The national course in home economics

Have the butcher cut a saddle of pork as he would a saddle of mutton. Strip off the skin, trim the joint neatly, and cover the fat with buttered paper. Have a clear fire and baste liberally. One-half of an hour before it is taken up remove the paper, dredge the meat lightly with flour, and baste until it is brightly browned. Send brown gravy and applesauce or tomato-sauce to the table with it. If liked, the skin can be left on, and it will then require to be scored lengthwise, the same way in which the saddle is carved. This is the handsomest joint of pork that can be served. M. A. R. HOW TO COOK PIG'S CHEEK. Let a pickled pig's cheek boil gently until tender. Tie one-half of a pint of split peas loosely in a cloth, put them in boiling water, and boil one hour; take them out, pass them through a hair sieve, and mix with the pulp a little pepper and salt, an ounce of butter, and four well-beaten eggs. Stir the mixture over the fire until the eggs begin to set, then spread it upon the cheek, brush over with beaten egg, sprinkle bread raspings on it, put it in the oven a few minutes, and serve. It will take nearly three hours to boil it. The bread raspings are made of pieces of stale bread dried slowly in a warm oven till brown and hard, and then crushed to powder. They can be set away in glass jars and kept for use. Mrs. J. Howard. FRIED PORK CHOPS. The flavor of pork chops is enhanced by cutting chops thin. Sprinkle with salt and pepper and thoroughly dry. If a sausage flavor is liked, sprinkle over them a little powdered sage, pepper and salt. A little milk gravy can be made and poured over it if liked. Mary Laverty. PORK TENDERLOINS. Tenderloins should be sliced crosswise and flattened, then fried or broiled, seasoned with salt and pepper. If desired, when done remove to platter and make a gravy by dredging a little flour into the hot fat; if not enough add a little butter, stir until browned, and add a little milk or cream, stir until it boils and pour over the dish. Julia Dickerson HOW TO MAKE COUNTRY PORK SAUSAGES. Six pounds of lean fresh pork, three pounds of chine fat, three tablespoonfuls of salt, one and one-half tablespoonfuls of black pepper and four tablespoonfuls of pounded and sifted sage. Grind with a sausage grinder or a meat chopper the lean and fat pork finely, mix the seasoning in with the hands, taste to see that it has the right flavor, then make into flat balls or make long, narrow bags of stout muslin. Fill these with the meat and hang in a cold dark room. They can be used at once. Marie Buell. TO FRY CASED SAUSAGES. Place in the frying-pan, keep moving them about and turn frequently to prevent bursting; in ten or twelve minutes they will be sufficiently browned and cooked. Sausages are also nicely cooked by putting them in a baking pan and browning them in the oven, turning them once or twice. J. A. M. FRANKFORT SAUSAGES— HOW TO COOK. These are real appetizing for a luncheon or a Sunday night supper where you want something real good and easy to get. Drop a pound or more in boiling hot water and let simmer two minutes. Serve hot with tomato catsup or horse-radish. Lida. FRIED HAM AND EGGS.