ther,
and lay them in the center of the loaf; place the balance of the meat
about them, fill up pan, packing it solid; put in double baker on top of
stove to steam for one and one-half hours, spread butter over top and
put in oven to finish baking. In slicing it you get the slice of hard
boiled egg in the center.

VEAL LOAF

Mrs. A. Donald Campbell

One and one-half pounds of veal and one slice of salt pork, chopped
fine. Add two tablespoonfuls of cracker dust; one egg; piece of butter
size of an egg; one teaspoonful each of salt and pepper; little grated
nutmeg; dash of Worcestershire sauce. Mix well and bake in a loaf shaped
pan with cracker crumbs and bits of butter on top. Bake about one and
three-quarters hours.

BAKED SPICED HAM, ALABAMA STYLE

Mrs. K. T. Cary

Soak a fifteen pound ham in cold water to cover over night. Wash, scrub
and trim off inedible parts. Set over a trivet in a boiler and cover
with boiling water. Mix four cups brown sugar, one large sliced onion,
one red Chili pepper pod, one tablespoonful each of whole cloves,
allspice and cassia buds, two thinly sliced lemons, discarding seeds,
add to water in boiler. Cover and cook slowly two and one-half hours.
Remove from boiler, peel off rind and put ham in dripping pan, fat side
up. Bake slowly two and one-half hours, basting with one cup sherry wine
(using a tablespoon) a little at a time until all is used, then baste
with dripping in pan thirty minutes, before removing from oven, sprinkle
fat side with equal measures of brown sugar and fine bread crumbs, stick
with cloves and brown richly. Serve hot champagne, horseradish or
mustard sauce.

KOLDOLMA

Mrs. F. W. Waddell

Two pounds of veal; one pound fresh pork; one-half lemon, bay leaf and
one small bottle capers; one clove of garlic; juice of one onion. Put
all through grinder, salt, pepper to taste. Roll in small soft balls.
Enclose neatly in cabbage leaves, secure with toothpicks. Place in Dutch
oven which has previously melted one-fourth pound of butter with a
little chopped parsley. Alternate layers with a small sifting of flour
until all are in pan. Let simmer in one pint of water (boiling) without
allowing any steam to escape for two hours; remove and thicken broth
with yolks of five eggs. Serve eight persons.

VIRGINIA HAM

Mrs. G. W. Plummer

Buy a center cut of ham, two inches thick (about two and one-half or
three pounds); soak over night in milk (sweet or sour)