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![Virginia style ham. [...] did Mrs. Mark Bristol. [...]ze when she baked Virginia style. a couple of hams for friends a few years ago that would eventually develop into a lucrative business for her. The flavor of the hams so intrigued the friends that they passed the word on to others and as a result Mrs. Bristol now bakes thousands of hams every year in her kitchen on fashionable Massachusetts Avenue and ship them to all parts of the world. Even the Duke of Windsor is now one of her best customers. It takes Mrs. Bristol four days to prepare a ham according to her specially formulate recipe. It is first soaked and simmered for days and then while baking, it is sprinkled with cloves, pineapple and basted with sherry, brandy or applejack. The hams are originally obtained from a special farm in Virginia where they have been smoked in the real Dixie manner. Mrs. Bristol frequently inspects the ham while is it in the simmering process. Her Virginia cook and first assistant, Mamie, holds the lid](https://cache.getarchive.net/Prod/thumb/cdn4/L3Bob3RvLzE5MzcvMDEvMDEvdmlyZ2luaWEtc3R5bGUtaGFtLWRpZC1tcnMtbWFyay1icmlzdG9sLXplLXdoZW4tc2hlLWJha2VkLXZpcmdpbmlhLXN0eWxlLWEtNjQwLmpwZw%3D%3D/40/31/webp "Virginia style ham. [...] did Mrs. Mark Bristol. [...]ze when she baked Virginia style. a couple of hams for friends a few years ago that would eventually develop into a lucrative business for her. The flavor of the hams so intrigued the friends that they passed the word on to others and as a result Mrs. Bristol now bakes thousands of hams every year in her kitchen on fashionable Massachusetts Avenue and ship them to all parts of the world. Even the Duke of Windsor is now one of her best customers. It takes Mrs. Bristol four days to prepare a ham according to her specially formulate recipe. It is first soaked and simmered for days and then while baking, it is sprinkled with cloves, pineapple and basted with sherry, brandy or applejack. The hams are originally obtained from a special farm in Virginia where they have been smoked in the real Dixie manner. Mrs. Bristol frequently inspects the ham while is it in the simmering process. Her Virginia cook and first assistant, Mamie, holds the lid")
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Virginia style ham. ... did Mrs. Mark Bristol. ...ze when she baked Virginia style. a couple of hams for friends a few years ago that would eventually develop into a lucrative business for her. The flavor of the hams so intrigued the friends that they passed the word on to others and as a result Mrs. Bristol now bakes thousands of hams every year in her kitchen on fashionable Massachusetts Avenue and ship them to all parts of the world. Even the Duke of Windsor is now one of her best customers. It takes Mrs. Bristol four days to prepare a ham according to her specially formulate recipe. It is first soaked and simmered for days and then while baking, it is sprinkled with cloves, pineapple and basted with sherry, brandy or applejack. The hams are originally obtained from a special farm in Virginia where they have been smoked in the real Dixie manner. Mrs. Bristol frequently inspects the ham while is it in the simmering process. Her Virginia cook and first assistant, Mamie, holds the lid
Summary
A black and white photo of two women in a room, Library of Congress Harris and Ewing collection
Title from unverified caption data received with the Harris & Ewing Collection.
Date based on date of negatives in same range.
Gift; Harris & Ewing, Inc. 1955.
General information about the Harris & Ewing Collection is available at http://hdl.loc.gov/loc.pnp/pp.hec
Temp. note: Batch five.
The Harris & Ewing, Inc. Collection of photographic negatives includes glass and film negatives taken by Harris & Ewing, Inc., which provide excellent coverage of Washington people, events, and architecture, during the period 1905-1945. Harris & Ewing, Inc., gave its collection of negatives to the Library in 1955. The Library retained about 50,000 news photographs and 20,000 studio portraits of notable people. Approximately 28,000 negatives have been processed and are available online. (About 42,000 negatives still need to be indexed.)
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