Roast Sparerib

Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in a dripping-pan with a pt. of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Fried Salt Pork, With Cream Gravy

Cut the slices thin, and place them in cold water. After they have soaked 1 hr., drain well and dry them on a napkin. Heat the frying-pan very hot. Place 1/2 a cup of flour on a plate, and, dipping each piece of meat in it, fry until crisp. Drain off all but 2 tablespoons of the fat and stir 2 tablespoons of flour into that remaining in the pan. Cook 2 minutes, stirring well; then draw the pan back on the range and slowly add 1 pt. of milk. When the gravy is smooth and well mixed together, cook only 1 minute, and add pepper, and salt also, if needed. Turn the gravy over the meat and serve. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Salt Pork Pie

Scald well, with hot water, in order to remove the briny taste, cracked ribs of lean salt pork and also a slice or so of fat salt pork. Put into a kettle with sufficient cold water to cover it, put on the lid and boil 1 hr.; then season with pepper and put in a dozen potatoes, peeled and quartered. When the water begins again to boil drop in the dumplings. Make as follows: 1 pt. of sour milk or buttermilk. 2 well-beaten eggs, 1 teaspoon of salt and 1 even teaspoon of soda, dissolved in 1 tablespoon of water, flour to make a stiff batter. Put into the kettle in tablespoons and boil, and closely covered 2/3 of an hr. - Mrs. J. W. Fitz-patrick, 3031 S. Dearborn St., Chicago, 111.

Sausage

To 15 lbs. meat, either pig shoulder or side pork and round steak cut in strips for grinder, add 4 oz. of salt. 1 oz. pepper. 2 rounding tablespoons of powdered sage, grind and pack in earthen dishes, run hot lard on top, and it will keep for weeks in a cool place. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Variation I

Grind 6 lbs. of lean fresh pork, 3 lbs. of chine fat in a sausage grinder or meat chopper, mix 3 tablespoons of salt 1 1/2 of black pepper, 4 of pounded and sifted sage with the hands. Taste if it has the right flavor, make long, narrow bags of stout muslin. Fill with the meat and hang in a cold, dark room. They can be used at once. - Mrs. C. J. Jeffries, Winnetka, 111.

Bologna Sausage

Remove the outer skin of the sausage. Slice the sausage very thin. Cover the bottom of a platter with leaves of parsley, and lay the sausage on top, each slice touching the other. Cut a few hard boiling eggs into rings, and lay upon the sausage. - Mrs. C. J. Jeffries, Winnetka, 111.

Sausage And Mash (English Dish)

Peel potatoes and put in pot in the usual way with salt; after they have boiled 5 minutes put 2 or 3 large onions on the top of them with the sausage, let them cook 10 minutes, then shake the sausage in a frying-pan over a hot fire until brown; remove and place the onion in the pan and chop fine; when brown make a gravy, Mash the potatoes, put them on a hot platter around the sausage and: gravy. - Mrs. A. Cohen, 454 E. 33th Place, Chicago, 111.