Baked Ham

Wash and scrape the ham and trim. Make a dough of flour and water and 1/2 cup syrup, roll out 1/2 inch thick, and cover the ham with this, being careful to cover all parts. Put in a hot oven to brown, then decrease the heat, and bake slowly till done, basting often. It will take from 4 to 6 hours, according to the size of the ham. When done remove the crust. This is a much better way than boiling.- [Mrs. S. B., Tex.

Boiled Ham

Soak smoked ham over night in cold water and the next morning scrape it until you are sure it is thoroughly clean, trimming off any blackened parts. Put in a kettle of boiling water, cover closely, and boil gently until done. It will take from 4 to 6 hours, according to the size of the ham. When done remove from the water, pull off the rind, score the fat side criss-cross, insert a whole clove into each square, place In a baking pan in a very hot oven, and leave there until the fat Jb nice and brown.-[A. G., Mass.

How To Fry Ham

Cut ham in slices 1/4 inch thick, pour boiling water over them, let them stand a few minutes, then drain, roll in flour or cornmeal and fry slowly in hot drippings until a light brown on both sides.-[Mrs. F. H., Mo.

Creamed Shredded Ham

Thicken 1 cup milk with 2 teasp flour, add butter size of egg, 2 well-beaten eggs, salt to taste, let boil a few minutes, then add bits of finely shredded lean ham. Serve with baked potatoes, or pour over buttered toast.- [E. P., Mass.

Potted Ham

Allow 1 qt lean ham and 1/2 pt fat, chop or grind very fine, add 1 teasp ground mace, 1/2 teasp nutmeg and allspice, and a little pepper. Mix thoroughly, pound to a paste, pack in small jars, cover with melted lard, and store in a cool place.- [N. S. C., Cal.

A Favorite Dutch Dish

Boil a good sized ham bone in about 1 gal water for several hours. Water in which the ham was boiled (if the ham was scraped nice and clean) can be used. When done, take out the ham bone, and when the water is cooled, add to it 1 qt dried apples, and let them soak until they have softened. This should be done the evening before the dish is wanted, and the same evening a new baking of bread should be put to rise. Next morning put the pot of ham bone liquor and soaked apples over the fire, and as soon as it boils, break off little pieces from the raised bread dough, size of a walnut, drop into the boiling liquor and boil till the apples and bread dumplings are done. Serve hot.-[Mrs. H. L., Va.