European and American cuisine

Take 2 well-cleaned horseradish roots, shave them with a knife into narrow ribbons, color half of them to a delicate pink, and leave the other half white ; put a little of the horseradish in its mouth, and lay the remaining around it. (In carving, cut off the head, split down the back, take off hams and shoulder, and divide the ribs ; serve to each person some of the dressing.) Remove the fat from the gravy, mix 1 tablespoonf ul cornstarch with V^ cupful cold water, add it to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make a creamy sauce, boil 3 minutes, then strain and serve. Snckling Pig with Apple Dressing.— Season the inside of a well- cleaned suckling pig with 1 even tablespoonful salt, let stand 1 hour ; then fill with apple dressing, described below ; sew up, tie with strings, so that it rests on its 4 legs, or skewer them into proper position. Lay the little animal in a large roasting pan, pour 1 cupful boiling water into the pan ; cover the entire pig with buttered paper ; place the pan in a medium-hot oven, baste frequently, replacing the paper each time, roast about 2 hours. When ready to serve, lay the pig on a warm dish, remove strings or skewers and put a small red apple in its mouth, and garnish with apple timbales, prepared as follows : Peel and core 12 small sound red apples, lay them in cold water, with the juice of 1 lemon ; put the peel and core of the apples in a saucepan, cover with 3 pints water, and boil tender, then strain through cheese cloth. Put the apple liquid in a wide saucepan, place it over the fire ; as soon as it boils put in as many apples as will conveniently go in, cook until a straw will penetrate easily through them, then remove carefully ; when all are boiled in this way set aside to cool. Strain the liquid through a napkin and measure it (there should be 3 pints ; if not, add sufficient water to make up the deficiency). Soak 2 ounces of gelatin for a few minutes in cold water, then add it to the apple liquid ; add 2 cupfuls sugar, 1 tablespoonful lemon juice, boil 3 minutes; strain again through a napkin. Take 12 timbale forms large enough to hold a half pint, place them in a pan of cracked ice ; when the jelly is cold, pour 2 tablespoonf uls jelly into each timbale form ; let it stand till firm, then put 1 apple into each form and ffil with jelly ; let them stand till cold, then unmold and set them in a circle around the little pig, and lay a few sprigs of water cress between the apples. Apple Dressing. — Pare and cut into quarters 8 large greening apples, remove the core, place the apples in a saucepan over the fire, POEK. 838 add 1 cupful cold water, cover and cook till tender, but not broken ; then remove, and when cold add 4 ounces baker's bread picked into small pieces without the rind and dried for 5 minutes in the oven ; add lYs tablespoonf ul sugar, Y, ounce butter, and 2 eggs ; mix all together, and use as directed above. Roasted Pig with Oyster Forcemeat.— Roast the pig as above, and fill it with oyster forcemeat, then decorate with fried oysters and parsley.