Ham Italian Style Have cut from the center of a ham at least two pounds. Cover one side of ham thick with brown sugar and place in a baker. Sprinkle well with ground cloves. Place on top thick slices of two onions, previously browned in two tablespoons butter. Add boiling water, not quite covering the ham. Cover the baker and cook very slowly, forty-five minutes to the pound. When ham is done the water should have boiled away. Add to drippings three tablespoons flour, mixing smooth. Stir in three-fourths pint milk.✪ Ham Italian Style Serve with boiled potatoes. Martha Dever Moulton (Lambda). Ham Loaf 2 pounds lean pork chopped 2 tablespoons bread crumbs 1 pound lean ham 1 cup milk 2 eggs pepper or paprika to taste✪ Ham Loaf Shape in a loaf in pan, cover with one-half cap bread crumbs and one cup tomato juice, basting frequently with the tomato juice. Set in pan of hot water. Bake three hours in a slow oven. Can be served hot with gravy made from residue in pan, or is very nice cold. This recipe makes enough to serve eight or ten people, and then there would probably be enough left to slice cold. Spiced Ham Buy half of a Swift's Premium Ham. Soak over night, change water and soak until noon. Boil, allowing twenty minutes to pound, until tender. Change water once. In second water put in enough to half cover and add one cup of sherry or cider. Skin and make a paste of brown sugar and cider. Cover fat with whole cloves inserted about an inch apart over the paste. Bake half to three quarters of an hour. Serve hot as a roast. Grace Tennant Adams (Lambda) . Ham and Veal Loaf 1/^ pounds ham 4 soda crackers 2 pounds veal • " 3 eggs salt and pepper to taste Steam three hours. Have meat chopped fine, beat eggs and mix thoroughly. Slice cold or serve hot. ^^^^^ g^ Hamilton (Chi). MEATS 33 Ham in Milk Place two slices of ham, cut about one-half inch thick, in a pan. Pour over this a quart of milk, quarter potatoes✪ Ham in Milk and place them around and on top of the ham. Cook until potatoes are browned and ham is tender. Lamb Lamb Curry Y2 cup butter Y2 teaspoon curry powder Y2 teaspoon onion juice Y2 cup milk 1 pint lamb cut in dice salt and pepper✪ Lamb Curry Brown together in hot pan the butter, pepper and salt. Stir in Iamb and curry powder, add milk. Serve with boiled rice. Elsie Manville (Rho Sigma). Leg of Lamb Rub a leg of lamb with salt and pepper, and place in a baker with a little boiling water, and two or three pieces of ginger root in the pan, not touching the meat. Bake quickly for about three-fourths of an hour, basting twice in that time with butter melted in a little hot water. Then mix a little flour with thick sweet cream into a paste, and spread a little of it over the meat, repeating this every fifteen minutes till the lamb is done. The paste of cream and flour will drip off into the pan and brown, and will make the gravy with no further attention. A pint of cream will do, with about two tablespoons of flour✪ Leg of Lamb, but more will be needed to make a generous amount of gravy. Allow fifteen minutes to the pound and fifteen minutes over for the total time of baking. Bernice H. Irwin (Lambda). Lamb Chops a la Sabine Gash lengthwise, nearly to the bone, six French chops and stuff with the following: ✪ Lamb Chops a la Sabine

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Ham Italian Style Have cut from the center of a ham at least two pounds. Cover one side of ham thick with brown sugar and place in a baker. Sprinkle well with ground cloves. Place on top thick slices of two onions, previously browned in two tablespoons butter. Add boiling water, not quite covering the ham. Cover the baker and cook very slowly, forty-five minutes to the pound. When ham is done the water should have boiled away. Add to drippings three tablespoons flour, mixing smooth. Stir in three-fourths pint milk. Serve with boiled potatoes. Martha Dever Moulton (Lambda). Ham Loaf 2 pounds lean pork chopped 2 tablespoons bread crumbs 1 pound lean ham 1 cup milk 2 eggs pepper or paprika to taste Shape in a loaf in pan, cover with one-half cap bread crumbs and one cup tomato juice, basting frequently with the tomato juice. Set in pan of hot water. Bake three hours in a slow oven. Can be served hot with gravy made from residue in pan, or is very nice cold. This recipe makes enough to serve eight or ten people, and then there would probably be enough left to slice cold. Spiced Ham Buy half of a Swift's Premium Ham. Soak over night, change water and soak until noon. Boil, allowing twenty minutes to pound, until tender. Change water once. In second water put in enough to half cover and add one cup of sherry or cider. Skin and make a paste of brown sugar and cider. Cover fat with whole cloves inserted about an inch apart over the paste. Bake half to three quarters of an hour. Serve hot as a roast. Grace Tennant Adams (Lambda) . Ham and Veal Loaf 1/^ pounds ham 4 soda crackers 2 pounds veal • " 3 eggs salt and pepper to taste Steam three hours. Have meat chopped fine, beat eggs and mix thoroughly. Slice cold or serve hot. ^^^^^ g^ Hamilton (Chi). MEATS 33 Ham in Milk Place two slices of ham, cut about one-half inch thick, in a pan. Pour over this a quart of milk, quarter potatoes and place them around and on top of the ham. Cook until potatoes are browned and ham is tender. Lamb Lamb Curry Y2 cup butter Y2 teaspoon curry powder Y2 teaspoon onion juice Y2 cup milk 1 pint lamb cut in dice salt and pepper Brown together in hot pan the butter, pepper and salt. Stir in Iamb and curry powder, add milk. Serve with boiled rice. Elsie Manville (Rho Sigma). Leg of Lamb Rub a leg of lamb with salt and pepper, and place in a baker with a little boiling water, and two or three pieces of ginger root in the pan, not touching the meat. Bake quickly for about three-fourths of an hour, basting twice in that time with butter melted in a little hot water. Then mix a little flour with thick sweet cream into a paste, and spread a little of it over the meat, repeating this every fifteen minutes till the lamb is done. The paste of cream and flour will drip off into the pan and brown, and will make the gravy with no further attention. A pint of cream will do, with about two tablespoons of flour, but more will be needed to make a generous amount of gravy. Allow fifteen minutes to the pound and fifteen minutes over for the total time of baking. Bernice H. Irwin (Lambda). Lamb Chops a la Sabine Gash lengthwise, nearly to the bone, six French chops and stuff with the following:

Delta Gamma cook book