Broil them on a gridiron over a olear fire. When done, put them on a hot dish, season with pepper and salt, and a very little powdered sage✪ Pork Steaks or Chops; batter them plentiftdly and serve; or yon may fiy them in sweet lard, using very little, and first rubbing tJiem on both sides with powdered sage, and seasoning them with eayenne pepper and salt, and dusting them with flour. After you dish them, thioken the gravy, add a little hot water, give a boil up, and pour over them. * Spare Bibs. Orack the bones through the middle, season with pepper and salt, rub with powdered sage, and roast in the oven about an hour; baste occasionally. Serve with apple-sauce. Sausage. To ten pounds of pork add four ounoes of salt, and two ounoea black pepper, with a heaping tablespoonful of finely pulveriied sage leaves. Sausage, Ho. S. To ten pounds of meat, three tablespoonftds of salt, the same of powdered sage, one of black and one of red pepper. * Broiled Ham. Out slices half an inch thick, pare off the skin, trim off all the brown fet from the underside of the slices, ky them on a gridiron over a bright fire ; when the fat is slightly brown turn over and cook the other side, a very few minutes will suffice ; ham that is cooked too much becomes tough and dry^ it should be juicy and tender ; ham that is old and very salt should be stewed a few mmutcs before wther broiling or frying ; lay the MEATS. 55 fllioes on tiie bottom of a fiying-pan, coyer with oold water✪ Broiled Ham, rim- mer for five minutes, poor off the water, wipe dry on a olean towel, and proceed as above. When the ham is done lay it on a hot lishi batter slightly, and serve. * Fried Ham and Eggf Out slices half an inch thick, pare off the rind and trim off the smoked parts, lay them in the bottom of a olean dripping- pan ; if the ham has any fat on it it will not be necessary to add any ; fry until slightly brown on both sides, turning very often, lay the slices on a hot dish, break one egg at a time✪ Fried Ham and Eggs in the hot fat until your pan is full, fry slowly until the white is set, but not until the yolk is hard, separate them with a sharp knife^ take them up with an egg^slice^ and lay nicely on the slices of ham. * Stewed HaaL Out a thin slice of ham, divide it in narrow strips two inches long by cutting the slice in half lengthwise, and then across again into strips ; pour boiling water on it, let it stand until cold, repeat this again, then drain off the water, put the ham into a frying-pan, stir it about until warm, add a bunch of chopped parsley^ and a coffeecup of cream✪ Stewed Ham, stew five minutes, and serve. * Scrapple. Procure a hog's head and two large livers ; if you cannot get hog's Uvers, one beefs liver ; after the head has been thoroughly cleansed, put it over the fire with a handful of salt and plenty of oold water, put the liver in another vessel also with cold water, boil the head until the meat drops from the bones, and the liver untU you can run a straw through it ; then chop the liver until as fine as powder, throwing away the water it was boiled in ; remove all the bones from the head and chop that as for head eheesci put both head and liver back into the water the head was boiled in, having first strained it and put it back into the vessel it was boiled in (it will require a very large pot or kettle,) 56 OOOKEBT FROM EXPERIENCE. ✪ Scrapple

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Broil them on a gridiron over a olear fire. When done, put them on a hot dish, season with pepper and salt, and a very little powdered sage; batter them plentiftdly and serve; or yon may fiy them in sweet lard, using very little, and first rubbing tJiem on both sides with powdered sage, and seasoning them with eayenne pepper and salt, and dusting them with flour. After you dish them, thioken the gravy, add a little hot water, give a boil up, and pour over them. * Spare Bibs. Orack the bones through the middle, season with pepper and salt, rub with powdered sage, and roast in the oven about an hour; baste occasionally. Serve with apple-sauce. Sausage. To ten pounds of pork add four ounoes of salt, and two ounoea black pepper, with a heaping tablespoonful of finely pulveriied sage leaves. Sausage, Ho. S. To ten pounds of meat, three tablespoonftds of salt, the same of powdered sage, one of black and one of red pepper. * Broiled Ham. Out slices half an inch thick, pare off the skin, trim off all the brown fet from the underside of the slices, ky them on a gridiron over a bright fire ; when the fat is slightly brown turn over and cook the other side, a very few minutes will suffice ; ham that is cooked too much becomes tough and dry^ it should be juicy and tender ; ham that is old and very salt should be stewed a few mmutcs before wther broiling or frying ; lay the MEATS. 55 fllioes on tiie bottom of a fiying-pan, coyer with oold water, rim- mer for five minutes, poor off the water, wipe dry on a olean towel, and proceed as above. When the ham is done lay it on a hot lishi batter slightly, and serve. * Fried Ham and Eggf Out slices half an inch thick, pare off the rind and trim off the smoked parts, lay them in the bottom of a olean dripping- pan ; if the ham has any fat on it it will not be necessary to add any ; fry until slightly brown on both sides, turning very often, lay the slices on a hot dish, break one egg at a time in the hot fat until your pan is full, fry slowly until the white is set, but not until the yolk is hard, separate them with a sharp knife^ take them up with an egg^slice^ and lay nicely on the slices of ham. * Stewed HaaL Out a thin slice of ham, divide it in narrow strips two inches long by cutting the slice in half lengthwise, and then across again into strips ; pour boiling water on it, let it stand until cold, repeat this again, then drain off the water, put the ham into a frying-pan, stir it about until warm, add a bunch of chopped parsley^ and a coffeecup of cream, stew five minutes, and serve. * Scrapple. Procure a hog's head and two large livers ; if you cannot get hog's Uvers, one beefs liver ; after the head has been thoroughly cleansed, put it over the fire with a handful of salt and plenty of oold water, put the liver in another vessel also with cold water, boil the head until the meat drops from the bones, and the liver untU you can run a straw through it ; then chop the liver until as fine as powder, throwing away the water it was boiled in ; remove all the bones from the head and chop that as for head eheesci put both head and liver back into the water the head was boiled in, having first strained it and put it back into the vessel it was boiled in (it will require a very large pot or kettle,) 56 OOOKEBT FROM EXPERIENCE.

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