Temperance cook book

Have a coarse hand brush for cleaning hams, as it is impossible to get them clean by simply washing them. Cover with cold water, add one-half teacupful of molasses, and simmer slowly. A ham weighing twelve pounds, will require five hours boiling. After it is boiled, take off the skin and rub it all over with an egg, then strew bread crumbs over it; baste with butter, and set it in the oven until it is baked a light brown. A ham has an excellent flavor if boiled as follows : Before cooking, soak in vinegar and water, then boil in water with two heads of celery, two or three turnips, same of onions (if wished), and a handful of sweet herbs; put the ham in cold water and let it heat very gradually; allow an hour's boiling to every four pounds. BROILED HAM. Cut the ham in slices of medium thickness, place on a hot gridiron, and broil until the fat flows out and the meat is slightly browned, take from the gridiron with a knife and fork, drop into a pan of cold water, then return again to the gridiron, repeat several times, and the ham is done; place on a hot platter, add a few lumps of butter and serve at once. If too fat trim off a part; it is almost impossible to broil the fat part without burning, but this does not impair the taste. Pickled pork and breakfast bacon may be broiled in the same way. FRIED HAM. Place the slices in boiling water and cook till tender; put in a frying-pan and brown, and dish on a platter; fry some eggs by dipping gravy over them till done, instead of turning; take up carefully and lay them on the slices of ham. This is a tempting dish, and if nicely prepared, quite ornamental. FRICATELLI. Chop raw fresh pork very fine, add a little salt, plenty of pepper, and two small onions, chopped fine, half as much bread as there is meat, soaked until soft, two eggs; mix well together, make into oblong patties, and fry like oysters. These are nice for breakfast; if used for supper, serve with sliced lemon. ROAST SPARE-RIB. When you put it in the oven cover it with a greased paper until it is half done. Remove it then, dredge with flour. A few minutes later, baste once with butter, and afterwards, every little while, with its own gravy. This is necessary, the spare-rib being a very dry piece. Just before you take it up, strew over the surface thickly with fine bread crumbs seasoned with powdered sage, pepper and salt, and a small onion minced into almost invisible bits. Let it cook five minutes, and baste once more with butter. Skim the gravy, add a half cupful of hot water, thicken with browned flour, squeeze in the juice of a lemon, strain, and pour over the meat in the dish. To ROAST A FILLET OR LEG OF VEAL. Cut off the shank bone of a leg of veal, and cut gashes in what remains. Make a dressing of chopped raw salt pork, salt, pepper sweet herbs and bread crumbs, or use butter instead of pork. Stuff the opening in the meat with the dressing, put in a bakingpan with water, just enough to cover it, and let it bake, two hours for six pounds. PORK CHOPS,