Ham and How to Serve It to Please Members' Palates
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HAM and how to Serve It to Please Members1 Palates By JEAN VERNET* HEN the first Earl of Sandwich ing it with distinctive menus. Fortunately, Woriginated the item of diet that then the simple thing to do is to beat the com- represented merely an ingenious petition at its own game, and in so doing effort to sustain himself while the cards have an excellent opportunity to show a were running in his direction, he paved profit from restaurant operations. The the way for the gastronomic revolution same talent a good chef shows in the prepa- that today seriously concerns those who ration of his superb dinners shines forth are responsible for the success of commer- brightly when displayed in sandwiches. cial feeding establishments. Of the extensive variety of foods avail- A twelve-year survey of sales at restau- able for sandwiches, ham leads in popu- rants of all characters shows that the serv- larity by a wide margin, according to the ing of sandwiches has increased 215% dur- figures of feeding authorities. This popu- ing that period. It is obvious that this larity, as well as the profit in serving, has indicates the trend away from the heavy been enlarged by the development in ham meals that were the routine prior to the cooking processes. A vacuum method of advent of the present quick tempo in busi- cooking and packing ham retains the ness and social life. Business district savory flavor of a smoked ham and the restaurants uro disturbed by the encroach- mellowness of baked ham, in addition to ment of drug- and cigar-store lunch coun- presenting the ham for serving without ters on the .^serves *hat formerly were bones or excess fat, undoubtedly has been the property of orthodox feeding establish- a prominent factor in making ham a fea- ments for business men. The golf clubs ture item in golf club food service. have not been immune from this competi- tion, especially in the metropolitan dis- Profit in Sandwiches tricts, as the members leave their offices in Although ham is conspicuous in every a hurry, grab a sandwich at some office well-planned buffet lunch, and always goes building lunch counter or a barbecue stand well on dinner and luncheon menus, it on the way to the club, and hurry to the shows up to most impressive advantage first tee. when sandwich food costs are considered. Inasmuch as educating club members to Counting bread and labor of preparation leisurely enjoyment of a well-cooked full the cost of an excellent ham sandwich meal at noon is a hopeless task under pres- made from the highest quality of ham ent conditions, the club manager must look should not exceed four cents. Determina- elsewhere for an answer to his problem of tion of food cost is made exact when the attracting restaurant patronage and serv- packaged ham is employed as there is no fuel cost for boiling, no time element for •Manager, Institutional Dept., fìeorye A. cooking, and no loss of 28% to 30% of net H orni el d- Co. APRIL, 193". CLUBHOUSE SECTION 93 sandwich is much drier and will not keep fresh very long. Flavor-sealed ham, retain- ing the natural juices, offers a sandwich that has a better appearance, a more appe- tizing taste and will keep fresh either wrapped or unwrapped for a much longer period. For fried ham sandwiches, the packaged ham is quickly and easily prepared and contains the maximum in flavor whereas boiled ham, having already lost much of its flavor and moisture, is practically taste- less. In using ham for the modern popular toasted sandwich, heat emphasizes the tastiness of flavor-sealed ham, whereas dry SUPREME OF HAM A LA GIBSON heat tends further to bring out the taste- Fold a thick slice of Flavor-Sealed Ham lessness and dryness of hot, boiled ham. In triangular shape, allowing it to form a Ham Service Suggestions pocket. Fill with following garnish: Juli- enne of white meat chicken, smoked ox Some of the ham menus that club man- tongue, celery and raw apple, lightly mixed agers have found are highly popular with with mayonnaise and whipped cream. Sea- the members in cold buffet service follow: son with salt and pepper to taste. Place Galantine of Chicken and Ham filled ham triangle on a wire grill and glaze Hearts of Palm Salad with wine jelly. Allow to cool and serve Celery