et it come to a boil. Pour off the water and add enough hot to make
sufficient stew for your family. Slice an onion and potatoes into it.

WITH VEAL.

A delicious picnic dish is made of ham and veal. Chop fine equal
quantities of each and put into a baking dish in layers with slices of
hard-boiled eggs between; boil down the water in which the veal was
cooked, with the bones, till it will jelly when cold; flavor with celery,
pepper and salt and pour over the meat. Cover with a piecrust half an inch
thick and bake until the crust is done. Slice thin when cold.

OMELET.

Beat 6 eggs very light, add 1/2 teaspoon salt, 3 tablespoons sweet milk,
pepper to taste, have frying pan very hot with 1 tablespoon butter in;
turn in the mixture, shake constantly until cooked, then put 1 cup finely
chopped ham over the top and roll up like jelly cake, cut in slices.

BAKED.

Most persons boil ham. It is much better baked, if baked right. Soak it
for an hour in clean water and wipe dry. Next spread it all over with thin
batter and then put it into a deep dish, with sticks under it to keep it
out of the gravy. When it is fully done, take off the skin and batter
crusted upon the flesh side, and set away to cool. It should bake from six
to eight hours. After removing the skin, sprinkle over with two
tablespoonfuls of sugar, some black pepper and powdered crackers. Put in
pan and return to the oven to brown; then take up and stick cloves through
the fat, and dust with powdered cinnamon.

WITH CORN MEAL.

Take bits of cold boiled ham, cut into fine pieces, put in a frying pan
with water to cover, season well. When it boils, thicken with corn meal,
stirred in carefully, like mush. Cook a short time, pour in a dish to
mold, slice off and fry.

BALLS.

Chop 1/2 pint cold boiled ham fine. Put a gill of milk in a saucepan and
set on the fire. Stir in 1/2 teacup stale bread crumbs, the beaten yolks
of 2 eggs and the ham. Season with salt, cayenne and a little nutmeg. Stir
over the fire until hot, add a tablespoon chopped parsley, mix well and
turn out to cool. When cold make into small balls, dip in beaten egg, then
in bread crumbs and fry in boiling fat.

TOAST.

Remove the fat from some slices of cold boiled ham, chop fine. Put 2
tablespoonfuls of butter into a saucepan on the stove, add the chopped ham
and half a cup of sweet cream or milk. Season with pepper and salt; when
hot, remove from the stove and stir in quick