The Barre daily times. (Barre, Vt.) 1897-1959, 1919-04-12
Sandwich Filters That Are Popular.

We may fix up all the dainty titbit
sandwiches we have time for and in the
! long run the ones that will be most pop.
| ular with a mixed gathering win be the
tasty, yet hearty, ham or cheese sand
witches.
After our long abstinence from the
! delicious American cured hams and ba-
con we are doubly ;.nxious to find every
possible excuse 70 add these appetizing
and satisfying foods to our menus.
| A whole ham nicely spiced and baked
is an irresistible dish for Sunday or
holiday dinner Ii is also a true econ
omy, for ii saves Mime. Housewife much
time aud labor If the family is small
it is advisable to bake part of the ham,
keeping the remainder to slice for broiled
ham.
The baked ham, If a ham Of quality
has been chosen. will slice nicely to the
very last piece. When planning for com
pany it adds to the ease of serving to
have a baked ham for dinner the day
previous and then use the cold ham, thin
ly sliced, for sandwiches.
Apples cored and stuffed with minced
ham and baked slowly and served with
waters, are popular evening entertain
ment dish
If Monday is an exceptionally busy
day in the household the Sundays baked
ham provides quick meat dishes for the
family and any extra help.
For small quantity cooking thick
slice of ham, baked with sugar and spices
and apples, is most delicious. These
recipes by Mrs. Jean Prescott Adams of
Armour & Go. will be helpful,
Baked Ham Start the ham as for
boiled ham; after cooking four hours re-
move the ham from the water, cut the
skin in points about five inches from
where it meets the shank bone, retain
the skin around the bone and remove
the rest. Mix cupful of the cooking
liquid with a cupful of cider or half a
cupful of cider vinegar and pour over
the ham set in baking pan; let cook
two hours in moderate oven, basting
often with the liquid in the pan. Re
move from the oven and insert cloves in
the fat of the ham, from which the skin
has been taken; press these into the
ham in symmetrical manner. Mix half
a cupful of brown sugar with half tea
spoonful Of pepper and half a cupful of
fine cracker crumbs and sprinkle over
the portion containing the cloves; re-
turn the ham to the oven for one hour.
Slice of Ham Backbone slice of ham
tone half inch thick, II cloves, two ia
blespoonfuls brown sugar, two tart APP
pies. Wipe ham with damp cloth and
stick with cloves Place in baking dish
or casserole and surround with apple
rings, sprinkle with sugar, pour over
ham one cup hot water, bake in covered
dish IS minutes.
Cheese is almost in the same class
with ham. from a point OF tastiness and
high food value. 1t is wise to do with
out meat once or twice week. Cheese
is one of the most satisfactory meat
savers.
The strictly American table is just
beginning to open up its menus to the
great variety of dishes cheese permits OF.
Our usual serving of piece of cheese
with pie, after a hearty meal is one of
the most dietetically unsound things we
do. Cheese is hearty food and should
have more important place in the
menu.
1t need not take a large quantity of
cheese to make quite hearty dish, as
these recipes will show.
Stuffed Celery--Clean and dry one
bunch of celery. Season cream cheese;
if necessary add little milk to soften.
Fill the stalks of celery with the cheese,
dot in pieces of walnuts or pecans, sprin-
kle with paprika.
Mock Rarebit-0ne tablespoonful but
ter or oleomargarne, two tablespoonfuls
-four. one cup milk one cup grated
cheese, salt and paprika. Make a white
sauce from milk, -four and butter Sea
SON. Melt the cheese in the white sauce.
Serve ON triangles of toast. After cheese
has been added do not allow sauce
to boil, as too high temperature makes
the cheese tough and stringy.
Dorothy Dexter