n very fine shreds. Moisten with Cream Dressing.
Serve on a bed of cress.

CREAM DRESSING

3 hard cooked egg yolks.
1 teaspoon salt.
Few grains cayenne.
1 teaspoon mustard.
2 tablespoons vinegar.
Few drops onion juice or
1 teaspoon finely chopped chives.
1-1/2 cups thick cream.

PROCESS: Mash and rub the egg yolks through a sieve, add seasonings
(except cayenne), then vinegar and chives. Whip cream until stiff, and
add a little at a time to first mixture, beating constantly. When all is
used, sprinkle in a few grains cayenne or paprika.

RAISIN PIE

1-1/2 cups seeded raisins cut in halves.
1/2 cup sugar.
2 tablespoons flour.
2 tablespoons butter.
Juice and grated rind 1 lemon.
1 cup water in which raisins were cooked.
Few grains salt.

_Process_: Cook raisins in boiling water to cover, until tender, drain,
and mix with sugar, grated rind, flour and salt. Cool slightly. Turn
into pie-pan lined with Plain Paste, dot over with butter and pour over
water. Cover with top crust made of Rich Paste and bake thirty minutes
in a moderate oven.

[Sidenote: _March_

_Fourth Sunday_]

Menu

CREAM OF LETTUCE

BAKED HAM--HOT HORSERADISH SAUCE

SWEET POTATO CROQUETTES--SPINACH WITH EGGS

GRAPE FRUIT SALAD

CHEESE BALLS

RHUBARB TART--CHEESE

AFTER DINNER COFFEE

* * * * *

BAKED HAM

Select a lean ham, weighing from twelve to fourteen pounds, cover with
cold water or equal parts of water and sweet cider and let soak (skin
side up) over night. Drain, scrape and trim off all objectionable parts
about the knuckle. Cover flesh side with a dough made of flour and
water. Place in a dripping pan, skin side down. Bake in a hot oven until
dough is a dark brown; reduce heat and bake very slowly five hours. Ham
enclosed in dough needs no basting. Remove dough, turn ham over and peel
off the skin. Sprinkle ham with sugar, cover with grated bread crumbs
and bake twenty to thirty minutes. Remove from oven and decorate with
cloves; place a paper frill on knuckle, garnish with sprays of parsley
and lemon cut in fancy shapes. Serve hot or cold.

HOT HORSERADISH SAUCE

1/4 cup freshly grated horseradish.
1/4 cup fine cracker crumbs.