Put 1 pound of hamburg steak in a chopping bowl and pound with a meat mallet 10 minutes, then add 1 good teaspoon of salt, a generous sprinkling of pepper, 1 egg and 1/2 pint of sweet milk. Use the cake mixer at first, then beat until stiff. Have ready a hot pan with 1 heaping teaspoonful each of lard and butter smoking hot. Remove all tendons that collect on the spoon and drop the meat by spoonfuls into the pan, fry brown and serve hot.

1 lb. uncooked beef chopped fine
yolk of one egg
1 tablespoonful chopped parsley
1 tablespoonful of butter
2 tablespoonfuls of bread crumbs
1 tablespoonful of lemon juice
1 teaspoonful of salt
3 dashes of black pepper
1/2 teaspoonful of onion juice

Mix all together and form into a roll about 6 inches long wrapped in buttered paper. Place in a baking pan and bake in a quick oven 30 minutes, basting every few minutes with a little butter melted in 1 cup of boiling water. Serve with a brown mushroom sauce poured around it, or with a plain gravy.

Scald and scrape clean the feet; if the covering of the toes will not come off without, singe them in hot embers, until they are loose, then take them off. Many persons lay them in weak lime water to whiten them. Having scraped them clean and white, wash them and put them in a pot of hot (not boiling) water, with a little salt, and let them boil gently, until by turning a fork in the flesh it will easily break and the bones are loosened. Take off the scum as it rises. When done, take them from the hot water into cold vinegar, enough to cover them, add to it one third as much of the water in which they were boiled; add whole pepper and allspice, with cloves and mace if liked, put a cloth and a tight fitting cover over the pot or jar. Soused feet may be eaten cold from the vinegar, split in two from top to toe, or having split them, dip them in wheat flour and fry in hot lard, or broil and butter them. In either case, let them be nicely browned.

Having thoroughly cleaned a hog's head or pig's head, split it in two with a sharp knife, take out the eyes, take out the brains, cut off the ears, and pour scalding water over them and the head, and scrape them clean. Cut off any part of the nose which may be discolored so as not to be scraped clean; then rinse all in cold water, and put it into a large kettle with hot (not boiling) water to cover it, and set the kettle (having covered it) over the fire; let it boil gently, taking off the scum as it rises; when boiled so that the bones leave the meat readily, take it from the water with a skimmer into a large wooden bowl or tray; take from it every particle of bone; chop the meat small and season to taste with salt and pepper, and if liked, a little chopped sage or thyme; spread a cloth in a colander or sieve; set it in a deep dish, and put the meat in, then fold the cloth closely over it, lay a weight on which may press equally the whole surface (a sufficiently large plate will serve). Let the weight be more or less heavy, according as you may wish the cheese to be fat or lean; a heavy weight by pressing out the fat will of course leave the cheese lean. When cold, take the weight off; take it from the colander or sieve, scrape off whatever fat may be found on the outside of the cloth, and keep the cheese in the cloth in a cool place, to be eaten sliced thin, with or without mustard, and vinegar, or catsup. After the water is cold in which the head was boiled, take off the fat from it, and whatever may have drained from the sieve, or colander, and cloth; put it together in some clean water, give it one boil; then strain it through a cloth, and set it to-become cold; then take off the cake of fat. It is fit for any use. 

Mince finely a quarter of a pound of cooked ham with an anchovy boned and washed; add a little cayenne and pounded mace; beat up two eggs; mix with the mince, and add just sufficient milk to deep it moist; make it quite hot, and serve on small rounds of toast or fried bread.

Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be be found an improvement to soak it for about ten minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the slices three or four times whilst they are cooking. When done, place them on a dish, which should be kept hot in front of the fire during the time the eggs are being poached. Poach the eggs, slip them on to the slices of ham, and serve quickly.

Cut some slices of ham, quarter of an inch thick, lay them in hot water for half an hour, or give them a scalding in a pan over the fire; then take them up, and lay them on a gridiron, over bright coals; when the outside is browned, turn the other; then take the slices on a hot dish, butter them freely, sprinkle pepper over and serve. Or, after scalding them, wipe them dry, dip each slice in beaten egg, and then into rolled crackers, and fry or broil.

Wash thoroughly with a cloth. Select a small size to boil, put it in a large quantity of cold water, and boil twenty minutes for each bound, allowing it to boil slowly; take off the rind while hot and put in the oven to brown half an hour; remove and trim.

Cover your ham with cold water, and simmer gently just long enough to loosen the skin, so that it can be pulled off. This will probably be from two to three hours, according to the size of your ham. When skinned, put in a dripping pan in the oven, pour over it a teacup of vinegar and one of hot water, in which dissolve a teaspoonful of English mustard, bake slowly, basting with the liquid, for two hours. Then cover the ham all over to the depth of one inch with coarse brown sugar, press it down firmly, and do not baste again until the sugar has formed a thick crust, which it will soon do in a very slow oven. Let it remain a full hour in, after covering with the sugar, until it becomes a rich golden brown. When done, drain from the liquor in the pan and put on a dish to cool. When it is cool, but not cold, press by turning another flat dish on top, with a weight over it. You will never want to eat ham cooked in any other way when you have tasted this, and the pressing makes it cut firmly for sandwiches or slicing.

Have at hand a thick batter of Indian meal and flour; cut a few slices of pork and fry them in the frying-pan until the fat is fried out; cut a few more slices of the pork, dip them in the batter, and drop them in the bubbling fat, seasoning with salt and pepper; cook until light brown, and eat while hot.