ater and boil it
tender in sweet cider or water, putting it on in enough liquid to
cover. It must be tender but not broken. Remove the rind, outline the
fat on top into diamonds, placing a clove in each. Rub half a cup of
maple syrup into ham, sprinkle with pepper, place in oven and brown,
sprinkling with sifted bread crumbs if liked. Serve hot or if sliced
cold, lay plate and heavy weight on ham over night to make nice firm
slices.--Mrs. Whitehead. Southern Cookery demonstration.

LULA'S CORNED BEEF.--Five pounds rump beef or sirloin, five tablespoons
salt, three tablespoons brown sugar. Saltpetre size of a hickory nut.
Dissolve the ingredients in enough water to cover the beef, and let the
meat stand in the brine twenty four hours. Boil meat in the same brine
three and a half hours. Quick, simple and good as it gives the
purchaser a chance to select the cut of meat she prefers for
corning.--Contributed.

SPICED BEEF LOAF.--Two and one half pounds of round steak put through a
food chopper, with one fourth pound of salt pork; one teaspoonful of
dried and rolled bread crumbs; two scant cupfuls of milk, one beaten
egg, one teaspoon of butter; one teaspoonful of salt; one half teaspoon
each of cinnamon, cloves, mace and allspice, a dash of cayenne pepper.
Mix into one large loaf and lay in a buttered roasting pan. (I use two
individual bread tins using one loaf hot for dinner and reserving the
other to slice cold.) Add a cupful of hot water to each baking pan;
sprinkle sifted bread crumbs over the meat and dot with butter. Bake
covered until brown and tender basting often but do not cook until hard
and dry. Serve with the gravy or hot tomato sauce, horseradish or
mayonaise.--Mrs. Whitehead.

FAAR I KAAL. NORWEGIAN.--Get twenty cents worth of leg of mutton, cut
in small pieces. Put in the kettle one layer of mutton, one medium
sized head of cabbage cut into six pieces, four potatoes, cut in
halves, two medium sized carrots, quartered. Between each layer of meat
and vegetables add salt, whole peppers and a little flour. Set the
kettle on the stove and add about one quart of water. Let boil slowly
for at least three hours. When done remove from fire and serve. This
will serve three people.--Mrs. R. Meidell.

ROUND STEAK STEW.--Take one and one half quarter pounds of round steak
and pound it well, roll in flour and fry (same as any other steak) over
this pour one pint of boiling water, season with salt, pepper and a
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