The new Annie Dennis cook book

Cut the ham from the large end. Slip a knife under the skin and separate it from the fat, about one-half the length of the ham. Turn back the skin, trim off the dark or discolored parts of the fat, cut what is necessary ; if you possess a meat-saw, cut through the bone. The slices should be very thin for frying and broiling. Now cover the meat again with the skin, being sure to press down well. Put in two brown paper sacks, one within the other ; tie securely and return to smoke-house or pantry. The meat will be fresher and nicer for this treatment. Ham Pie Make a puff paste (not very rich), and line a shallow pie plate with it; chop fine two teacupfuls of good remnants of cold boiled ham; cut into rings two cold, hard-boiled eggs and two blades of celery. Put in the plate a layer of ham, a light layer of celery and one of eggs; now cover with the pastry (rolled thin). Cut two or three slits in the top, pour in a half teacupful of hot water and bake in a quick oven. Brown the bottom crust before putting in the meat, if preferred. This is nice served with mayonnaise dressing. Broiled Ham Slices of cold boiled ham are delicious when broiled over a very clear, hot fire. Fried Ham Cut from the large end thin slices and fry in hot spider a nice brown on both side. Make a milk gravy, by adding one teacupful of sweet milk to the drippings left in the pan. Thicken, if liked, with one teaspoonful of flour and a little water thoroughly mixed in a cup with a fork; add a pinch of salt and serve in gravy bowl. To Devil Cold Ham Cut in slices one-third of an inch thick. Season with cayenne pepper and dip in mustard dressing. Broil a few minutes and serve hot. PORK Pork Roast The hind quarter of the hog makes the nicest roast, though the middling, when well cooked, is very good. It all depends on the cooking. With a sharp knife cut or score the ham in slices, just through the skin, half an inch apart. This makes it easier to carve and better absorbs the seasoning, when basting. Put into a roasting pan if convenient, if not, in an ordinary baking pan; pour in a quart of water, with a heaping tablespoonful of salt and as much cayenne pepper as is liked ; now if an ordinary pan, turn over it another pan, lifting to baste, every fifteen minuets; allow twenty minutes to the pound; when done, remove the cover and let it brown. Serve with hot tomato catsup, or Worcester sauce. Suspend the roast over the pan and steam, if preferred, basting as directed. The latter is the old-fashioned way. Spare-Rib, Broiled Broil just as one does beefsteak, omitting the butter. Spare-Rib, Roasted Trim nicely, crack the ribs across the middle, ruh with salt and pepper, fold over, stuff with Irish potato dressing, sew up well, place in a roasting-pan with a teacupful of boiling water. Cover with the top, or another pan, place in oven and cook until tender, basting frequently; then remove the top and brown well. Serve with egg sauce. Shoat Roast