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.

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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.

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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.