Miss Parloa's kitchen companion

Here is another receipt: The materials used are a pound of cold boiled ham, cut in thin slices, three teaspoonfuls of dry mustard, half a teaspoonful of salt, one-quarter of a teaspoonful of cayenne, three tablespoonfuls of milk, three table-spoonfuls of melted butter and half a cupful of powdered and sifted bread crumbs. Mix the mustard, cayenne, salt, and milk, and spread a thin layer of this paste over one side of each slice of ham. Roll up the slices in a rather loose manner, and fasten them with small skewers ; or, if you have no skewers, use wooden toothpicks. When all the slices have been rolled up and fastened, roll them in melted butter and then in bread crumbs. Put into a baking-pan, and cook in a very hot oven for eight minutes. Remove the skewers, and serve the meat on thin strips of toast. Deviled ham prepared by either of these rules is very nice for breakfast, luncheon, or tea. Following the second mode gives the more delicate dish, but gentlemen are fond of ham cooked by the first receipt. Deviled Boiled Ham. This is a savory dish for luncheon or tea. Cut two slices of cold boiled ham about one-third of an inch thick, and sprinkle very lightly with cayenne. Mix a tablespoonful of dry mustard, one of water, and one of lemon juice. Broil the ham over a hot fire for six minutes; then place it on a hot dish, and spread the mustard over it. Serve hot. *Pork Chops. Have the chops cut thin. Put them in a stew-pan, and cover with boiling water. Simmer for half an hour; then remove from the water, and dredge lightly with salt, pepper, and flour. Broil over a clear fire for ten minutes. Prepared in this way, the pork will be well cooked and tender. * Broiled Pigs' Feet. When pigs' feet are wanted for a breakfast dish they must be boiled the previous day. One foot is enough for each person. Scrape the feet, and wash them thoroughly ; then tie up each one in a separate piece of cheese cloth, and put all into a stew-pan, with two table-spoonfuls of salt to eight feet, and boiling water enough to cover them. Let the water boil up once ; then set the pan back where the feet will simmer for six hours. At the end of that time take the pan from the fire, and set it where its contents will become cool. When cold, remove the feet to a platter and drain them, but do not take off the cloth. In the morning remove the cloth and split the feet. Dredge with salt, pepper, and flour, and broil over clear coals for ten minutes. Place on a warm platter, and season with salt, pepper, and butter. * Fried Pigs' Feet. Cook and cool the feet, as for broiling. Split them, and season well with salt, pepper, and lemon juice. Dip in beaten egg and then in bread crumbs, and fry in boiling fat for five minutes. Take up and drain, and serve at once on a hot dish. If eight feet be used, the ingredients needed with them will be two eggs, one pint of crumbs, one tablespoonful of salt, half a teaspoonful of pepper, and two table-spoonfuls of lemon juice. * Broiled Tripe.