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The hind-quarter of lamb usually weighs from seven to ten pounds ; this size will take about two hours to roast it. Have a brisk fire. It must be very frequently basted while roasting, and sprinkled with a little salt, and dredged all over with flour, about half an hour before it is done. All joints of roast lamb may be garnished with double parsley, and served up with either asparagus and new potatoes, spring spinach and new potatoes, green peas and new potatoes, or with cauliflowers or French beans and potatoes ; and never forget to send up mint sauce. The following will be found an TO ROAST LAMB. excellent receipt for mint sauce : With three heaped tablespoonfuls of finely chopped young mint, mix two of pounded and sifted sugar, and six of the best vinegar ; stir it until the sugar is dissolved. — Godey ’s Lady's Book. (By per) CHAPTER IV. PORK. PORK. Of all the delicacies in the whole mundus edibilis, I will maintain it to be the most delicate — princeps obsoniorum. . . . There is no flavor comparable, I will contend, to that of the crisp, tawny, wellwatched, not over-roasted, crackling , as it is well called, — the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance, — with the adhesive oleaginous — oh, call it not fat, but an indefinable sweetness growing up to it; the tender blossoming of fat; fat cropped in the bud, taken in the shoot, in the first innocence ; the cream and quintessence of the child-pig’s yet pure food ; the lean, no lean, but a kind of animal manna; or rather, fat and lean (if it must be so) so blended and running into each other, that both together make but one ambrosial result, or common substance.— A Dissertation upon Roast Pig: Charles Lamb. Roast Pig. Soak in milk some light bread ; boil some sage and onions in plenty of water, strain it off, and chop it very fine ; press the milk from the bread, and then mix the sage and onion with pepper and salt ; in the bread put the yolk of an egg to bind it a little ; put this in the inside of the pig ; rub the pig over with milk and butter, paper it, roast it a beautiful brown. Cut off the head before it is drawn from the spit, and likewise cut it down the back, and then you will not break the skin: take out the spit, cut off the ears from the head, and crack the bone, and take out the brains ; put them in a stewpan with all the inside stuffing and a little brown sauce ; dish the pig, the back outside, and put the sauce in the middle and some in a boat, the ears at each end. — American Home Cook-Book. Dick & Fitzgerald, Pubs. (By per) SPARE-RIB. Spare-Rib. A spare-rib will take two hours and a half to roast ; if very large, three hours. If not already salted, sprinkle with some, and while roasting baste with butter and dredge with flour ; about twenty minutes before it is done, sift a little powdered sage over it. — Arthur s Home Magazine. Pork Steaks. “ Cut them from a loin or neck, not too thick, pepper and broil them, turning often ; when nearly done, add salt, rub a piece of butter over, and serve hot.” Tenderloin on Toast. “ Cut pork tenderloins in very thin slices ; stew them in a little water till they are nearly done ; then put a little butter in a saucepan, and fry them till light brown. Serve on buttered toast and raw tomatoes sliced thin.” Pork Fritters.