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 sauté
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