five hours, remove from oven, break off shell and skin, trim off any ragged portions, stick fat side with whole cloves in diagonal rows an inch apart, grate the crumbs of white bread thickly over this surface and return ham to oven until a golden brown. Ham cooked in this way is cooked in its own juices and is very delicious and no waste.
David Schoonover, editor, P.E.O Cook Book
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