Baked Ham

A ham of sixteen pounds to be boiled three hours, then skin and rub in half a pound of brown sugar, cover with bread crumbs and bake two hours.

Poke Steaks, Broiled

Trim, season, and roll them in melted butter and bread crumbs; broil them over a moderate fire until thoroughly done. Make a sauce of five tablespoonfuls of vinegar and half a teacupful of stock; let it boil, and thicken with a little flour. Strain, and then add pepper and some pickles chopped fine.

Croquettes

Raw pork chopped fine, two cups; one medium-sized onion, chopped fine; teaspoonful powdered sage; one cup bread, soaked until soft; salt and pepper to taste; two eggs beaten light; mix thoroughly into small flat cakes; roll in flour or crumbs, and fry in hot lard.

Ham And Eggs

Cut the ham into thin slices and broil, and spread over it a little butter. Poach the eggs in salted water, and lay neatly upon the ham.

Boiled Ham

Soak twenty-four hours; put into a pot with cold water and boil gently for five or six hours; take it off the fire and let it remain in the water until cold. Peel off the skin and sprinkle with bread or cracker crumbs, and brown in the oven. Slice very thin for the table.

Ham Balls

Take one-half cupful of bread crumbs and mix with two eggs well beaten; chop fine some bits of cold boiled ham and mix with them. Make into balls and fry.

Ham Toast

Boil one-fourth of a pound of lean ham, mix with the yolks of three eggs, well beaten, one ounce of butter, two tablespoons of cream, a little cayenne pepper, stir over the fire until it thickens. Spread on hot toast.