Ham or bacon may be fried, or broiled on a gridiron over a clear fire, or toasted with a fork; take care to slice it of the same thickness in every part. If you wish it curled, cut it in slices about two inches long (if longer, the outside will be done too much before the inside is done enough); roll it up, and put a little wooden skewer through it; put it in a cheese-toaster, or dutch oven, for eight or ten minutes, turning it as it gets crisp. This is considered the handsomest way of dressing bacon; but we like it best uncurled, because it is crisper and more equally done. Slices of harn or bacon should not be more than half a quarter of an inch thick, and will eat much more mellow if soaked in hot water for a quarter of an hour, and then dried in a cloth before they are broiled. If you have any cold bacon, you may make a very nice dish of it, by cutting it into slices of about a quarter of an inch thick; grate some crusts of bread, as directed for ham, and powder them well with it on both sides; lay the rashers in a cheese-toaster - they will be brown on one side in about three minutes - turn them, and do the other. These are delicious accompaniaments to poached or fried eggs. The bacon having been boiled first, is tender and mellow. They are an excellent garnish round veal cutlets, or sweetbread, or calf's head hash, or green peas, or beans, etc.