HAM BALLS.— With ^ cup of bread crumbs mix 2 well=beaten eggs and some finely=chopped ham; season with pepper and a very little salt; make into balls, and fry in smoking hot fat. BOILED HAM.— To boil a ham it must first be thoroughly washed and scraped in warm water, containing a little baking-soda; 'ihen rinse in cold water, put it over the fire, skin side upward in the kettle, with water enough to completely cover it; let it slowly simmer 3 or 4 hours, according to the size ; if it cooks rapidly, it will break in pieces. When done, take it from the kettle and remove the skin while hot, leaving on all the fat; stick cloves all over the fat part, and put it into the oven, to brown a little. It should be entirely cold be- fore it is cut. Both lean and fat should be served in carving, as many persons like the latter best. Mustard, spiced vinegar, catsup, or pickles, are used as ©oiad<iTr!'^r+<= with this. POKK 145 BROILED HAM.— Ham is better broiled than fried. Slice it thin, and broil the slices on a gridiron, and when done on both sides, place on a platter with a fried egg on each slice. It should be broil- ed over bright, hot coals, from 3 to 6 minutes. HAM PATTIES.— Take 1 pint of cold boiled ham, finely chop- ped; mix it with an equal quantity of bread crumbs wet in milk to make a soft batter; put the batter in patty=pans, break a fresh egg over each pan, sprinkle the top of each dish thickly with cracker crumbs, and bake until brown on the top — about 1^ hours. ROAST PIG.— The pig should weigh 12 pounds at least, be- fore dressing; the butcher should dress it, leaving on the head and feet, and clean thoroughly; the harslet should be sent with the pig. First cook the liver and heart by boiling about 20 minutes in a little salted water; then chop them finely. Cut a loaf of bread in slices and dip in cold water, chop, and add to the harslet; pour over it a teacup of melted butter, and 2 welhbeaten eggs; season with pep- per, salt, sage, and onions if liked. Mix all together, and fill the pig; then sew it together. Bend the front legs under at the knees, and the hind legs forward at the gambrel joint; put a stick in the mouth to keep it open, wind a cord around to keep the legs in place; put in the dripping=pan with a little water, and tin dishes on each side to keep it on the knees. Bake until done — 2 to 3 hours. Baste fre- quently, using melted butter at first; do not let it burn. Put a small red apple or lemon in the mouth before sending to the table, and 'serve with baked sour apples. ROAST PORK — The loin, chine or spare ribs are best for roast- ing. Rub on salt, pepper and flour, and bake in a moderate oven; baste often. Time, about 20 minutes to the pound.✪ Roast Pork It is best eaten cold. BOILED PIGS' FEET— The 2 front feet should be cleaned, scraped, and to keep them in shape wrap them tightly in muslin, and sew or tie it up; boil 6 or 7 hours moderately✪ Boiled Pigs' Feet; then let them cool, take off the wraj)ping and they will be like jelly. They can then be split, rolled in crumbs, and broiled or fried. Some acid sauce should be served with them.

AI-modernized reading of the original text

HAM BALLS.— With ^ cup of bread crumbs mix 2 well-beaten eggs and some finely=chopped ham; season with pepper and a very little salt; make into balls, and fry in smoking hot fat. BOILED HAM.— To boil a ham it must first be thoroughly washed and scraped in warm water, containing a little baking-soda; 'ihen rinse in cold water, put it over the fire, skin side upward in the kettle, with water enough to completely cover it; let it slowly simmer 3 or 4 hours, according to the size ; if it cooks rapidly, it will break in pieces. When done, take it from the kettle and remove the skin while hot, leaving on all the fat; stick cloves all over the fat part, and put it into the oven, to brown a little. It should be entirely cold before it is cut. Both lean and fat should be served in carving, as many persons like the latter best. Mustard, spiced vinegar, catsup, or pickles, are used ascondiments<= with this. POKK 145 BROILED HAM.— Ham is better broiled than fried. Slice it thin, and broil the slices on a gridiron, and when done on both sides, place on a platter with a fried egg on each slice. It should be broiled over bright, hot coals, from 3 to 6 minutes. HAM PATTIES.— Take 1 pint of cold boiled ham, finely chopped; mix it with an equal quantity of bread crumbs wet in milk to make a soft batter; put the batter in patty=pans, break a fresh egg over each pan, sprinkle the top of each dish thickly with cracker crumbs, and bake until brown on the top — about 1^ hours. ROAST PIG.— The pig should weigh 12 pounds at least, before dressing; the butcher should dress it, leaving on the head and feet, and clean thoroughly; the harslet should be sent with the pig. First cook the liver and heart by boiling about 20 minutes in a little salted water; then chop them finely. Cut a loaf of bread in slices and dip in cold water, chop, and add to the harslet; pour over it a teacup of melted butter, and 2 well-beaten eggs; season with pepper, salt, sage, and onions if liked. Mix all together, and fill the pig; then sew it together. Bend the front legs under at the knees, and the hind legs forward at the gambrel joint; put a stick in the mouth to keep it open, wind a cord around to keep the legs in place; put in the dripping=pan with a little water, and tin dishes on each side to keep it on the knees. Bake until done — 2 to 3 hours. Baste frequently, using melted butter at first; do not let it burn. Put a small red apple or lemon in the mouth before sending to the table, and 'serve with baked sour apples. ROAST PORK — The loin, chine or spare ribs are best for roasting. Rub on salt, pepper and flour, and bake in a moderate oven; baste often. Time, about 20 minutes to the pound. It is best eaten cold. BOILED PIGS' FEET— The 2 front feet should be cleaned, scraped, and to keep them in shape wrap them tightly in muslin, and sew or tie it up; boil 6 or 7 hours moderately; then let them cool, take off the wraj)ping and they will be like jelly. They can then be split, rolled in crumbs, and broiled or fried. Some acid sauce should be served with them.

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