Allied Cookery: British, French, Italian, Belgian, Russian

and trim away any rusty part; wipe dry; cover the ham with a stiff paste of bread dough an inch thick and lay upside down in a dripping pan with a little water; allow in baking 25 minutes to the pound; baste a few times and keep water in the pan. When a skewer will pierce the thickest part plunge the ham for 1 minute in cold water; remove the crust and outside skin, sprinkle with brown sugar and fine cracker crumbs, and stick with cloves and brown in the oven. Serve with a mustard sauce or white wine sauce if eaten hot. RILLETTES DE TOURS (Cretons Canadiens) Three lbs. shoulder of fresh pork, 3 lbs. cutlets of pork, 1 filet of pork, 2 pork kidneys, 2 lbs. of kidney fat, 1 pint of water, 3 tablespoons of salt, pepper, and 4 onions minced fine with the pork fat. Chop the meat into small dice, mince the fat and kidneys very fine; let all boil gently for 4 hours. About 1/2 hour before removing from the fire, add 1 teaspoonful of mixed spices and 1/4 lb. fresh mushrooms cut in large pieces. Line a mould with half-set aspic; when set, pour in the mixture, pour over more aspic. This is excellent for a cold supper or can be used as _pâté de foie gras_, and it may be moulded in buttered dishes without the aspic. A SERBIAN DISH OF RICE AND MUTTON Cut 5 onions very fine, and 1/4 lb. of lean salt pork, in thin slices. Put these into a deep pot to cook until the onions are a golden brown. Add 2 lbs. of lamb or mutton cut in pieces, add salt, pepper, and 3 pimentos; just cover the meat with water and cook gently about an hour, then add 1/2 cup of rice; cover tightly and let it stew 20 minutes more. BAKED EGGS (Bonhomme) Put in a basin 2 dessert-spoonfuls of flour, a pinch of salt (or sugar if preferred); break into it 6 whole eggs; beat them up with a pint of milk. Pour this