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WESTPHALIAN HAMS
Very fineat quality
~;::: ; :~:t:t::hHaS~~inken
f
w !,:hham
Ha~o,tii:;;~~
01
by
~:ina8re
·:~~~i~~d
ai~
::·~:;;!!::
Government
official, ,
111
to the ab1enee of trichinae,
and a certificate to that effect
it
attached to
e.chham.
HOW TO CUT A HAM
The mo,t advantageou,
way to cut a
ham,
"°
a, to
set the lara:eet number of hand,ome
11ice1,
i,
to cut
it
all throua:h cronwi,e,
never lengthwi ,e.
To do
th.itproperly,
cut with a ,harp airving knife from all ,idea
down to the bone, and with a meat
NW
cut he bone
through.
It
will then be
euy
to ali<:e from both end,
all aro und the bone. After awhi le the projectina bone
may again be Mwed off, and later
it
may be taken 0\:11
entirely after
runnini
a narrow knife all around the
bone and looaening
it
thu, from the meat.
CERVELAT SAUSAGES
Verr 6nett quality
Ce rvelat Sau•age, weighing
Ii
to 3 lb •.
Notice .-Thi,
u.uuge
i•
•peda\ly
•elected for u,,
and
i•
the ,rery fine,t made, a label attached
to each
n un•e,
by the 1hippeu,
ce rtifying to that fact.
Thi•
quality i1 not •hipped to any other hou•e in the Amer·
ican market.
Digitized by
Original from
UNIVERSITYOFCALIFORNIA