Have everything else
ready so that it can be eaten immediately. Cold cabbage salad is nice
with this.

_Boiled Ham._--If quite salty, soak the ham twenty-four hours. Put it in
a large kettle with a generous supply of water, and allow twenty-five
minutes to the pound for boiling. Take the pot from the fire and let the
meat remain in the water until nearly cold. Sprinkle with pepper and rub
thoroughly with brown sugar; put the ham and the fat from the liquor into
a baking-pan and brown for about an hour in the oven. Cut as thin as
possible when serving.

_Frying Ham._--Cut the ham in the thinnest possible slices, with a large,
sharp knife. Have the frying-pan hot, and cook the meat just enough to
give the fat a delicate brown, turning frequently. To cook ham too much
is to make it tough, hard, dry, and indigestible. Put the ham on a hot
platter in the warming oven. Add a cupful, or more, of fresh milk to the
grease and thicken with flour. Serve with boiled potatoes. Instead of
making a gravy, eggs may be fried in the fat. To do this nicely the fat
must not be burned. The eggs should be dropped in one by one, allowing
them plenty of room to spread out. Cook slowly and with a spoon baste the
yolks with the hot fat until they sear, being careful not to cook the egg
too hard. These eggs are very nice served on thin, dry toast, or one may
be placed on each slice of ham.

_Fried Bacon._--Cut the bacon into very thin slices, and cook in a hot
frying-pan just long enough to turn the fat to a delicate brown. If
cooked too long it is hard and indigestible, besides losing its delicacy
of flavor. A very nice way to cook bacon, instead of frying it, is to
roll the slices up into curls, skewer them with toothpicks, and place
them in a baking-pan on the grate of a hot oven until they are slightly
brown. Serve on dry toast. They should be eaten at once.

_Broiled Bacon._--Bacon can be broiled like ham. A very nice way to serve
it, especially for an invalid, is to toast it before the fire; split a
hot biscuit and make a sandwich with the bacon. Bacon toasted this way
and eaten when very hot has a peculiarly appetizing flavor.

_Unsmoked Bacon._--Cut in thin slices; roll in flour or meal; dust
lightly with pepper; fry over a moderately hot fire until delicately
brown and crisp, and put on a warm platter in the warming closet. Add
sufficient fresh milk to the fat to make the requisite amount of gravy.
Season with a little salt and pepp