The economical cook book

Prepare a leg of young pork weighing seven or eight pounds, wash it clean, score the skin across, so that it will all be marked oat in slices ; prepare a filling with a pint of fine bread-crumbs, seasoned with black pepper and salt, a tablespoonful of dried sage rubbed fine, two teaspoons of sweet marjoram, and one of sweet basil, an onion chopped fine, a banch of parsley ditto, and a piece of butter the size of an egg melted and poured over, mix all well together, make an incision through the leg parallel with the bone, fill with the dressing, secure it with skewers, season the outside of the leg with pepper and salt, dust with flour, rub with fine sage, put it in a dripping-pan with a little hot water, roast two and a half hours, basting it frequently, when done, make a gravy with the drippings thickened with browned flour, add a little hot water, boil up, pour a little over the leg, serve the remainder in a sauce-boat. Serve with apple sauce. * Baked Ham. Wash a smoked ham very clean, put it in a large kettle with •old water, boil slowly, according to weight, allowing fifteen minutes to every pound, take out the ham, remove the skin, trim off all the black and smoked parts, paint it all over with yolk of egg, sprinkle thickly with very fine bread crumbs, put it in MJEATti. 58 tfie oven in a dripping-pan, baste it two or three times with good cooking wine, and roaat it nearly an hour, or until a a fine brown all over, trim the knuckle with fringed writing paper and Serve hot. If to be eaten cold, let the ham remain in the water it was boiled in until oold, then skin it and proceed as above. Roast Pig. A pig to roast whole should be at least four weeks old. Out it open lengthwise, take out the entrailsi wash the pig very clean, and let it lie in salt and water for twenty minutes to draw out the blood ; wash very clean the liver and heart, and put them in a small stew-pan, season with pepper and salt, add a large onioui cut in quarters, and cover with cold water ; keep them boiling all the time you are preparing and roasting the pig. Make a filling of a quart of bread crumbs grated very fine, and seasoned with pepper and salt, three teaspoonsful of powdered sage leaves, two of sweet marjoram, a large onion chopped fine, a bunch of parsley ditto, and nearly a quarter of a pound of butter melted and poured over ; stir all thoroughly together ; take the pig from the salt and water, wash very clean in cold fresh water, wipe it dry inside and out, fill it With the dressing you have made, sew up the stomach, skewer the legs flat to the body, so that it will lie flat on them in the pan; season the outside of the pig with pepper and salt, and dust it with flour ; set it in a dripping-pan with half a cup of hot water around it to keep it from burning, and roast it two hours and a half, basting it frequently with butter and hot water stirred together in a basin or bowl, which keep near you. When the heart and liver are perfectly tender, take them out with a skimmer, chop the heart and put it back, mash the liver with a heaping tablespoon of browned flour, moistening it with some of the gravy. When perfectly smooth, stii it in the saucepan with the heart, give a boil up, and after you have dished the pig, pour all into the dripping-pan, stir about and boil up again; serve in a gravy-boat. When you carve the pig, cut off its head first and then split down the back and cut between the ribs to serve. Cut round tlie legs and take them off as yon would the second joint ft a fowl. Serve with apple-sauce. Rub some powdered sage on the outside of the pig with the pepper and salt, when yon pnt it in the oven to roast. * Pork Steaks or Chops.