Pork Steaks, Broiled

Trim, season and roll them in melted butter and bread-crumbs; broil them over a moderate fire until thoroughly done. Make a sauce of five tablespoonfuls of vinegar and half a teacupful of stock; let it boil, and thicken with a little flour. Strain, and then add pepper and some pickles chopped fine.

Roast Pork

Select either the leg, loin, fillet, or shoulder for roasting. Make a stuffing as for turkey, or a stuffing seasoned with onion and sage. If the skin is left on, it should be cut into small squares; otherwise, sprinkle it with powdered sage. Baste frequently; and allow twenty minutes for each pound.

Ham And Eggs

Cut the ham into thin slices and broil, and spread over it a little butter. Poach the eggs in salted water, and lay neatly upon the ham.

Boiled Ham

Soak twenty-four hours; put into a pot with cold water and boil gently for five or six hours; take it off the fire and let it remain in the water until cold. Peel off the skin and sprinkle with bread or cracker-crumbs, and brown in the oven. Slice very thin for the table.

Ham Balls

Take one-half cupful of bread crumbs and mix with two eggs well beaten; chop fine some bits of cold boiled ham and mix with them. Make into balls and fry.

Ham Toast

Boil one-fourth of a pound of lean ham, chop fine, mix with the yolks of three eggs well beaten one ounce of butter, two tablespoonfuls of cream, a little cayenne pepper. Stir over the lire until it thickens. Spread on hot toast.

Pigs' Feet Hash

Singe and scrape the feet, then wash clean and put them into salt and water to soak over night, or for several hours; then scrape again until they are perfectly clean, and boil them till the meat falls from the bones; chop with a knife, season with salt and pepper; pack in a crock, and if the weather be cool it will keep some time. It can be sliced and eaten cold, or put into a skillet and fried until brown.

Pig's Head

Have the head nicely cleaned, and boil it till very tender. Chop it very fine, and season with salt, pepper, sage, and a little clove, while hot. Put in a deep dish, and cover with a plate that is smaller than the dish, that it may rest on the meat. Place on the plate a very heavy weight, and let it stand for twenty-four hours. This makes the famous " Pig's Head Cheese."

Pork And Beans

Take two pounds of side pork, not too fat nor too lean, to two quarts of marrowfat beans; put the beans to soak the night before you boil them in a gallon of milk-warm water. After breakfast, scald and scrape the rind of the pork, and put on to boil an hour before putting in the beans; as soon as the beans boil up, pour off the water and put on one gallon of fresh water; boil until quite tender, adding more water if necessary; great care must be taken that they do not scorch. When nearly as stiff as mashed potatoes, put into a baking dish, score the pork and put in the center; brown in the oven one hour. If preferred use corned beef instead of pork.

Boston Baked Beans

Put a quart of beans to soak over night; in the morning pour off the water and add fresh water enough to cover, to which add about one tablespoonful of molasses. Put a small piece of salt pork in the center, almost covering it, with the beans, and bake slowly from six to eight hours, adding hot water as needed until nearly done, when they can be allowed to cook nearly dry, or according to taste.

To Fry Apples And Pork Chops

Season the chops with salt and pepper and a little powdered sage and sweet marjoram; dip them into beaten egg and then into beaten bread-crumbs. Fry about twenty minutes, or until they are done. Put them on a hot dish; pour off part of the gravy into another pan, to make a gravy to serve with them, if you choose. Then fry apples which you have sliced about two-thirds of an inch thick, cutting them around the apple so that the core is in the center of each piece. When they are browned on one side and partly cookcd, turn them carefully with a pancake turner, and let them finish cooking; dish around the chops or on a separate dish.

Spare Ribs Broiled

Crack the bones and broil over a clear fire, taking care that the lire is not hot enough to scorch them.

Roast Lamb

Choose a hind quarter of lamb, stuff it with line bread crumbs, pepper, salt, butter, and a little sage. Sew the flap firmly to keep m place, rub the outside with salt, pepper, butter, a little of the stuffing, and roast two hours. Eat with mint sauce.