Pork Pie.

One pound of pork chopped in small pieces, four good sized potatoes chopped in squares, cover over with water and cook until tender. Cook meat awhile before putting potatoes in. Make a gravy and pour over; save out some of the gravy to pour over when baked. Make a short dough same as for pies, with a little baking powder in it. Line a small bread pan with crust, put in meat and gravy, cover with upper crust and bake until brown.

Ham Pie.

Make a crust, the same as for biscuit, line pan with dough; then put in a layer of potatoes sliced thin, pepper and salt, and a little butter, then a layer of lean ham, add water and cook slowly.

Pigfoot Sauce.

Cut off the toes, scrape clean and wash thoroughly, and singe.

Put in water, boil and skim. Pour off the water and add fresh, then salt, and some lean pieces cut from the head, or other part of the hog. Boil until ready to fall to pieces; dip out and pick all the bones out. Season with salt and pepper. Mix the lean meat with the fat, but do not chop. Press in a crock and set away to cool. Slice thin and pour vinegar over it a few minutes before serving.

Head Cheese.

Boil the forehead, ears, and feet, and trimmings from the hams of a fresh pig. Continue until the meat is ready to drop from the bones. Then separate the meat from the bones, put it in a large chop-ping-bowl, and season with pepper, salt, sage, and summer savory. Chop it rather coarsely; put it back in the boiling kettle, with enough of the liquor it was boiled in to prevent its burning, and warm it thoroughly, mixing the ingredients well. Then pour into a strong muslin bag, press the bag-between two flat surfaces under a heavy weight. When cold and solid it can be cut and served in slices.

Boston Pork and Beans.

Carefullypick a quart of small, white beans, and let them soak over night in cold water. In the morning wash and drain in fresh water. Set on to boil in plenty of cold water, in which is a piece of soda the size of a bean. After they come to a boil drain again, cover again with water, and boil for fifteen minutes, or until the skin of the beans will crack when taken out and blown upon. Next drain the beans, put into an earthen pot, with a tablespoon; ful of salt, and cover with hot water. Place in the centre of the pot a pound of salt pork, first scalding it with hot water, and scoring the rind across the top a quarter of an inch apart. Place in the oven, and bake six hours or longer, keeping the oven at a moderate heat. Add hot water from the teakettle as needed, so as to keep the beans moist. When the meat becomes crisp and looks cooked remove it, as too long baking destroys the solidity of the pork.