pass them through a sieve and mix with the pulp a little pepper and salt, 1 oz, of butter and 4 well-beaten eggs✪ How to Cook Pig's Cheek. Stir the mixture over the fire until tihe eggs begin to set, then spread it upon the cheek, brush over with a bjeaten egg, sprinkle bread raspings on it. put it in the oven a few minutes, and serve. Bread raspings are pieces of stale bread, dried slowly in a warm oven till brown and hard, and then crushed to a powder. Set away in jars until need- ed.— ^Mrs. C. J. Jeffries, Winnetka, 111. PORK PIE (a Celeibrated Western Dish).--Cut 2 or 3 lbs. of the thick ends of a loin of pork into very thick slices, 3 inches long by 2 wide. Put a layer on the botom of a pie-dish and sprinkle chopped parsley and onion, a bit of nutmeg, and salt and pepper over it; next, another layer of pork and' one of seasoning as before, using very little of the nutmeg. Repeat till the dis'h fs full, and then pour in a cupful of stock or water and 1 or 2 tablespoons of catsup✪ Pork Pie (a Celebrated Western Dish). Have ready a good, plain paste. Put a strip of it around the edge of the dish, put on a cover of the same, and set the pie in a rather hot oven. When the crust rises and begins to color, place the pie in the bottom of the oven, put a piece of paper over it and bake fully 2 hrs. Some partly cook the meat before putting on the crust.— Mrs. A. D. Allen, 2351 S. State St., Chicago, 111. FRESH PORK POT PIE.— Take off the fat and crack all the bones of a spare rib; boil till tender; skim frequently; and then season with salt and pepper. Thicken the gravy about^ J/2 an hr. before serving. Put in another kettle all the bones and most of the gravy, leaving just enough in the first pot to reach J^ inch a'bove the rim on wihich the pot rests; put the crust or dough in, cover tightly to prevent any steam escaping, and keep boiling continuously for ^ of an hr. Serve meat and crust from one dish with the gravy. To make the crust: Work into light dough a very small piece of butter; roll it out thin, cut into squares and lea^vje on the moulding board until very light. — Mrs. Chas. L. Rosser, 26 S. Aberdeen St., Chicago, 111. ROAST PORK. — The chine, or loin, and the spare fibs are the best pieces for roasting. Rub well with pepper, or sage, salt and flour, and bake 20 minutes for each I'b. Baste often, and do not have the oven as hot as for other meat. Roast pork is more COOK COUNTY COOK BOOK 341 wholesome when eaten cold. The flavor of the pork is improved by roasting in a paper bag". — Mrs. S. J. Walsh, 4442 Langley Ave.^ Chicago, 111. ROAST LEG OF PORK.— Score the skin in squares, or in parallel lines running from side to side. Sprinkle the meat with salt and pepper, dredge ligihtly with flour, and roast slowly, 25 minutes to a lb. Pour off all but 2 tables-poons of the fat. Place the pan on top of the stove when hot, stir in 2 tablespoons of flour. Cook 1 minute, add 1 pt. of hot water, stirring constantly. Let the gravy cook 3 minutes, and season with salt and pepper. Those who do not object to a hint of onion in flavoring will find it is a great addition to place a small onion in the pan while the meat is roasting. This, of course, is removed before the gravy is made; but it takes off the extreme "pig" flavor that is so disagreeable and noticeable in old pork. — Mrs. John Ward, 6639 Union AveT, Chi- cago, 111. ✪ Fresh Pork Pot Pie

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pass them through a sieve and mix with the pulp a little pepper and salt, 1 oz, of butter and 4 well-beaten eggs. Stir the mixture over the fire until tihe eggs begin to set, then spread it upon the cheek, brush over with a bjeaten egg, sprinkle bread raspings on it. put it in the oven a few minutes, and serve. Bread raspings are pieces of stale bread, dried slowly in a warm oven till brown and hard, and then crushed to a powder. Set away in jars until need- ed.— ^Mrs. C. J. Jeffries, Winnetka, 111. PORK PIE (a Celeibrated Western Dish).--Cut 2 or 3 lbs. of the thick ends of a loin of pork into very thick slices, 3 inches long by 2 wide. Put a layer on the botom of a pie-dish and sprinkle chopped parsley and onion, a bit of nutmeg, and salt and pepper over it; next, another layer of pork and' one of seasoning as before, using very little of the nutmeg. Repeat till the dis'h fs full, and then pour in a cupful of stock or water and 1 or 2 tablespoons of catsup. Have ready a good, plain paste. Put a strip of it around the edge of the dish, put on a cover of the same, and set the pie in a rather hot oven. When the crust rises and begins to color, place the pie in the bottom of the oven, put a piece of paper over it and bake fully 2 hrs. Some partly cook the meat before putting on the crust.— Mrs. A. D. Allen, 2351 S. State St., Chicago, 111. FRESH PORK POT PIE.— Take off the fat and crack all the bones of a spare rib; boil till tender; skim frequently; and then season with salt and pepper. Thicken the gravy about^ J/2 an hr. before serving. Put in another kettle all the bones and most of the gravy, leaving just enough in the first pot to reach J^ inch a'bove the rim on wihich the pot rests; put the crust or dough in, cover tightly to prevent any steam escaping, and keep boiling continuously for ^ of an hr. Serve meat and crust from one dish with the gravy. To make the crust: Work into light dough a very small piece of butter; roll it out thin, cut into squares and lea^vje on the moulding board until very light. — Mrs. Chas. L. Rosser, 26 S. Aberdeen St., Chicago, 111. ROAST PORK. — The chine, or loin, and the spare fibs are the best pieces for roasting. Rub well with pepper, or sage, salt and flour, and bake 20 minutes for each I'b. Baste often, and do not have the oven as hot as for other meat. Roast pork is more COOK COUNTY COOK BOOK 341 wholesome when eaten cold. The flavor of the pork is improved by roasting in a paper bag". — Mrs. S. J. Walsh, 4442 Langley Ave.^ Chicago, 111. ROAST LEG OF PORK.— Score the skin in squares, or in parallel lines running from side to side. Sprinkle the meat with salt and pepper, dredge ligihtly with flour, and roast slowly, 25 minutes to a lb. Pour off all but 2 tables-poons of the fat. Place the pan on top of the stove when hot, stir in 2 tablespoons of flour. Cook 1 minute, add 1 pt. of hot water, stirring constantly. Let the gravy cook 3 minutes, and season with salt and pepper. Those who do not object to a hint of onion in flavoring will find it is a great addition to place a small onion in the pan while the meat is roasting. This, of course, is removed before the gravy is made; but it takes off the extreme "pig" flavor that is so disagreeable and noticeable in old pork. — Mrs. John Ward, 6639 Union AveT, Chi- cago, 111.

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