To have this dish in a perfection, ham must first be soaked, then boiled nearly done, and set aside to take slices from, as wanted. Cut rather thin, lay on a gridiron over hot coals; when hot through, lay on a dish, and pepper well. Pour over fresh butter melted, and serve. If a raw ham is used, the slices must be cut thicker, dropped in a pan of boiling water for a few minutes, then broiled as above.--_Mrs. S. T._ FRIED HAM. The slices are always taken from a raw ham, but are most delicate when first simmered a short time: five minutes in a stewpan, dried with a clean cloth and put in a hot frying-pan, first removing the skin. The pan must be hot enough to scorch and brown both ham and gravy quickly. Lay the slices on a hot dish, pour into the gravy half a teacup new milk, pepper, and minced parsley; boil up and serve.--_Mrs. S. T._ SHOULDER OF BACON. This piece is not used until cured or smoked, it is then boiled with cabbage or salad, as you would the middling. It is inferior to the ham or middling.--_Mrs. P. W._ BACON AND GREENS. The middling is generally used for this purpose: cut a piece about a foot square, boil three hours. Take a good head of cabbage, cut, quarter, and wash clean; press the water out as dry as you can. Boil them one or two hours with half a pod of red pepper; put them on a dish and the middling on top. You can fry the cabbage next day, and make a savory dish, but it does not suit dyspeptics. The thin part of the middling is used for frying, and is called "breakfast bacon."--_Mrs. P. W._ FRIED BACON. Dip the ham or slices of middling in bread crumbs. Put in a frying-pan with chopped parsley and pepper. Just before taking off the fire, pour to the gravy a cup of cream.--_Mrs. W._ JOWL AND TURNIP SALAD. This is an old Virginia dish, and much used in the spring of the year. The jowl, which must have been well smoked, must be washed clean, and boiled for three hours. Put in the salad, and boil half an hour; if you boil too long, it will turn yellow. It is also good broiled for breakfast with pepper and butter over it. The jaw-bone should be removed before sending to the table; this is easily done by running a knife around the lip and under the tongue. The jowl and salad should always be served with fresh poached eggs.--_Mrs. P. W._ PICKLED PORK EQUAL TO FRESH.