Cooks in clover

' Roast Pork. — Take a nice leg of pork, have the bone removed and fill the cavity with the following I dressing : Boil six good sized onions ; when tender, ') drain and chop ; add to them an equal quantity of '! bread crumbs, a teaspoon of dried and rolled (not powdered) sage; all mixed with two eggs. Have the J skin of the pork scored, put into a baking pan with- ; out water, and set in a hot oven. Allow twenty-five 5 minutes for each pound, basting frequently. Serve hot with apple sauce. Brooklyn. Pork Chops. — Dip shoulder chops in two well beaten eggs; roll in cracker or dried bread crumbs; fry until well done, in drippings. U. Kidney Stew. — Cut one beef kidney in small M pieces and let it stand in salt water for one hour ; then > put butter the size of an egg in a saucepan, put the kidney in and cook one hour ; then add half a pint of water, one small onion, a little chopped parsley and thyme ; salt and pepper to taste ; cover again and cook half an hour; thicken and serve very hot. Mrs. S. A. Johnson. Fried Sweetbreads. — Parboil the sweetbreads fifteen minutes; split them in half, season with salt, pepper and a sprinkle of nutmeg; melt in a frying pan three ounces of butter, lay the sweetbreads in and fry until they are a light brown ; when done thicken the butter with browned flour, add two teaspoons of burnt sugar and a little hot water; boil up, pour over the sweetbreads, and serve. Mrs. P. Pickwickian Chops. — Boil half a can of best tomatoes, strain them, add a small tablespoon of salt, and a large tablespoon of butter ; pepper well ; when boiling, thicken with a tablespoon of cornstarch, dissolved in a little water; stir constantly; as soon as it boils up, remove to the back of the range. Broil quickly one pound of choice rib lamb chops, turning often, and drop from the broiler into the tomato sauce, which must be kept boiling hot; remove to a deep platter; pour the sauce over and I around the chops. Serve. *. Mock-Venison. — Cut a nice piece of corned beef in thin slices, and soak three or four hours in tepid water, changing the water often. When sufficiently freshened, drain, wipe dry, put on a hot gridiron and broil quickly, turning often, only enough to be fully heated through. Make a gravy of drawn buttey, add a little pepper and salt; chop fine the yelk of a hard boiled egg and, if agreeable, a little boiled onion, and pour over it; or simply butter, pepper and a little salt, as for beefsteak. *. IS Baked Beef.— Slices of cold roast beef, salt and pepper to taste, one sliced onion and one teaspoon of minced savory herbs, twelve tablespoons of gravy or sauce of any kind, and mashed potatoes. Butter the sides of a deep dish, and spread mashed potatoes over the bottom. On this, place layers of beef in thin slices well seasoned with pepper and salt and a very little onion and herbs, which should be previously fried a nice brown; then add another layer of mashed potatoes and beef, and other ingredients as before ; pour in the gravy or sauce, cover the whole with another layer of potatoes, and bake for half an hour. Mrs. A. R. Burgess.