Chop a teacupful of cold ham, season highly and add 1 beaten egg. Soak a large slice of bread in boiling milk and mix with meat and egg, make into round cakes like sausage and fry a deep brown in butter. Make a gravy if desired.

(German). Boil 1 cup of rice until soft but so that the kernels remain whole, drain them on a sieve; chop 2 ozs. of ham very fine and mix with the rice, put it in a buttered mould and pour over it 1-2 cup of milk in which have been beaten 3 eggs and a pinch of salt. Bake in oven till brown.

Chop loose trimmings of ham with bits of cold beef or veal. Rub fine dry bread crumbs and season with salt and pepper. Take 1 cup of bread and 1 of meat, moisten with sweet milk and fill little tins 2/3 full. Break an egg over top of each and cover with fine cracker crumbs. Bake 10 minutes.

Lay your ham in cold water over night. In the morning scrape clean and weigh it, put it over to boil allowing a quarter of an hour to get heated through and then one quarter of an hour for every 2 pounds in weight. At the end of that time take it up, remove the skin and cover it thoroughly above and below with a paste made of flour and water; put it into the oven and bake it one quarter of an hour for every 2 lbs; then let your fire go down and leave the ham in the oven until it is cold, after which remove the crust from the outside. It adds to the flavor of the ham if before covering with the paste you cut deep incisions and fill them with the following mixture: A handful of bread crumbs, a teaspoonful of sugar, a teaspoonful of mixed spices, a teaspoonful of celery seed, a little red pepper.

One-half of a calf's liver cooked tender, dust thickly with flour, a teaspoonful of mixed mustard and a small bit of cayenne pepper, 2 hard boiled eggs chopped fine, butter size of an egg, teacup of water. Let boil a moment or 2, then serve. Chop the liver before mixing.

Trim the bones and remove all the fat and skin; cover them with beaten egg, then with bread crumbs, then dip them in melted butter. Broil slowly for about 10 minutes. Serve with fried parsley.

Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following: 1 tablespoonful each of salt, celery salt, brown sugar, black pepper, English mustard, allspice and some sweet herbs all powdered and mixed; after which pour over it slowly a teacupful of good vinegar, cover tightly and set in a cool place for 4 or 5 days, turning it and basting often with the liquid each day.

To cook put in a kettle 1 qt. of water (boiling), place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle; cover the kettle tightly and stew 4 hours. Do not let the water touch the meat. Add a cup of hot water to the pickle remaining and baste with it; when done thicken the liquid with flour and strain through a sieve, to serve with meat. Serve with currant jelly as for venison.

For a quarter of lamb make a dressing of bread crumbs made fine, season with summer savory, adding salt and pepper with enough water to moisten it, also season the lamb with salt and pepper. Place the lamb in your roasting pan with dressing around it. Roast 2 1/2 hours in a well heated oven, allowing more time should the quarter of lamb be unusually large. Make gravy as for other meat. When the meat is removed to the platter garnish with parsley. This is very good served when cold.

Put into water sufficient to cover, add salt. Boil until tender, lay in dripper, cover with bread crumbs, baste well and bake 15 minutes. Serve with rice and a gravy of drawn butter and caper sauce.

Take 1 forequarter of spring lamb, broil till light brown color; lay in a double roasting pan, or dripping pan with another covering it closely as may be made to fit. Have a mixture of vinegar, salt, pepper and butter, add boiling water and baste the lamb as often as required to keep from being dry. Roast till well cooked.