Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-02-07
This Can Be Kept for
T,co Weeks in Winter
and Used in Various
Ways
Sausage Can Be Made Of
Remnants After Cold
Cuts and Emince Haze
Been Taken off
By MRS. NJ. A. WILSON

Ncopvrioht, 1920. bv Mrs W. A. Wilson. All
rights reserCcdD
THE average family who like ham
i frequently hesitate when about to.
purchase whole ham because they
feel that it is expensive. Yet, if the
housewife will just plan her menus for
about three weeks ahead she will find
the purchase of whole ham occasion
ally real help in reducing the cost of
living.
Select regular ham from small pig.
remembering that lean ham is poor
meat. Be sure that the ham has a
reasonable amount Of fat. Nine and
one-half to twelve pounds is good
buy. To cut the ham with n saving it
is necessary for the housewife to own
meat saw. This saw need not be ex-
pensive. Purchase a hacksaw at the
hardware shop, costing about a dol
lar. This will be several sizes smaller
than the butchers and of a somewhat
similar shape.
Have n good butcher knife and keep
1t for cutting meats. 1t will be a real
saving to keep these two tools fer their
special work.
Make a slanting cut across the butt,
near the hip joint, cutting the meat
to the bone. Saw through the bone and
then finish cutting. This butt should
be about four to four and one half
pounds. The ham should be cooked in
the fireless cooker to be done perfectly.
1t prevents undue loss or shrinkage of
prevents the meae from becoming ragged
or 0vercooked.
When it is impossible to cock in the
hreless cooker place the butt of the ham
in laSSe saucepan and cover with cold
water. Bring quickly to a boil and
then place where it will just simmer,
allowing one half hour per pound. II
1t is desired 70 serve cabbage with the
boiled ham lift one quart of the water in
which the ham was cooked to another
saucepan and add sufficient water to
cover the cabbage. Cook the cabbage
until tender. This gives the cabbage the
favor of the ham. Replace the water
which has been removed from the cook
ing of the ham.
Cut the amount of ham that is re-
quired tor the sarving and then. return
the brtS to the water in which it was
cooked md allow it to cool. This pre-
vents the meat from drying out. Cold
cuts may be taken from the butt. Use
cooked for bean, pea and lentil soups.
Navy, lima and soy beans may be used
for variety.
When unable to obtain sizable cold
cuts from the butt of the ham, use the
balance for emince and the bone. with
the meat clinging to it, for baked beans.
For n family of four this four and :
one half pound butt will provide enough
ham to serve with the boiled dinner,
cold cuts of ham for dinner and lunch,
bean or pea soups, emince of ham for
breakfast and baked beans.
Take the shank end of the ham and
d cover the cut side with a piece of wax
paper. Wrap the ham in heavy paper
q, and hang in cool cellar or in some
cool place, such as the wire shelf in the
icebox This ham will keep for two OF
!" three weeks in winter and for about
ten days in summer. Should the skin
side of the ham become moldy, wipe il
with cloth which has been wrung from
bot water and rub with shortening
3 Four or five slices may be cut from this