Baked Ham

Soak over night. Boil fifteen minutes. Skin.

Make a paste of flour and water and cover all over fat part of ham. Bake a large ham from four to five hours. Remove flour crust and cover with brown sugar and cloves. Bake one-half

Gladys Mars Becker, Xi. Broiled Ham or Pork Chops and Scalloped Potatoes

4 slices ham, or 4 pork chops

6 medium-sized potatoes 1/2. cup thin white sauce

Method :

Broil either the ham or the pork chops under a hot flame until they are seared over, season with salt and pepper, then combine in alternate layers with the potatoes which have been pared and sliced thin and arranged in a buttered baking dish. Pour the white sauce and the thin gravy from the meat through the dish, place a cover over the dish, bake slowly for an hour then uncover and bake for a half-hour. Serves three or four persons.

Eleanor F. Lewis, Xi.

Chicken Curry

2 cups chicken meat diced

2 cups stock

1/2 cup celery diced

1/2 cup potatoes diced (raw)

1/2 cup peas

1 tablespoon green pepper in shreds

1 small onion sliced thin

1 teaspoon curry powder (Crosse and Blackwell's is best)

1 tablespoon butter

1/4 teaspoon salt •

Method :

Brown the onion and the pepper in the butter, add the stock salt, celery, and then the potatoes, simmer for fifteen minutes Finally add the peas and chicken, stir the curry powder in a teaspoonful of the hot stock, and let simmer for ten minutes. Stir as little as possible. Serve with hot boiled rice and India chutney (Major Grey's chutney is best). To boil rice in East Indian fashion, wash one cupful of rice three times in cold water, drain, and when dry sprinkle a few grains at a time into three quarts of bubbling, boiling, salted water. Do not cover but boil rapidly for fifteen minutes. Pour through a colander and place in a heated dish. Serves six persons.

Eleanor F. Lewis, XL

Meat Pie

Filling

2 pounds beef, veal, or chicken

2 large potatoes 1 large onion

1 cup celery 1/4 cup parsley 3/4 cup carrot

Crust

1 1/2 cups flour

3 teaspoons baking powder

1 teaspoon salt 3/4, cup milk

2 tablespoons shortening

Method :

Cut meat into small pieces; add water to cover and boil rapidly for fifteen minutes; then simmer until tender. Put meat into baking dish and pour over gravy made by using two tablespoons flour to each cup of liquid left from meat. Add cooked diced vegetables and season. Cover with baking powder crust rolled one-half inch thick. Bake twenty minutes in hot oven. Will serve eight.

Jane Pruden Totten, Xi.

Stuffed Roast Veal

3 to 4 pounds shoulder of veal dressing (dry bread, bacon drippings, onion mixed with hot water to desired consistency).

Method :

Have butcher cut a pocket in veal. Fill pocket with dressing. Flour and place in hot pan in hot oven and sear well. Add a little water to keep from burning and bake slowly at least two hours.

Pork chops may be cooked in the same fashion.

Frances Pitkin Allen, Nu and Omicron.