Have the ham cut into slices about 1/4 inch thick, trim off the rind
and rusty edge. Broil the same as steak or chops. (This is a very nice
way to serve ham with poached eggs.)

Ham may be pan-broiled as directed in former recipes.


FRIED BACON.

Cut into very thin slices, put into a very hot frying pan, and cook
until clear and crisp.


SAUSAGE.

Prick the skins with a sharp fork so as to prevent bursting; place
them in a frying pan over a moderate fire and fry in their own fat
until a nice brown. After taking the sausage from the pan, add 1 tbsp.
of flour to the fat in the pan, add 1 cup of boiling water, stir until
it boils, pour over the sausage and serve.


LIVER AND BACON.

Have the bacon cut in thin slices and keep it cold until the time to
cook it. Have the liver cut into slices about 1/3 of an inch thick. If
it be calf or sheep's liver, wash it in cold water and let it drain;
but if it be beef liver, after washing it, cover with boiling water
and let it stand for 5 minutes, then drain it. Cook the bacon as
directed, then take it up. Lay the slices of liver in the hot fat,