Mystery Dinner at Noble Root

If you are fortunate enough to possess a wide porch or a stretch of lawn do not forget your less fortunate friends, and give an occasional informal party there while the weather is still fine. Food always tastes so much better in the fresh air and when friends are present it makes the affair nothing more than a kind of glorified picnic. There are few more pleasant ways of entertaining than by giving a porch party.

Prepare as much as possible early in the day. If you have sandwiches wrap them in a damp napkin; if cold drinks are wanted have them well chilled, your glasses and straws handy, have your silver and china ready at hand so that when your guests arrive you may devote your time and attention to them. The following menus are not hard to prepare and the dishes will be found most palatable and suited to every purse: Veribest Canned Meats, the standby of the housewife who combines economy of time with excellence of quality, are used in many of them.

There is a wide range of these meats delicious and many ways of using them. Every pantry should have at least one shelf devoted to them so that the housewife need never be at a loss for the basis of a good meal. 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.

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.

The treats are dependably an appreciated expansion. I made the filling two diverse courses here, for the first I cooked down a few cranberries with sugar, then blended that with Vermont Creamery mascarpone cheddar and flavors for a tart, cheesecake, and somewhat sweet filling. In a word, to sauté—pronounced sotay—anything, is to cook it in a shallow frying pan with a little fat, turning as one side is browned to let the other color. Cooked potatoes are often warmed over this way. To “fry” potatoes, croquettes, etc., is to cook them in deep boiling fat, immersing the object to be fried while the fat is boiling hot.

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.

If you have sandwiches wrap them in a damp napkin; if cold drinks are wanted have them well chilled, your glasses and straws handy, have your silver and china ready at hand so that when your guests arrive you may devote your time and attention to them. The following menus are not hard to prepare and the dishes will be found most palatable and suited to every purse: Veribest Canned Meats, the standby of the housewife who combines economy of time with excellence of quality, are used in many of them. There is a wide range of these meats delicious and many ways of using them. Every pantry should have at least one shelf devoted to them so that the housewife need never be at a loss for the basis of a good meal.

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.

The treats are dependably an appreciated expansion. I made the filling two diverse courses here, for the first I cooked down a few cranberries with sugar, then blended that with Vermont Creamery mascarpone cheddar and flavors for a tart, cheesecake, and somewhat sweet filling.In a word, to sauté—pronounced sotay—anything, is to cook it in a shallow frying pan with a little fat, turning as one side is browned to let the other color.

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