Ham and bacon are two of the most popular foods in the American market. These tasty staple foods serve a double purpose. While they are perhaps the most satisfactory stimulators of a dull appetite, they are such hearty foods that in proper combination they easily satisfy the most ravenous appetite.

Hams smoked in the stockinet covering retain their shape and keep moist and juicy to the last slice. The covering should be left on the raw ham and folded or tied over the cut surface so the ham will retain all the delicate nut flavor given by our special cure and expert handling.

The ideal ham is firm, moist, juicy, tender and of medium weight, not too fat or too lean. The stockinet covering keeps the selected ham moist and firm.

Ham in some form is a welcome part of either breakfast, luncheon or dinner several days every week.

Bacon should be fine and firm—it is selected to suit varying tastes and may be purchased with either the fat or lean predominating or evenly distributed. Through the smoking process certain changes take place in meats which render them more easily digested, hence bacon is one of the most easily digested and savory forms of fat. As sources of heat and energy, bacon and ham rank high.

Even for a small family, it is wise to buy a whole ham. This kind of quantity buying is economical and the many ways to serve ham add variety to your menus. In planning the use of the whole ham, first use the slices for broiling, baked slice of ham, creamed ham and other dishes requiring slices or cubes of ham. Use the last half of the ham for baking in the piece.

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.

Timbales—Creamed ham in timbale cases.

With Apricots—Cold boiled ham garnished with apricots.

Ham au Gratin—Cooked ham in cream sauce in casserole with layer of cheese and buttered crumbs.

BAKED HAM

Spiced Baked Ham—Whole ham rubbed with brown sugar, stuck with cloves and baked. (See page 30)

Ham Roast Stuffed—Boned ham, stuffed with pork forcemeat, tied, steamed and baked. Served with celery sauce.

SLICE OF HAM

Broiled Ham Steak—Slice of ham half an inch thick, cut from large part of ham.