Hilda's "where is it?" of recipes

For a ham weighing twelve or fourteen pounds take as follows : two pounds of salt, one pound brownest sugar, two ounces saltpetre, four ounces black pepper, four ounces allspice, and a handful of coriander seeds. Bruise the spices and saltpetre, mix all well with the salt, and have the ham rubbed well with the hand and a little fiat stone for half an hour every day for three days, till the skin feels soft, and the salt, etc., looks like a creamy substance. In rubbing divide the salt, sugar, etc., into portions, and take a fresh portion every time, taking care to turn the ham skin downwards, and cover with the salt, etc. When all has been used, and the ham rubbed three days, take all the brine that has formed and boil it with two pints of vinegar and two pints of good ale. Skim it well, and when cool pour over the ham, leaving it in this pickle for a month.' Then dry it, put under a press, brush with a little tar mixed with treacle and some bran. Smoke for three weeks, and hang in a cool, dry place. The above pickle does beautifully for sides of bacon, or any other pork that has to be smoked. When wanted for use, before boiling soak the ham for a night, simmer gently for three or four hours. Let your water boil before putting in the ham, and then gently simmer. [H HAM TOAST— HAM-HARE (JUGGED). HAM TOAST, (Breakfast Dish.) Chop up some lean ham, put into a pan with a lump of butter, a little pepper, and two well-beaten eggs. When well warmed spread on hot buttered toast. Seive. Another similar breakfast dish is as follows : Put into a stewpan three tablespoonfuls of cream or milk, some grated tongue, beef, pepper, and salt. When hot put in four eggs, well beaten ; stir all the time till the mixture is quite thick. Have some buttered toast, spread the mixture on, and send to table very hot HAM.— See Omelet (Ham). HARDERS.—See HERRINGS. HARE (JUGGED). Ingredients. 1 Hare. J teaspoonrul of Black Pepper, A few Sweet Herbs. A strip of Lemon.Peel. 2 Onions. Thickening of Butter and Flour. 4 Cloves. 4 tablespoonfuls of Mushroom Ketchup. 6 Whole Allspice. i pint of Port or other dark Wine. Skin and wash the hare nicely ; cut it up into joints, not too large ; dredge with flour, and fry in butter a nice brown ; then put into a stewing-pan with the herbs, onions, cloves, allspice, pepper, and lemon-peel j cover with hot water, and when it boils carefully remove all the scum, and let it simmer gently till tender (which will be in about one hour and three-quarters if the hare is old). Then take out the pieces of hare, thicken the gravy with flour and butter, add the ketchup and port wine, let it boil ten minutes ; strain through a sieve on the pieces of hare. Let it simmer for two minutes, so as to be nice and warm. A few forcemeat balls {see Forcemeat Recipe) stewed in the gravy ten minutes before dishing, is an improvement. Serve with quince or red currant jelly. HARICOT— HASH OF COLD MUTTON OR BEEF [H HARICOT. (Cape name, " Huspot") Ingredients. 4 lb. of Shoulder, or best end 4 Carrots. of Neck of Mutton. Some Sugar Loaf Cabbage. I Onion. About a cup of Green Peas. 3 or 4 Potatoes. Some Salt and Cayenne Pepper.