[Illustration:  Fruit cup]

HOT HAM SANDWICHES

Put
  1 pound cooked ham through food chopper.  Add
  4 tablespoons creamed butter,
  1 teaspoon mustard and
  1 teaspoon paprika, and mix well.  Cut
Bread in sixteen 1/4-inch slices, spread eight slices bread with
the ham mixture, cover with remaining bread and press slices firmly
together.  Cut each sandwich in three strips.  Beat
  2 eggs slightly and add
  2 cups milk.  Dip sandwiches, one at a time, in this mixture, and saute
in butter, cooking on one side until browned, and then turning and
browning the other side.  Serve very hot.

Other meat, or marmalade or jam may be used in sandwiches in place of ham.

[Illustration:  Hot ham sandwiches]

GRAPE OR CURRANT JELLY

Wash and pick over
  Fruit.  Crush in kettle one layer at a time and boil, stirring
frequently, until juice is extracted from pulp.  Let drip through
double piece of cheesecloth, rinsed in cold water, over night or
till juice no longer drips.  Do not squeeze.  To
  1 tablespoon juice add
  1 tablespoon alcohol; stir and let stand 10 minutes.  If
2/3 of the mixture is cloudy use
  2/3 cup sugar to each cup juice.  If all is cloudy use equal parts
sugar and juice. (This is called the Pectin Test.) Be sure that juice
mixed with alcohol is discarded immediately.  Measure remaining juice
into kettle, bring to boiling point, add required amount of sugar and
cook to 220 degrees F. or until mixture will show two distinct, firm
drops when dripped from side of spoon, or when small amount will
become firm when dropped on very cold saucer.  Then skim and pour into
sterilized glasses.

Second Extraction

Return fruit pulp to kettle, add barely enough cold water to cover it, bring slowly to boiling point, stirring to prevent burning on; cook 5 minutes, drain and finish as for first extraction, boiling 5 minutes before adding the sugar.

Third Extraction

Proceed as for second extraction.  Oftentimes the juice from second and third extractions may be combined before being made up into jelly.  By making three extractions the amount of jelly obtainable from a given amount of fruit may be almost doubled.

TOMATO SALAD WITH CHEESE DRESSING

Cut
  4 tomatoes in halves in such a way that they come apart in points. 
Arrange each half in a nest of
  Lettuce leaves.  In the center of tomato pile
  Cream cheese forced through a coarse strainer.  In center of cheese
put a
Few bits of green pepper finely chopped.  Serve with cheese dressing.

[Illustration:  Tomato salad]

CHEESE DRESSING