The national course in home economics

rind; outline the fat on top into diamonds and in each diamond stick a clove; now rub over the top of the ham one-half of a cupful of maple sirup, place in the oven and bake slowly for forty-five minutes. Garnish and send to the table. Mrs. C. I. Tibbits. PICKLED PIG'S FEET. Take three pounds of pig's shanks, one pound of veal from the shoulder. See that the butcher has cleaned them nicely. It is a safe precaution to scald the feet again and scrape them. Then put water over them, whole peppers, salt, bay-leaves and a little onion, and cook. When done remove the meat from the bones and cut into small pieces, then strain the liquid and put it back in the kettle with one-half of a cup of vinegar. Put the meat into this gravy and let it boil up, when it can be poured into a dish to cool. Have enough gravy to cover the meat. Mrs. B. Ralston. COLD HAM OR TONGUE. Slice ham in thin slices and arrange upon a platter with a bed of lettuce leaves under it. Cut hard-boiled eggs and place on the ham. Boiled tongue can be used in the same way. E. H. TORTILLA OF HAM. One-half of a pound of ham is to be cooked, then chopped and put with one tablespoonful of butter into a pan. Beat three eggs well and season. Pour them into the ham and stir for a moment, then let the tortilla set, being careful that it does not adhere to the pan. When it is a little brown, turn and brown the other side. Mrs. F. T. W, HEAD CHEESE. Take the head, ears and feet of a pig after being cleaned thoroughly. Boil them till tender in water that is salted. When done chop very fine and season with salt, pepper and sage. Put into molds until cold. Mrs. J. Howard. TRIPE STEW. Many people reject tripe; and we do not wonder when they can only obtain the leathery affair known as pickled tripe, which cooks try to disguise by frying in batter. But fresh tripe, which has never seen vinegar, is quite another thing. Cut the tripe (the honeycomb is the most tender part) into pieces about five inches long by four wide. Place them on the stove in just enough hot water to cover them. Cut up six or seven onions in fine shavings, adding them to the tripe. Let the water simmer slowly away. Then add a dip made of good milk thickened with flour, a generous piece of butter, salt and pepper. Let them all boil up two or three times and you will have a dish delicate and tender enough for — I was going to say a queen, but I'll name something we all know — an American lady Annie R. White, YORKSHIRE PUDDING SERVED WITH MEAT. One pint of milk, four eggs (beating whites and yolks separate), two cups of flour, one teaspoonful of salt. If the batter grows too stiff, use less flour. Mix quickly. When the roast of beef is one-half done pour off the fat from the gravy in the pan, leaving enough to keep the pudding from sticking to the bottom. Pour the batter into the pan and roast the beef till done letting the drippings fall upon the pudding. Have a brisk oven. Baste the meat with the gravy taken out to make room for the batter. In serving cut the pudding into squares and lay about the meat in the dish. Mrs. Mary Allen. CORNISH PASTRY.