HAM- FRIED

Place the slices in boiling water and cook till tender; put in frying-pan and brown, and dish on a platter; fry some eggs by dripping gravy over them till clone, 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.

HAM— GRATED.

Cut a good -sized piece from the thickest portion of a boiled ham, trim off the fat, grate the lean part, and put in the centre of a platter; slice some tiny slips of the fat and place around the edge, together with some tender hearts of lettuce-heads, and serve for supper or lunch.

To economise the scraps left from boiled ham, chop fine, add some of the fat also chopped, and put in a baking-plate, first a layer of bread-crumbs, then a layer of mixed fatrand lean, then another layer of crumbs, and so on till all is ussd, putting a few bits of fat over the top; pour over it a little water or a dressing of some kind, and set in oven till a nice brown. This is delicious for breakfast, or for a "picked-up dinner," after having made a soup from the bone, well cracked and simmered for three hours with a few sliced potatoes and rice, or dried corn and beans which have first been soaked and parboiled. In boiling hams, always select an old ham; for broiling, one recently cured. After boiling and skinning a ham, sprinkle well with sugar and brown in oven.