The national course in home economics

When the head has been cleaned, and split in halves, the eyes and snout bone taken away, lay it in cold water to soak, for two hours. Take out the brains, and wash them well in several waters, then lay them in cold water. Put the head together; cover it with cold water in the kettle and add a tablespoonful of salt; boil slowly for two or three hours. When it has, boiled a little more than an hour, take some of the liquor, about a quart, and put into a stew-pan for the gravy; add to this salt, pepper, parsley chopped fine, a tablespoonful of lemon juice and put over the fire to boil. Beat up an egg lightly, with two tablespoonfuls of flour, then remove carefully the skin from the brains, and beat them up with the egg and flour. When well beaten, thicken the gravy with it and stew fifteen minutes. Mrs. Lucia Capper. TO KEEP MEAT HOT. Often a piece of meat is done, and yet the head of the house is not there to partake of it. A nice way to keep it hot without drying it is to place it in a hot dish and set it over a large saucepan of hot water at the side of the fire. Put a cover over the pan, and again cover that with a cloth. A bain-marie is useful in every kitchen. It is an open vessel or pan with a loose bottom for holding hot water. It will keep meats hot, or sauces at boiling point without reduction or burning. F. T. Boyd. ROAST LOIN OF PORK. Pork should be chosen with great care. From the gluttonous habits of the animal it is more liable to disease than any other meat. It should be partaken of plentifully only in cold weather. Grainfed pork is the best. Score the skin of a fresh loin of pork at equal distances about one-quarter of an inch apart. Brush it over with salad oil, place it in a hot oven with a clear fire, but watch that the crackling does not burn before the meat is well cooked. Baste often, and heat the dish on which you send it to table. Serve with brown gravy and apple-sauce. If liked, a little sage and onion dressing may be made and served on a separate dish. It requires two hours and one-quarter to cook a five-pound roast. Mrs. Jane Hathaway. FOR PRESERVING PORK FOR WINTER USE. See Department "Pickles, Vinegars and Brines." FRIED SALT PORK. Take thin slices of pickled pork, fry lightly. Then mix a batter of &gg and flour and milk and immerse the pork in this till it has become completely covered and fry to a light brown. Mrs. Huldah Osgood. SALT PORK. (Nearly equal to fresh.) Cut as many slices as may be needed; if for breakfast, the night previous, and soak over night in a pint of milk and water, about one-half milk, either skimmed milk, sour milk or butter-milk; rinse till the water is clear, and roll in corn-meal and fry. It is quite as nice as fresh pork. Farmer's Wife. ROAST SPARE-RIB. Trim the ragged ends of a spare-rib neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper. Fold it over, stuff with a turkey dressing, sew up tightly, place in dripping pan with a pint of water, baste frequently, turning it once or twice so as to bake both sides a rich brown Clara Jones. SADDLE OF PORK, ROASTED.