Salt Pork Fried in Batter.
Fry the pork as before directed; dip in batter, and fry in the pork fat, to which should be added two spoonfuls of drippings or lard. Make the batter in the following manner: Mix gradually with one cup of flour one cup of milk, and then add one well beaten egg and a little salt.
Fried Ham.
Cut the ham in very thin slices, and cut off the rind. Have half a spoonful of boiling drippings in the frying-pan, lay the ham in this, and fry quickly eight minutes; it will then be brown and crisp. Where the ham is for dinner, have the slices larger and thicker, and if you do not have eggs with it, fry bread, as directed for sausages.
Broiled Ham.
Cut the ham in thin slices; cut off the rind, and broil over clear coals ten minutes. Butter or not, as you please. When the ham is very salt or hard, slice, and let stand in boiling water ten minutes before frying or broiling.
Ham and Eggs.
Fry the ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan; turn back the fat, and add to it half a cup of lard. When this comes to a boil, break in your eggs, leaving room to turn them, if you prefer them turned; they look much nicer, however, when they are not turned. If they are not turned, dip up the boiling fat while they are cooking and pour over them; they will cook rare in two minutes, well done in three. Lay them on the slices of ham, and serve.