The way to the heart

Take i pound of chopped beef and mix with it i chopped onion, a little pepper and salt, and put it in a frying pan. When the meat has cooked through, thicken the gravy with a little browned flour, and serve on a flat dish, garnished with fried potato balls. Beef Balls. Run through a meat chopper enough beef to make i pint. xA.dd a little parsley, a sprig of thyme, i onion minced fine, i cup of fine bread crumbs, i well-beaten egg, pepper and salt. Make into small balls, roll in a beaten egg, then in cracker dust, and fry. To Boil a Ham. Any good ham can be improved by being cooked in the following way: Cover the ham well with water and add 2 pounds brown sugar and half cup of Worcestershire sauce. Boil slowly half hour for every pound of meat, and let ham cool in the water. The next day cover the top with crumbs, sprinkle with pulverized sugar, and baste with cider while it bakes a rich brown. To Stuff a Ham. Boil an old Virginia ham (after soaking overnight) half an hour for every pound of meat. Take out of the water and place on a large dish, bringing the bone side on top. While hot take out all bone and remove the skin carefully. Turn the opening down and allow it to stand until the next day. What juice runs from it save for the filling. Now take an apple-corer and bore small holes through the whole ham, saving what comes from it. Fill the holes and the place where the bone came from with the following: Grate 4 5-cent loaves of baker's bread, using only the soft part; add to this i bunch of parsley, i bunch thyme, i onion, i teaspoon of sugar, 2 heaping teaspoons ginger, 4 teaspoons celery seed, 2 teaspoons mustard, 2 teaspoons black pepper, i cup of drippings or butter and the ham that comes from the holes. Work the whole of it into the crumbs. Stufif every available place, and what stuffing is left work into the fat on top. The amount can easily be used, although it seems a great deal when you start to work filling it. Place the ham on a flat pan and rub the top with the white of an egg and bake. This should be kept several days before using to allow the seasoning to go all through the meat. Ham Balls. Take cold ham and chop fine. To every pint of ham add i pint of bread crumbs and 4 well-beaten eggs, salt and pepper to taste. Mix well and shape in little balls the size of an egg. Dip in egg and fry as you would a croquette. Dress the dish with potato chips and lettuce leaves. Breaded Chops. Take i tablespoon of butter and melt it, place in the pan with what chops you wish to bread, sprinkle with salt and pepper, and let them soak in the butter while you beat the eggs. Dip each chop first in the egg, and then in the cracker dust, and broil over a slow fire to prevent burning. Place on a dish and pour over them a gravy made of i teacup of hot water, I teaspoon melted butter, i tablespoon of milk, pepper and salt. The flour must be browned for the gravy. Serve with French pease and garnish with cubes of fried potatoes. MEATS. 21 A Sweet Lamb Stew.