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.
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