Fresh Ham^ Potted. — Select a leg of 7 pounds from a young pig, wipe it off with a damp cloth ; rub 1 tablespoonful salt, and Vt teaspoonful pepper all over the ham, let it lay 1 hour. Place a sauce- pan large enough to receive the meat, with 4 ounces fine-cut larding pork over the fire, let fry light brown ; then add 2 ounces butter and the ham, let cook until it has obtained a light brown all around, turning frequently; then add V, pint of boiling water, 1 whole onion with 2 cloves stuck in it, and a few slices of carrots, cover and cook about 2V« hours, till tender (if the gravy should get too brown, POEIL 886 add more water, but a little at a time). Shortly before serring lay the ham on to a warm dish, remove the fat from grayy, mix 1 tabloBpoonful cornstarch with Y^ cup cold water, add it to the grayy, stir and cook 2 minutes; add sufficient boiling water to make a creamy sauce, cook 3 minutes ; then strain through a fine rieye and serve. A loin or shoulder of pork may be cooked in the same way. Fresh Ham^ Boasted. — Select a fresh ham with a thin rind, which indicates that the ham is of a young pig. Score the rind 74 inch apart, season with 1 tablespoonf ul salt, 1 teaspoonf ul pep- per. Place the ham in a roasting pan in a medium-hot oven, roast until light brown, basting often with its own gravy ; then add Yj pint of boiling water, 2 slices of carrot, 1 onion with 2 cloves stuck in, roast and baste frequently till nearly done (allowing 20 minutes to a pound) ; turn the ham over with the rind side downward (if the gravy should cook away too much add more water, but a little at a time), roast 10 minutes; turn the rind side up and let re- main 5 minutes longer in the oven. Transfer the ham to a hot dish ; remove the fat from the gravy, mix Ys tablespoonf ul corn- starch with little cold water, add it to the gravy, stir and cook a few minutes ; add sufficient boiling water or broth to make a creamy sauce ; strain and serve with the meat Serve with stewed prunes and Hanovarian pudding. Haitovarian Puddmtg.— Sift 2 cups prepared flour into a bowl, add 2 ounces butter, rub the butter fine in the flour ; mix 2 eggs with Ys pii^t milk, add it to the flour ; add 2 tablespoonf uls sugar, the grated rind of Ys lemon, mix all into a thick batter ; then add 1 cupful seedless raisins✪ Haitovarian Pudding. Butter a pudding form, dust with bread crumbs, pour in the batter, close the form, and boil lYs hour. When done turn the pudding on to a dish and serve with the meat Or the ham may be served with mashed potatoes and turnips, or apple sauce, plain boiled potatoes, creamed cabbage, red cabbage, or sauerkraut 836 MEATS.

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Fresh Ham^ Potted. — Select a leg of 7 pounds from a young pig, wipe it off with a damp cloth ; rub 1 tablespoonful salt, and Vt teaspoonful pepper all over the ham, let it lay 1 hour. Place a sauce- pan large enough to receive the meat, with 4 ounces fine-cut larding pork over the fire, let fry light brown ; then add 2 ounces butter and the ham, let cook until it has obtained a light brown all around, turning frequently; then add V, pint of boiling water, 1 whole onion with 2 cloves stuck in it, and a few slices of carrots, cover and cook about 2V« hours, till tender (if the gravy should get too brown, POEIL 886 add more water, but a little at a time). Shortly before serring lay the ham on to a warm dish, remove the fat from grayy, mix 1 tabloBpoonful cornstarch with Y^ cup cold water, add it to the grayy, stir and cook 2 minutes; add sufficient boiling water to make a creamy sauce, cook 3 minutes ; then strain through a fine rieye and serve. A loin or shoulder of pork may be cooked in the same way. Fresh Ham^ Boasted. — Select a fresh ham with a thin rind, which indicates that the ham is of a young pig. Score the rind 74 inch apart, season with 1 tablespoonf ul salt, 1 teaspoonf ul pep- per. Place the ham in a roasting pan in a medium-hot oven, roast until light brown, basting often with its own gravy ; then add Yj pint of boiling water, 2 slices of carrot, 1 onion with 2 cloves stuck in, roast and baste frequently till nearly done (allowing 20 minutes to a pound) ; turn the ham over with the rind side downward (if the gravy should cook away too much add more water, but a little at a time), roast 10 minutes; turn the rind side up and let re- main 5 minutes longer in the oven. Transfer the ham to a hot dish ; remove the fat from the gravy, mix Ys tablespoonf ul corn- starch with little cold water, add it to the gravy, stir and cook a few minutes ; add sufficient boiling water or broth to make a creamy sauce ; strain and serve with the meat Serve with stewed prunes and Hanovarian pudding. Haitovarian Puddmtg.— Sift 2 cups prepared flour into a bowl, add 2 ounces butter, rub the butter fine in the flour ; mix 2 eggs with Ys pii^t milk, add it to the flour ; add 2 tablespoonf uls sugar, the grated rind of Ys lemon, mix all into a thick batter ; then add 1 cupful seedless raisins. Butter a pudding form, dust with bread crumbs, pour in the batter, close the form, and boil lYs hour. When done turn the pudding on to a dish and serve with the meat Or the ham may be served with mashed potatoes and turnips, or apple sauce, plain boiled potatoes, creamed cabbage, red cabbage, or sauerkraut 836 MEATS.

European and American cuisine