Royal baker and pastry cook

To Boil a Ham. — A blade of mace, a few cloves, a sprig of thyme, and 2 bay-leaves. Well soak ham in large quantity of water for 24 hours, then trim and scrape very clean; put into large stewpan, with more than suffi¬ cient water to cover it; put in mace, cloves, thyme, and bay-leaves. Boil 4 or 5 hours, according to weight; when done, let it be¬ come cold in liquor in which it was boiled. Then remove rind carefully, without injuring the fat; press cloth over it to absorb as much of the grease as possible. It is always im¬ proved by setting in the oven for nearly an hour, till much of the fat dries out, and it also makes it more tender. Shake some bread raspings over the fat. Serve cold garnished with parsley. Boiled Mutton or Lamb. — Trim and wipe the meat. Have ready kettle of rapidly boil¬ ing salted water. Immerse meat, boil hard 5 minutes, then reduce to gentle simmer. Allow 12 to 15 minutes per pound. Lamb should always be well done; mutton may be rare. A little rice may be added to water to keep meat white; if a few vegetables are also added the pot liquor will make a good thick soup. Boiled Corned Beef and Turnips. — Select a piece not too salt. The brisket is a good cut for family use when not too fat. Cook beef in plenty cold water. Bring slowly to boil. Cook 18 minutes to the pound after it begins to simmer. When fully 1/2 done put in a dozen turnips, peeled and quartered. When both beef and turnips are thoroughly done dish out the beef, and lay the turnips, un¬ mashed, about it. Serve with drawn butter, having as a base the pot liquor. Remaining liquor will make a good soup for next day’s dinner. Broiled Ham and Poached Eggs. — Cut slices of boiled ham of equal size; broil on a gridiron over a clear fire ; lay on a hot dish. Lay on each a poached egg, neatly trimmed, and serve. Sausages. — Have 1/2 lean and 1/2 fat pork chopped very fine, 1 pound salt, A pound pepper, and teacup sage to every 40 pounds meat. Warm the meat, that you can mix it well with your hands, do up a part in small patties mixed with a little flour, the rest pack in jars. When to be used, do it up in small cakes, flour the outside, fry in butter or alone. They should not be covered while frying, or they will fall to pieces. They should be kept where it is cool, but not damp. To prevent sausages from bursting when cooking, never make a hole in them with a fork while turning them. Boston Baked Beans. — Soak 1 quart of peabeans overnight in cold water. In the morning drain, cover with fresh water, heat slowly and simmer until they burst slightly on removing a few of them in a spoon and blowing on them, those tested to be thrown away; 1/2 teaspoon of soda is often put in the water when beans are parboiled. Turn the beans into a colander and drain thoroughly. Place in a small top earthen bean pot. Scald rind of 1/2 pound of fat salt pork, scrape, remove 1/4 inch slice and cut remaining rind 1 inch deep in H-inch strips. Bury pork in beans, leaving only rind exposed. Mix 1 teaspoon salt, 1 tablespoon molasses and 3 tablespoons sugar. Add 1 cup of boiling water and pour over beans, then add more, if necessary, to cover them.