Broiled Ham.

Ham is better broiled than fried. Cut thin and soak it an hour in lukewarm water. Drain, wipe, and broil five minutes.

Boiled ham may be cut in thick slices and broiled.

Bacon

Keep the bacon in a cold place that it may be hard and firm before slicing. Shave off the hard, lean strip, also the smoked edges and rind as far back on the strip as required for one meal. Then with a very sharp knife shave off in slices not more than an eighth of an inch thick. The smoky edges may be pared off easily with scissors. Put on a tin plate or pan, and cook in the oven till much of the fat is extracted and the bacon is left crisp, but not too brown. The slices may be laid in a fine wire-broiler and cooked over a - clear hot fire, or the broiler laid in a pan and the whole placed in a hot oven until done. Serve alone or with eggs, beefsteak, veal cutlets, liver, or oysters.

Save all the fat when cooking bacon, and use it afterward for frying potatoes, eggs, liver, or wherever the bacon flavor would be agreeable. This is much better for chafing-dish cookery than to attempt to cook the bacon at the table.

Roast Pig

A pig for this purpose should not be over three or four weeks old, and ought not to be kept more than a day or two after it is killed. The skin of a larger pig will not develop that desirable "crackle" which Charles Lamb has so fully described. The pig may be dressed in the market, and then is to be cleaned, stuffed, and roasted much like poultry. The fore legs are usually skewered forward and the hind legs back, though some cooks prefer to bring both forward. The mouth is generally fastened open with a piece of wood or a cob, that it may afterward admit the traditional apple. The ears should be protected with buttered paper. Cook in moderate heat three hours or more, basting frequently. Sometimes a stuffing of rice flavored with Parmesan cheese is used, but usually a bread stuffing is preferred. This may be seasoned with any combination of herbs.

Broiled Pork Chops

Have the chops cut thin. Wipe with a damp cloth. Put them in a saucepan and cover with boiling water. Let them simmer for half an hour. Remove from the fire and dredge lightly with salt, pepper, and flour; then broil until a light brown. Garnish with parsley

Surprise Sausages

Parboil the sausages, divide in half, and remove the skins. Wrap in mashed potatoes, then dip in beaten egg, and coat with bread-crumbs. Fry in deep fat until crisp and brown. Serve these very hot