sufficient to
cover ham. About two hours before serving time drain off enough milk so
that the top of ham is uncovered; spread over this uncovered top; one
tablespoonful dry ground mustard mixed with two tablespoonfuls brown
sugar; bake in a slow oven. The milk will disappear in a rich brown
gravy; if it gets too low in pan add water. When ready to serve remove
ham to platter, add flour to fat in pan and when well cooked, add
boiling water to make gravy of consistency of thick cream. Lemon slices
and sherry may be added. It may need to be strained if milk curds are
objected to; pour around ham. Has flavor of finest "Old Virginia Ham."

HAM EN CASSEROLE

Mrs. A. Donald Campbell

Have ham cut two inches thick, leaving on rind. Pour over it good,
generous cup of milk and one-half cup brown sugar, partly dissolving
sugar in the milk on top of stove, before pouring over ham. Cook all in
casserole two hours. Serve with rings of fried apples on chop plate.

ROGNONS AUX TOMATOES

Mrs. R. Woods

Cut in small pieces a fresh kidney and fry in hot lard. When almost done
add to it a sliced onion, half cup of tomatoes and a slice of ham. Let
all fry together, and when done add a spoonful of flour, a piece of red
pepper and a spoonful of chopped garlic and parsley. Thin with a little
water, season with salt, and let boil a few minutes, when it is done.

EASTER HAM

Mrs. E. Iglehart

One-half pint grated bread crumbs, one cup currants, one saltspoonful of
salt, one saltspoonful sweet marjoram or thyme, one salt spoonful of
black pepper, moisten with sweet milk. Boil small ham until tender,
remove bone and skin, fill in the cavity with dressing, wind with cord
into shape, puncture with skewer in the fat parts and fill the holes
with dressing. Bake in a closed pan in a hot oven one hour.

HAM PUFF

Mrs. A. Donald Campbell

Scald one pint of milk, one cup flour; stir constantly until thick. Let
cool, then add beaten yolks of eight eggs. Beat thoroughly, add beaten
whites, a little suet, one and one-half cups of chopped, boiled ham, and
one-half cup butter. Set tin in pan of water, and bake three-fourths of
an hour. Keep standing in water until served.

HAM LOAF

Mrs. W. C. Thorbus

Two pounds of ham, ground; one pound of pork loin, ground; two eggs,
beaten; one cupful rolled cracker crumbs; one cupful milk; pepper to
taste. Mix all together, put in a baking tin and pour over it one cupful
tomatoes and bake t