Roast Pork

Put over in a hot pan with about 2 cupfuls of water in the bottom. Score the skin in either strips or diamonds. Rub with salt, pepper and finely powdered sage. Roast until thoroughly done; time, twenty-five minutes to the pound. Baste with melted butter often. If a loin roast, make deep gashes between the ribs and fill with a bread dressing flavored with sage and minced onion. (See Poultry.) If a leg roast, make deep incisions in the meat at the large end and fill firmly with the same dressing. Pour off the fat from the pan gravy, add sufficient water, thicken with browned flour, add the juice of half a lemon. Serve apple sauce with it. Spiced gooseberries or currant jelly are nice also. Mashed potatoes and mashed turnips are the vegetables served with roast pork. Parsnips are also suitable.

Roast Spare Rib

Trim carefully, season, place in a pan with a little water. Baste first with melted butter, then frequently with the dripping. Dredge with flour when partly done and baste finally with melted butter, the spare-rib roast being very dry. Make gravy as for Roast Pork. Serve with apple sauce and vegetables as above. A bread-crumb dressing as above is sometimes spread over the spare-rib and roasted with it.

Roast Pig

A pig for roasting should be small and fat, dressed carefully the day before. Prepare a dressing of breadcrumbs seasoned with salt, pepper and sweet herbs. Add a little butter to moisten with and a tablespoonful of hot water. Stuff and sew neatly. Rub butter on the outside to prevent blistering. Put a little water in the pan: Roast from two and a half to three hours. Baste with butter at the last. Bake a crisp brown. Cut off the first joint of the feet, chop them up together with the liver and heart, boil them tender, season with pepper, salt and sage. Roll bits of butter in flour, take some of the dripping from the pan and add to it.,Thicken what is necessary and send to the table in a gravy-boat. A potato dressing with the addition of sage is sometimes used. Cut the head off, split the pig in halves and lay on the platter with dressing under it. The head and ears are sometimes used as decoration, but as this is displeasing to some tastes it is best to omit them. Garnish with parsley and blanched celery tops. Serve celery and fried apples with it. In In the south, where roast pig is a favorite dish, it is customary to stand the pig whole upon the platter with an apple, orange or ear of corn in its mouth. Garnish with roasted link sausage.

How To Clean Pigs' Feet

Put the feet in cold water over night, then with a moderately sharp knife scrape until all the parts are clean and white. Hold the lower end in hot water for a minute or two, the hoofs can then' be twisted off by hand. Singe, and they are ready to boil for souse or head cheese. The ears may be cleaned at the same time. Soak them for a number of days in salt water.

How To Cook

Boil them tender; be careful to keep the skin whole. They will need cooking three or four hours. They may then be used for pickling or split for broiling or frying.