ater to one-quarter of
the depth of the bake pan. Bake in a moderate oven for fifty minutes.

BARBECUE OF BOILED HAM

Cut cold boiled ham into very thin slices and then place in a chafing
dish and add

One-half glass of currant jelly,
Three tablespoons of vinegar,
Four tablespoons of water,
One-half teaspoon of Worcestershire sauce,
One-quarter teaspoon of paprika.

Heat until very hot, and then serve on toast.

HEAD CHEESE

Have the butcher clean and crack a young pig's head. Wash well and put
on to cook in a pot large enough to have the water completely cover
the head. Cook until the meat leaves the bones, skimming carefully.
When cooked lift pot from the fire and take the meat from the pot.
Chop fine, seasoning with salt and pepper and one tablespoon of
poultry seasoning; mix thoroughly; put a clean cloth in the colander
and put in the cheese; cover with another cloth; place a plate on top
and weight down with a flat-iron.

ITALIAN CANAPE

Mince fine

One green pepper,
One medium sized onion,
One leek,
Four branches of parsley,
One tomato.

Now place four tablespoons of shortening in a saucepan and add the
vegetables. Cook slowly until tender and then add

Five tablespoons of grated cheese,
One teaspoon of salt,
One teaspoon of paprika.

Mix thoroughly and then spread on thin slices of toast. Garnish with
sliced stuffed olives and dust with paprika.

CHEESE SAUCE

One cup of water,
One cup of milk,
Five level tablespoons of flour.

Dissolve the flour in milk and water; bring to a boil; cook slowly for
ten minutes; now add

One teaspoon of salt,
One teaspoon of pepper,
One well-beaten egg,
One-half cup grated cheese.

WELSH RAREBIT

Cut one-half pound cheese very fine and then place in a saucepan and
add

One-half teaspoon of mustard,
One teaspoon of grated onion,
Two well-beaten eggs,
One tablespoon of Worcestershire sauce.

Stir until well creamed and free from lumps and then pour over slices
of toast. Sprinkle lightly with paprika and serve.

CHELSEA RABBIT

Cut one pound of cheese into small bits and then place two tablespoons
of butter in a chafing dish and add

One onion, cut fine,
One cup of thick tomato pulp, pressed through a fine sieve,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One and one-half teaspoons of paprika.

Cook until the onion is soft and then add