Roast Loin Of Pork

Wash and wipe the pork, score the skin with a sharp knife and season with salt and pepper. Place in a dripping pan, pour one teacupful of water in the pan and bake in a hot oven, allowing fifteen minutes to the pound. Baste frequently with the drippings in the pan. When about half done wash and wipe either sweet or Irish potatoes of medium size and put in the pan. When cooked, place the meat on a heated platter. Serve with its own gravy and apple sauce. Garnish with celery tops and pickles. - Jane E. Clemmens, Ohio.

Baked Pig's Shoulder

Cook in quite salt boiling water two hours with whole allspice and cloves. Take out and skin, brush the top with beaten egg, sprinkle seasoned bread crumbs on top and sides, with slices of onion. Bake an hour or until done in a slow oven. Serve hot with apple sauce. Garnish the platter with corn balls and parsley. Delicious sliced cold for next day's luncheon. - Miss Charlotte Wickstrom, Hartford, Conn.

Rib Roast Stuffed

Remove the bones from the meat, flatten the meat and pepper and salt well. Make a rich dressing moistened with egg. Pour the dressing into a hot frying pan with a little melted lard. Stir until thickened, spread over the meat, roll, tie and bake. Press and slice cold. - Mrs. George Raney, Williams, Ariz.

Pork Tenderloin Roast

Split pork tenderloin lengthwise on the side, put a layer of dressing between the two pieces and then bind or sew them together. Cut a small carrot and a small onion in pieces and lay in the bottom of a baking pan and put the tenderloin over this. Put some slices of fat pork or bacon on top of the pork. Peel Irish potatoes and lay around the outside of the pan. Bake meat until tender. Select uniform sized and rather small potatoes, or they will not be sufficiently baked by the time the pork is tender. - Mrs. O. Ramey, Williams, Ariz.

Roast Young Pig

Clean nicely. Do not remove head or feet. Make a stuffing of dry bread, moistened with warm water; add grated onion, one beaten egg, season with salt, pepper, sage, and savory. Fill the opening with above stuffing, and sew up. Stand the pig in a pan of water, beef stock, butter and onion, and baste often. Cover nose and ears with a paste jacket, if the oven be too hot. Bake slowly for three hours. Put a corn cob in his mouth. Serve hot with stuffed baked apples, and garnish with water cress. This .will be nice cold for luncheon. - Contributed, Williams, Ariz.

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