Broiled Ham.
Cut smooth slices of cooked ham, and broil five minutes over—or under—clear coals. Pepper and butter each, and give also a mere touch of French mustard.
Stewed Onions.
Top, tail, and skin the onions. Cook twenty minutes in boiling water; throw this off, and cover with milk. Simmer ten minutes, or until tender; stir in a lump of floured butter, season with pepper and salt; cook two minutes, and dish.