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 slice I broil and serve with poached eggs; the baked ham, makes sandwiches. The week I buy a whole ham I don't buy much other meat. Trusting this will be of value to some, I remain,—I. M. B., Philadelphia.