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BAKED VIRGINIA HAM

1 small young Virginia ham 1 large lemon cut in quarters

1 gill cider vinegar 1 large Spanish onion cut in

1 gill Tarragon vinegar halves

12 small chili peppers 3 bay leaves

Soak the ham overnight in cold water deep enough to cover

it well, and lay it in the water skin side up. In the morning, scrub
it clean with a stiff brush in fresh cold water. Place in boiler,
skin side down, with enough cold water to cover it to a depth
of 6 inches. Add the above ingredients; place over a slow fire
and cook until the small bone can be removed with the fingers.
Remove kettle from fire and let cool in the water. When cold,
lift out and remove the rind. Sprinkle the fat with sugar. Place
in a moderate oven and let brown. Stand in a cool place for 2
days before cutting. —Mrs. Martin Griffin

ITALIAN MACARONI PIGEON PIE

Macaroni Salami
Parmesan cheese Butter
Dry mushrooms Pigeons

Line a deep dish with a rich pie paste; put a layer of macaroni,
previously boiled; a little melted butter, sprinkle with grated cheese
and a few slices of salami; another layer of macaroni, a roasted
pigeon, cut up, melted butter and mushrooms, and so on until
dish is full. Last of all the pie paste. Bake in slow oven until
nicely browned.

POTTED PIGEONS

For 6 pigeons, thicken 1 quart soup stock (well flavoured with
bay leaf and onion) with 3 tablespoonfuls butter and 2 table-
spoonfuls flour, mixed. Brush the pigeons with butter, brown
under the broiler; place in a roasting pan, pour the gravy you
have made over the pigeons, cover the pan and cook in a slow
oven for 4 hours. Baste every 20 minutes. Serve on a platter
and cover pigeons with gravy. |

SQUAB CASSEROLE

Clean and dress the squabs; rub with butter and brown in
the oven. Then put in a buttered casserole dish with several
small onions, small carrots and potato balls. Add a little catsup,
a little bouillon, and a little white wine. Lay a slice of bacon
on each squab, place cover on dish and bake for 1% hours.

—Mrs. Rod. Campbell
100