_Frying Ham._--Cut the ham in the thinnest possible slices, with a large, sharp knife. Have the frying-pan hot, and cook the meat just enough to give the fat a delicate brown, turning frequently. To cook ham too much is to make it tough, hard, dry, and indigestible. Put the ham on a hot platter in the warming oven. Add a cupful, or more, of fresh milk to the grease and thicken with flour. Serve with boiled potatoes. Instead of making a gravy, eggs may be fried in the fat. To do this nicely the fat must not be burned. The eggs should be dropped in one by one, allowing them plenty of room to spread out. Cook slowly and with a spoon baste the yolks with the hot fat until they sear, being careful not to cook the egg too hard. These eggs are very nice served on thin, dry toast, or one may be placed on each slice of ham. _Fried Bacon._--Cut the bacon into very thin slices, and cook in a hot frying-pan just long enough to turn the fat to a delicate brown. If cooked too long it is hard and indigestible, besides losing its delicacy of flavor. A very nice way to cook bacon, instead of frying it, is to roll the slices up into curls, skewer them with toothpicks, and place them in a baking-pan on the grate of a hot oven until they are slightly brown. Serve on dry toast. They should be eaten at once. _Broiled Bacon._--Bacon can be broiled like ham. A very nice way to serve it, especially for an invalid, is to toast it before the fire; split a hot biscuit and make a sandwich with the bacon. Bacon toasted this way and eaten when very hot has a peculiarly appetizing flavor. _Unsmoked Bacon._--Cut in thin slices; roll in flour or meal; dust lightly with pepper; fry over a moderately hot fire until delicately brown and crisp, and put on a warm platter in the warming closet. Add sufficient fresh milk to the fat to make the requisite amount of gravy. Season with a little salt and pepper, and thicken with flour. Do not pour over the meat. Serve in separate dish. _Boiled Mutton._--Mutton should be cooked very much like beef,--just enough to leave a faint pink, but not enough to make it hard and develop a strong taste. For boiled mutton allow ten minutes to the pound. Add a little rice to make the meat whiter and tenderer. Cover with boiling water and cook rapidly for fifteen minutes; then place on the back of the stove where it will simmer nicely for two hours. Young turnips, boiled with the mutton are a very nice addition. _Mutton Cutlets._--The chops should be thick. Grease the bottom of a hot frying-pan just enough to keep the chops from sticking; place over a hot fire, and turn the meat constantly to keep it from burning until the center is a faint pink. Season with salt, pepper, and melted butter to which a little lemon juice and parsley may be added.