wo hours.

JAMABALA OF HAM

Mrs. H. Clay Calhoun

One large slice of raw ham; one large onion; put through the grinder and
fry. When thoroughly cooked add two cups boiled rice; one quart of
tomatoes and half of a sweet green pepper, chopped fine. Serve hot on
toast.

BARBECUED ROAST PORK

Mrs. Chase

Place pork roast in dry self-basting or similar roaster. Place in oven
for thirty minutes. In meantime put one cup of vinegar, one teaspoonful
red pepper, one teaspoonful black pepper, one teaspoonful salt in
saucepan and bring to a boil. Baste roast every fifteen or twenty
minutes with this sauce at boiling point, draining off sauce after each
basting and returning sauce to saucepan, which should be kept at the
boiling point. Drain off sauce and serve in separate dish.

CROWN ROAST OF YOUNG PORK

Mrs. M. Dippen

Have crown roast made of young pork ribs, same as of lamb; fill the
center with medium sized potatoes, boiled and rolled in butter and
minced parsley; surround with fried apples.

BROILED SAUSAGE

Mrs. W. D. Hurlbut

One and one-half or two pounds of well seasoned sausage meat mold it
into a flat cake; place in a frying basket which, in turn, is put in a
larger pan, to catch the drippings. Put under the blaze and let it broil
slowly; when nicely browned on one side turn it over and brown that
side. When done remove to hot platter and surround with fried apples.

PORK CHOPS WITH POTATOES

Mrs. C. S. Junge

In a casserole place a layer of sliced raw potatoes and over it sprinkle
of flour. Put in a layer of chops and a layer of potatoes and repeat
until casserole is full. Nearly cover with milk that is seasoned with
salt and pepper. Sprinkle cheese over top and bake two hours.

GRANDMOTHER'S PORK NOODLES

Mrs. H. D. Sheldon

One-half pound of salt pork, sliced; six medium onions; six medium
potatoes; noodles. Boil salt pork until very nearly done. Add potatoes
and onions. Cook until they are beginning to be tender. Have about two
quarts of water left. Add noodles and finish cooking. This will make a
thick stew.

PORK CHOP CASSEROLE

Mrs. George D. Milligan

Sprinkle bottom of dish with flour; place pork chops then on top a layer
of sliced raw potatoes and onions, finish with bread crumbs. Bake until
potatoes are done. Use no liquid.

BAKED PORK CHOPS

Sue C. Woodman

Cut thick, wash and dip in flour; place in deep pan; season with pepper,
salt, and a little sage. Cov