Baked Ham In Milk

Use a slice of ham about 2 inches thick. Put in a frying pan and cover with sweet milk. Bake slowly 1 1/2 hours; 30 minutes before ham is done, add potatoes cut in thin slices.

Ruby Rice.

Ham Au Gratin

3/4 Pound of ground boiled ham, 2 eggs, 1 1/2 cups of bread crumbs, 2 cups of milk, 1 teaspoon of white pepper, 1 tablespoon of butter. Place ham and crumbs in alternate layers in a baking dish, adding pepper in mixing. Beat eggs light and add to the milk. Pour liquid over the ham and crumbs. Place butter in dots over the top and bake 30 minutes in a quick oven. Mrs. Sam Whoolery, Bedford, Ind.

Baked Ham

Wash and clean a medium sized ham, about 18 pounds, and place in a kettle with enough water to cover, add a small pod of pepper, 2 tablespoons of sugar and parboil 1 hour. Remove from fire and leave the ham in the liquid over night. Next morning place the ham in a roaster, skin side down and bake 2 hours or until tender, in a moderate oven, basting often with a gravy made by mixing flour and a little sugar with some of the water in which the ham was boiled. Mrs. Taylor Ferguson.

Fried Chicken

Dress chicken 12 or 15 hours before cooking. Salt 1 hour before cooking. Have fat piping hot. Dry each piece with a cloth, roll in beaten egg then in flour and fry quickly until browned on each side, then slowly 15 minutes, or until tender. Mrs. J. H. Berry, Cottage Grove, 111.

Roast Chicken For Two

Place 1 cup of rice in pan with 2 tablespoons of butter or oil, stir constantly until browned, salt and pepper to taste, add 1 onion and 1 tomato minced, a pinch of chili pepper, a pinch of thyme, a pinch of mace, 1/2 cup of bread crumbs. Bake with 1/2 of spring chicken. Baste with butter in hot water.

Mrs. J. C. B. Heaton, New Burnside, 111.

Roast Chicken

Dress, clean, stuff and truss chicken. Place on its back on a rack in a dripping pan. Rub entire surface with salt, and spread breast and legs with a little fat, or fat and flour rubbed together. Dredge bottom of pan with flour. Place in hot oven and when flour is browned reduce heat, then baste. Baste frequently during baking. If necessary add a little boiling water. Turn chicken that it may brown evenly on all sides. When breast meat is tender, bird is sufficiently cooked.

Chicken Gravy

Pour off liquid in pan in which chicken has been roasting. From liquid skim off 4 tablespoons of fat, return fat to pan and brown with 4 tablespoons of flour, add 1 cups of stock in which giblets and neck have been cooked. Cook 5 minutes, season with salt and pepper, then strain. For giblet gravy add the heart, gizzard and liver, chopped fine, to the above.

Jellied Chicken

Cut up a 4 pound chicken. Put in vessel with sliced onion and steam slowly until meat falls from the bones. When half cooked add 1/2 tablespoon of salt. When done, stock should measure 2 cups, allow to stand a few minutes and skim off fat. Decorate mold (glass bread pans are fine for this purpose) on bottom and sides with parsley and sliced hard boiled eggs; pack in meat, freed from skin and bones and shredded fine, sprinkling with salt and pepper. Pour on stock to which has been added 1 full tablespoon of granulated gelatine, dissolved in a little of the stock. Prepare the day before using. Mrs. A. C. Clark.

Jellied Chicken

Boil a fowl until tender. Put it on in cold water and bring slowly to a simmer. Let cool in liquor and cut meat from bones. Return skin and bones to liquor with I onion, 1 carrot, 1 potato and 1 bunch of celery and cook 1 hour. Strain out vegetables and measure out 3 cups of the broth. Season to taste with salt and pepper. Heat to boiling point and stir in 1 1/2 ounce of gelatine, that has been soaked in cold water, and stir until it is dissolved and strain. When jelly begins to form, arrange chicken in mold and pour over jelly. By adding hard boiled eggs, stoned olives and nuts before molding you have a nice salad. Bess Parish.