Roast Chine Of Pork

Score the skin, rub the pork all over with pulverized sage, season with cayenne pepper and salt, and dust with flour; put it in a dripping-pan, with a little hot water, roast it in a hot oven, allowing about twenty minutes to a pound, or a little more, if the oven is not very lot. When done, sen e on a hot dish thicken the gravy with flour, give a boil up, add a little more water, and serve separately. Baste the pork often.

Frizzled Ham

Shave uncooked ham as thin as paper, fat and lean together; put in a frying-pan over a quick fire; stir all the time until it begins to look brown and curl up; add two tablespoons of boiling water, give a boil up and serve.

Ham Sandwiches

Cut slices of cold boiled or baked ham, chop very fine, fat and lean together; add mixed or French mustard to your taste, or in the proportion of a teaspoonful to a small bowl of chopped meat; chop this in well; cut thin slices of bread or rolls split in half, butter them, and with a broad-bladed knife spread a layer of the ham on a slice, and place over it another slice which has also been buttered. Or you may put very thin slices of cold ham, slightly spread with mustard, between the slices of bread and butter.

Leg Of Pork Corned

Take a leg of young pork, weighing five or six pounds; let it lie in pickle two weeks; take it out, wash very clean, put it over the fire in cold water, and boil it twenty minutes for every pound, and serve it with mashed turnips or parsnips. Very nice either hot or cold.