Roast Loin of Pork

Separate each joint of the loin, make an incision in the thick part of the pork, and fill with a dressing mixed with some chopped suet and seasoned with onions and spices to taste. Bring the edges of the meat together and sew them up, then wrap the meat in a well greased sheet of white paper, tie up with twine, put in a dripping pan, place in a hot oven, and baste often with the grease which will melt from the roast. Bake about 20 minutes for each pound of pork.-[Mrs. R. F. K., Ia.

Fried Pork Tenderloin

Cut the tenderloin in 1-inch slices, pound with a potato masher, sprinkle with salt and pepper, roll in beaten egg, then in cracker crumbs, and fry a nice brown in plenty hot drippings, or butter. Tenderloin is too dry for boiling, and if roasted should be basted frequently.-[Mrs. M. M. B., Mo.

Mock Birds (Pork)

Spread any preferred dressing on thin slices of lean, boiled salt pork, fasten the ends together firmly with wooden toothpicks, brown these rolls in a pan, and then remove to a platter. Add to the fat in the pan some finely minced onion and a little flour, and when brown add some water and pepper to taste, and return the stuffed rolls to this gravy, and let stew about 2 hours.-[Mrs. C. J. M., Neb.

Fried Salt Pork

Cut salt pork in slices and let soak over night in buttermilk or sour milk. Next morning drain off, roll in corn meal, and fry brown on both sides, in hot drippings.-[Mrs. E. Go S., N. Y.

Salt Pork with Vegetables

Soak a piece of salt pork in water over night. In the morning put on with clear cold water, and add some carrots, turnips, rutabagas, and potatoes, cut in pieces, also a few pieces of celery stalks or root. Let boil until the water has reduced and the meat and vegetables are done. Instead of salt pork a piece of bacon or a ham bone may be used.- [Mrs. E. O. B., Minn.

Salt Pork with Dried Apples

Wash a piece of nice salt pork, and put in a kettle with cold water enough to cover, then add some washed, dried apples, cover closely, and cook slowly until done. After you have tasted this once you will surely call for more.-[E. K. D., N. Y.

Mexican Chili Pork

Cut 1 lb bacon in small dice and fry brown, then add 9 onions, cut fine, and fry with the bacon until done, but not brown, then add 1 qt each tomatoes and baked beans, salt to taste, and plenty of pepper. This is very good and improves with each warming up.- [Mrs. H. G., Neb.