The household (of the Detroit free press)

A month old pig, if well-grown and plump, is best for this purpose. For dressing, take a cup of bread crumbs, an onion, two teaspoonfuls powdered sage, three tablespoonfuls melted butter, a salt spoonful of pepper, half a teaspoonful of salt, two well-beaten eggs. Mix all these ingredients, except the eggs, together, incorporating them well ; moisten with half a cup of warm water or milk ; beat in the eggs and stuff the pig into his natural size and shape. Sew it up and bind the fore feet backward, the hind feet forward and close to the body and skewer them into the proper position ; dry it well and dredge with flour. Put it to roast with a little hot water, slightly salted, in the dripping pan ; baste with butter and water three times, as the pig generally warms afterward with the dripping. When it begins to steam rub it over every five minutes or so with a cloth dipped in melted butter. Do not omit this precaution if you would have the skin tender and soft after it begins to brown. A month-old pig will require about an hour and three-quarters or two hours, and sometimes longer, to roast if the fire be brisk and steady. ENGLISH WAY OF ROASTING PIG. Put some sage, a large piece of saltish bread, salt and pepper in the inside, and sew it up. Observe to skewer the legs back, or the under part will not crisp. Lay it to a brisk fire till thoroughly dry ; then have ready some butter in a dry cloth and rub the pig with it in every part. Dredge as much flour over as will possibly lie, and do not touch it again till ready to serve ; then scrape off the flour very carefully with a blunt knife, rub the pig well with a buttered cloth, and take off the head while at the fire ; take out the brains and mix them with the gravy that comes from the pig. Then take it up and cut it down the back and breast, lay it into the dish and chop the sage and bread quickly as fine as you can, and mix them with a large quantity of fine melted butter that has very little flour. Put the sauce into the dish after the pig has been split down the back and garnished with the ears and the two jaws; take off the upper part of the head down to the snout. In Devonshire it is served whole if very small, the head only being cut off to garnish with as above. ROAST GRISKIN OF PORK. As this joint frequently comes to the table hard and dry, particular care should be taken that it is well basted ; put it down before a bright fire, and flour it ; roast it in the usual manner ; about ten minutes before taking it up, sprinkle over some powdered sage ; make a little gravy in the dripping pan ; strain it over the meat and serve it with a tureen of apple sauce. This joint will be done in much less time when the skin is left on, consequently should have the greatest attention that it be not dried up. A spare-rib of pork can be roasted in the same way. PORK CHOPS, Take care that they are trimmed very neatly ; they should be about half an inch thick ; put a frying pan on the fire with a bit of butter ; as soon as it is hot put in your chops, turning them often till brown all over and done ; take one upon a plate and try it ; if done season it with a little finely minced onion, powdered sage and pepper and salt. FORCE MEAT.