The new Annie Dennis cook book

Spare-ribs, or the loin of a young pig, make a delicious roast. Select a piece weighing about three pounds. Rub a spoonful of salt on it, and shake some pepper over it, about three hours before you roast it. Dredge it lightly with flour, lay it on the rack in the dripping pan, pour a cupful of boiling water under it. Baste it every fifteen minutes until it has roasted an hour and a half. Add more water from time to time as it boils away. If the spare-rib is not crispy brown in every part, it should be cooked for a quarter of an hour more. Pork should be more thoroughly done than any other kind of meat. Add a little boiling water to the drippings, stir in a tablespoonful of flour, previously wet with cold water, season the mixture with salt and pepper, and strain it through a gravy strainer. Skim off carefully all grease that rises, and serve with the spare-rib. Apple sauce, mashed potatoes and good mustard are the old English accompaniments to a dish of spare-ribs. Pickled Pig Feet Serve cold with pepper, salt and a French dressing; or, split in half and fry as directed in preceding recipe. To Cook Sausage If stuffed, wash ; put into a moderately hot frying pan. Do not cook too rapidly ; turn two or three times. They should cook nearly half an hour. Pork Chops Pork chops make a very acceptable breakfast dish. They are especially nice broiled. To broil them, trim well, removing all fat, flatten them with a mallet, rub them with a little butter, and let them broil for about seven minutes on each side. Arrange around a mound of creamed potatoes. Broiled Tenderloin Pork Steak Have the butcher to cut for you the tenderloin of the pork. Do not have the butcher to steak it. Trim away all fat and cut it in slices one- third of an inch thick ; chop or beat, put on a very hot spider ; turn when brown and brown the other side; when done, salt and butter, and serve hot. Fried Pig Feet Boil in salted water until well done. Make a thin batter of flour, water and a little salt and pepper. Split the feet in half, dip them in the batter and fry in boiling lard. Souse Take the head, feet and ears of a hog ; remove the fat where there is too much, wash and scrape thoroughly. Soak over night ; boil all to pieces ; take out of the water, let cool and remove all bone. Season with salt, pepper and sage, a teaspoonful of each to a quart of meat. Place in a bowl, or mold, to cool and jelly. It will be ready for use in ten hours. Serve cold with vinegar; or take from the vinegar, dip in egg, roll in bread crumbs and fry in boiling lard. Fricatelli 1 lb raw fresh pork 1 saltspoonful pepper ^ cupful stale bread crumbs Vz teaspoonful onion juice 1 teaspoonful salt 2 eggs Chop the pork very fine, add seasonings and bread crumbs, beat the eggs, and mix all thoroughly. Shape in small cakes, pan-broil slowly to thoroughly cook. Serve with baked or fried potatoes and garnish with parsley and lemon. Sausage or Forcemeat POau