A pinch of saltpetre.
Let them stand four days, turning each day, then hang them up.—Mrs. D. R.
Broiled Ham.
To have this dish in a perfection, ham must first be soaked, then boiled nearly done, and set aside to take slices from, as wanted. Cut rather thin, lay on a gridiron over hot coals; when hot through, lay on a dish, and pepper well. Pour over fresh butter melted, and serve. If a raw ham is used, the slices must be cut thicker, dropped in a pan of boiling water for a few minutes, then broiled as above.—Mrs. S. T.
Fried Ham.
The slices are always taken from a raw ham, but are most delicate when first simmered a short time: five minutes in a stewpan, dried with a clean cloth and put in a hot frying-pan, first removing the skin. The pan must be hot enough to scorch and brown both ham and gravy quickly. Lay the slices on a hot dish, pour into the gravy half a teacup new milk, pepper, and minced parsley; boil up and serve.—Mrs. S. T.
Shoulder of Bacon.
This piece is not used until cured or smoked, it is then boiled with cabbage or salad, as you would the middling. It is inferior to the ham or middling.—Mrs. P. W.
Bacon and Greens.
The middling is generally used for this purpose: cut a piece about a foot square, boil three hours.