Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll in Indian meal and fry to a light brown. This makes a good dish with mashed turnips, or raw onions cut in vinegar; another way is to soak it over night in skimmed milk and bake like fresh pork; it is almost as good as fresh roast pork.
Ham Toast.
Mince about one pint boiled lean ham.
Add the yolks of three eggs well beaten, two tablespoonfuls cream, and a little cayenne pepper.
Stir all on the fire until it thickens, and spread on hot toast with the crust cut off.—Mrs. J. T. B.
Ham Toast.
Chop very fine two spoonfuls of lean ham that has been cooked; take two spoonfuls veal gravy; a few bread crumbs.
Put all together in a stewpan and heat it. Have ready a toast buttered, spread the above upon it, strew a few bread crumbs over it and brown it before the fire.—Mrs. S.
Ham Relish.
Cut a slice of dressed ham, season it highly with cayenne pepper and broil it brown; then spread mustard over it, squeeze on it a little lemon juice, and serve quickly.