For one hundred pounds of fine pork take seven pounds of coarse sait, five pounds of brown sugar, two ounces of saltpetre, half an ounce of soda, and four gallons of water. Boil all to-gether, and skim the pickle when cold. Pour it on the meat, which should first be rubbed all over with red pepper. Let hams and tongues remain in the pickle eight weeks. Before they are smoked, hang them up, and dry them two or three days. Then sew the hams in cases.
If it is quite salt, let it soak twenty-four hours. Cut off the end of the knuckle-bone; put it into a pot with cold water at the back of tbe range to simmer slowly for eight hours; then take it off tbe fire, and let it remain in the water until nearly cold; then peel off the skin carefully, make spots at uniform distances with pepper, and wind fringed paper around the bone. Mrs. Lestlie boils her hams with a bed of hay in the bottom of the pot. Some sprinkle grated bread or crackers over the ham when trimmed, and brown it in the oven; others brush it thickly over with glaze. However well cooked, it would be ut-terly ruined if it were not cut into thin, neat slices for eating.
Ham and Eggs. . The ham, cut into thin slices, can be broiled or sautêd. If broiled, spread over a little butter when cooked. The eggs can be fried; but they are more wholesome poached in salted water. In both cases they should be carefully cooked, neatly trimmed, and an egg served on each slice of ham.
The ham should be cut into thin, neat slices, and sautêd only for a minute in a hot sauté pan. If it is much more than thoroughly heated, it will become tough and dry.
Roll very thin slices of breakfast bacon or fat pork in fritter batter, or egg and bread-crumb them, and fry them in boiling lard. Serve on toast or fried mush as a dish by itself, or as a garnish for beefsteak, fried chickens, breaded chops, etc.
Soak slices of bacon or pork in milk for fifteen minutes; then dip them into flour, and fry them in the sauté pan. When done, sauté some slices of potato in the same hot fat, and serve them in the centre of a hot dish, with a circle of the slices of pork around them.
Breakfast bacon should be cut very thin (one-eighth of an inch thick), and in strips three or four inches long. It should be fried in the sauté pan only long enough to become transparent, or thoroughly hot; if cooked crisp, it is ruined. The French usually serve these strips of bacon laid over beefsteak, roast beef, game, etc.
Cut some fresh bread very thin, and of square equal shapes. Chop some cold boiled ham very fine, and mix with it the yolks of one or two uncooked eggs, a little pepper and mus-tard. Spread some of this mixture over the buttered slices of bread; roll them, pinching each roll at the end to keep it in shape.
If there is difficulty in cutting fresh bread, use that which is a day old, then cut it in very thin slices, buttering it on the loaf bef ore it is cut; cut the slices into little even squares or dia-monds (the crust being all removed), spread with the chopped ham mixture before mentioned, and fit two squares together.
Chop fine half a pound of boiled ham, and season it with one table-spoonful of olive-oil, one table - spoonful of lemon-juice, a little cayenne or mustard, and rub it through a sieve. Butter the bread on the loaf before cutting it, and spread the ham between the slices.