Mince cold ham fine, either boiled or fried, add a couple of hard-boiled eggs chopped fine, a tablespoon of prepared mustard, a little vinegar and a sprinkling of salt. Put in a mold. When cold cut in thin slices or spread on bread for sandwiches. BONED. Having soaked a well-cured ham in tepid water over night, boil it until perfectly tender, putting it on in warm water; take up, let cool, remove the bone carefully, press the ham again into shape, return to the boiling liquor, remove the pot from the fire and let the ham remain in it till cold. Cut across and serve cold. POTTED. Mince left-over bits of boiled ham and to every 2 lbs. lean meat allow 1/2 lb. fat. Pound all in a mortar until it is a fine paste, gradually adding 1/2 teaspoon powdered mace, the same quantity of cayenne, a pinch of allspice and nutmeg. Mix very thoroughly, press into tiny jars, filling them to within an inch of the top; fill up with clarified butter or drippings and keep in a cool place. This is nice for tea or to spread picnic sandwiches. STEW. A nice way to use the meat left on a ham bone after the frying slices are removed is to cut it off in small pieces, put into cold water to cover and let it come to a boil. Pour off the water and add enough hot to make sufficient stew for your family. Slice an onion and potatoes into it. WITH VEAL. A delicious picnic dish is made of ham and veal. Chop fine equal quantities of each and put into a baking dish in layers with slices of hard-boiled eggs between; boil down the water in which the veal was cooked, with the bones, till it will jelly when cold; flavor with celery, pepper and salt and pour over the meat. Cover with a piecrust half an inch thick and bake until the crust is done. Slice thin when cold. OMELET. Beat 6 eggs very light, add 1/2 teaspoon salt, 3 tablespoons sweet milk, pepper to taste, have frying pan very hot with 1 tablespoon butter in; turn in the mixture, shake constantly until cooked, then put 1 cup finely chopped ham over the top and roll up like jelly cake, cut in slices. BAKED. Most persons boil ham. It is much better baked, if baked right. Soak it for an hour in clean water and wipe dry. Next spread it all over with thin batter and then put it into a deep dish, with sticks under it to keep it out of the gravy. When it is fully done, take off the skin and batter crusted upon the flesh side, and set away to cool. It should bake from six to eight hours. After removing the skin, sprinkle over with two tablespoonfuls of sugar, some black pepper and powdered crackers. Put in pan and return to the oven to brown; then take up and stick cloves through the fat, and dust with powdered cinnamon. WITH CORN MEAL. Take bits of cold boiled ham, cut into fine pieces, put in a frying pan with water to cover, season well. When it boils, thicken with corn meal, stirred in carefully, like mush. Cook a short time, pour in a dish to mold, slice off and fry. BALLS.