The Boston cooking-school cook book

minutes. Fried Ham and Eggs Wipe ham, remove one-half outside layer of fat, and place in frying-pan. Cover with tepid water and let stand on back of range thirty minutes; drain, and dry on a towel. Heat pan, put in ham, brown quickly on one side, turn and brown other side; or soak ham over night, dry, and cook in hot frying-pan. If cooked too long, ham will become hard and dry. Serve with fried eggs cooked in the dried-out ham fat. Barbecued Ham Soak thin slices of ham one hour in lukewarm water; drain, wipe, and cook in a hot frying-pan until slightly browned. Remove to serving dish and add to fat in pan three tablespoons vinegar mixed with one and one-half teaspoons mustard, one-half teaspoon sugar, and one-eighth teaspoon paprika. When thoroughly heated pour over ham and serve at once. Boiled Ham Soak several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle, cover with cold water, heat to boiling-point, and cook slowly until tender. See Time Table for Cooking, page 28. Remove kettle from range and set aside, that ham may partially cool; then take from water, remove outside skin, sprinkle with sugar and fine cracker crumbs, and stick with cloves one-half inch apart. Bake one hour in a slow oven. Serve cold, thinly sliced. Roast Ham with Champagne Sauce Place a whole baked ham in the oven fifteen minutes before serving time, that outside fat may be heated. Remove to a hot platter, garnish bone end with a paper ruffle, and serve with Champagne Sauce. Westphalian Ham These hams are imported from Germany, and need no additional cooking. Cut in very thin slices for serving. Broiled Pigs’ Feet Wipe, sprinkle with salt and pepper, and broil six to eight minutes. Serve with Maître d’Hôtel Butter or Sauce Piquante. Fried Pigs’ Feet Wipe, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat, and drain. Sausages Cut apart a string of sausages. Pierce each sausage several times with