Roast Pork

Prepare pork by washing. Score the skin in lines, forming little squares. Have a moderately hot oven ; baste with its own drippings ; season with salt and pepper. The time required depends on size of roast.

Roast Spare Rib

Cover the meat with a greased paper until half roasted ; then remove the paper and dredge with flour. In a few minutes baste with its own gravy. Before taking up strew the surface with bread crumbs seasoned with powdered sage, fine chopped onion, pepper and salt. Cook five minutes and baste again with butter. Skim the gravy, pour in half a cup of boiling water, thicken with flour, season, and pour over the meat.

Spare Rib with Oysters

Wash ribs, wipe dry, salt and pepper. Take one quart of oysters, one dozen crackers, mash fine, salt and pepper and roll up in spare ribs and pin with wooden tooth pick.

Rolled Rib Roast With Riced Potatoes

Rolled Rib Roast With Riced Potatoes

Remove the bones from a rib roast and skewer the meat into a round shape; dredge with flour and set, on a rack in dripping pan, into a hot oven. When the outside of the meat is seared over, add a little drippings melted in hot water; reduce the temperature of the oven and bake, (weight from six to eight pounds) from sixty to ninety minutes. Baste often with the drippings in the pan and dredge with flour after each basting; add salt to the flour when half cooked. When cooled substitute silver skewers for those used in the oven. Garnish with a stem of watercress and surround with Riced Potatoes. Pass through a ricer about eight hot boiled potatoes ; add three tablespoonfuls of butter, half a teaspoonful of salt, and about a half a cup of hot milk or cream, beat thoroughly with perforated cake spoon, and pass through the ricer, or vegetable press, around the meat

Roast Pig

Take a pig about six weeks old, wash it thoroughly, and rinse out the inside again with water containing a little baking soda. Wipe with a fresh towel, salt the inside, and stuff with the prepared dressing; making the pig plump, so as to give it its original size and shape. Sew it up, place it in a kneeling posture in the dripping-pan, and tie the legs in proper position. Pour into the pan a little hot salted water, and baste with butter and water a few times as the pig warms ; afterwards baste with gravy from the pan. When the meat begins to smoke rub it often with a rag dipped in melted butter. This will keep the skin from cracking while still keeping it crisp. Roast for two or three hours. To make the gravy, skim off most of the grease, stir into that remaining in the pan a good tablespoonful of flour, with water enough to make it the right consistency, season with pepper and let it boil up once. Strain, and add half a glass of wine, if preferred. Turn into a gravy boat. Place the pig upon a large, hot platter, surrounded with parsley or celery tops ; place a green wreath around the neck, and a sprig of celery in its mouth. In carving, cut off the head first, then split down the back, take off the hams and shoulders, and separate the ribs.