If the ham be raw, soak it as before directed. If cooked, it needs no other preparation than cutting it evenly into slices of uniform size. Fry these in their own fat until the fat is clear and curling; lay in order upon a hot platter and keep warm while you break the eggs, one by one, into the hot fat left in the pan. Three minutes should cook them. If you wish "turned eggs," cook two minutes, then slip a bread-knife or a spatula under each and turn it dexterously to cook one minute longer. Serve an egg upon each slice of ham.

BACON AND EGGS are cooked as above.