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Little Stories by Our Readers

A Ham Story

[Illustration]

As we are lovers of good ham we always use Armour's Star Brand. I
generally buy the ham on Saturday as it keeps better than fresh meat. I
buy a whole ham (try to get one about ten pounds), then get the dealer
to cut two nice slices thick enough to broil, a little beyond the
center, leaving two nice ends, the string end the smaller. One slice I
use for Sunday morning Breakfast, the other one I wrap in a moist cloth,
place between two plates. This will keep three or four days.

I now take the large end, put it on in cold water, let simmer for a
couple of hours, then take out and drain; cut off skin, and part of the
fat and put it in the oven to finish cooking. The skin I save for use on
the griddle, the fat I render and use the dripping for salads. After
baking, serve hot or cold, sliced; I still have a small end and one
slice left, the small end I boil until thoroughly done, take out and use
the water for vegetables, such as cabbage, spinach, beans, etc. The
small end does not slice as well as the other so I take all the meat
from the bone, and put it through the chopper, grind it fine, and use it
for ham loaf, toast filling for tomato cups or for ham omelet. The baked
end I serve sliced, also, use for sandwiches. If I have to keep the
sandwiches I put them in a moistened napkin; it keeps the ham moist and
juicy.

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How I Arrange to Use a Whole Ham

SUNDAY BREAKFAST: Water cress, slice Star Ham broiled with milk gravy,
hot rolls, coffee, home-made peach cake.

SUNDAY DINNER: Beef pot roast, white potatoes whipped, sweet potatoes
roasted under the meat, cauliflower boiled in the ham water, cream
dressing, fruit sherbet, in which I use Armour's Grape Juice.

SUNDAY SUPPER: Cold baked Star Ham sliced thin, or tomato cups on
lettuce with mustard dressing, white bread and butter, home-made cake,
sliced peaches, and tea.

To make TOMATO CUPS, take medium size tomatoes, skin them (by pouring
boiling water over them first, this is easily done) and put on ice until
cold; scoop out the center. Make a filling of minced ham, a little
chicken, breadcrumbs (equal parts), a seasoning of chopped peppers; fill
tomatoes; on top of each put a little mustard dressing. Set each cup on
a lettuce leaf, and serve.

Now I still have one slice of ham left, some minced ham, some of the
baked ham. The last slic