Ham and Eggs.
Boil slices of ham fifteen minutes, and let them get cold. Trim and cut into pieces of uniform size; put a small piece of butter in a frying-pan, and cook the ham, not too quickly, turning when the under side is done. Strain the fat when the ham has been taken out and put upon a hot-water dish; return to the fire, and fry the eggs. Cut off the ragged edges and lay one upon each slice of ham.