HAM WITH SPINACH

To BOIL A TT.\M.--The degree of soaking which must be given to a ham before it is boiled depends on the manner in which it has been cured, and on its age. We generally find hams cured in twelve hours. After the ham has been scraped or brushed as clean as possible, pare away any part which, from being blackened, would disfigure it ; though it is better not to cut the flesh at all unless it be requisite for the good appearance of the joint. Lay it into a ham-kettle, and cover it plentifully with cold water ; bring it ahurly to boil, and clear off the scum which will be thrown up in great abund- ance. So soon as the water lias been cleared from this, draw back the pan quite to the edge of the stove, that the ham may be simmered softly but steadily, until it is tender. On no account allow it to boil fast. A bunch of herbs and three or four carrots, thrown in directly after the water has been skimmed, will improve it. When it can be probed very easily with a sharp skewer or larding-pin, lift it out, strip off the skin, set it in an oven for a few minutes after having laid it on a drainer ; strew fine raspings or grate a hard-toasted, crust over it, and send to table.

Small ham, :>.l to 4 hours ; moderate sized, 4 to 4£ hours • very large, 5 to 5i hours.

SPINACH, EXOLISH FASHION. — Boil the spinach, and after it lias been well squeezed and chopped, stir it over a moderate lire until it is very dry ; moisten it with as much thick rich gravy as will flavor it well, and turn and stew it quite fast i.ntil it is again very dry ; then press it into hot molds of handsome form, and serve it quickly with the ham.

BOAST HARE. — A hare may be rendered more plump in appearance, and easier to carve, by taking out the bones of the back and thighs ; in removing this a very sharp knife should be used. Nearly double the usual quantity of force- meat must be prepared ; with this restore the legs to their original shape, and fill the body, which should previously be lined with delicate slices of the nicest, bacon, of which the rind and edges have been trimmed away. Sew up the hare, truss it ; lard it or not, as is most convenient ; keep it basted plentifully with butter while roasting, and serve it with the customary sauce. Two tablespoousful currant jelly, melted in half a pint of rich brown gravy, is an acceptable accompa- niment to hare, when the taste has been in favor of a sweet sauce.

To remove the back-bone, clear from it first the flesh in the inside ; lay this back to the right and left from the center of the bone to the tips ; then work the knife on the upper side quite to the spine, and when the whole is detached except the skin which adheres to this, separate the bone at the first joint from the neck -bone or ribs, and pass the knife with caution under the skin down the middle of the back.