Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Have a bright clear fire, with a bed of coals at the bottom; first put the roast at a little distance, and gradually draw it nearer; when the pig is done stir up the fire, take a coarse cloth with a good bit of butter in it, and wet the pig all over with it, and when the crackling is crisp take it up; dredge a little flour into the gravy, let it boil up once, and having boiled the heart, liver, etc., tender, and chopped it fine, add it to the gravy, give it one boil, then serve. PIG'S CHEEK, Is smoked and boiled like ham with vegetables; boiled cabbage or fried parsnips may be served with it. ROAST SPARE-RIB. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey-dressing, sew up tightly, place in drippingpan with pint of water, baste frequently, turning over onoe so as to bake both sides equally until a rich brown. Mother's Cook Book. PORK FRITTERS. Have at hand a thick batter of Indian meal and flour; cut a few slices of pork and fry them in the frying-pan until the fat is fried out; cut a few more slices of the pork, dip them in the batter, and drop them in the bubbling fat, seasoning with salt and pepper; cook until light brown, and eat while hot. BAKED HAM. Cover your ham with cold water, and simmer gently just long enough, to loosen the skin, so that it can be pulled off. This will probably be from two to three hours, according to the size of your ham. When skinned, pat in a drippingpan in the oven, pour over it a teacup of vinegar and one of hot water, in which dissolve a teaspoonful of English mustard, bake slowly, basting with the liquid, for two hours. Then cover the ham all over to the depth of one inch with coarse brown sugar, press it down firmly, and do not baste again until the sugar has formed a thick crust, which it will soon do in a very slow oven. Let it remain a full hour in, after covering with the sugar, until it becomes a rich golden brown. When done, drain from the liquor in the pan and put on a dish to cool. When it is cool, but not cold, press by turning another flat dish on top, with a weight over it. You will never want to eat ham cooked in any other way when you have tasted this, and the pressing makes it cut firmly for sandwiches or slicing. TO BOIL A HAM. Wash thoroughly with a cloth. Select a small size to boil, put it in a large quantity of cold water, and boil twenty minutes for each pound, allowing it to boil slowly; Mother's Cook Book. W take off the rind while hot and put in the oven to brown half an hour; remove and trim. TO BROIL HAM. Cut some slices of ham, quarter of an inch thick, lay them in hot water for half an hour, or give them a scalding in a pan over the fire; then take them up, and lay them on a gridiron, over bright coals; when the outside is browned, turn the other; then take the slices on a hot dish, butter them freely, sprinkle pepper over and serve. Or, after scalding them, wipe them dry, dip each slice in beaten egg, and then into rolled crackers, and fry or broil. FRIED HAM AND EGGS (a Breakfast Dish). Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about ten minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the slices three or four times whilst they are cooking, Wben done, place them on a dish, which should be kept hot in front of the fire during the time the eggs are being poached. Poach the eggs; slip them on to the slices of ham, and serve quickly. HAM TOAST.