Bacon in the piece or cartons of bacon should be kept on hand at all times. A breakfast of bacon and eggs is the accepted breakfast and may be quickly and easily prepared. A few strips of bacon add just the right flavor to the roast fowl, meat loaf, larded tenderloin, or casserole of vegetables or cereals.
The drippings from ham and bacon should be kept in a cold place and used for shortening in spice cakes and cookies, for flavor in sauces for vegetables and meats, for sautéing where the smoked meat flavor is desirable, in the dressing for vegetable salads, and in the stuffing for fowl.
MANY WAYS TO SERVE HAM AND BACON
BOILED HAM
Boiled Ham with Apple Rings—Cold or hot boiled ham served with a border of apple rings fried in deep fat.
Cold Ham with Sliced Pineapple—Ham sliced thin served with one slice of pineapple to each helping.
Boiled Ham and Spinach—Slices of boiled ham steamed over spinach, served with border of ham surrounding spinach.
Fritters—Ground ham in a fritter batter with corn.
Rissoles of Ham—Diced boiled ham in cream sauce, baked in a pastry case.
Ham Patties—Creamed boiled ham in patty shells.