balls, roll
in raw egg and cracker crumbs, and fry in a spider the same as frying
eggs; fry a light brown on both sides. Serve hot. Very appetizing.

SCRAPPEL.

Scrappel is a most palatable dish. Take the head, heart and any lean
scraps of pork, and boil until the flesh slips easily from the bones.
Remove the fat, gristle and bones, then chop fine. Set the liquor in
which the meat was boiled aside until cold, take the cake of fat from
the surface and return to the fire. When it boils put in the chopped
meat and season well with pepper and salt. Let it boil again, then
thicken with corn meal as you would in making ordinary corn meal mush,
by letting it slip through the fingers slowly to prevent lumps. Cook
an hour, stirring constantly at first, afterwards putting back on the
range in a position to boil gently. When done, pour into a long,
square pan, not too deep, and mould. In cold weather this can be kept
several weeks. Cut into slices when cold, and fried brown, as you do
mush, is a cheap and delicious breakfast dish.

TO BAKE A HAM. (Corned.)

Take a medium-sized ham and place it to soak for ten or twelve hours.
Then cut away the rusty part from underneath, wipe it dry, and cover
it rather thickly over with a paste made of flour and water. Put it
into an earthen dish, and set it in a moderately heated oven. When
done, take off the crust carefully, and peel off the skin, put a frill
of cut paper around the knuckle, and raspings of bread over the fat of
the ham, or serve it glazed and garnished with cut vegetables. It will
take about four or five hours to bake it.

Cooked in this way the flavor is much finer than when boiled.

PIGS' FEET PICKLED.

Take twelve pigs' feet, scrape and wash them clean, put them into a
saucepan with enough hot (not boiling) water to cover them. When
partly done, salt them. It requires four to five hours to boil them
soft. Pack them in a stone crock, and pour over them spiced vinegar
made hot. They will be ready to use in a day or two. If you wish them
for breakfast, split them, make a batter of two eggs, a cup of milk,
salt, a teaspoonful of butter, with flour enough to make a thick
batter; dip each piece in this and fry in hot lard. Or, dip them in
beaten egg and flour and fry. Souse is good eaten cold or warm.

BOILED HAM.

First remove all dust and mold by wiping with a coarse cloth; soak it
for an hour in cold water, then wash it thoroughly. Cut with a sharp
knife th