Roquefort Stuffed Olives on a bed of shredded lettuce and a sauce Hot Rolls made of mayonnaise, whipped cream in Coffee equal quantity, and flavor with A-1 sauce, Mixed Fruit Compote salt and pepper. * * * Cold Sliced Ham with Jelly Stuffed Eggs weight in cooking and an additional 22% Knob Celery uHth French Dressing to 25% from trimming of skin and surplus Potato Salad with Capers and Olives fat. Coffee Frozen Eggnog with Rum Figures on sandwich preparation go as • • * follows: Net Wt. of Ham 9 lb. 8 oz. Chaudfroid of Ham Wt. of Jellies 8 oz. Mixed Hors d'oeuvres Wt. of Trimmings 1 lb. 8 oz. Tiny FVied Cheese Croquettes Wt. of meat actually usable Romaine and Tomato Salad for sandwiches 7 lb. 8 oz. Coffee Parfait with Candied Chestnuts No. of whole slices per lb. cut * * * by U. S. Slicing Machine set at No. 8 11 Some quickly made snacks for the 19th Cost of ham—net wt. times hole are: cost per lb. (.40) 3.80 Ham Steak Bordelaise—Sauté ham steaks Cost per sandwich—Cost of lightly in butter, add sauce Bordelaise and ham divided by number of simmer for a few minutes. sandwiches 027 Deviled Ham Steak—Spread ham steak Each full slice will make one and a half with English mustard, dip in fresh bread sandwich slices, consequently three sand- crumbs and broil. wiches may be made of two full slices. Make thin two layer sandwiches, using Upon using the smaller or shank end, some ham as one layer and cream Roquefort slices will make only one sandwich; 8 oz. cheese as second. of trimming are usable in the form of ham Cut slices of ham in half, spread with salad sandwiches or minced ham and chutney and mustard, sandwich together deviled egg sandwiches. and broil. Upon making sandwiches, due to the ab- Roll oysters in thin slices of ham and sence of moisture in the boiled ham, the broil. Place slice of ham on toast and cover apple lightly sprinkled with brown sugar. with Welsh rarebit. Spread honey over ham steaks, dip in Cover slice of toast with slice of ham corn meal and broil. and then slice of American cheese. Place Dip ham steaks in paprika, flour and in oven until cheese browns lightly, re- saute. move and serve open. Broil and serve with brown mushroom For the ladies, try a toasted ham sand- sauce or with grilled mushrooms, drawn wich spread with orange marmalade. butter. * * * Deviled ham steak—Spread with pre- pared mustard, roll in bread crumbs, broil. Suggestions for preparing ham steaks so Ham steak, Spanish style—Serve with the members boast of his club's food rich creole sauce. service: Dip steaks in flour, in beaten eggs and Broil with segments of oranges and pine- in crumbs, and saute. demands of this record day. A Real Banquet Stunt "Among the stunts pulled to increase the TWELVE hundred delegates and guests of guests' enjoyment were news-reel men, who • the Western Fruit Jobbers association took talking pictures; a hook-up with the attended an open-air luncheon held Janu- National Broadcasting Company, which ary 15 at the Phoenix (Ariz.) C. C. and the sent the speeches all over the West; air- aerial view above was taken at the height plane pictures available to guests shortly of the festivities. The novel table arrange- after being taken; and telegrams from ment is an interesting stunt and is only government weather bureaus throughout one of the many details watched over and the country giving the temperature of their successfully carried out by Kenneth E. cities, which in most cases was below zero, Nash, secretary-manager of the club, under while the people from those cities were whose direction the affair was held. having luncheon on the green front lawn Commenting on the luncheon, Nash re- of the clubhouse amid flowers, palms and ports: "I have been secretary and man- evergreens. The ladies ate without wraps ager of this club for nine years, but this and the men protected their heads with party doubled in capacity anything I have napkins, as the sun was doing its share ever been called on to serve heretofore. It to make the convention a success." was necessary for me to rent some 30,000 GOLFDOM publishes this account of the pieces of equipment from Los Angeles, and Phoenix stunt in the firm belief that alert six auxiliary ranges had to be set up in the managers and officials will find inspira- clubhouse backyard to meet the cooking tion for similar banquets at their clubs. .