If you wish to add browning also to the ham which some like skin the ham while hot, place it in a drippingpan, sprinkle over it sugar and breadcrumbs, and bake an hour.

But if the ham is left to cool in its own liquor, it seems to have an especially fine and juicy flavor.

Ham Boiled In Cider

Wash a ham thoroughly clean. Soak overnight in clear, cold water. Next morning bring to boil a kettle of cider. Be sure you use a porcelainlined kettle, so that the cider will not be affected by the metal. Do not poison the ham by using tin. In the boiling cider lay the freshened ham and boil it slowly from five to eight hours, according to the size and needs of the ham. Set to cool in the liquid in which it boils. If you wish a spice taste to the ham, while it is boiling throw in the cider a little cinnamon, mace, and cloves tied in a thin muslin bag.

Jambolaya

A New Orleans Dish Mince fine all pieces of ham you can get off a wellcutfrom bone. Fry these with four slices of raw bacon chopped very fine. Add one onion minced fine, and two or more cups of cold boiled rice. Add enough strained tomatoes to give liquid and keep the rice from burning. Stir constantly and season with thyme, salt, and one pepper pod chopped fine. If you have a few cold sausages, or cold chicken or turkey, chop fine and add. Fry until all seems quite dry, remove from the fire, add two eggs, beat in, and then turn the whole into a porcelain dish and baste over with a little butter. Set in the oven to form a crust over the top.

Have your butcher split the head and clean it Wash it thoroughly and put it into a kettle of boiling water, the water being enough to completely cover it. Cover the kettle tight and boil gently till the meat separates freely from the bones. Take the head in a pan and pick out all the bones. Next put it in your chopping bowl and chop fine. While in the bowl season, to a pint of meat a tablespoon of salt, a tablespoon of finely powdered sage, and also a saltspoon of pepper.

Mix thoroughly and moisten with the thick liquid left from the boiling head, half a cup to a pint of the meat. Taste to see if the seasoning is right. If not, add what you think is lacking. Set on the fire when you have completed the seasoning, cook slowly half an hour, pour into molds or bowls, and set to cool. A little melted lard poured over the top of the head cheese after it cools shuts out the air and helps to preserve it. Keep in a cold place. Serve the cheese cut in smooth slices.

Holland Meat Pie

Take one pound of raised bread dough and roll it to oneeighth of an inch thick and six inches wide, and just as long as possible without breaking the dough. Then lay along the center a mixture made of two pounds of lean sausage meat highly seasoned with sage, thyme, and summer savory. Then bring the long edges of the dough over and pinch them together, using water to make them adhere. Pinch the ends together also.

Now brush with beaten egg and sprinkle with caraway seeds and coil on a greased pan. Bake until the dough is risen and richly browned. Garnish with fried parsley and serve either hot or cold.

Mock Duck

Split down its length a pork tenderloin. In the opening stuff a forcemeat such as you make for duck. Sew the opening together to inclose completely the stuffing, put in a drippingpan, rub the meat with flour, salt, and pepper, add a cup of boiling water, and roast, frequently basting till the meat is thoroughly cooked. Draw out the thread and lav on a hot platter. Serve with it apples cooked till soft, and without sugar.

How To  Roast Pork

Crown Roast of Pork

A dozen pork chops should be tied round in crown form for this dish. The ribs rising at the top should be trimmed free from meat and all be cut till of the same height. The center of the crown fill with sausage meat well seasoned and lightened by onethird its quantity of breadcrumbs. Roast in a moderate oven till thoroughly done, allowing three full hours. Serve the meat with apples cooked without sugar, and also with plain boiled onions and mashed potato.

Roast Pork With Sage

Rub a loin roast with flour, salt, and generously sprinkle with pulverized sage. Put in a drippingpan with a cup of hot water and set in the oven. Baste often with the little water and the fat from the meat and the sage on the bottom of the drippingpan. Allow two and a half to three hours for a sixpound loin roast. When done put the meat on a hot platter, pour off much of the fat in the drippingpan, set the pan on the stove, add a teacup of hot water, stir in a tablespoon of flour dissolved in cold water, and cook till thick. This gravy will be seasoned with the sage remaining in the drippingpan.

Roast Tenderloins

Split two tenderloins lengthwise, or direct your market man to do so when you purchase. Make a stuffing or forcemeat of breadcrumbs, and season well with onions and sage and salt. Fill the tenderloins with the forcemeat, salt and pepper the outside of the meat. Set in a drippingpan with a little hot water, and roast in a hot oven two or three hours the time you must judge by the size of the loin. An added flavor is gained by fastening two or three slices of bacon with wooden toothpicks to the tenderloin. Eat hot or cold.