HAM EN CASSEROLE

Have a slice of ham cut 2 inches thick. Remove the rind.
Cover the bottom of a shallow casserole generously with raw
sliced potatoes. Place the ham on these and cover with an equal
quantity of potatoes. Sprinkle generously with paprika and turn
in milk till you can see it nearly to the top of potatoes. Cover
casserole and cook slowly 1% hours.

HAM LOUIE

Chop finely cold boiled or fried ham. Cover the bottom of a
baking dish with the ham and sprinkle over it % teaspoonful
ground cloves; then a layer of currant jelly; then a layer of
rich cream sauce; repeat until the dish is filled. Have the last
layer jelly and slice over it a few hard-boiled eggs. Bake 20
to 30 minutes. —Mrs. Freer Brock

HAM MOUSSE

14 envelope Knox gelatine 1 teaspoonful mustard

14 cupful hot stock 14 cupful whipping cream

A little Cayenne 2 cupfuls chopped, cold boiled
14 cupful cold water ham

Soak gelatine in cold water; dissolve in hot stock, and add
to chopped ham. When cold, add mustard, Cayenne and cream
beaten stiff. Turn into mold. Serve with cottage cheese in center.

—Mrs. Morgan Dean

NOODLES AND HAM

Make broad noodles from 2 eggs; boil in salt water and
drain. Shake all through them a dessertspoonful of butter, and
keep in a warm place. Have ready some finely chopped lean
ham, and put layers of ham and the noodles in a buttered pud-
ding dish. Put the lightly beaten whites of 2 eggs (to which has
been added 3 tablespoonfuls of rich cream and a pinch of salt)
on top. Bake in a very moderate oven for 20 or 25 minutes.
Tongue or cheese can be used instead of ham.

BAKED SLICE OF HAM WITH APPLES

Place in baking dish a slice of ham 1% inches thick, sprinkle
top with 1 teaspoonful dry mustard and 2 tablespoonfuls brown
sugar; add tablespoonful vinegar and % cupful water. Bake 40
minutes, basting often. When done serve on hot platter, garnished
with peeled baked apple or canned sliced pineapple, fried. To
make gravy, add very little water to the gravy the ham was
baked in, no thickening. Serve separately.

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