to Boil Ham, page 37

Run a knife or skewer into the thickest part of the ham next {to} the bone; if it smells rank and smears the knife, the ham is not good. Select your ham, then, acording to this rule, and lay it in cold water; scrape and wash it carefully, and let it remain in the water all night. In the morning when the water--enough to cover the ham--is nearly boiling, lay the ham in and keep the water in a simmer. When it has boiled about an hour, throw in two carrots, four onions, two heads of celery, a spring of parsley, two or three blades of mace, and four cloves. If the ham is very salt it is well to change the water before putting in the seasoning; but if you do, be sure to change to boiling water. To obtain tenderness and mellowness, the ham must not be allowed to boil, only simmer. Too much heat hardens all meats, especially salt meat. When the ham is done set if off and let it cool in its own water. By this means it will retain its moisture. When cool take it out, skin it and dredge bread crumbs and pepper over it and set it in the oven until it browns.

To Cook Quails, page 51

Skin the quails, slat pepper and butter; put in baking pan with slice of breakfast bacon on breast of each quail. Put in stove and bake until well done and brown. Pour the gravy over the birds and serve while hot. To make the gravy, put very little water in the pan, only sufficient to raise the gravy after the birds are taken out.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.