The new home cook book

Eat cold ; cut the nicest portion in slices ; the ragged parts and odds and ends can be chopped fine and used for sandwiches; or, by adding three eggs to one pint of chopped ham, and frying brown, you have a delicious omelet for breakfast or lunch. The bones should be put in a soup-kettle, the rind and fat should be rendered and strained for frying potatoes and crullers. Ham cooked in this way will go much farther than when cooked in the ordinary manner. BOILED AND BAKED HAM. Mrs. P. B. Ayer. Boil your ham tender ; cover it with the white of a raw egg, and sprinkle sugar or bread crumbs over it; put it in the oven and brown ; it is delicious also covered with a regular cake icing and browned. TO BOIL A HAM. M. Wash and scrape the ham clean ; put it on in cold water enough to cover it ; put into the water two onions, two carrots, a head of celery, a dozen cloves and a handful of timothy hay ; boil without stopping until the skin will readily peel from the ham ; cover the ham with rolled crackers, or bread crumbs that have been browned and rolled, and bake in a slow oven for two hours. A VALUABLE SUGGESTION. Soak ham or salt pork (cut in slices for broiling or frying) in a quart or two of milk and water; over night for breakfast, and several hours for any other meal. The milk may be either fresh or sour, and diluted with equal parts of water. Rinse before cooking in water until it is clear. It will be found a very excellent method, and when once adopted will be invariably the choice of preparation. SALTING PORK. A. M. G. Cover the bottom of the barrel with salt an inch deep ; put down one layer of pork and cover that with salt half an inch thick ; continue this until all your pork is disposed of; then cover the whole with strong brine; pack as tight as possible, the rind side down or next to the barrel ; keep the pork always under the brine by using an inner cover and clean stones. Should any scum arise, pour off the brine, scald it, and add more salt. Old brine can be boiled down, well skimmed and used for a fresh supply. CUEING HAMS. Mrs. Mulford. Hang up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet ; mix for each good sized bam, one teacup of salt, one tablespoon of molasses, one ounce of salt-petre ; lay the hams in a clean dry tub ; heat the mixture and rub well into the hams, especially around the bones and recesses ; repeat the process once or twice, or until all the mixture is used; then let the hams lie two or three days, when they must be put for three weeks in brine strong enough to bear an egg; then soak eight hours in cold water; hang up to dry in the kitchen or other more convenient place for a week or more; smoke from three to five days, being careful not to heat the hams. Corn cobs and apple-tree wood are good for smoking. The juices are better retained if smoked with the hock down. Tie up carefully in bags for the summer. SALADS, SAUCES AND PICKLES, " To make this condiment, your poet begs The powdered yellow of two hard-boiled eggs ; . Two boiled potatoes, passed through the kitchen sieve, Smoothness and softness to the salad give ; Let onions atoms lurk within the bowl, And, half suspected, animate the whole ; Of mordant mustard, add a single spoon ;