Noodle Soup.

Roast Pig.

Mashed Potatoes.

Apple Sauce.

Stewed Celery.

Mince Pie.

Noodle Soup

Empty your stock-jar into the soup-pot, adding as much boiling water as you' may need, with additional seasoning, and any bones you may chance to have. Simmer one hour, or more; strain, return to the fire, and boil and skim for five minutes, before dropping in a generous handful of noodles - dried, or fresh. Simmer twenty minutes. For receipt for noodles, please consult Wednesday, First Week in August.

Roast Pig

See that your butcher has done his part well in cleaning the month-old pig. Rinse out with soda and water, chen with fair water, wiping the pig dry, inside and out. Prepare a dressing of a cupful of crumbs, half a chopped onion, two teaspoonfuls powdered sage, three tablespoon-fuls of melted butter, a saltspoonful of salt, and as much pepper, half a grated nutmeg, and the yolks of two beaten eggs. Moisten with half a cup of soup-stock, and stuff the little fellow into his original size and shape. Sew him up, and place in a kneeling posture in a dripping-pan, skewering or tying his legs in the proper position. Dredge with flour. Pour a little hot salted water in the dripping-pan. Baste with butter and water three times as the pig warms; afterward, with gravy from the dripping-pan. When he begins to smoke all over, rub every ten minutes with a rag dipped in melted butter. This will keep the skin from cracking. Roast in a moderate, steady oven two hours.

Put the innocent - still kneeling - upon a large hot dish; surround with parsley and blanched celery-tops. Put a wreath of green about his neck, and a sprig of celery in his mouth.

Skim and strain the gravy; thicken with browned flour; boil up, add a glass of wine and the juice of a lemon, and serve in a boat.

In carving, cut off the head first; then split down the back; take off hams and shoulders, and separate the ribs.

Mashed Potatoes

Prepare and serve as usual.

Stewed Celery

See Wednesday, Third Week in December

Mince Pie

2 lbs. lean fresh beef, boiled, and, when cold, chopped fine; 1 lb. beef suet, powdered; 5 lbs. of apples, pared, cored, and chopped; 2 lbs. of raisins, seeded and chopped; 1 lb. sultana raisins, washed, and picked over; 2 lbs. of currants, washed, and carefully picked over; 3/4 lb. of citron, cut up fine; 2 tablespoonfuls of cinnamon; 1 powdered nutmeg; 2 tablespoonfuls of mace; 1 table-spoonful of cloves, and the same, each, of allspice and fine salt; 2 1/2 lbs. of brown sugar; 1 quart brown sherry; 1 pint best brandy.

Mix all these thoroughly, putting in the liquor last. Make it, at least, twenty-four hours before it is needed. Keep in a stone jar, with a tight cover, and a piece of bladder tied over the top. When ready to bake your pies, line greased pie-dishes with good paste, put in the mince-meat, and lay strips of pastry, notched with a jag-ging-iron in a lattice pattern, over the top.

This mince-meat will keep all winter - if not used up.