TO FRY HAM.

First, parboil it and drain well; then fry a light brown. Make a gravy
with milk, a little flour, and a teaspoonful of sugar; pour over the
ham.



HAM TOAST. MRS. E. SEFFNER.

Chop lean ham (the refuse bits); put in a pan with a lump of butter
the size of an egg, a little pepper, and two beaten eggs. When well
warmed, spread on hot buttered toast.



BOILED HAM.

The best ham to select is one weighing from eight to ten pounds. Take
one that is not too fat, to save waste. Wash it carefully before you
put it on to boil, removing rust or mold with a small, stiff scrubbing
brush. Lay it in a large boiler, and pour over it enough cold water
to cover it. To this add a bay leaf, half a dozen cloves, a couple of
blades of mace, a teaspoonful of sugar, and, if you can get it, a good
handful of fresh, sweet hay. Let the water heat very gradually, not
reaching the boil under two hours. It should never boil hard, but
simmer gently until the ham has cooked fifteen minutes to every pound.
It must cool in the liquor, and the skin should not be removed until
the meat is entirely cold, taking care not to break or tear the fat.