Lay the pig in cold water until ready to use; wipe dry inside and out; rub over with melted butter; put in oven with a little hot salt water, and baste with water and then with melted butter until there is enough dripping in the pan. When half done, brush pig all over with olive oil (or butter), pepper and a cupful of vinegar, and continue this basting every few minutes. When thoroughly done add a teacupful of catsup and, if not fat, a good piece of butter; base with this and let it dry in. Place on dish garnished with parsley, and serve with apple sauce. If the pig is whole, use dressing: 1 cupful of bread crumbs, a heaping tablespoonful of suet, spoonful of chopped parsley, teaspoonful of powdered sage, teaspoonful of salt, and dredge the pig lightly with flour, salt, and pepper. Put in apple or an orange in the pig's mouth when ready for the table.

MRS. A. M. McPHEETERS.