No. 11—FRIED HAM WITH EGGS. Quantity for 6 Persons. 1 lb. raw ham sliced very thin 1½ pts. milk 12 eggs 1 pinch of salt and white pepper ⅛ lb. butter Preparation: The ham is put in milk for 6 hours, then dry off the ham slices and fry them quickly in butter, put them on a platter and pour the butter over. In the meantime the eggs have been fried in butter with salt and pepper and now they are carefully placed on the ham. Remarks: You need not put the ham into the milk and instead of ham you may take breakfast bacon. (Bacon and Eggs). No. 12—BOILED HAM WITH NOODLES. Quantity for 6 Persons. 1 lb. of boiled ham Noodles made from 2 eggs 1 pt. milk 1 pinch of pepper 2–3 eggs Some butter Salt Preparation: The ham is chopped fine. The noodles are cooked in salt water for ten minutes, then poured into a colander. Butter a casserole and put in a layer of noodles, then a layer of ham and repeat 2 or 3 times until all is in. The top layer must be noodles. The milk is well mixed with 2 or 3 eggs and very little salt and pepper and poured over the whole mass, a few pieces of butter on top and baked in oven slowly for 1 hour. No. 13—BOILED HAM WITH MACARONI. Quantity for 6 Persons. 1 lb. of boiled ham ½ lb. of macaroni 1 pt. of milk Very little salt and pepper Juice of 1 lemon 2 tbsps. of Parmesan cheese or Swiss cheese 2–3 eggs Preparation: The ham is chopped fine and the macaroni broken in 2 inch pieces, boiled in salt water for ½ hour, then drain. Butter a casserole, put in a layer of macaroni and one of ham, repeat 2 or 3 times, with macaroni for the last layer. The milk is stirred well with eggs, salt, pepper, lemon juice and grated cheese and poured over the mass, then baked in the oven for one hour, after putting a few small pieces of butter on top. Serve in the casserole in which it was baked. No. 14—BREADED HAM. Quantity for 6 Persons. 1 lb. raw ham ⅛ lb. of butter or lard, good measure 2 cups of roll crumbs 1 pinch of salt 1½ pts. of milk 3 whites of eggs Preparation: The ham is cut into ¼ inch thick slices and put into milk for 5 hours, then taken out, dried, salted, dipped into white of egg and then into roll crumbs mixed with the flour. Then it is fried in hot butter on both sides. These ham slices are nice to serve with vegetables. No. 15—ROASTED PORK-FILLET. Quantity for 6 Persons. 2–2½ lbs. of pork-fillet ⅛ lb. bacon for larding Salt, pepper 1 tbsp. of flour ½ cup of sweet or sour cream 1 cup of water 2 tbsps. of butter or drippings