The bride's cook book

Cut slices of ham very thin, trim off the rind, put into a frying-pan, cooking Until crisp. Place On a hot platter; pour off some bf the grease, then carefully br^eak the eggs separately in a small plate so that no bad egg be cooked, and slip each egg gently into a frying-pan. Do not turn them while frying, but gently tip the pan so that the hot lard will be' oVer them all. Cook about three minutes; the white must retain its transparency so that the yolk can be seen through it. Lay a fried egg upon each slice of ham and serve hot. TO BOIL A HAM Well soak the ham in a large quantity of water for twenty-four hours, then trim and scrape it very clean; put it in a large pot with more than sufficient water to cover it; put in a blade of mace^ a few cloves, a sprig of thyme and twd bay leaves. Boil it for four or five hours, according to its weight; and when done, let it become cold in the liquor in which it was boiled. Then remove the rind carefully, without injuring the fat, press a cloth over it to absorb as much of the -grease as possible, and shake some bread raspings over the fat. Brown quickly in hot oven. Serve cold, garnished with parsley., ROAST PIG Select a pig about six weeks old, wash it thoroughly inside and outside; wipe dry with a towel,: «alt inside: and stuff it with a rich fowl dressing, making it plump. Sew it up, place it in the dripping pan, salt and pepper the outside, baste with butter and water a few times as the pig warms, afterward with gravy from the dripping pan. Roast from two to three hours. Make the gravy by skimming off most of the grease; stir in the pan two tablespoonsful of barley flour, turn in the water to make it the right thickness, season and let all boil up once. Strain and turn into the gravy dish. Place the pig upon a large platter surrounded with parsley. Send to the table hot. In carving, cut off the head first; spHt the back, take off the hams and shoulders and separate the ribs. BAKED HAM Put a medium-sized ham in a pot and cover with sweet cider. Let it simmer gently for three and one-half hours. Skim frequently to remove the grease as it rises. When tender take out and^ remove the rind; cut the fat on top into diamonds and in each diamond stick a clove; then rub over the top of the ham one-half of a cupful of maple syrup, place in the oven and bake slowly for forty-five minutes. MEAT PIES POTATOES FOR CRUST ON MEAT PIES HOT POT 1 Pound Meat Free from Bone 2 Pounds Potatoes 2 Onions Salt and Pepper to Taste 2 Carrots Water Peel and slice potatoes, carrots and onions. Cut meat in small pieces. Fill a casserole or baking dish with alternate layers of meat, carrots and onions. Put uncooked potatoes on top of pie. Fill dish three-fourths full of water. Bake in moderate oven 154 hours. COTTAGE PIE For the filling, use either cold roast cut into pieces covered with gravy, or shredded cooked fish with white sauce. For the crust, lightly pile on a layer of cold mashed potatoes. Bake until browned in hot oven. MEAT AND POTATO CASSEROLE V/z Pounds Mashed Potatoes 2 Tablespoons Fat 1 Egg Salt and Pepper to Taste % Pound Minced Cooked Meat 1 Cup Thicl< Brown Sauce or Gravy