858. - To Boil Mutton Ham

Put it on the fire in cold water; let it warm quickly, and allow it to boil only twenty minutes; then leave it in the pan of water till cold. This plan renders it moist, and answers when it is to be eaten cold.

860. - Poached Eggs With Fried Ham

Fry the ham as above directed; take a clean frying or omelette-pan; nearly fill it with boiling water; set it over a gentle fire; break the eggs singly into a cup, and slip each into the boiling water; cover the pan for four or five minutes. When done, take them up with a skimmer on to a dish; sprinkle a little pepper and salt over; add a small bit of butter, and serve in a dish or over the ham.

861. - To Cure Hams

[The lady from whom this receipt is procured, prides herself much on her curing; and often when asked her opinion of a ham at the houses of her friends -speaking well of what is before her, will add, "It is not like hams of my own curing, of course; but very nice," &c]-Editor.

One ounce of saltpetre, one ounce of allspice, one ounce of cayenne pepper, one pound of brown sugar, one pound of salt, for every two hams; mix and rub well over the hams for three or four days, laying them with the skin down in the tub in which you mean to keep them. Then make a pickle strong enough to bear an egg, of cold water and salt: add to the pickle about a pound of sugar, and one ounce of saltpetre; if for sixteen hams, less in proportion. After lying three weeks in pickle the hams will be fit to smoke. After the hams come out, I always put in the pickle some plate pieces, rumps and rounds of beef; so that nothing is wasted.

863. - To Restore Pork

In warm weather, the brine on pork frequently becomes sour and the pork tainted. Boil the brine, skim it well, and pour it back on the meat boiling hot. This will restore it even when it is much injured.

864. - Tongues

You will first lay in salt; then use the same hot preparations daily; about ten days will do for the tongues; sheep's tongues may be done the same, but less time.

865. - Auother Receipt To Cure Ham

Let the ham hang for three days, sprinkle it well during the time with salt. Make a pickle of eight ounces of rock salt, an equal quantity of common salt, two ounces of saltpetre, the same of black pepper, half a pound of common brown sugar, and a quart of beer; boil it, pour hot upon the ham, turn it every day in the pickle for three weeks, wipe it as dry as possible, and bury it in bran. Smoke it for a month over wood smoke; it must be sewed in a coarse strong wrapper.

866. - To Bake A Ham

Put the ham in soak previous to dressing it; if an old one, two hours will be required, but if not very old, an hour will suffice. Wipe it very dry, and cover it with a paste about an inch in thickness. The edges being first moistened must be drawn together and made to adhere, or the gravy will escape. Bake it in a regular well heated oven; it will take from three to six hours, according to its weight; when done remove the paste, and then the skin. This must be done while the ham is hot. If well baked and not too salt, it will prove of finer flavor than if boiled.