The Pattern cook-book

There are many ways of finishing boiled hams that are to be served whole. The method most commonly pursued is to sprinkle grated bread-crumbs over the ham and brown them in a quick oven. Another desirable mode is to brush the ham with beaten egg, cover it with breadcrumbs and brown nicely; or the ham, after being skinned, may be dusted with black pepper sifted on in circles. The latter plan produces an attractive looking dish. One thing must, however, be borne in mind — that no matter how well a ham is cooked, it will prove an utter failure if not cut in thin slices for serving. FRIED HAM, WITH CREAM GRAVY. Properly cured ham will not need freshening ; but should the ham be too salt, place it in a frying-pan, cover with cold water, and set the pan on the range in a mild heat; and when the steam commences to rise, pour off the water, and add more cold w^ater. As soon as this water steams lift out the slice of meat and drain it well before frying. Two waters should always be sufficient to freshen the saltest piece of ham. Heat the pan for frying, and when very hot, cook the meat without the addition of fat, unless the ham is exceptionally lean, when a spoonful of pork drippings should be used. When the ham is nicely browned, place it on a platter, and add a cupful of milk to the fat in the pan. When this boils, thicken it to a cream with a table-spoonful of flour wet to a smooth paste in a little milk, adding pepper to season ; and turn the gravy over the ham. A more simple gravy is made by adding a little hot water to the fat, etc., in the pan and pouring this over the meat. HAM SANDWICHES. Chop fine half a pound of ham, and season with a table-spoonful of olive oil, a table-spoonful of lemon juice and a little pepper and made mustard. Butter the bread on the loaf before cutting it ; cut the slices thinly, and spread the ham between them. Or the ham may be cut very thin, spread with a light coat of mustard and laid between thin slices of buttered bread. PORK AND BEANS, OR BOSTON BAKED BEANS, NO. I. Much of the excellence of this dish depends upon the kind of bean-pot used. It should be of earthenware, with a narrow mouth and bulging sides. Soak a quart of pea beans in cold water over night ; in the morning place them in fresh water, and simmer gently until soft enough to pierce with a pin, being careful that they do not boil long enough to break. If desired, a small onion may be boiled with the beans. When they are soft, turn them into a colander, pour cold water through them, and place them, when well drained, in the bean-pot. Pour boiling water over a-quarter of a pound of salt pork that is part fat and part lean. Scrape the rind until white, cut it in half-inch strips, and bury ■ the meat in the beans, leaving only the rind exposed. Mix together a tea-spoonful of salt, a tea-spoonful of dry mustard and a-fourth of a cupful of molasses. Place these in a cup, fill the cup with hot water, stir until well mixed, and pour the liquid over tlie beans and pork. Add enough water to cover the beans, and bake eight hours, adding water to keep them covered, until the last hour, when the pork should be raised to the surface to crisp.