Season well. Put a pint of water in the pan, and roast slowly at first, allowing fully 1/2 hour to a pound. Baste often. Cook very thoroughly. Make gravy after pouring off the surplus from the top of the drippings. Fried cabbage is very good with pork. Any tart sauce may be used, or any canned vegetable. Turnips go nicely; celery always admissible. Fried apples are also very nice.
Rub the neck chine with salt. Put into a dripping-pan with a pint of water. Lay a dozen sweet potatoes, nicely cleaned, around the meat. Cover as closely as possible with a pan, and cook in the oven until done. Dish up all together on a platter. Irish potatoes may be used instead of sweet potatoes.
Mrs. Mary Willson, Johnson Junction, Ky.
Take the backbone of a young pig, or the small end of the backbone of a large hog. Cut in small pieces. Stew till tender, season with pepper and salt, thicken the gravy with flour and water. Line the sides of a baking-pan with crust, put in the mixture and cover with crust and bake.
Make a pie-crust, not very rich, and put around the sides of a deep pie-dish. In the bottom, and above, put layers of thin sliced bacon, thin sliced potatoes, onions chopped or sliced very fine , lean fresh pork cut into small pieces. Season with pepper, salt, and sage. Fill the dish with any good gravy left from roasts, or with water thickened for the occasion, with some butter added. Cover with crust, and bake about 1 1/2 hours. Cover the pie with thick brown paper if it gets too brown.
Spare-ribs, as they are sold in the city, are so very spare that it is an improvement to roast them with a dressing of bread crumbs. Lay some ribs in the dripping-pan; salt and pepper; spread over them a dressing of crumbs, seasoned with pepper, salt, and sage; then lay on more spare-ribs: put a pint of water in the pan: season; roast till well done; pour off the top for fryings; add more water and thicken for gravy. Fried apples are a nice accompaniment to spare-ribs.
Heat and grease the spider, put in the tenderloins, and fry both sides brown, but do not cook them through; cover with foiling water, and stew 20 minutes or 1/2 hour; thicken the gravy, and season with pepper and salt. The meat will taste about equal to chicken.
Flatten the tenderloins, or split them. Season with salt and pepper and fry in hot fat a nice brown on both sides. Serve hot.
Roast as many pieces as you wish to keep, all ready for the table; then put them away in lard. All that is necessary is to heat through when wanted, and the lard is just as good as any for frying doughnuts, mush, croquettes, etc.
Scald and clean the pig carefully. Make a dressing of bread crumbs, sage, salt, and pepper; stuff; sew up; fasten the legs back so that the under part will crisp nicely. Dredge with flour and put into a hot oven. Baste frequently with melted butter. When done, pour off the fat from the top of the drippings, add water to the remainder, and thicken for gravy. Serve in a gravy dish, and stand the pig up on a platter, and garnish with green parsley or celery tops.