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An Improvement to Hams

Sometimes very good bacon is found to be of a bad color when cooked. This may be remedied by keeping it in ashes (hickory is best) for a few weeks before using. Must then be hung up, with ashes adhering, until needed. This also prevents skippers.--Mrs. S. T.

TO BOIL A HAM WEIGHING TEN POUNDS.

Let it soak for twenty-four hours, changing the water two or three times. Boil it slowly eight or ten hours: when done, put it into a dish, as nearly as possible the shape of a ham, taking care first to take out the bone--turn the rind down. When cold, turn it out into a large dish, garnish with jelly and ornamental paper. Serve with the rind on. To be eaten cold.--Mrs. W. C. R.