ortions of the
smoked end, stick 2 dozen whole cloves into the thick fat, and
sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs
over top. Place in a very hot oven a short time, until the fat turns a
golden brown. Watch carefully to see that it does not scorch. When
cold, slice thin and serve. Aunt Sarah frequently added a pint of
cider to the water in which the ham was boiled. She said this improved
the flavor of the ham.

SLICED HAM

When about to fry a slice of uncooked ham, do young housewives know
how very much it improves the flavor of the ham if it is allowed to
stand for ten or fifteen minutes in a platter containing a large
teaspoonful of sugar and a little cold water? Turn several times, then
wipe quite dry with a clean cloth and fry in a pan containing a little
hot drippings and a very little butter (one-half teaspoonful) just
enough to prevent its sticking to the pan. Do not fry as quickly as
beefsteak. After a slice of ham has been cut from a whole ham, if lard
be spread over the end of ham from which the slice has been cut, it
will prevent the cut place from becoming mouldy.

ROAST PORK

Place pork roast in a covered roasting pan containing a small cup of
hot water, season with pepper and salt and sweet marjoram and sprinkle
a little powdered sage over it, and stand in a very hot oven. After
the meat has been roasting for a half hour, have less heat in your
oven, allow about 25 minutes to every pound of pork, or longer if
necessary, but be sure it is _well done_. When served, _underdone_
pork is very unwholesome and unappetizing. When meat is sufficiently
roasted, pour off all the fat in the pan except a small quantity, to
which add 1/2 cup of boiling water, pepper and salt and serve. Serve
baked apples or apple sauce with pork.

PORK CHOPS

Dip pork chops in egg, then into bread crumbs to which has been added
salt, pepper, and a very little sage and sweet marjoram. Some prefer
chops simply dredged with flour. Fry about 25 minutes or until cooked
through and nicely browned, but not scorched. 'Tis said, "The frying
of chops in a perfect manner is the test of a good cook."

HOME-MADE SAUSAGE

Nine pounds of fresh pork (lean and fat intermixed as it comes). Cut
meat in small pieces, run through a meat cutter. Sprinkle over the
finely chopped meat 3 tablespoonfuls salt, 2 tablespoonfuls of black
pepper, 4 tablespoonfuls of powdered sage if bought at a chemist's.
Aunt Sara