Frizzled Ham. — Cut the lean part of ham in thin shavings, as thin as possible ; soak in cold water an hour, then press the water out. Put a level tablespoon butter✪ Fried Ham and Eggs in a frying-pan and when hot put in a pint of the meat and fry about five minutes, stirring all the time ; then sprinkle over it a heaped tablespoon flour and fry till the flour is a yellow-brown color ; pour a pint sweet milk over and let boil one mmute. Nice for breakfast or tea. Dried beef prepared same way. Potted Ham. — Take isi pound of lean to ever^ half pound fat ham (or better to every q^uarter pound fat) and mmce very fine, run through a sausage machme, or better, pound in a mortar ; aad to each pound and a half a small -teaspoon powdered mace, quarter of a good-sized nutmeg, grated coarse, and a saltspoon cayenne pepper✪ Potted Ham; less mace may be used and a little pounded allspice added instead ; MEATS. 435 a powdered bay leaf may also be added, and some like a little mus- tard ; mix all thoroughly and press into the dish or pot in which it is to be served. Bake in oven about twenty-five minutes, .taking care that the top does not brown too much, and then press it down very hard using a weight of some kind. Cover the top with a thin coat of fresh melted lard or clarified butter, tie down with an oil- cloth cover, or paste paper over and it will keep for months. Some corer and put away witnout baking, and others bake in baking dish, then pack in pots. Very nice sliced for luncheon or tea or for sand- wiches. Ham Pu^.-^One pint each water and flour, five eggs, three or four tablespoons dropped ham, pinch of cayenne✪ Ham Puff. While water is boiling stir in flour, beat well and cook until the stiff batter parts from the pan, then beat in the eggs one by one, and add the ham and seasoning ; drop in hot lard and fry until brown. A nice break- fast dish. Sausage. — For the various ways of making and packing saus- age intended for long keeping, turn to Cutting and Curing Meats. To cook sausage that has oeen packed in jars take out and make with floured hands in small cakes and fry m pan without lard, turn- ing to cook both sides, or simply spread on bottom of frying-pan to thickness desired, and when cooked on one side cut into nice sized pieces and turn to finish frying. The sausage in skins should be }>ricked and put in cold fr}dng-pan to cook slowly, or if not pricked ry in a little lard or dripping, and if not liked very fat, take out of pan when nearly done, and finish cooking on gridiron. Or a very neat and the most wholesome way of cooking is to prick them all around, lay in a shallow tin, and put in oven to bake half an hour. Saumge and Apples are often served together. If the sausage is in cakes, slice the apples quite thin and firy in pan with them, serv- ing sausage in center of dish with apples around. If the sausage is in skins, try both sausage and sliced apples by dropping in hot lard, frying apples until nicely browned. Serve as above, or after frying, put both into a pudding dish with edge of paste and bake half an hour in quick oven. Apples Stuffed with Sausage are sometimes served as an entree. Remove the cores from sour apples without breaking, stuff with highly seasoned sausage meat, and bake until the meat is done, in a moderate oven.

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Frizzled Ham. — Cut the lean part of ham in thin shavings, as thin as possible ; soak in cold water an hour, then press the water out. Put a level tablespoon butter in a frying-pan and when hot put in a pint of the meat and fry about five minutes, stirring all the time ; then sprinkle over it a heaped tablespoon flour and fry till the flour is a yellow-brown color ; pour a pint sweet milk over and let boil one mmute. Nice for breakfast or tea. Dried beef prepared same way. Potted Ham. — Take isi pound of lean to ever^ half pound fat ham (or better to every q^uarter pound fat) and mmce very fine, run through a sausage machme, or better, pound in a mortar ; aad to each pound and a half a small -teaspoon powdered mace, quarter of a good-sized nutmeg, grated coarse, and a saltspoon cayenne pepper; less mace may be used and a little pounded allspice added instead ; MEATS. 435 a powdered bay leaf may also be added, and some like a little mus- tard ; mix all thoroughly and press into the dish or pot in which it is to be served. Bake in oven about twenty-five minutes, .taking care that the top does not brown too much, and then press it down very hard using a weight of some kind. Cover the top with a thin coat of fresh melted lard or clarified butter, tie down with an oil- cloth cover, or paste paper over and it will keep for months. Some corer and put away witnout baking, and others bake in baking dish, then pack in pots. Very nice sliced for luncheon or tea or for sand- wiches. Ham Pu^.-^One pint each water and flour, five eggs, three or four tablespoons dropped ham, pinch of cayenne. While water is boiling stir in flour, beat well and cook until the stiff batter parts from the pan, then beat in the eggs one by one, and add the ham and seasoning ; drop in hot lard and fry until brown. A nice break- fast dish. Sausage. — For the various ways of making and packing saus- age intended for long keeping, turn to Cutting and Curing Meats. To cook sausage that has oeen packed in jars take out and make with floured hands in small cakes and fry m pan without lard, turn- ing to cook both sides, or simply spread on bottom of frying-pan to thickness desired, and when cooked on one side cut into nice sized pieces and turn to finish frying. The sausage in skins should be }>ricked and put in cold fr}dng-pan to cook slowly, or if not pricked ry in a little lard or dripping, and if not liked very fat, take out of pan when nearly done, and finish cooking on gridiron. Or a very neat and the most wholesome way of cooking is to prick them all around, lay in a shallow tin, and put in oven to bake half an hour. Saumge and Apples are often served together. If the sausage is in cakes, slice the apples quite thin and firy in pan with them, serv- ing sausage in center of dish with apples around. If the sausage is in skins, try both sausage and sliced apples by dropping in hot lard, frying apples until nicely browned. Serve as above, or after frying, put both into a pudding dish with edge of paste and bake half an hour in quick oven. Apples Stuffed with Sausage are sometimes served as an entree. Remove the cores from sour apples without breaking, stuff with highly seasoned sausage meat, and bake until the meat is done, in a moderate oven.

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