The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1935-04-26
HAM ADAPTED
AS BASIS FOR
MANY DISHES
Cheese SavOrieS, Mousse
and Loaf Make Use
of Meat.


There are times in the culinary
life of every cook when she wants
ham, but a whole ham is out Of the
the question because she just can't
use it all. Those are the times
when she should consider buying
ham in the form of picnic Shout
der or from the butt or ham shank
The picnic shoulder may be baked
just as the whole ham, and in spite
Of its less imposing appearance, its
very good that way.
The shank, or the small end of the
ham, may be cooked with vegetabl
or cooked and chopped for any OF
the special dishes listed below.
The butt may be sliced for frying
baked for small family, or cooked
to use in one Of these made dishes.
They all may be made from one or
the other of these less expensive
ham cuts.
Cheese SavOries
tablespoons melted butter
2-3 cup grated cheese
~ rounds of bread
slices cooked ham.
For each savory, dip a round of
bread in melted butter and then on
one side in the grated cheese.
Place plain side down on buttered
baking sheet, and put a similarly
treated slice on top of that with
the plain side up and slice of ham
in between. Brush the top with
melted butter, and bake in hot
oven until delicately Drowned. If
you like, these may be served with
hot tomato sauce.
Ham Salad
Put the ham through the food
chopper, mix with mayonnaise and
shape into small balls. Serve on a
bed Of crisp lettuce, garnished with
narrow strips Of pimiento, green
pepper, and slices of hard-cooked
eggs.
Ham Mousse
This is a very dressed up way of
preparing leftover ham. It's easy
to do however, and is excellent for
a meal when you don't want to
bother with last-minute prepara-
tons.
2 cups cooked ham, finely chopped
tablespoon granuIated geIatine
] pint thick cream
/ teaspoon mustard
II cup cold water
II cup hot water
Cayenne
Pound the chopped ham in a
mortar with the mustard and
cayenne. Soak the gelatine in cold
water, and dissolve in hot water.
Add this to the meat, and stir into
the stiffly beaten cream. Turn into
mold and chill until ready to serve
with
HOrseradiSh Sauce
] tablespoon tarragon vinegar
? tablespoons hOrseradish
= cup heavy cream
y teaspoon salt
/ teaspoon mustard
tablespoons mayonnaise
Mix the salt, cayenne, vinegar and
horseradish. Add to the stiffly
beaten cream and mayonnaise.
Ham Loaf
cups minced cooked ham
springs parsley
= teaspoon pepper
] cup milk
/ small onion
2 eggs
Il cup cracker crumbs
] tablespoon prepared mustard
2 hard-cooked eggs
Put the ham, onion and parsley
through the food chopper. Add the
beaten eggs, the cracker crumbs,
pepper, mustard and milk. Pack
into a well-buttered loaf pan, and
bake for 40 minutes in a moderate
oven. Turn out on a platter and
garniSh with slices of hard-cooked
eggs. If the ham is very lean, put
three or four small pieces of ham
fat on top of the loaf before bak-
ing. This loaf may also be sliced
to serve cold.
Ham and Noodles
In buttered baking dish place a
layer of broad cooked noodles, then
a layer OF chopped ham; alternate
layers un,- the dish is nearly full.
The last layer should be of noodles
Pour over this two eggs beaten with
one and one-half cups of milk Dot
with butter and bake for 40 minutes
in a moderate oven. Serve with a
well seasoned tomato sauce.
This dish, plus a crisp vegetable
salad and a dessert of fresh fruit
makes simple and appetizing meal