Dora's cook book

Fry the ham quickly, having previously soaked it in cold water. Place on a platter. Drop into the hot fat, eggs from a saucer, so as not to break them. Let them cook slowly by dipping the hot fat over them. Lay each one, as done, on the slices of ham. Garnish with parsley, and serve at once. BOILED TONGUE WITH TOMATO SAUCE. Half boil a tongue, then stew it with sauce made ofa little broth, flour, parsley, one small onion, and small carrot, salt and pepper, and one can of tomatoes cooked and strained. Lay the tongue on a dish and strain the sauce over it. RAGOUT OF BEEF. For six pounds of the round, take halfdozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover,add half a dozen cloves, a stick of cinnamon, and a few pepper corns ; cut gashes in the meat, and stuff them with a half pound of fat salt pork, cut into square bits ; place the meat on the other ingredients, and pour over them a half cup of vinegar and a cup of water ; cover tightly, and bake in a moderate oven ; cook slowly four or five hours, when about half done salt to taste. When done take out the meat, and strain the gravy through a colander and thicken with flour, BROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron well greased with butter, over hot coals ; when done on one side have ready awarm platter with a little butter on it, lay the steak without pressing it, upon the platter with the cooked side down so that the juices which have gathered may run on the platter, quickly place again on the gridiron, _and cook the other side. When done to liking, put on platter again, spread lightly with butter, season with pepper and salt, and place where it will keep warm (over steam is best) for a few moments, but do not let butter become oily. Serve on hot plates ; garnish with browned potato balls the size of a marble, piled at each end of the platter. TOAD-IN-THE-HOLE. Make a batter of one pint of flour, one egg, wet with milk, anda little salt; grease dish well with butter, put in lamb-chops, add a little water with pepper and salt, pour batter over it and bake one hour. CHOPPED LIVER. Fry liver cut in small pieces with slices of pork ; cut both into square bits, nearly covered with water, adda little lemon-juice and pepper, thicken the gravy with fine bread-crumbs, or browned flour, and serve. PORK AND BEANS. Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain into another water, put on to boil in cold water with half a teaspoonful of soda; boil about thirty minutes (when done the skin of a bean will crack if taken out and blown upon), drain, and put in an earthen pot first a slice of pork and then the beans, with two or three tablespoonfuls of molasses. When the beans are in the pot, put in the centre half or three-fourths of a pound of well washed salt pork with the rind scored into slices, and uppermost; season with pepper and saltif needed ; cover all with hot water, and bake six hours in a moderate oven, adding hot water as needed ; keep covered so they will not burn on the top, but remove cover an hour or two before serving, to brown the top and crisp the pork. ROAST TONGUE. Parboil a tongue that has been salted about ten days; roast, baste with wine, and cover it at last with butter. . Serve with a nice.rich gravy and sweet sauce. FRIZZLED BEEF, Slice dried beef thin, pour on boiling water to freshen, pour off water, frizzle beef in butter, dredge with a little flour, add from a half pint to a pint of new milk in proportion to quantity of beef. Stir well while cooking, and just before removing add the yolk of an egg; let boil, stirring well all the time, and serve. PORK FRITTERS. Have on hand a thick batter of Indian meal and flour ; cut a few slices of pork and fry them in the frying-pan