Shoulder Of Pork

Have bones removed from the shoulder of a young pig. Make a dressing by mixing 2 cups of soft bread crumbs, seasoned with 1/2 teaspoon each of salt, pepper, sage and a little chopped celery; moisten with 1/3 cup of melted butter and fill the space where the bone was removed. Take a few stitches with a larding needle to hold the dressing in place; dredge the meat with flour and place in a moderate oven; baste frequently. Peel an apple for each service. For 6 apples make a syrup of 1 cup each of sugar and water; cook the apples in the syrup, turning often and taking care not to break. When tender, remove to a pan, sprinkle with sugar and brown in the oven. Use as a garnish for the pork.

Baked Ham

Scrub a medium sized ham and soak in cold water over night. In the morning drain, cover with fresh cold water and bring slowly to the simmering point. Cook until tender or until a fork will pierce it easily. Take from kettle, remove all skin and trim off all undesirable portions. Stick the fat portion full of whole cloves and cover with brown sugar. Return to a moderate oven to brown.

The ham may be boiled a day before required. It will take about 1 hour to reheat in the oven. A choice ham will of course be the best, but the small picnic hams or shoulders are inexpensive and cooked in this manner will be found very palatable.