Page 11 Advertisements Column 2

Taranaki Daily News, 24 December 1920, Page 11 (Supplement)

CHOOSING THE CHRISTMAS HAM.

In choosing a Imm to boil, ascertain that it is perfectly sweet by running a sharp knife into it dose to the.bone. If when the knife is withdrawn it has an agreeable amell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive «mell, the ham is had. If it is dry and salty, let it remain in soak for 24 hours, changing the water frequently. This length of time is necessary oniy in case the meat is very hard; from eight to twelve hours would be sufficient for a sweet ham. Wash it thoroughly, clean and trim away from the under side all the smoked parts, which would spoil the I appearance. Put it into a pot with sufjficient cold water to cover it, and a bouquet of sweet herbs; bring the water to a boil and, as the scum rises, carefully remove it. Keep simmerino- very gently until tender, and be careful that it does not stop boiling nor boil too quickly. When done take it out, of the j)ot, strip off the skin with a sharp knife, and serve. If it is to bo eaten cold let the ham remain in the water un.til nearly cold; by this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot. When the skin is removed, sprinkle over bread-crumbs- or if wanted particularly nice, glaze it. Place ft paper frill around the knuckle and garnish with parsley,

tio perfume is so popular and appreciated as the famous No, 52 Lavende: A\\\\mw\wnuwvi Aprevent HTSiETC. \ and preserve- 1 * $ jj Healthy state of the i £ These Powders contain l NO POISON. 2

DISTRIBUTORS:. FARMKRS' CO-OP. ORGANISATION SOCIETY OF :., LTD., HAWEBA, GtVas mors than you <ix. pect in performance and