The Washington times., 1919-10-08
By Elizabeth Latimer.

"
a IL persons VINO are not fond
"A OF ham CHAAI IN capital let
4 = ters) may just as Woll
avoid reading this article On
household economy, for warn you,
in advance that IL IS to be q glori-
hcation OF ham and nothing else.
From start to fnish, it pre-supposes
an appetite-almOst a passion-ioF
ham.
II you like ham and want 70 cut
down your meat bills, Why don't
YOU try this arrangement next
week? In the markets you can
buy a well known and tasty
brand OF ham for 80 cents q pound,
by buying the whole ham, AS you
know Il costs 60 to 20 cents a
pound Il you merely want a slice
for broiling. II you're real fussy'
you can pay 80 cents a pound Tor
supposedly superior grade
IL you smile at your butcher, he
will cut your ham in two Tor you,
thus saving yourself the trouble Of
saving the bone and achieving at
the saame time a much more tailor
ed Job Of carving than the average
woman could accomplish. Have him
cut 50 that one piece VIII be some
what larger than the other and
from the larger piece have him
slice a nice thick slice. The size
Of the whole ham viii OF course
depend upon the size OF your fam
lily. For small families an eight
or ten pound ham Is all you viii
require.
BrOm the slice.
That night for dinner. say it's
Thursday, have the single slice
brOiled and serve with candied
sweet potatoes. corn on the cob,
and a good salad.
The next night being Friday,
you'll probably want to serve fish,
but on Saturday you can take one
OF the halves OF ham, boil IL till
tender-then skin Il, stick Il all
over with cloves, sprinkle sugar on
It. and bake to a delicious brown.
know OF no dish moro appetizing
than properly baked ham
Why, even the fat will melt n
your mouth. Vary the kind OF po-
tatoes and vegetables you had with
the broiled ham two nights before.
1t win be almost like having q dif-
ferent meat
II your appetites are not too
great, there viii be stiu enough
left to have cold sliced ham for
Sunday night supper. or IL You
want a hot meat you can Just pan
broil some slices IN a bit OF tat ia
the frying pan.
OF course. Monday night you win
want TO give your family a change
from the ham. but on Tuesday you
might take the ham bone out OF
the ice chest and discover that you
could cut and scrape enough OF 20
make some ham croquetteB or tim
bales, which, when we'll made. are
very tasty and enough different
from the three previous methods OF
serving the ham not 70 be Irksoms
70 the family's appetite.
In . CooI Place.
In the meantime you have, OF
course, wrapped the other half OF
the ham in waXed paper and hung
Il in a cool, dry place until 'sIrlff-
Client time has elapsed 80 that you
dare again to serve ham. It viii
keep a week or longer and tzen
the same procedure can be repeated.
Or, II the family likes meat for
breakfast, you can use the Second
half from which TO cut slices to
broiL Cooked ham in the house
comes in very handy to make q
ham Omelette, too. which IS a good
variation from serving plain eggs.
I recently bought q ham OF the
Ascent variety which cost S3.9S for
about nine pounds. served the
first half as I described for a fam
lily OF three. There wasn't any riot
In the household or any el,I FOR the