Buckeye cookery

Cut in rather thin slices, and freshen by letting lie an hour or two in cold water or milk and water, roll in flour and fry till crisp (if in a hurry, pour boiling water on the slices, let stand a few minutes, drian, roll in flour and fry as before) ; drain off most of the grease from frying-pan, stir in while hot one or two table-spoons of flour, about half a pint new milk, a little pepper, and salt if not salt enough already from the meat; let boil and pour into gravy dish. This makes a nice white gravy when properly made. Roast Pork. A small loin of pork, three table-spoons bread-crumbs, one onion, half a tea-spoon chopped sage, half tea-spoon salt, half tea-spoon pepper, one ounce chopped suet, one table-spoon drippings. Separate each joint of the loin with a saw and thenn make an in- cision with a knife into the thick part of the pork in which to put together with the onion, which must have previously been finely chopped. Add to this the sage, pepper, salt and suet, and when all is thoroughly mixed, press the mixture snugly into ‘the incision already made in the pork, and sew together the edges of the meat with needle and thread, to confine the stuffing. Grease well a sheet — of kitchen paper, with drippings, place the loin into this, securing it with a wrapping of twine. Put to bake in a dry baking-pan, ip a brisk oven, basting immediately and constantly as the grease draws out, and roast a length of time, allowing twenty minutes to the the stuffing. Prepare the stuffing by mixing the bread-crumbs — _ pound and twenty minutes longer. Serve with apple-sauce or apple- fritters. —Miss M. L. Dods. . Roast SPARE-RIB. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkeydressing, sew up tightly, place in dripping-pan with pint of water baste frequently, turning over once so as.to bake both sides equally until a rich brown. YANKEE PorK AND BEANS. Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with half a teaspoon of soda; boil about thirty minutes (when done the skin of a bean will crack if taken out and blown upon), drain, and put in an earthen pot first a slice of pork — and then the beans, with two or three table-spoons of molasses. When the beans are in the pot, put in the center half or three- fourths of a pound of well-washed salt pork with the rind scored ins slices or squares, and uppermost, season with pepper and salt if needed ; cover all with hot water, and bake six hours or longer in a moderate oven, adding hot water as needed; they can not be baked too long. Keep covered so that they will not burn on the top, but remove cover an hour or two before serving, to brown the top and crisp the pork. This is the Yankee dish for Sunday breakfast. KS aa [tis often baked the day before, allowed to remain in the oven all | ets} Tinie 206 ne MEATS. night, and browned in the morning. Serve in the dish in which they are cooked, and always have enough left to know the luxury of cold beans, or baked beans warmed over. If salt pork is too robust for the appetites to be served, season delicately with salt, pepper, and a little butter, and roast a fresh spare-rib to serve with : them. FrRirep VEAL CUTLETS. © « Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal brown in sweet lard or beef-drippings, dip it in the batter and fry again till brown; drop some spoonfuls of batter in . the hot lard after the veal is taken up, and serve them on top of the meat; put a little flour paste in the gravy with salt and pepper, let it come to a boil and pour it over the whole. The veal should be cut thin, pounded, and cooked nearly an hour. Cracker crumbs