The National home cook book

fold over, stuff with turkey dressing, sewing up tightly, place ~ in dripping pan with pint of water, baste frequently, turning © over once so as to bake both sides equally until a rich brown. ~ ROAST YOUNG. PIG—For a month-old pig, well grown — ~ and plump, wash well and keep well wrapped in a wet cloth — until stuffing is ready. For stuffing take a cupful of bread — -crumbs, one chopped onion, two teaspoonfuls of sage, three — tablespoonfuls melted butter, pepper to taste, half grated a nutmeg, half teaspoonful of salt, two well beaten eggs. Mix — - all these ingredients, except the eggs, moisten with half cup — of warm milk, beat in the eggs, stuff the pig to his natural a size and shape, sew him up and bend his forefeet backward — and his hind feet forward, under and close to the body. Dry — pig well and dredge with flour. Put it to roast with a little — hot water slightly salted in dripping pan. Baste with butter i - and water a few times, then with the drippings. A month- © old pig will require about two hours in brisk oven, For your © gravy add a little hot water, thicken with brown flour, boil — up once, strain and when you have added half a glass of — wine and half the juice of a lemon, serve in a tureen.. Cut a — bunch of celery and put in pig’s mouth; garnish with parsley on platter. This looks very nice. Apple sauce, mashed po- potatoes and turnips are very good with roast pig. [illustration: kan see] ROLLS (Beef)—One and one-half pounds ground beef, one © cup ground crackers, two eggs, pepper and salt to taste, — butter size of a nut, one cup sweet milk, or more if too stiff. Bake three-quarters of an hour. Rea ei > ts ie Make a rich baking powder biscuit dough and roll it out — ne-fourth of an inch in thickness, Chop cold beef and spread dough. Put bits of butter, salt and pepper and a sprink- — 1g of flour on the meat: roll up and bake in a quick oven. — SALT PORK, SLICED—Cut off all rind, put slices of pork — Put into frying pan, freshen by putting cold water over, then — y set on fire until it comes to a boil. Drain and dip slices into | mixture of two tablespoons milk to every egg beaten light, © _ then roll in flour and fry. When meat is fried, to every — tablespoon hot fat use one tablespoon flour; brown this — 7, W7 “nicely, then thin with milk and.season.. This makes a nice gravy, especially if one has baked or plain boiled potatoes. SAUSAGES—If before frying sausages you drop them into — poiling water you will find they will be same size when done — as they were before; prevents them from shriveling and “4 - breaking open and they serve again as far. : _ Take sharp knife and cut skin, take out all meat, put int dish, add one egg, mix good, then form into little patties and fry; taste much better and also serve farther; when cut thin, ‘make very good sandwiches. Roll in flour before frying. | e SAUSAGES (Baked)—Baked sausages are good and do not spatter stove in cooking. If in a sheetiron pan they can be kept covered until entirely cooked, browning sufficiently, “SAUSAGE CAKES—Mash finely cold potatoes in a good ~ - sized bowl and mix in sausage meat enough to make it taste - according to amount of potatoes. Mix well together, add - little salt and pepper, and a small lightly beaten egg. make two round cakes, cover with bread crumbs, and fry a golden ~ brown. No fat is needed for frying, as the sausage — enough. makes a tasty dish for supper and is nice for left over potatoes. 3 SAUSAGE ROLLS—Make ordinary pie crust (not quite rich, as fat from sausage enriches it), roll, and cut pieces pastry round, enough to place over pork sausages. _ Place sausages and place them neatly within pastry. Wét and press together firmly edges of pastry. Place rolls in a slow oven until See Ca TO Th, eo a IS aaa rR ; eT ean