Читать книгу Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 - Various - Страница 9

"How can you get along without a ham in the house?" asked one housewife of another; "to me it is as necessary as anything we ever have in our pantry."

This housewife, in saying the above, echoed the sentiments of many others. There is no meat more "necessary" in the house than good ham. Not only is the meat there in all its nutriment but it is preserved – that is, cured and smoked – in such a way that there is given to it a piquancy which whets the appetite and gives a stimulus to the gastric juices, thus aiding – so the doctors tell us – the process of digestion.

In so many cases of convalescence where the appetite is flagging and the digestion weak, ham and bacon are prescribed, both for their tonic and nutritive value.

On the crisp snappy mornings of autumn when a hearty breakfast is necessary and the appetite has not yet recovered from the jading effects of the hot weather what could be more tempting and more nourishing than a slice of broiled ham – broiled just enough to be thoroughly cooked and yet not enough to discolor the delicious appetising pink color of the meat. Even the aroma thrown out in the process of cooking sends a tempting appeal to the stomach that is impossible to resist.

Buying a whole ham at a time is the best and most economical way of buying ham, as experience will prove. It can be boiled or baked whole and sliced for whatever purpose intended. When baked ham is broiled for breakfast it requires to be cooked just long enough to get hot all the way through.

It is many years since the curing of ham was first tried and in those years much has been accomplished. Today Armour's Star Hams represent perfection in cured ham. In them the highest quality is allied to skillful curing and careful smoking.

From many thousand hams those intended for the Star brand are chosen; the process of curing is a specialty of Armour and Company, and careful smoking over green hickory logs gives the final necessary touch.

They say "the proof of the pudding is the tasting of it" and this applies to Armour's Star Hams as well.

[Many ways of using this, to most people, necessary meat, will be found on page 12.]