Fried Ham And Eggs

Cut slices half an inch thick, pare off the rind and trim off the smoked parts, lay them in the bottom of a clean dripping-pan; if the ham has any fat on it it will not be necessary to add any; fry until slightly brown on both sides, turning very often, lay the slices on a hot dish, break one egg at a time in the hot fat until your pan is full, fry slowly until the white is set, but not until the yolk is hard, separate them with a sharp knife, take them up with an egg-slice, and lay nicely on the slices of ham.

Stewed Ham

Cut a thin slice of ham, divide it in narrow strips two inches long by cutting the slice in half lengthwise, and then across again into strips; pour boiling water on it, let it stand until cold, repeat this again, then drain off the water, put the ham into a frying-pan, stir it about until warm, add a bunch of chopped parsley, and a coffeecup of cream, stew five minutes, and serve.

Scrapple

Procure a hog's head and two large livers; if you cannot get hog's livers, one beef's liver; after the head has been thoroughly cleansed, put it over the fire with a handful of salt and plenty of cold water, put the liver in another vessel also with cold water, boil the head until the meat drops from the bones, and the liver until you can run a straw through it; then chop the liver until as fine as powder, throwing away the water it was boiled in; remove all the bones from the head and chop that as for head cheese, put both head and liver back into the water the head was boiled in, having first strained it and put it back into the vessel it was boiled in (it will require a very large pot or kettle,) season with almost or quite a pint of sage leaves rubbed fine, black pepper and salt to your taste, and you must season highly with both, as the meal which you add takes up a great deal of it; when the seasoning is well stirred in, thicken with Indian meal and wheat flour in the proportion of two measures of Indian to one of flour, keeping the contents of your pot boiling all the time; stir in with a long wooden or metal spoon; when as thick as mush set it off the fire, and dip out with a large dipper into the vessels you have prepared to hold it; when cold set away and it will be ready for use next day.

You must be careful to keep stirring all the time you are adding the meal, or the scrapple will burn. Cut in slices half an inch thick, and fry a nice brown; measure the Indian meal and flour in a kitchen bowl.

Pig's Feet Stewed

Boil the feet until very tender, but not until the bones come out, take them out and drain them, lay in the bottom of a stew-pan thin slices of bacon or ham, lay the feet on them, season with a blade of mace, a bunch of parsley cut rather fine, a small onion sliced, and black pepper, cover with broth or stock, cover them closely, and bake in an oven three-quarters of an hour, thicken the gravy and pour over them.

Hog's Head Cheese

Thoroughly clean the head, which must be split open, put it over the fire with plenty of cold water and a handful of salt, boil until the bones drop out, it will require five or six hours, or perhaps longer, as it depends on the size of the head; when done drain off the broth, take out every particle of bone, put the meat in a chopping-bowl, season with plenty of pepper, red and black, half a teacup of sweet marjoram, the same of summer savory, the same of sage, a teaspoonful of powdered allspice, two of cloves, a saltspoonful of powdered mace, chop altogether as fine as possible, add half a pint of the broth, and the same of sharp vinegar, pack in moulds, and when cold cut in to a slices.