loaf pan and bake for 1 hour in mod-

erate oven, 350°.

—Mrs. H. S. Henderson, Moose Jaw,
Sask.

HAM ROLLS WITH CHEESE SAUCE.

2 cups flour.

4 teaspoons baking powder.

1% teaspoon salt.

4 tablespoons shortening.

3%, cup milk, or half milk and half
water,

1 cup minced ham.

2 tablespoons butter.

1% tablespoons prepared mustard.

Method—Add butter and mustard to
ham and mix well. Sift together flour,
baking powder and salt. Add shorten-
ing and mix well with fork. Add
liquid to make soft dough. Turn out on
floured board and toss lightly until
outside looks smooth. Roll out “inch
thick in sheet 12 inches long and 10
inches wide. Spread with ham. Roll
up lengthwise like jelly roll and cut in
slices 11% inches thick. Flatten out
each slice down to 1 inch and place on
greased pan. Bake in hot oven,
about 14 minutes. This makes 8 good-
sized rolls.

Cheese Sauce—

Melt 2 tablespoons butter, add 2
tablespoons flour, stir until blended.
Add 2 cups milk slowly stirring
constantly until thick and smooth.
Bring to a boil and boil 2 minutes. Add
1% cup grated cheese and stir until
cheese has melted. Pour over rolls
while hot and serve.

Mrs. H. Etnarson.

HAM LOAF

1 lb. smoked ham (ground).

1 lb. lean pork (ground).

44 cup minute tapioca.

14 teaspoon pepper.

Y, teaspoon paprika.

1 tablespoon minced onion, more if
desired.

1 2/3 cup milk.

1 tablespoon Worcestershire sauce.

Handful of bread crumbs.

Bake 20 minutes at 450°, then 45
minutes at 375°. Serves 8. Use horse-
radish sauce.

34 tablespoon horseradish.
14 teaspoon salt.

100

% cup cream—whipped.
Mix horseradish and salt, fold into
whipped cream. Serves 8.
-—Louise Freemanson Fenton,
Struthers, Ohio.

TO COOK A HAM (Virginia Style).
Wash thoroughly, cover with cold
water, add tablespoon of allspice
or cloves and boil slowly. Add
more water whenever needed for
the ham must be kept covered
during boiling. Boil about 20 min-
utes to the lb. or until bone loos-
ens

Remove from the kettle and take the
skin off. If the ham is very fat trim
off some of it (the fat), then cover well
with a coating of prepared mustard.
Sprinkle well with ground cloves, then
grated crumbs. Put in a hot oven just

long enough to brown.
—Lavinia Hillsman, New York City,

Rake

HAM DISH.
(With Sweet Potatoes and Oranges.)
Slices of ham % inch thick.
or 4 sweet potatoes.
oranges.
tablespoons brown sugar.
tablespoons butter.
Method—Place a slice of ham in
buttered baking dish. Cover with layer
of sliced sweet potatoes—add layer of
Sliced oranges with rind left on. Sprin-
kle with brown sugar and dot with
butter. Cover with the other slice of
ham—finishing with sliced oranges on
top. Bake 45 minutes in moderate
oven 350 F., either covered or basting
occasionally. Ham and potatoes may
be cooked or uncooked.

—Mrs. J. D. Jonasson.

We lO bo

BAKED HAM (With Cider).
1 whole ham.
Y, teaspoon ground cloves.
1 teaspoon cinnamon.
14 teaspoon celery seed.
1, teaspoon pepper.
1 onion finely chopped.
YY, cup flour.
1 quart cider.

Allow boiled ham to cool slightly in
water in which it was cooked. Remove
and take off skin. Mix spices and
celery seed and sprinkle over ham.