The Monmouth Baptist ladies' cook book

ROAST LAMB. Have the leg of a lamb boned and stuff with dressing made from three-quarters of a cup of bread or cracker crumbs moistened with a little hot water and seasoned. Dredge the meat well with flour and sprinkle lightly with pepper. Set the pan in the oven and after the meat has browned a little add water to the pan and baste often. When nearly done dredge on a little salt. Strain the gravy and pour in a little cold water, which causes the fat to rise. Skim and thicken with a level tablespoonful of flour to a cup of liquid. CALF'S LIVER. Cut slices one-half inch thick, pour over boiling water and let stand ten minutes. Roll in flour, and fry in drippings, turning often till well done. Just before serving add slices of bacon, fry crisp and serve together on hot platter. If the flour has burned in the pan, take out liver and wipe out the pan before adding bacon. The bacon may be fried first and kept hot in the oven while the liver is fried in the bacon fat. BOILED LEG OF MUTTON. Carefully trim the meat, cutting off all loose fat or bruised portions, and wipe with a damp cloth. Have a kettle of boiling water and immerse the meat, boiling fast for about ten minutes, when it may simmer until done. Do not put in salt or pepper until nearly cooked. Serve with caper sauce. ROAST SPICED MUTTON. Pound a leg of mutton well to make tender, rub with salt, make gashes all over it into which put small pieces of salt pork, onion, whole pepper and cloves. Brown in hot oven without water ; when brown add water and baste often, cook two and one-half hours, thicken gravy with flour before serving. Chop two pickles fine and add to the gravy. CAPER SAUCE. Melt two tablespoonfuls of butter and add the same amount of flour, to which pepper and salt have been added. Pour over the mixture one and one-half cuds of hot water, and boil for five minutes ; add one-half cupful of capers, a small piece of butter cut up into bits, and serve hot. BAKED OPOSSUM'. John A. Settle. Cut off head, scald and dress same as you would a chicken, cut off feet and remove entrails, after which allow the opossum to stand in salt water over night. Parboil until very tender, place in baking pan with sweet potatoes and bake as you would a turkey or chicken. ROAST LITTLE PIG. Mrs. W. T. Leader. A pig for roasting should be about four weeks old. Wash and scrape thoroughly. Rub inside and out with salt. Make a stuffing as for poultry, or use well seasoned boiled potatoes, using the liver chopped fine and fried in half inch of butter for five minutes. Sow up the aperture, rub with butter and dredge with flour, cover with a buttered paper, place in a moderate oven and baste often. Bake from three and a half to four hours, turning so that it will brown evenly. 'Garnish with a string of cranberries, put a slice of lemon in the mouth and place on a bed of parsley. Serve with apple sauce. ROAST PORK. Place meat in roaster without seasoning, and proceed as with roast beef, adding gravy about a half hour before serving. ROAST PORK SPARERIB.