Buckeye cookery

and thyme. Fill the pig till then sew it up, and place it on its knees in the pan, which fill with as much water as will cook it. Baste it very frequently with the gravy, also two red pepper pods. Turn while baking same as turkey, and continue to baste till done. Some use turkey-dressing instead of above.—Mrs. M. L. Blanton, Nashville, Tenn. SPARE-RIB POT-PIE. Cut the spare-ribs once across and then in strips three or four inches wide, put on in kettle with hot water enough to cover, stew until tender, season with salt and. pepper, and turn out of kettle; replace a layer of spare-ribs in the bottom, add a layer of peeled _potatoes (quartered if large), some bits of butter, some small squares of baking-powder dough rolled quite thin, season again, then another layer of spare-ribs, and so on until the kettle is two-thirds full, leaving the squares of crust for the last layer; then add the liquor — in which the spare-ribs were boiled, and hot water if needed, cover, _ boil half to three-quarters of an hour, being careful to add hot water so as not to let it boil dry. The crust can be made of light biscuit dough, without egg or sugar, as follows: Roll thin, cut out, let rise, and use for pie, remembering to have plenty of water in the kettle, so that when the pie is made and the cover on, it need not be re- moved until dished. If, after taking up, there is not sufficient. gravy, add hot water and flour and butter rubbed together; season to taste, and serve. To warm over pot-pie, set in a dripping-pan in the oven, add, lumps of butter with gravy or hot water; more squares of dough may be laid on the top.—Mrs. W. W. W. | Pics’-rEer SouseE. Cut off the horny parts of feet and toes, scrape, clean, and wash thoroughly, singe off the stray hairs, place in a kettle with plenty — of water, boil, skim, pour off water and add fresh, and boil until the bones will pull out easily ; do not bone, but pack in a stone jar with pepper and salt sprinkled between each layer; cover with good cider vinegar. When wanted for the table, take out a sufficient quantity, put in a hot skillet, add more vinegar, salt, and pepper if needed, boil until thoroughly heated, stir in a smooth thicken- ing of flour and water, and boil until flour is cooked; serve hot as a nice breakfast dish. Or, when the feet have boiled until perfectly { @ 204, | We eran in 65) Gy: tender, remove the bones and pack in stone jar as above; slice down cold when wanted for use. Let the liquor in which the feet are boiled stand over night; in the morning remove the fat and prepare and preserve for use as directed in the Medical Department. Piqa’s-HEAD CHEESE. Having thoroughly cleaned a hog’s or pig’s head, split it in two, take out the eyes and the brain; clean the ears, throw scalding water over the head and ears, then scrape them well; when very clean, put in a kettle with water to cover it, and set it over a rather - quick fire; skim it as any scum rises; when boiled so that the flesh leaves the bones, take it from the water with a skimmer into a large wooden bowl or tray; then take out every particle of bone, chop the meat fine, season to taste with salt and pepper (a little pounded sage may be added), spread a cloth over the colander, put the meat in, fold cloth closely over it, lay a weight on it so that it may press the whole surface equally (if it be lean use a heavy weight, if fat, a lighter one) ; when cold take off weight, remove from colander, and place in crock. Some add vinegar in proportion of one pint to a gallon crock. Clarify the fat from the cloth, colander, and liquor of the pot, and use for frying. Frtep PorksTEaks. Fry like beefsteaks, with pepper and salt; or sprinkle with dry pounded sage if the sausage flavor is liked. Mrs, B. A. Fay. Friep Saut Pork.