FRIED HAM.—
Ham for frying need not be quite so thin as for broiling. Put but little butter in the frying-pan, as their own fat is generally sufficient to cook them. Break an egg over the middle of each slice, and let it cook till the white is set, and the yolk appears round and yellow through it. Before it goes to table trim off nicely the discolored and ragged edges of the fried eggs. They look disgusting when left on.
Cold ham is excellent for broiling or frying, and very nice without any further cooking. Send it to table strewed with either nasturtion flowers, pepper-grass, or parsley. All these things have a fine flavor of their own, especially nasturtions.
NICE FRIED HAM.—
Having scalded and soaked some nice ham, cut it into rather thick slices, and then cut these slices into mouthfuls or little narrow slips. Put them into a hot frying-pan, and fry them well. When done, season them with pepper and nutmeg, and serve them up in their own gravy. It will be an improvement to add a beaten egg just before they go to table.
You may add to the ham some bits of cold boiled chicken, pulled in little slips, from the breast, and fried with the ham, adding a little fresh butter.
SLICED HAM.—
Slice very thin some cold boiled ham, and let the slices be nearly of the same size and appearance, making them look as handsome as you can. Cover them with fresh green pepper-grass at a summer breakfast or tea-table; and decorate the pepper-grass by interspersing with it some nasturtion flowers, which are very nice to eat, having a taste agreeably and slightly pungent. Pepper-grass and nasturtions, are very appetizing accompaniments to nice bread and butter.