Cover liver with milk and let stand 1-2 hours.
Prepare other ingredients. Combine next 8 ingred-
ients with 4 c. milk and beat with until smooth.
Cut liver, fat and onion in small cubes. Put in
electric blender (or through meat grinder 2-3
times), until smooth. Put in mixing bowl and add
first mixture a little at a time, beating well
after each addition until smooth and well blended.
Pour into a buttered 9"x5"x3" loaf pan. Cover
with foil and bake in a water bath in slow oven
(325 degrees) for 1 hour. Remove foil and bake
for 30 minutes longer. Cool, then run a small
spatula around edges to loosen. Turn out on
platter; garnish with parsley and serve with
cucumbers. Serves 20. Note: Refrigerate
tightly wrapped or freeze.

Mrs. Sonya Pigert

HAM BUTTER

c. cooked ham 2 hard-cooked egg
c. butter yolks
Pepper, to taste

' $i-0lH

Grind ham and pound smooth with butter and hard
cooked egg yolks. Season with pepper to taste.
Use aS a spread for crackers or the base for

canapes.
Frances Creswick

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3-Victoria, B. C.