ly 3 well-beaten eggs. Pour
onto toast and serve at once.

FLAVORED WITH VEGETABLES.

Take a small ham, as it will be finer grained than a large one, let soak
for a few hours in vinegar and water, put on in hot water, then add 2
heads of celery, 2 turnips, 3 onions and a large bunch of savory herbs. A
glass of port or sherry wine will improve the flavor of the ham. Simmer
very gently until tender, take it out and remove the skin, or if to be
eaten cold, let it remain in the liquor until nearly cold.

PATTIES.

One pint of ham which has previously been cooked, mix with two parts of
bread crumbs, wet with milk. Put the batter in gem pans, break 1 egg over
each, sprinkle the top thickly with cracker crumbs and bake until brown. A
nice breakfast dish.

PATTIES WITH ONIONS.

Two cups bread crumbs moistened with a little milk, and two cups cooked
ham thoroughly mixed. If one likes the flavor, add a chopped onion. Bake
in gem pans. Either break an egg over each gem or chop cold hard-boiled
egg and sprinkle over them. Scatter a few crumbs on top. Add bits of
butter and season highly with pepper and salt, and brown carefully.

FRIED PATTIES.

One cup cold boiled ham (chopped fine), 1 cup bread crumbs, 1 egg, salt
and pepper to taste, mix to the right thickness with nice meat dressing or
sweet milk, mold in small patties and fry in butter.

HAM SANDWICHES.

Mince your ham fine and add plenty of mustard, 3 eggs, 1 tablespoon flour,
1 tablespoon butter and as much chopped cucumber pickles as you have ham.
Beat this thoroughly together and pour into 1 pint of boiling vinegar, but
do not let the mixture boil. When it cools, spread between your
sandwiches.

_Salt Pork._

FRIED WITH FLOUR.

Slice the pork thinly and evenly, placing it in a large frying pan of
water, and turning it twice while freshening. This prevents it humping in
the middle, as pork, unless the slices are perfectly flat, cannot be fried
evenly. When freshened sufficiently, drain, throw the water off, and,
rolling each slice in flour, return to the frying pan. Fry a delicate
brown, place on a platter dry, add slices of lemon here and there. Drain
all the frying fat off, leaving a brown sediment in the pan. Pour 1 cup of
rich milk on this, and when it thickens (keep stirring constantly until of
the consistency of rich, thick cream), pour into a gravy boat, and dust
with pepper.--[M. G.

FRIED PORK AND GRAVY.

Cut the rind from a firm