See that the pig has been well scalded ; put in the body a stuffing of dry bread crumbs, seasoned with sage, sail and pepper, and sew it up; skewer the legs back or the under part will not crisp; put in a hot oven after dredging well with flour, and baste it frequently with melted butter while roasting, or rub the pig with a cloth wet with melted butter. When done, serve whole on a platter, and garnish with parsley and celery tops alternately. Take off some of the fat from the gravy, set the rest on the top of the stove, thicken with a little flour, add a half glass of sherry wine, and the juice of half a lemon and serve in a gravy boat.

Head Cheese

Mrs. C. Bradley.

To one head add one heart, one-half liver and one tongue; first clean the head very nicely, then put it in a brine for twenty-four hours; then boil it until it is very soft, pick out the bones and chop very fine; then add salt, pepper, four small onions and a little sage, if you wish; mix it very thoroughly and put it in a colander and set it over a kettle of hot water over night; in the morning put in the press and press it as cheese.