e pan
containing the roast to the mouth of oven and skim all the fat from the
gravy; pour the tomatoes into the pan, and bake for one hour. With this
serve a big dish of rice.

PORK WITH SWEET POTATOES.

Prepare the roast as described above, either stuffed or otherwise. When
partly done, peel and cut some sweet potatoes into slices about three
inches long. Bank these all around the meat, covering it and filling the
pan. Baste often with the gravy and bake one hour. Serve with this a
Russian salad, made of vegetables. Young carrots may be used in place of
sweet potatoes.

RARE OLD FAMILY DISHES, DESCRIBED FOR THIS WORK BY THE BEST COOKS IN
AMERICA. EVERY ONE OF THESE RECIPES IS A SPECIAL FAVORITE THAT HAS BEEN
OFTEN TRIED AND NEVER FOUND WANTING. NONE OF THESE RECIPES HAS EVER BEFORE
BEEN PRINTED, AND ALL WILL BE FOUND SIMPLE, ECONOMICAL AND HYGIENIC.

_Ham._

BOILED.

Wash well a salted, smoked pig's ham, put this in a large kettle of
boiling water and boil until tender, remove from the kettle, take off all
of the rind, stick in a quantity of whole cloves, place in a baking pan,
sprinkle over with a little sugar, pour over it a cup of cider, or, still
better, sherry. Place in the oven and bake brown.

FOR LUNCH.

Mince cold ham fine, either boiled or fried, add a couple of hard-boiled
eggs chopped fine, a tablespoon of prepared mustard, a little vinegar and
a sprinkling of salt. Put in a mold. When cold cut in thin slices or
spread on bread for sandwiches.

BONED.

Having soaked a well-cured ham in tepid water over night, boil it until
perfectly tender, putting it on in warm water; take up, let cool, remove
the bone carefully, press the ham again into shape, return to the boiling
liquor, remove the pot from the fire and let the ham remain in it till
cold. Cut across and serve cold.

POTTED.

Mince left-over bits of boiled ham and to every 2 lbs. lean meat allow 1/2
lb. fat. Pound all in a mortar until it is a fine paste, gradually adding
1/2 teaspoon powdered mace, the same quantity of cayenne, a pinch of
allspice and nutmeg. Mix very thoroughly, press into tiny jars, filling
them to within an inch of the top; fill up with clarified butter or
drippings and keep in a cool place. This is nice for tea or to spread
picnic sandwiches.

STEW.

A nice way to use the meat left on a ham bone after the frying slices are
removed is to cut it off in small pieces, put into cold water to cover
and l