They are then ready to broil, to serve in a cream or other sauce, or as a salad. Meat Loaf. Two pounds of raw beef, mutton, or veal, or two kinds together, chopped fine with one-fourth pound of fat salt pork. Season with two teaspoons of salt, a little pepper, and one teaspoon of mixed herbs. Mix with one-half cup of cracker or dry bread-crumbs and two beaten eggs✪ Meat Loaf. Pack in a mold and steam for two hours. Then brown in the oven, basting with melted butter. Serve hot or cold. Boiled Ham. Brush and clean a large ham in lukewarm water in Meats. 139 which a teaspoon of borax has been dissolved, and soak in cold water over night. In the morning shave off the hardened surface. Put it into a large kettle and cover with cold water. Let it heat slowly, and as it begins to boil remove the scum. Keep the kettle where it will barely bubble, and let it cook till tender; allow twenty minutes or more to the pound from the time simmering begins. If a fork will pierce through the thickest part and the skin will peel off easily, it is done. Let it remain in the liquor until cold. Then peel off the skin. Mix one cup of fine cracker crumbs, half a cup of brown sugar, one saltspoon of pepper, and one saltspoon of powdered tarragon, and moisten slightly with melted butter✪ Boiled Ham. Spread this thickly over the fat surface, and return to the oven till brown and crisp. After using the best portions of a ham for broiling and frying, the remainder may be boiled. Cook slowly until the bones slip out. Drain it from the water, and pack the meat in a pan, the fibers all one way, lean alternating with the fat, and press it until cold and firm Broiled Ham. Ham is better broiled than fried. Cut thin and soak it an hour in lukewarm water✪ Broiled Ham. Drain, wipe, and broil five minutes. Boiled ham may be cut in thick slices and broiled. Bacon. Keep the bacon in a cold place that it may be hard and firm before slicing. Shave off the hard, lean strip, also the smoked edges and rind as far back on the strip as required for one meal. Then with a very 140 Home Science Cook Book. sharp knife shave off in slices not more than an eighth of an inch thick, The smoky edges may be pared off easily with scissors. Put on a tin plate or pan, and cook in the oven till much of the fat is extracted and the bacon is left crisp, but not too brown. .The slices may be laid in a fine wire-broiler and cooked over a clear hot fire, or the broiler laid in a pan and the whole placed in a hot oven until done. Serve alone or with eggs, beefsteak, veal cutlets, liver, or oysters. Save all the fat when cooking bacon, and use it afterward for frying potatoes, eggs, liver, or wherever the bacon flavor would be agreeable. This is much better for chafing-dish cookery than to attempt to cook the bacon at the table. Roast Pig.

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They are then ready to broil, to serve in a cream or other sauce, or as a salad. Meat Loaf. Two pounds of raw beef, mutton, or veal, or two kinds together, chopped fine with one-fourth pound of fat salt pork. Season with two teaspoons of salt, a little pepper, and one teaspoon of mixed herbs. Mix with one-half cup of cracker or dry bread-crumbs and two beaten eggs. Pack in a mold and steam for two hours. Then brown in the oven, basting with melted butter. Serve hot or cold. Boiled Ham. Brush and clean a large ham in lukewarm water in Meats. 139 which a teaspoon of borax has been dissolved, and soak in cold water over night. In the morning shave off the hardened surface. Put it into a large kettle and cover with cold water. Let it heat slowly, and as it begins to boil remove the scum. Keep the kettle where it will barely bubble, and let it cook till tender; allow twenty minutes or more to the pound from the time simmering begins. If a fork will pierce through the thickest part and the skin will peel off easily, it is done. Let it remain in the liquor until cold. Then peel off the skin. Mix one cup of fine cracker crumbs, half a cup of brown sugar, one saltspoon of pepper, and one saltspoon of powdered tarragon, and moisten slightly with melted butter. Spread this thickly over the fat surface, and return to the oven till brown and crisp. After using the best portions of a ham for broiling and frying, the remainder may be boiled. Cook slowly until the bones slip out. Drain it from the water, and pack the meat in a pan, the fibers all one way, lean alternating with the fat, and press it until cold and firm Broiled Ham. Ham is better broiled than fried. Cut thin and soak it an hour in lukewarm water. Drain, wipe, and broil five minutes. Boiled ham may be cut in thick slices and broiled. Bacon. Keep the bacon in a cold place that it may be hard and firm before slicing. Shave off the hard, lean strip, also the smoked edges and rind as far back on the strip as required for one meal. Then with a very 140 Home Science Cook Book. sharp knife shave off in slices not more than an eighth of an inch thick, The smoky edges may be pared off easily with scissors. Put on a tin plate or pan, and cook in the oven till much of the fat is extracted and the bacon is left crisp, but not too brown. .The slices may be laid in a fine wire-broiler and cooked over a clear hot fire, or the broiler laid in a pan and the whole placed in a hot oven until done. Serve alone or with eggs, beefsteak, veal cutlets, liver, or oysters. Save all the fat when cooking bacon, and use it afterward for frying potatoes, eggs, liver, or wherever the bacon flavor would be agreeable. This is much better for chafing-dish cookery than to attempt to cook the bacon at the table. Roast Pig.

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