164 FARM HOMES, IK-DOORS AKD OUT-DOORS. 



an improvement to all pork roasts, and apple sauce and 

 cabbage salad should be served with them. 



Good form for Cold Meats. Remnants of boils and 

 roasts are very good if chopped with twice their quantity 

 of bread, seasoned with salt, pepper, and herbs, moist- 

 ened with eggs and a little melted butter, and either 

 baked in a loaf, or in small cakes on a griddle. 



Boiled Ham. A neat and relishable dish for a com- 

 pany tea is a platter of nicely sliced boiled ham, with the 

 fat mostly trimmed off, and a slice of lemon placed on 

 each slice of meat. 



Dried Beef and Cream. This is a delicious breakfast 

 or supper dish. Put thin shavings of dried beef in a 

 saucepan, with a pint of cold water, and let it slowly come 

 to simmering heat and cook for ten minutes ; then dram 

 away the water and add a small lump of fresh butter ; 

 when it is bubbling hot, and fries a little, pour in one 

 cupful of milk and one cupful of cream. When it has 

 simmered awhile in the milk, add two teaspoonfuls of 

 flour, mixed with a little cold milk, and let it boil up for 

 a moment, after which remove it from the stove. Stir in 

 the yolk of an egg, and pour it into a warmed tureen. 



Boiled Leg of Mutton. Wash the leg and put it into 

 a kettle containing enough- boiling water to cover it, and 

 let it simmer gently without stopping for two hours and 

 a quarter if of large size. At the end of the first hour 

 throw in a tablespoonful of salt. Let the mutton remain 

 in the water, after it is removed from the stove, until 

 nearly cold in this way it takes back some of its juices ; 

 then drain and dry it with a cloth, and set it in a cool 

 place. Tomato sauce should accompany it to the table. 



Salt Porky No. 1. Cut the pork in thin slices and let 

 them soak in cold water for an hour or two ; drain, broil 

 them in a frying-pan until slightly crisp, and place them 

 in a tureen. Turn out nearly all the fat in the frying- 



