The new practical housekeeping

Roast Tenderloin is cooked and served the same. Boast Leg of Pork may be prepared and served same as loin, making the incision for the dressing just below the knuckle. Or first parboil the leg and take off skin. Make a stuffing of two tablespoons finely minced Parsley, pork and onion, and a a chopped apple, eight tablespoons bread-crumbs, half a dozen chopped sage leaves, tablespoon butter, and a little pepper and salt ; bind all together with yolk of an egg ; make a slit in the knuckle, put the stuffing into it, and sew ; put in tne oven and baste often. Half an hour before taken up, sprinkle over a savory powder made of two tablespoons bread-crumbs mixed with one tablespoon powdered sage, and a little pepper and salt. Do not baste the meat after the powder is put on. Serve with good brown gravy and apple sauce. Almost equal to roast goose. For Roast Spare-ribs, trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with either of the above dressings, sew up tightly, place in dripping-pan with pint of water, and baste frequently, turning over once so as to bake both sides equally until a rich brown. Some dredge with flour and powdered sage when basting, and spare-rib is as often roasted without the dressing as with it. Serve with apple sauce, mashed potatoes and greens, or other vegetables. Potatoes are often peeled and baked in the pan with the pork. Or steam or boil the ribs until nearly done ; then take up, lay m dripping-pan with inside of ribs up and fill with either dressmg given above, making very moist — ^as sort as for bread pudding ; bake half an hour. The griskin or back piece is sometimes roasted, and as it is apt to be dry it is well to flour it when put in the oven and dredge with flour at every basting to keep in the juices. Sprinkle powdered sage over before taking up. The Pork Chops, — Chops are cut from the loin and ribs, the cuts from the leg and shoulder being known as steaks. For Broiled Pork Chops, broil as directed in Broiled Meats, cooking until thoroughly well done and serve plainly, seasoned with salt and pepper. or with tomato or any sauce preferred. Robert Sauce is nice with pork chops as well as beefsteak. For this fry three tablespoons chopped onion a pale yellow in one tablespoon butter, add two tablespoons epiced vinegar, and reduce one-half by Quick boiling ; add half pint brown gravy, and boil slowly fifteen minutes ; season with saltspoon salt, quarter saltspoon pepper, two teaspoons French mustard, and serve poured over the chops, cushed in a circle. Or first single-bread the chops, or roll in melted butter and bread crumbs, seasoned with sage, broil and serve as above. Or they may be dished round a center of boiled rice or mashed potato, Fried Chops are cooked in hot frying pan until nicely browned and thoroughly done on both sides^ Then serve like broiled chops, or add a little hot water to the gravy m the pan, a tablespoon butter rolled in fiour,