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Page 98
Boiled puddings, three hours.
Custards to be watched and tested after the first fifteen minutes.
Batter puddings baked, forty-five minutes.
Pie-crust, about half an hour.
DEVILED HAM.
For this purpose, use either the knuckle or any odds and ends remaining.
Cut off all dark or hard bits, and see that at least a quarter of the
amount is fat. Chop as finely as possible, reducing it almost to a paste.
For a pint-bowl of this, make a dressing as follows:--
One even tablespoonful of sugar; one even teaspoonful of ground mustard;
one saltspoonful of Cayenne pepper; one teacupful of good vinegar. Mix the
sugar, mustard, and pepper thoroughly, and add the vinegar little by
little. Stir it into the chopped ham, and pack it in small molds, if it is
to be served as a lunch or supper relish, turning out upon a small platter
and garnishing with parsley.
For sandwiches, cut the bread very thin; butter lightly, and spread with
about a teaspoonful of the deviled ham. The root of a boiled tongue can be
prepared in the same way. If it is to be kept some time, pack in little
jars, and pour melted butter over the top.
This receipt should have had place under "Meats," but was overlooked.
LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.
TIN WARE.
One boiler for clothes, holding eight or ten gallons.--Two dish-pans,--one
large, one medium-sized.--One two-quart covered tin pail.--One four-quart
covered tin pail.--Two thick tin four-quart saucepans.--Two two-quart
saucepans.--Four measures, from one gill to a quart, and broad and low,
rather than high.--Three tin scoops of different sizes for flour, sugar,
&c.--Two pint and two half-pint molds for jellies.--Two quart molds.--One
skimmer with long handle.--One large and one small dipper.--Four
bread-pans, 10x4x4.--Three jelly-cake tins.--Six pie-plates.--Two long
biscuit-tins.--One coffee-pot.--One colander.--One large grater.--One
nutmeg-grater.--Two wire sieves; one ten inches across, the other four,
and with tin sides.--One flour-sifter.--One fine jelly-strainer.--One
frying-basket.--One Dover egg-beater.--One wire egg-beater.--One
apple-corer.--One pancake-turner.--One set of spice-boxes, or a
spice-caster.--One pepper-box.--One flour-dredger.--One
sugar-dredger.--One biscuit-cutter.--One potato-cutter.--A dozen
muffin-rings.--Small tins for little cakes.--One muffin-pan.--One double
milk-boiler, the inside boiler holding two quarts.--One fish-boiler, which
can also be used for hams.--One deep bread-pan; a dish-pan is good, but
must be kept for this.--One steamer.--One pudding-boiler.--One
cake-box.--Six teaspoons.
WOODEN WARE.
One bread-board.--One rolling-pin.--One meat-board.--One wash-board.--One
lemon-squeezer.--One potato-masher.--Two large spoons.--One small
one.--Nest of wooden boxes for rice, tapioca, &c.--Wooden pails for graham
and corn meal.--Chopping-tray.--Water-pail.--Scrubbing-pail.--Wooden cover
for flour-barrel.--One board for cutting bread.--One partitioned
knife-box.
IRON WARE.
One pair of scales.--One two-gallon pot with steamer to fit.--One
three-gallon soup-pot with close-fitting cover.--One three-gallon
porcelain-lined kettle, to be kept only for preserving.--One four or six
quart one, for apple sauce, &c.--One tea-kettle.--One large and one small
frying-pan.--Two Russia or sheet iron dripping-pans; one large enough for
a large turkey.--Two gem-pans with deep cups.--Two long-handled
spoons.--Two spoons with shorter handles.--One large meat-fork.--One
meat-saw.--One cleaver.--One griddle.--One wire broiler.--One
toaster.--One waffle-iron.--One can-opener.--Three pairs of common knives
and forks.--One small Scotch or frying kettle.--One chopping-knife.--One
meat-knife.--One bread-knife.--One set of skewers.--Trussing-needles.
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