Boiled Ham

Wash and scrub well, cover with cold water, add 1 pint vinegar and 2 or 3 bay leaves, boil constantly until the skin will pull off readily. Cover with a thick paste made of cracker crumbs, a little vinegar and mustard and 1/2 cup brown sugar; stick cloves on top and bake in a slow oven 1 hour. - S. R. Bcatty

Meat Croquettes

1/2 pint minced cold meat

2 oz. butter

1 tablespoon flour

1/2 lemon rind grated

Pinch nutmeg

1 teaspoon salt Very little red pepper

1/2 cup stock, milk or cream

2 egg yolks

Melt butter in a spider, add flour but do not let brown; add salt, pepper, meat and stock. When boiling, add lemon peel and nutmeg. Mix thoroughly; at the last moment add beaten eggs, stir rapidly and remove from fire. When cool form into shape, roll in crumbs, then beaten egg. then crumbs. Fry in deep hot lard.

Shoulder Of Pig Roasted

Have a shoulder weighing about 4 lbs. Scour the skin, brushing with olive oil; dredge with salt, pepper and flour; cook in double pan in moderate oven for about 3 hours, baste with oil and dredge with flour several times; add a little water if needed. Serve on bed of mashed turnips.

Spanish Meat Loaf

Season 1 1/2 lbs. hamburg steak which must have 1/2 lb. salt pork ground with it, with salt, pepper, 1/2 cup milk, 3 crackers and 1/2 can pimentos chopped; mould in oblong shape and place in dripping pan with pieces of butter on top and 1 cup water in pan, bake 3/4 hour in a hot oven, basting frequently, covering toward the last. Make gravy as for any roast.

Calves Liver Ex Casserole

Cream 1 tablespoon flour in 2 of butter, spread over bottom of casserole, put 1 bunch carrots cut in quarters, lengthwise, 1 can peas, 4 medium onions. 1 pint potatoes cut into halves, 1/2 cup fresh or canned mushrooms, salt and pepper, and 1/2 cup soup stock. Bake 1/2 hour, then place on top of vegetables 1 calves liver,.larded, weighing 2 lbs., and bake in covered casserole 1 hour.

- Mrs. Lamprecht

Braised Beef Tongue

Put a beef tongue in cold water over fire, add an onion with several cloves; heat to boiling point; simmer for 1 hour; remove skin from tongue. Have hot in a casserole. 1 cup tomato puree, 2 cups brown stock, flavored with ham, parsley, onion, celery, carrot and sweet herbs; put in tongue, cover and cook in moderate oven about 1 hour; cut the tongue in slices and arrange in a wreath on a bed of spinach, placing a slice of hard boiled egg on each slice of tongue. Thicken the liquor in casserole with flour cooked in butter. Strain and serve as a sauce.

Ham Au Gratin

Place a thick slice of ham in a pan, peel several white potatoes and put around the ham, cover with a pint or more of milk, bake slowly about 45 minutes, or until the potatoes are done and until milk has evaporated, leaving a light brown skin over all.

Jellied Veal Loaf

4 lbs. veal. Stew with joints. After washing place in kettle, cover with boiling water and cook slowly 3 hours or more, until meat is tender. When half done add 1 small onion cut fine. 1 tablespoon salt and a little pepper. When veal is done, remove from fire but leave meat in liquor until cool, then put through meat chopper and place meat in narrow bread pan; pour liquor over it. stir well and smooth on top. It will jelly and make a delicious cold meat.

Baked Corned Beef Hash

Mix 1/3 cooked corn beef chopped fine with 2/3 chopped boiled potatoes, season with butter and pepper. Put in spider with 1 cup milk. Cook 15 minutes, then put in baking dish, cover with cracker crumbs and piece of butter on top, then pour 1 cup cream over all and bake for 30 minutes.

Boxed Leg Of Lamb Stuffed And Baked

Remove the bone from a short leg of yearling lamb, fill the space with bread dressing, season the meat with salt and pepper and spread the outside liberally with bacon fat or dripping. Cook about 2 hours.

Irish Steak With Dumplings

Select 3 or 4 lbs. from the upper part of the chuck rib or the flank cut from a large sirloin roast, large bones and superfluous fat should be removed. Remove the meat as far as possible from the bones, cut in pieces suitable for serving; dredge the meat in pepper, salt and flour and drain it in fat drippings; remove to sauce pans, add boiling water to cover and simmer until meat is tender, about 3 hours. Peel an onion for each person to be served, boil them 15 minutes, then add to meat after it has cooked 1 hour, add also 1 hour later, 1 or 2 carrots cut up and 1 potato parboiled for each person; add salt and pepper. When potatoes are nearly done add the biscuit mixture for dumplings. Cover close and cook 15 minutes without opening the kettle.

Fillet Of Beef With Mushroom Sauce

Have your butcher lard the fillet. In the bottom of baking pan place 1/4 onion, 1 carrot, chopped, 4 cloves, 2 bay leaves, 1 cup boiling water, 1 teaspoon salt and 1 stalk celery, chopped. Put fillet in pan on top of these, sprinkle with pepper and spread with butter; bake in quick oven 30 minutes, when done take out and place in hot dish. Add to the ingredients in pan 1 tablespoon butter, 2 tablespoons flour and mix well, pour in 1 pint boiling water, stirring until all boils; strain into frying pan, then add 1 pint fresh stewed or canned mushrooms, cover until heated through; take from fire and add 1 tablespoon sherry, salt and pepper to taste, pour sauce around fillet and serve. This recipe is for 4 lbs. of beef which will serve 6 persons.