The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-07-21
Many Dainty Dishes
Nav Be Made Of Ham

~ NE really has to read over the
" Government announcement that
we may now eat more pork
products twice before one Is prepared
to credit the statement Pork las
been so long one of the meat prod
ucts that we were asked to skimp on.
and We have got so in the habit u
thinking that bacon and ham were
luXur!cs. that we would be little less
surprised If we were told that wa
could help ourselves generously to the
nations supply of beefsteaks.
To be sure, this permission to cat
pork does not come as plea that we
should eat it. We are simply told tina!
VIC may cat more of it. AS one OF the
announcements puts It:
1T will therefore be n direct ser.
vice to our armies and the Allies Il
our people will in some degree subsu-
tute fresh pork, bacon. ham and sau-
sage for beef products"
This change In programme Is due
In part to the fact that there has been
an increased supply of pork products,
Moreover. we are told by the butchers
that fresh pork is not such a good
meat to ship to the army as bcef n
the summer time. II is estimated by
the Food Administration that we may
continue with our slightly increased
pork ration until september Is. Here
are some ways that you can make
the most OF pork and ham when y0l
buy ii.
aotx MI IA no no ~
Is thoroughly cooked but at the same
time firm enough so that it can IS
sliced neatly and without waste. T.
be sure, any odds and ends that are
left on the platter may be utilized,
but a ham firm enough to be cut IN
thin slices goes much further than
one that breaks to pieces at the IN.
pact Of the carving knife.
Another thinS 10 start the nam
going wCll Is to serve 1t with arprO-
PIRATE vegetables. Spinach or any
other green, such as beet greens or
Swiss chard, creamed Trusscls sprouts,
cabbage and caulifower are delicious
with ham. Plain boiled new pC't'ocs
or escalloped potatoes are also i"N-
C!ous with ham, Apple sauce IS sNni"-
times appropriately served with ham,
and either mustard or firm ir..T
such as crabapple may be used as a
condiment with 1t.
With cold ham a good F'-.aN'"
salad, either OF mixed vegetables or x
potatoes or tomatoes, IS appropriate
No part OF the ham should - |"'
used. The clear fat that rises 20 20
top of the water in which the ham
boiled forms excellent drippnEN '.'
deed. it may he used while very fresh
as shortening in pie crust.
The bone Of the ham after a." Inst
vestige OF meat has been removed wtJ
still be used. 1t forms the best favor
ing agent for dried pea or bean so.'
All ham fat may also he used MOST
persons eat the fat with the l''n ~
ham and any odds and oud3 ~ ar 81
meat that are left may h" ground \
a meat chopper and used for stuiN
filling or for force meat Fat wh''
ham and rice form an admiral, - ~
fling for baked cabbage ur green
peppers.
The very driest ends OF boiled =
baked ham may he temptIHh ''!
for sandwiches. MinCe them h'' F
and moisten with cream or '''rT
until they are soft. Then season WA
paprika and mustard and spread 'n'
| tween slices OF bread Victory h'""
of course, or some bread made .'a'F
of substitutes.
Another good sandwich G'rg COVE
sists OF minced ham mostrn.i N.l
mayonnaise dressing If you add e."
chopped Capers, olives or p sea
CuCumbers to the mayonnalsc you N.'
have an even more delicious sludN.
filing.
Thin slices OF ham may 10 1""''
for q minute on each side OF a N''' '''
hroiler and served for hrclltaS' l'-
stead of bacon.
Ham hroiled in the same vi" NAY
also be used in place Of bacon N g.io
| sandwiches.