page 7 - Virginia Baked Ham & 5 clipped meat dishes

page 7

Six recipes today.  The first being a Virgina Baked Ham.  It sounds like you have to boil the living dickens out of this ham (15 minutes per pound) and then bake it.  It doesn't sound like this is a pre-cured ham.  It almost sounds like she got the ham roast raw and then cured it herself?  Strange.  Any information would be welcome.    

The other recipes are equally antiquated.   Some were cutout of newspapers and magazines, then pasted to index cards, then pasted onto the page in the book.  

The Premium Meat Loaf  got an arrow next to it so I shall transpose it here in case it is hard to read.

Premium Meat Loaf

1 lb. chopped beef.

1 small onion (minced).

1 tsp. salt

1/2 tsp. pepper

2 eggs.

12 Premium Soda Crackers.

1 cup canned tomatoes.

To meat, add onion, salt and pepper, and eggs.  Mix all together and shape into loaf.  Place in a buttered baking dish.  Cover with tomatoes.  Bake in a moderate oven (375 F) 1/2 hour basting 2 or 3 times.  Preparation 6 minutes.  6-8 portions.

Sheesh - those early 1900 women were dynamos!  Prepping a meatloaf in 6 minutes!  I mean I'm sure it can be done but those ladies had their cooking game tight!  I would love someone to try this and see what their prep time clocks in as.  

The other recipes on the page include:

Pot Roast or Beef

Broiled Chicken

Lamb Meat Cakes

Baked Stuffed Lamb Chops

The broiled chicken deserves a read, because it assumes you would be singeing off the feathers, and removing the chickens internal organs.  Which you can still get in NYC a live chicken and have it butchered and plucked in front of you, but honestly, I've seen it done and plucked a chicken, and technology is on our side in this endeavor.  Also the recipe assumes you are cooking this in an wood fire oven.  I wonder when this was clipped.