Roast Ham

(Mabel D. Curry.)

Boil a 12-pound ham 3 hours. Take from the stove and skin and take off necessary fat. Use whole cloves in a pattern on top of the ham. Into 1 quart of stock in which ham was boiled put 1 pint of vinegar and 1 cup of brown sugar. Put this mixture with the ham in a covered roasting pan, and roast about an hour or until ham is tender; 30 minutes before taking ham from the oven uncover the ham; sprinkle over it fine cracker crumbs, leave uncovered and bake until a crisp brown.

Brunswick Stew

(Mrs. Frank P. Hawkins.)

This dish is a good medium for the use of the remains of a roast mutton; about two pounds of meat aside from the bones being required. The other articles needed are a pint of lima beans, one quart of pared and sliced potatoes, half a pint each of turnips and carrots cut into dice, one pint of tomatoes cut fine; one parsnip, cut fine; two quarts of fine shredded cabbage, two quarts of water, two tablespoons flour, two tablespoons butter, two tablespoons salt, one level teaspoon pepper. All vegetables uncooked; when corn is in season, 1 1/2 pints may be used. Cut meat into slice, freed from bone and fat. Put bones in stew pan, cover with water and cook gently two hours. Mix flour with 1/2 cup water taken from the 2 quarts and stir mixture into the water in sauce pan, add salt and pepper; cook 20 minutes. Place meat and vegetables in layers in a large stew pan, and strain the broth over them. Put the butter on top, cover stew pan closely, and cook gently for 2 hours. Serve very hot.

Boiled Leg Of Mutton

(Mrs. John Glass.)

Put in water even with top of meat. Add 1 large onion, 2 bay leaves, 1/2 can tomatoes, 1 tablespoonful Worcestershire Sauce, 1 tablespoonful walnut catsup, 1. table-spoonful mushroom catsup, 1 tablespoonful salt, 1/2 tablespoonful of pepper. Boil three hours (if large roast) set aside one hour, then put on fire again, add wine glass of sherry wine, cook another hour. Strain liquor and make gravy, adding capers.

Baked Ham. (Small Dish.)

(Miss A. M. Everett.)

Take a slice of ham two inches thick, leaving the fat. Rub both sides well with sugar. Put in deep pan and cover with milk. Bake an hour or more turning ham once. Use milk for gravy.

Creole Ham

(Mrs. E. B. Peirce.)

A slice of ham two inches thick; place in a baking pan. Slice over top of ham one onion. Cut one onion, one green pepper, then cover all with a can of tomatoes. Bake in a hot oven for an hour.

Delicious Pot Boast

(Mrs. C. C. Hughes.)

Wash the roast, then sear it to a rich brown in a spider. A rib roast is the better, but a cheaper cut will do. For a 5-pound roast, put into the pot 3 pints of boiling water, 2 tablespoons of brown sugar, 2 tablespoons of sherry, 1 bay leaf, 1 whole onion (medium sized), 5 whole cloves. Boil gently for four hours, add salt during last hour of cooking. If a rib roast is used, leave rib in. When done, remove from liquor, and add some flour that has been mixed with water for gravy. If more water is necessary, use boiling water only. A pot roast requires close attention to keep from sticking to the pot.