The Pocumtuc housewife

Take whatever remains of the meat, beets, carrots, turnips, and potatoes, after a boiled dinner, chop fine, pour into a pan in which a bit of pork has been fried, cover and brown. Calf's Head and Pluck. Miss L. Stebbins. Soak the head in ashes and water, scald and scrape. It must be cleaned with great care. The head, heart and lights should be boiled full two hours. One hour is enough for the pluck. The brains should be thoroughly washed and put in a bag with a pounded cracker and a little sifted sage and boiled one hour then broken up with a knife, peppered, salted and buttered, and put in a bowl by themselves. Make a sauce of butter and flour and boiling water and serve with the head. Sea Pie. This pie is so called because it was brought to Western New England long ago by a sea captain. In order to make it you first take a piece of pork or veal, or anything you happen to have. Put it " a bilin " in the great iron pot over the fire, add a quart of sweet dried apples, some salt if necessary and " bile " till the meat is nearly done. Then add a cup of molasses and dumplings of the ordinary pot pie description. [illustration: Strange as it may seem] to modern taste this compound of dissimilar materials was much prized. It was the favorite dish of "Uncle Oliver" Smith. During the last year of Uncle Oliver's life he was in miserable health. It became necessary for him to make a trip to Boston on business (a serious undertaking in those days) . He said that he felt too weak to go but a sea-pie, he thought, might set him up and enable him to accomplish his mission. So "Aunt Lois "who "looked after him " bestirred herself and succeeded in finding some dried sweet apples, (sea pies were then going out of fashion) made a pie and set it before him. Having partaken of which he was so strengthened that he made the journey and settled his business. Directions for Roasting. If the thing to be roasted be thin and tender the fire should be little and brisk. When you have a large joint to roast make up a sound strong fire, equally good in every part. Let it be proportioned to the dinner to be dressed and about three or four inches longer at each end than the thing to be roasted. Pins and skewers can by no means be allowed they are so many taps to let out the gravy. The first preparation for roasting is to take care that the spit be properly cleaned with sand and water, nothing else. Never salt your roast meat before you lay it down to the fire, (except ribs) for that will draw out the gravy. To Roast Beef. Wash it, spit it and lay it before the fire from one and a half to two hours according to the size of the roast. To Roast a Pig. "Economical Housekeeper." Prepare some stuffing as for a turkey, fill it full and sew it up with a coarse thread; flour it well over and keep flouring till the eyes drop out, or you find the crackling hard. Be sure to save all the gravy that comes out of it by setting basins or pans under the pig in the dripping-pan, as soon as the gravy begins