or spaghetti; a pint of fresh or cold stewed
tomatoes; one teaspoonful of salt; half a teaspoonful of white pepper.
Butter a pudding dish, and put first a layer of macaroni, then tomato,
then meat and some onion and seasoning, continuing this till the dish is
full. Cover with fine bread crumbs, dot with bits of butter, and bake for
half an hour. Serve very hot.

DEVILED HAM.

For this purpose use either the knuckle or any odds and ends remaining.
Cut off all dark or hard bits, and see that at least a quarter of the
amount is fat. Chop as finely as possible, reducing it almost to a paste.
For a pint-bowl of this, make a dressing as follows:--

One even tablespoonful of sugar; one even teaspoonful of ground mustard;
one saltspoonful of cayenne pepper; one spoonful of butter; one teacupful
of boiling vinegar. Mix the sugar, mustard, and pepper thoroughly, and add
the vinegar little by little. Stir it into the chopped ham, and pack it in
small molds, if it is to be served as a lunch or supper relish, turning
out upon a small platter and garnishing with parsley.

For sandwiches, cut the bread very thin; butter lightly, and spread with
about a teaspoonful of the deviled ham. The root of a boiled tongue can be
prepared in the same way. If it is to be kept some time, pack in little
jars, and pour melted butter over the top.

BONED TURKEY.

This is a delicate dish, and is usually regarded as an impossibility for
any ordinary housekeeper; and unless one is getting up a supper or other
entertainment, it is hardly worth while to undertake it. If the legs and
wings are left on, the boning becomes much more difficult. The best plan
is to cut off both them and the neck, boiling all with the turkey, and
using the meat for croquettes or hash.

Draw only the crop and windpipe, as the turkey is more easily handled
before dressing. Choose a fat hen turkey of some six or seven pounds
weight, and cut off legs up to second joint, with half the wings and the
neck. Now, with a very sharp knife, make a clean cut down the entire back,
and holding the knife close to the body, cut away the flesh, first on one
side and then another, making a clean cut around the pope's nose. Be very
careful, in cutting down the breastbone, not to break through the skin.
The entire meat will now be free from the bones, save the pieces remaining
in legs and wings. Cut out these, and remove all sinews. Spread the turkey
skin-side down on the board. Cut out t