126 Forty Ybaks' Experience of a Peacticai, Hog Mab. 



sugar, some black pepper and rolled crackers. Put in a 

 pan and return to oven to brown. Then stick cloves to the 

 fat portion and dust with powdered cinnamon. 



BOILED HAM. 

 Pour boiling water over the ham, and let it stand until 

 cool enough to wash. Scrape clean; put in a thoroughly 

 cleansed boiler with enough cold water to cover it; bring 

 this to the boiling point and then place on the back of the 

 stove and let simmer steadily for from six to seven hours 

 or until very tender when pierced with a fork — be careful 

 to keep the water at boiling point but do not allow to go 

 much above. Turn the ham once or twice while in the 

 water. When done put in baking dish to skin. Dip the 

 hands in cold water and take the skin between the fingers 

 and peel it as you would an orange. Set in a moderate oven 

 placing the lean part of the ham downward. Sift over it 

 rolled crackers and bake one hour. Or cover with the white 

 of a raw egg and sprinkle sugar and finely pulverized bread 

 crumbs over it. Place ia the oven and brown. The baking 

 brings out a quantity of fat leaving the meat much more 

 delicate ; in warm weather it will keep in a dry, cool place 

 for a long time. 



BONELESS BOILED HAM. 



Soak a well cured ham in tepid water over night, boil it 

 until perfectly tender, putting it on in warm water. Take 

 up in a wooden tray and let cool. Remove the bone care- 

 fully, press the ham again into shape and return to the 

 boiling liquor. Remove pot from fire and let ham remain 

 until cold. Cut cross wise and serve cold. 



DELICIOUS FRIED HAM WITH EGGS. 



Slice ham and ]-)lace in boiling water and cook until 

 tender. Put in frying pan and brown ; then place on plat- 

 ter. Fry some eggs by dripping gravy over them until 

 done instead of turning them. Take up carefully and lay 

 on slices of ham. 



HAM AND EGG LUNCH LOAF. 



Chop remnants of cold boiled ham ; add crushed crackers 

 and from three to six eggs, according to the amount of 

 meat. Bake in a round baking powder can and when cold 

 it may be sliced for the table. 



