Take the lean of a leg or loin of fresh pork, and season it with pepper, salt, and nutmeg. Cover the bottom and sides of a deep dish, with, a good paste, made with a pound of butter to two pounds of flour, and rolled out thick. Put in a layer of pork, and then a layer of pippin apples, pared, cored, and cut small. Strew over the apples sufficient sugar to make them very sweet. Then place another layer of pork, and so on till the dish is full. Pour in half a pint or more of water, or of white wine. Cover the pie with a thick lid of paste, and notch and ornament it according to your taste. Set it in a brisk oven, and bake it well. HAM PIE. Cover the sides and bottom of a dish with a good pasts rolled out thick. Have ready some slices of cold boiled ham, about half an inch thick, some eggs boiled hard and sliced, and a large young fowl cleaned and Cut up. Put a layer of ham at the bottom, then the fowl, then the eggs, and then another layer of ham. Shake on some pepper, and pour in some water, or what will be much better, some veal gravy. Cover the pie with a crust, notch and ornament it, and bake it well. Some mushrooms will greatly improve it. Small button mushrooms will keep very well in a bottle of sweet oil—first peeling the skin, and cutting off the stalks. HAM SANDWICHES Cut some thin slices of bread very neatly, having slightly buttered them; and, if you choose, spread on a very little mustard. Have ready some very thin slices of cold boiled ham, and lay one between two slices of bread. You may either roll them up, or lay them flat on the plates. They are used at supper, or at luncheon. You may substitute for the ham, cold smoked tongue, shred or grated. BROILED HAM. Cut the ham into very thin slices, (the thinner the better.) Soak them in hot water at least half an hour, (a whole hour is better,) to draw out some of the salt; changing the water several times, and always pouring it on scalding hot. This process will not only extract the superfluous salt (which would otherwise ooze out in broiling and remain sticking about the surface of the meat) but it makes the ham more tender and mellow. After soaking, dry the slices in a cloth, and then heat your gridiron, and broil them over a clear fire. If you have cold boiled ham, it is better for broiling than that which is raw; and being boiled, will require no soaking before you put it on the gridiron.