Boil and trim the ham as heretofore directed. Mix 3 cupfuls of the sifted crumbs of dried and crushed bread with 1 cupful of grated cheese. Brown the ham in the oven only very slightly, take it out and press upon it all the bread crumb mixture that can be made to stick. Put back in the pan and brown it in the oven carefully all over alike, basting the dry places with a little clear fat from the pan. The cheese mixed with the crumbs acts as a cement for the coating, gives a rich color and a good flavor. A ham done this way is good either for hot or cold.

Cost - A 16 pound ham at 121/2c $2,00. Loss by shrinkage, rind, bone, waste 6 pounds, 10 pounds nett salca-ble ham for $2,00 costs 20c per pound. 1 pound of ham makes from 4 to 8 plates, or 12 sandwiches.