Spicy Raisin Sauce for Ham

1 c light or dark raisins
1 3/4 c water
1/3 cup brown sugar (packed)
1 1/2 T cornstarch
1/4 t cinnamon
1/4 t cloves
1/4 t dry mustard
1/4 t salt
1 T butter
1 T vinegar

Rinse raisins. Add water and boil 5 minutes. Belnd together sugar, conrstarch, spices, mustard and salt; add to raisins and cook and stir until clear and thickened. Blend in butter and vinegar. Serve hot with boiled or baked ham. Makes about 1 1/2 cups sauce.

Baked Lemon Pork Chops

6 thick loin chops
1 T shortening
6 slices lemon (or 3 t lemon juice)
3/4 c catsup
1/4 c water
3 T brown sugar

Brown chops on both sides in shortening. Sprinkle with salt and pepper.  Lift out chops and arrange in a baking dish. Put a slice of lemon on each chop (if substituting lemon juice mix in with sauce). Mix catsup, water and brown sugar. Pour over chops. Bake, uncovered, in moderate oven 350 until done, 45 minutes to an hour. You may need to add a little water in the latter part of baking if sauce cooks down too much. Six servings.