The housekeeper's companion

set the stewpan over the fire and let it simmer gently; then strain it, add a little pepper and fine sage, if liked, dredge in a tablespoonful of browned flour, and add a bit of butter; stir it over the fire for a few minutes; then, having toasted some slices of bread a nice brown, lay them in a dish and serve the gravy over. Or, serve ham gravy with boiled vegetables. Ham and Eggs Fried. — Cut some nice slices of ham, put them in a frying-pan, cover them with hot water, and set the pan over the fire, let it boil up once or twice, then take out the slices and throw out the water; put a bit of lard in the pan, dip the slices in wheat flour or rolled crackers, and, when the fat is hot, put them in the pan, sprinkle a little pepper over; when both sides are a fine brown, take them on a steak dish, put a little boiling water into the pan, and put it in the dish with the meat. Now put a bit of lard the size of a large egg into the pan, add a saltspoonful to it, let it become hot; break six or eight eggs carefully into a bowl, then slip them into the hot lard, set the pan ever a gentle fire; when the white begins to set, place a knife blade so as to divide an equal quantity of white to each yolk, cut it entirely through to the pan that they may cook the more quickly; when done, take each one up with a skimmer spoon, and lay them in a chain around the meat on the dish. Fried eggs should not be turned in the pan. Poached Eggs with Fried Ham. — Fry the ham as above directed, take a clean frying or omelet pan, nearly fill it with boiling water, set it over a gentle fire, break the eggs singly into a cup and slip each one into the boiling water, cover the pan for four or five minutes; when done, take them up with a skimmer on to a dish, sprinkle a little pepper and salt over, add a small bit of butter, and serve in a dish or over the ham. Pork and Beans. — Take two quarts of dried white beans (the small ones are best), pick out any imperfections, and put them to soak in hot water, more than to cover them, let them remain one night; the next day, about two hours before dinner time, throw off" the water, have a pound of nicely corned pork; a rib piece is best; put the beans in an iron dinner-pot, score the rind or skin of the pork in squares or diamonds, and lay it on the beans, put in hot (not boiling) water to cover them, ad4 a small dried red-pepper, or a saltspoonful of cayenne, cover the pot close, and set it over a gentle fire for one hour; then take a tin basin or earthen pudding-pan, rub the inside over with a bit of butter, and nearly fill it with the boiled beans, lay the pork in the centre, pressing it down a little, put small bits of butter over the beans, dredge a little flour over them and the pork, and set it in a moderately hot oven for nearly one hour. Serve in the dish in which it was baked, thus: Lay a nicely fringed small napkin on a dinner plate, set the basin or pan on that, turn the corners of the napkin up against it, and keep it in place by sprigs of green parsley or celery leaves on the plate under it, and so continue a wreath around the dish, concealing the pan entirely. Serve pickles and mashed potatoes with it.