Ham With Mushroom Sauce

Thick slice from the center of a ham. Three cloves, 1 tablespoon sugar.

Cover with cold water and cook one hour. Pour off all broth except one cup full; roast the ham in the oven; pour over it a sauce made from the gravy in the pan and milk thickened with flour and one can of mushrooms with enough of the original broth to salt it sufficiently.

Mrs. W. A. Wittick.

Baked Ham With Apples

Roast fresh ham in the usual way. Bake apples that have been cored and seasoned with sugar, butter and cinnamon. When done drop a big spoonful of meringue on each apple and put in a hot oven for a few minutes to brown. Arrange these as a garnish on the platter around the nicely browned roast. Browned sweet potatoes may also be arranged just inside the apples. Very simple, but so attractive. - Mrs. B. F. Houston.

Baked Ham

Wash and dry. Then make a thick paste of flour and water and spread all over the cut part of ham. Place in roasting pan with boiling water in hot oven. Let cook one hour, then decrease heat and cook until tender. If the bone is first removed it is easier to cut in nice slices. Some like cloves stuck in ham. - Mrs. W. N. McLaughlin.

Baked Ham With Potatoes

Place a cut of smoked ham about 2½ inches thick in frying pan. brown slightly, then place in baking dish. Peel and slice six or seven Irish potatoes, and lay them on top of ham, salt and pepper, then cover with milk, cover tightly with lid and bake in slow oven one hour or more. Add more milk if it becomes dry. Serve with sprigs of parsley.

Mrs. J. M. Smithson.

Baked Peoria Ham Creve Coeur Style

One of Milo Prochazka's Favorite dishes. (Original).

(By Peoria Ham is meant a Wilson Premium Ham.)

Boil a regular raw smoked ham, weighing from 14 to 16 pounds.

When nearly done, cut off shank, pull off the skin. Rub a cupful of granulated sugar into the fat; put into the hot oven and bake a half hour.

Ham Timbales

One cup milk. One cup bread crumbs. Stir over fire till a smooth paste. Add 1 cup chopped ham. 3 teaspoons butter, salt, pepper and beaten whites of 2 eggs. Fill buttered molds, cover with buttered paper, put in pan half covered with water. Bake till firm. Garnish with parsley and hard boiled eggs. - Mrs. Will Rose, Warren, O.

Ham Loaf

1½ lbs. veal, chopped, ¼ ham, chopped,

Less than ½ cup cracker crumbs,

2 eggs well beaten,

4 tablespoonsful cream,

¼ cup melted butter, 1 teaspoonful salt, Plenty of pepper, Bake 1½ hours.

Mrs. Chas. Huff, Wabash, Ind.

Shunken Flenken. (Ham Flakes.)

Take the contents of an eight ounce package of Egg Schnitzels "Those Good Noodles", drop them in two quarts of boiling water, which is seasoned with one heaping teaspoonful of salt. Boil in open kettle from 1 0 to 15 minutes; drain in colander, shaking the water out thoroughly, then place them in a deep baking dish in alternate layers by first making a layer of Egg Schnitzels; then a layer of boiled ham chopped fine and seasoned with onions and browned in butter, then make another layer of Egg Schnitzels and so on, having the top layer of Egg Schnitzels; beat one egg in one-half cup of milk and pour over this and then bake for one-half hour. - Mrs. B. C. Koch, Tremont, Ill.