Housekeeping in Old Virginia

Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.

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To Stuff Fresh Cured Ham

Boil the ham. Take one-half pound grated cracker or bread. 1/2 pound butter. 1 teaspoonful spice. 1 teaspoonful cloves. 1 teaspoonful nutmeg. 1 teaspoonful ginger. 1 teaspoonful mace. 3 spoonfuls sugar. Celery-seed or celery. 6 eggs, beaten light. 1 spoonful mustard.

Mix all well together and moisten with cream, if too stiff. Whilst the ham is hot, make holes to the bone and fill with this mixture. Put in the stove to brown.

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