Mix thoroughly and then pat and rub into the ham.  Place in a hot oven and bake for forty minutes, basting frequently with one-half cupful of water and one-half cupful of vinegar.

CORN BEEF HASH

Cut the cooked meat into one-half inch cubes and place in a saucepan and add to each cup of meat

  One and one-half cups of pared and diced potatoes,
  One-half cup of finely chopped onions,
  One cup of boiling water.

Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season.  Now melt three tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan.  When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown.  Turn on a hot platter and garnish with finely chopped parsley.

BROWN POT ROAST OF SHIN BEEF

Wipe the meat with a damp cloth and then pat into it one-half cup of flour.  Now heat the bacon fat left from cooking the bacon for breakfast in a saucepan and place in the meat.  Brown quickly, turning frequently until every part is nicely browned; then add two cups of water and cover closely and cook slowly for one hour.  Now add

  Four medium-sized carrots,
  Four medium-sized onions.

Season and cover again and cook slowly until the meat and vegetables are tender, usually about thirty-five minutes.  Now add sufficient water to make one and three-quarter cups of gravy.

Prepare the dumpling as follows:  Place one quart of boiling water in a saucepan and add one teaspoon of salt.  Place in a mixing bowl

  One and one-half cups of flour,
  One teaspoon of salt,
  One-quarter teaspoon of pepper,
  Two teaspoons of baking powder,
  One onion, grated,
  One teaspoon of shortening.

Mix thoroughly and then add one-half cup of water.  Form to a dough and drop by the teaspoonful into the boiling water.  Cover the saucepan closely and cook for fifteen minutes; then lift on a warm dish and place the dumpling as a border around the platter.  Lift the meat and vegetables in the centre and pour the gravy over all.

VIRGINIA SAUCE

Strain the liquid from the pan in which the ham was baked and add one-half cupful of flour.  Brown well and then add

  Two and one-half cups of the liquid from the pan,
  One cup of vinegar,
  One-half cup of syrup,
  Two teaspoons of salt,
  One teaspoon of paprika,
  One-half teaspoon of nutmeg.

Bring to a boil and cook for ten minutes.  Now strain into a gravy bowl and serve.

PORK TENDERLOIN

One and a half pounds of pork tenderloins will make eight nice-sized fillets.  Place on a platter and baste with