Baked Fresh Ham

Take a 10-lb. fresh ham; have all the bone taken out and make a dressing of bread crumbs, little onion, pinch of sage and a little salt. Put in place of bone; cut the rind in dice. Bake in a slow oven 4 hours. Mrs. F. Emmons.

Ham And Veal Roast

Two slices of ham and 1 of veal. Put veal between ham and fasten together with skewers. Put a piece of butter on top of ham, pour over 1/2 cup water. Bake covered, in slow oven, until tender. Remove cover to brown. Make a brown gravy to pour over meat when serving.

Mrs. Fannie Ward Lester.

A Nice Way To Cook Ham

Take a center cut of ham, 1 or 1 1/2 inches thick; parboil. Drain, cover with fresh water and cook very slowly in a tightly covered spider, 2 1/4 hours. Remove cover and brown.

Mrs. A. Montgomery.

Baked Ham

Parboil ham. Make a paste of 1 tablespoon dry mustard, 2 tablespoons brown sugar and enough cider or vinegar to spread well. Cover ham with paste, stick cloves into ham. Brown in oven about 1/2 hour. Add boiling water to prevent burning if necessary. Pour the gravy over ham when done.

Mrs. G. F. Bean.

Ham And Escalloped Potatoes

Put a slice of ham (about 1 inch thick) in the bottom of a basin, cover with a layer of potatoes and a sprinkle of onion cut fine, a little salt and pepper and small pieces of butter. Put in 2 layers of potato; then cover all with milk and bake 1 1/4 hours in slow oven. Ellyn Reed Goddard.