BOILED HAM

When preparing to cook a ham, scrape, wash and trim it carefully.  Place ham in a large cook pot or boiler, partly cover with cold water, let come to a boil, then move back on range where the water will merely simmer, just bubble gently around the edge of the boiler.  A medium sized ham should be tender in five or six hours.  When a fork stuck into the ham comes out readily, the ham is cooked.  Take from the boiler and skin carefully, removing all the discolored portions of the smoked end, stick 2 dozen whole cloves into the thick fat, and sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs over top.  Place in a very hot oven a short time, until the fat turns a golden brown.  Watch carefully to see that it does not scorch.  When cold, slice thin and serve.  Aunt Sarah frequently added a pint of cider to the water in which the ham was boiled.  She said this improved the flavor of the ham.

SLICED HAM

When about to fry a slice of uncooked ham, do young housewives know how very much it improves the flavor of the ham if it is allowed to stand for ten or fifteen minutes in a platter containing a large teaspoonful of sugar and a little cold water?  Turn several times, then wipe quite dry with a clean cloth and fry in a pan containing a little hot drippings and a very little butter (one-half teaspoonful) just enough to prevent its sticking to the pan.  Do not fry as quickly as beefsteak.  After a slice of ham has been cut from a whole ham, if lard be spread over the end of ham from which the slice has been cut, it will prevent the cut place from becoming mouldy.

ROAST PORK

Place pork roast in a covered roasting pan containing a small cup of hot water, season with pepper and salt and sweet marjoram and sprinkle a little powdered sage over it, and stand in a very hot oven.  After the meat has been roasting for a half hour, have less heat in your oven, allow about 25 minutes to every pound of pork, or longer if necessary, but be sure it is well done.  When served, underdone pork is very unwholesome and unappetizing.  When meat is sufficiently roasted, pour off all the fat in the pan except a small quantity, to which add 1/2 cup of boiling water, pepper and salt and serve.  Serve baked apples or apple sauce with pork.

PORK CHOPS

Dip pork chops in egg, then into bread crumbs to which has been added salt, pepper, and a very little sage and sweet marjoram.  Some prefer chops simply dredged with flour.  Fry about 25 minutes or until cooked through and nicely browned, but not scorched.  ’Tis said, “The frying of chops in a perfect manner is the test of a good cook.”

HOME-MADE SAUSAGE