_Boiled Pork._--Take a leg of pork, or a shoulder, and remove the bones. Tie closely together and let it cook slowly in a tightly covered pot for half an hour, adding a little fat if necessary to keep the meat from sticking. Now sprinkle with salt, pepper and sage. Put two whole onions in the pot, and just enough boiling water to thoroughly steam the meat. Place it on the back of the stove and cook over a slow fire for four or five hours until thoroughly tender and velvety. When done put on a hot platter in the warming-oven. Thicken the gravy with flour, adding a little water or milk if necessary, then let it boil for five minutes and strain. When properly cooked this is delicious cold, and almost as good for salad as chicken or turkey. If desired, peeled raw potatoes may be browned in the pot with the meat. These will take about an hour to cook. _Curing Ham and Bacon._--To have good ham and bacon the meat must first be properly cured so that the lean part is pink, tender and soft to the touch, while the fat is clear and white. In many country homes the lean meat is about as tough, hard, and indigestible as sole leather. A good recipe for curing is as follows: For every gallon of water take two pounds of coarse salt and one-half ounce of soda. Boil all together and skim well, and, while hot, pour over the meat. Put in a cold dry place with a stone to keep the meat well below the water. After three weeks, hang the meat and let it dry for two or three days before smoking. _Broiled Ham._--Nothing is more appetizing for supper than broiled ham, served with mashed potatoes, milk toast, or a poached egg on dry toast. Cut the ham as thin as possible, and broil quickly over hot coals, turning constantly until the fat begins to shrivel. Have everything else ready so that it can be eaten immediately. Cold cabbage salad is nice with this. _Boiled Ham._--If quite salty, soak the ham twenty-four hours. Put it in a large kettle with a generous supply of water, and allow twenty-five minutes to the pound for boiling. Take the pot from the fire and let the meat remain in the water until nearly cold. Sprinkle with pepper and rub thoroughly with brown sugar; put the ham and the fat from the liquor into a baking-pan and brown for about an hour in the oven. Cut as thin as possible when serving.