Kirmess cook book

Mrs. Whittier. The ham should simmer two hours in cold water. Remove that water for more cold water, enough to cover ham, and put with it the following : One cup of brown sugar, one quart of molasses, one-half pound of cinnamon sticks, one-half pound of cloves, handful of bay leaves. Cook until done. Leave ham in that water one night. In the morning remove skin carefully, beat the white of an egg with bread crumbs and a little mustard, and cover the ham. Put in the pan one cup of sherry wine and baste ham until brown. TO BOIL A HAM. Miss Potter, Portchester, N. Y. Boil the ham until tender. Take off the outside skin and some of the fat. Cover with a heavy layer of bread crumbs. Stick in whole cloves and dots of black pepper. Baste with one-half cup of vinegar and little water and one teaspoon sugar. Baste a little at a time. Leave it in the oven about an hour. Oven should not be too hot. SUCKING PIG A LA BUSSE WITH HORSERADISH SAUOE. Mrs, Seeley's Cook Booh. Boil a fat sucking pig in a soup you have made of vegetables. To make the soup, use vegetables such as usually go to the making of vegetable soup,— carrots, turnips, etc., — ^a seasoning of onion, not forgetting a bouquet of majoram, thyme, summer savory, etc. Vinegar should be added to the broth, and therefore a porcelain kettle had best be used. When the pig is thoroughly cooked — its tenderness is tested by a skewer or fork — carve it, sprinkle with parsley, pour the horseradish sauce, given below, over it, and serve. HORSERADISH SAUCE. Grate four tablespoonfuls of horseradish, mix with a little bouillon, fry in butter. Add several tablespoonfuls of cream. Set oflf the stove, add the yolks of a couple of eggs. Warm again, but do not boil. Delicious. ROAST PIG. Mrs, Seely's Cook Book, Select a pig about three weeks old. After it is thoroughly cleaned, washed, and dried, rub the inside with one teaspoonful of salt. Fill it with bread forcemeat and sew up the opening. Press the fore feet forward and the hind feet backward. Skewer them in position, and place in a pan. Rub the entire body with melted butter, dredge it with salt and a little white pepper. Cover the ears and tail with buttered paper to keep them from crisping, and place a piece of wood in the mouth to keep it open. Bake in a moderate oven for three hours and a half, basting it frequently with melted butter. About one-half hour before it is thoroughly cooked remove the buttered paper that the ears and tail may become brown. When cooked, arrange on a platter, place a red apple or a piece of lemon in the mouth, and serve with apple sauce. CROWN OF PORK. Mrs. Seely's Cook Book. Trim and shape ten or twelve pork chops into a crown. Fill the center with a mixture of sausage meat and bread crumbs, moistened with egg. Boast in a moderate oven for one hour and three-quarters. Fry in butter fifty whole, small onions until a light brown, then cook them in stock until tender. Place some in the center of* the pork, the rest use for a garnish. Serve with Espagnole sauce. ROAST PORK. Mrs. F. B. Gray.