The Monmouth Baptist ladies' cook book

Place the sparerib in a dripping pan and cover with greased paper. Bake about half an hour, then remove the paper ; dredge with flour and baste with the gravy. When nearly done cover the surface with fine cracker crumbs. Sprinkle lightly with pepper, salt and powdered sage. Cook ten minutes and baste again. Skim the gravy and thicken with browned flour. PORK CHOPS. Cut three-quarters of an inch thick, scrape back the meat from end of the rib if you wish to put on a paper frill. Put some of the fat in pan and fry. Dip the chops in the hot fat then in well seasoned bread crumbs. Place them in the frying pan in the hot fat. Put in hot oven and brown both sides ten or fifteen minutes. ROAST QUAIL, NUT DRESSING. Mrs. Flora B. Romer. Wash them in soda and water, cleanse with pure water and wipe dry. Season well. Trim the ends and crusts from a loaf of bread, (the bread to be used for toast). Place the crusts in a warm oven till dry enough to roll. Melt some butter in a skillet and heat the crumbs thoroughly in it, add chopped pecans and moisten with some good soup stock, season with salt and pepper and fill the birds, sew up, and place in a baking pan, pour a little boiling Avater over them and bake half an hour. Baste often with butter. Serve on slices of toast and pour a spoonful of gravy over each. ROAST QUAIL, OYSTER DRESSING. Rub with salt and pepper to season. Fill with oyster stuffing-, trussing in the legs. Brush over with melted butter, roll in flour, and put in hot buttered pan in a hot oven. When they begin to brown reduce the temperature, add a cupful of boiling water, a tablespoonful of butter, and baste every ten minutes, adding more water when needed. Bake from threequarters of an hour to an hour. Thicken the gravy in the pan, diluted with water if necessary, and add salt and pepper to taste. Serve the birds on squares of toasts moistened with " the gravy. For the stuffing, fill the birds with oysters dipped in fresh bread crumbs then in melted butter, and again in seasoned crumbs, or cover breasts with thin slices of salt pork or bacon. Place in pan with two tablespoonfuls of hot water. After fifteen minutes remove bacon and spread with salt and pepper and dust with flour. SAUSAGE ROLLS. Mrs. H. B. Young, Burlington, la. Make a dough of one quart of flour, two heaping teaspoonsful of baking powder, one teaspoonful of salt, sift it together, work in one large tablespoon of lard ; then wet into a soft dough with milk so as to handle easily. Take raw pan sausage and make into rolls a little larger than ones little finger. Roll the dough one-half inch thick, cut off enough to wrap around each sausage roll, pinching the ends together. Lay side bv side in a bread pan, cover with another pan and bake an hour in a moderate oven. These are delicious for lunch and can be eaten hot or cold. Rule for pan sausage : Two pounds pork tenderloins, one and one-half pounds of fat pork, two teaspoonsful salt, one teaspoonful sage, one teaspoonful black pepper. Add seasoning before chopping. Either cold chicken or turkey can be prepared in these rolls.. SQUABS. Stew until tender, season and then wrap in very thin slices of bacon, which are fastened with toothpicks, and bake until the bacon is browned. These should be served on lettuce which has been dredged with French dressing.