4 lbs. of salt pork or hip-bone 6 pepper-corns 2 cloves 1 bay-leaf 1 onion 3 qts. of water Preparation: The salt pork or hip-bone is put on with 3 qts. of cold water, spices and onion, and cooked slowly for 3 hours. The pot must be well covered and ought to be an earthen dish. The broth will be jellied when cold and can be utilized for all kinds of headcheese. No. 8—SMOKED HAM FOR COOKING. Quantity for 15–20 Persons. 10 lbs. of ham 2 onions 6 cloves 2 bay-leaves 10 pepper-corns Sufficient water Preparation: The ham is soaked in water over night, then put it on the fire with cold water enough to cover it, onions and spices added. Cook it slowly in a large kettle for about 4 to 5 hours. Serve it warm with a Madeira gravy, or cold in slices. No. 9—SMOKED HAM BOILED, BREADED WITH RYE BREAD CRUMBS. Quantity for 15–20 Persons. 10 lbs. of ham Sufficient water Rye bread crumbs 1 tsp. of brown sugar Cloves for larding Preparation: The ham is soaked in water over night, then put on the fire with sufficient cold water to cover it, boil slowly for 4 hours. It will be quite done by this time. Put it on a platter, skin it and lard it where the skin has been removed with 30 to 40 cloves, sprinkle side with the sugar and thickly with the rye bread crumbs, then lay the ham into a pan and bake it in the oven for 1 hour. Serve with a Madeira gravy. This is a fine dish. No. 10—HAM IN BURGUNDY WINE. Quantity for 15–20 Persons. 10 lbs. of ham 2 bottles of Burgundy wine 2 small sliced onions A leek 1 piece of thyme 1 piece of marjoram ¼ lb. of truffles 1 very large pig’s bladder 2 tbsps. of butter 2½ tbsps. of flour ¼ pt. of Madeira ½ cup of bouillon A cloth to tie up the ham Water to boil in ¼ lb. of champignons Preparation: The skin is cut off and the bones are taken out as well as possible. To the wine add the onion, the chopped leek, thyme and marjoram, then leave the ham in it for 24 hours, turning it over often. After that take it out, make a stuffing of truffles, champignons, 1 tablespoonful of butter, salt, pepper and ½ cup of bouillon mixed well and stuff the cavity left after removing the bone with it and sew it up. Clean the bladder well inside and outside, make a cut into it and put the stuffed ham inside, then pour in the wine with all its contents in which the ham has been lying for 24 hours, sew it up carefully. Then tie the whole into a white cloth and put it on the fire in cold water to boil for 4 to 5 hours slowly. After this, take the cloth off, open the suture, pour the fluid into a pot and put the ham into a pan. Brown the butter and flour, add some of the ham fluid and Madeira, cook it well and add perhaps ½ teaspoonful of sugar, (better taste the gravy first). Fill some of this gravy over the ham and put it into the oven, roast for ¼ hour, then serve it with the gravy. Ham prepared in this way is very fine. If wine cannot be had, use Ginger Ale.