Two cups bread crumbs moistened with a little milk, and two cups cooked ham thoroughly mixed. If one likes the flavor, add a chopped onion. Bake in gem pans. Either break an egg over each gem or chop cold hard-boiled egg and sprinkle over them. Scatter a few crumbs on top. Add bits of butter and season highly with pepper and salt, and brown carefully.
FRIED PATTIES.
One cup cold boiled ham (chopped fine), 1 cup bread crumbs, 1 egg, salt and pepper to taste, mix to the right thickness with nice meat dressing or sweet milk, mold in small patties and fry in butter.
HAM SANDWICHES.
Mince your ham fine and add plenty of mustard, 3 eggs, 1 tablespoon flour, 1 tablespoon butter and as much chopped cucumber pickles as you have ham. Beat this thoroughly together and pour into 1 pint of boiling vinegar, but do not let the mixture boil. When it cools, spread between your sandwiches.
Salt Pork.
FRIED WITH FLOUR.
Slice the pork thinly and evenly, placing it in a large frying pan of water, and turning it twice while freshening. This prevents it humping in the middle, as pork, unless the slices are perfectly flat, cannot be fried evenly. When freshened sufficiently, drain, throw the water off, and, rolling each slice in flour, return to the frying pan. Fry a delicate brown, place on a platter dry, add slices of lemon here and there. Drain all the frying fat off, leaving a brown sediment in the pan. Pour 1 cup of rich milk on this, and when it thickens (keep stirring constantly until of the consistency of rich, thick cream), pour into a gravy boat, and dust with pepper.—[M. G.
FRIED PORK AND GRAVY.
Cut the rind from a firm piece of fat salt pork that has a few streaks of lean (if preferred). Slice thin, scald in hot water, have the frying pan smoking hot, put in the slices of pork and fry (without scorching) until crisp. Then pour off nearly all the fat, add some hot water after the slices have been removed from the pan, and stir in some flour moistened with cold water for a thickened gravy.—[Farmer’s Wife.