Roast Pig

Select a pig from three to five weeks old. Wash well and stuff with a potato stuffing.

Stuffing

Two cups mashed potato, season with one-fourth cup of butter, two tablespoonfuls of chopped onion, one-fourth teaspoonful of pepper, one teaspoonful of salt, one teaspoonful sage, stuff and sew.

Skewer the fore legs forward and the hind ones backward. Rub over with softened butter, sprinkle with flour, salt and pepper. Put in a hot over with a little water in the pan. Baste often with melted butter at first to soften the skin. Bake about three hours or until tender when tried with a fork. Arrange on the platter in a bed of parslev, with a slice of lemon in the mouth. Serve with apple sauce or fried apples.

Roast Pork

The loin, spare-rib and shoulder are best for roasting. Sprinkle well with flour, salt, pepper and sage. Cook in a hot oven, allowing twenty-five minutes to a pound. Pork should be well cooked. It requires five hours for digestion, and is more easily digested when cold.

Pork Chops

To fry or saute them, have them cut one-half inch thick, dredge with a little flour, sage, salt and pepper, and cook until brown on both sides. It will take about twenty minutes. Serve on a hot platter, garnished with fried apples.

Bacon

Slice very thin, remove the rind, place in a hot frying pan. Cook until crisp. Drain on soft paper.

Fried Apples

Cut slices of sour apples, one-half inch thick. Do not remove the skin. Saute in beef drippings, pork fat or butter until tender.

Sausages (Mrs. Lincoln)

Use sweet fresh pork. Take one-third fat and two-thirds lean. Chop or grind very fine; season for every pound of meat and fat two teaspoonfuls of salt, two teaspoonfuls of sage, one-half teaspoonful of pepper. Make cotton bags, one-half yard long and four inches wide. Dip them in strong salt and water and dry. Crowd the meat into them, tie the bag tightly and keep in a cool place. When wanted for use turn the end of the bag back, cut off the meat in half-inch slices, fry in hot frying pan until brown on both sides.

Philadelphia Scrapple

Cook a pigs head in boiling water until the flesh slips easily from the bones. Take out the bones, and when cold chop the meat fine. When the liquid is cold remove the fat and reheat the liquid to the boiling point. Add a teaspoonful of salt to each quart of liquid. Then sift in through the fingers of one hand, while stirring with the other, enough corn meal to give the consistency of mush. Let boil hard several minutes. Then set back to cook more slowly for an hour. Stir occasionally. At last stir in the chopped meat and turn into bread pans and set aside in a cool place. When ready to use cut in slices half an inch thick and brown in fat.

How To Try Out Lard

Cut the leaves in small pieces, remove all flesh. Put a few pieces in the kettle first. When they are tried out put in the remainder. Cook slowly until the scraps are crisp, strain through cheese cloth into pails.

Many like to add one pound of suet to every five of the leaves. This makes a firmer lard.

Boston Baked Pork And Beans

Soak two cups of pea beans in cold water over night. In the morning drain off the water, put on fresh cold water and parboil them on the stove until the skin breaks, or you can pierce them with a pin. Then drain them through a colander, and pour cold water over them. Place in the pot. Clean one-fourth pound of salt pork, cut the top in gashes, place on top of the beans, pressing it down in them until the rind just shows. Mix one-half teaspoonful of salt, one-fourth teaspoonful of mustard, one tablespoonful of molasses in one cup of hot water and pour over the beans. Keep water enough in them to come to the top of the beans. Bake in a slow oven for eight hours. One small onion can be baked in the beans if the flavor is liked. The bean pot should be earthen, with bulging sides and have a close cover.