Cooking for profit

Without them our choice ham that costs 15 cents a pound gross, and when the bone and rind is counted out, costs somewhere between 20 and 25 cents, might all have to be whittled away ixi shreds and shavings without a respectable slice among them. The best and most saving method of dealing with a ham is as follows : First, saw off the butt end of the ham as ^ shown above, taking the projecting point of bone that is easily found for a guide where to cut. The lower woodcut shows the inside of the butt where it has been cut and the black lines show where the knife must go to separate the meat on both s sides from the irregular shaped bone. There are then two pieces of ham, all meat, ready to be cut in slices, the thinner the better, with a sharp knife. Then cut down the large or main portion as the line shows, from the shank to the bottom. There is a bone that guides the knife down that mark. All the piece on the right is solid meat ; the best part of the ham, and makes the handsomest slices. The other side can be sliced part way or be used for boiled ham. '553— Broiled Ham: Strange it seems, but it will not do to make a regular practice of broiling ham over the stove hearth because it ruins the stove for drawing. After broiling a lot of ham where the smoke from the 2S broiling goes into the draught, the fire will go almost out and something generated by the salt in the stove pipe prevents the fire being good again for a whole day. ^ A few slices for a family may be broiled without the bad effect being noticeable but when the house is full of people it may save trouble to resort to frying. It was thought here that charcoal would have to be provided, but the wood embers drawn out into the ash pan prove to be sufficient to broil over, thus far. Slice the ham thin and broil — if you can broil it — over clear coals about five minutes, turning it to get a good even brown on both sides. 554— Poached Eggs on Toast. A neat little way of poaching eggs for a few people is to take tin muffin rings, the kind without bottoms, put them in a frying pan of salted boiling water and break an egg into each one and let it cook. Take up ring and all with a cake turner or shallow perforated ladle and take off the muffin ring after the egg has been placed safely on its piece of buttered toast. We call this good for a few people, because when there are many it takes too long. (See No. 96.) 555 — Fancy Toast for Poached Eggs. Cut for each dish three slices of bread very thin and quite square in form. Toast them, butter them, place one square in the middle of the dish. Cut the other two squares across cornerwise and you have four triangular pieces to place around that in the dish, the points outwards. and if done JDefore time to dish up can be kept hot in a pie-pan without spoiling. 557— Trouble With the Coffee. 556--Broiled Potatoes. They can be done in two ways, either cold boiled potatoes may be sliced, buttered with a brush, placed in the hinged wire broiler and broiled or toasted over the fire, or raw potatoes may be done the same way. The boiled potatoes are quickest done and are much liked. Should be sprinkled with finely minced parsley and with salt and pepper