The century cook book

Ham and Eggs. Have the ham cut in very thin slices, cut off rind and any imperfections or discolorations that may be in the meat and fry carefully until done, remove to a platter and break the eggs one at a time in a saucer and then slip it into the hot fat, being careful not to break the yolk. Do not turn the eggs over, but baste the hot grease over them, to cook the top; when done, lay around the ham, pour on the gravy, and serve. Breakfast Bacon. Cut nice bacon in thin slices and fry to a crisp. This is nice to serve with calf's liver. Boiled Bacon. As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it ; then pare off the rusty parts, and scrape Boiled Bacon. under-side and rind as clean as possible. Put it into a saucepan of cold water, let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is thoroughly done; then take it up, strip off the skin, and sprinkle over the bacon a few bread-raspings, and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and tender broad beans or green peas are the usual accompaniments. Collared Pig's Face. (A breakfast or luncheon dish.) You need one pig's face; salt. For brine, i gallon of spring Pork ^ 45 water, i lb. of common salt, Yt, handful of chopped juniper berries, 6 bruised cloves, 2 bay-leaves, a few sprigs of thyme, basil, sage, % oz. of saltpeter. For forcemeat, ^ lb. of ham, Yo, lb. of bacon, i teaspoonful of mixed spices, pepper to taste, Ya- ^t). of lard, i tablespoonful of minced parsley, 6 young onions. Singe the head carefully, bone it without breaking the skin, and rub it well with salt. Make the brine by boiling the above ingredients for a quarter of an hour, and letting it stand to cool. When cold, pour it over the head, and let it Pig's Face. Steep in this for 10 days, turning and rubbing it often. Then wipe, drain and dry it. For the forcemeat, pound the ham and bacon very finely, and mix with these the remaining ingredients, taking care that the whole is thoroughly incorporated. Spread this equally over the head, roll it tightly in a cloth, and bind ft securely with broad tape. Put it into a saucepan with a few meat trimmings, and cover it with stock, let it simmer gently for four hours, and be particular that it does not stop boiling the whole time. When quite tender, take it up, put it between two dishes and a heavy weight on top, and when cold, remove the cloth and tape. It should be sent to table on a napkin, or garnished with a piece of deep white paper, with a ruche at the top. Pork Chops. You need a loin or fore-loin of pork, &g% and bread crumbs, salt and pepper to taste ; to every tablespoonful of bread crumbs allow }^ teaspoonful of minced sage; clarified butter. Cut the cutlets from a loin or foreloin of pork; trim them the same as mutton cutlets, and scrape the top part of the bone. Brush them over with egg, sprinkle with bread crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crumbs well 46 Pork