The Pocumtuc housewife

to run. When the pig is done enough stir the fire up; take a coarse doth with a piece of butter in it, and rub the pig over till the crackling is crisp; then take it up. Lay it in a dish, and with a sharp knife cut off the head, then cut the pig in two be. fore you draw out the spit. Cut the ears off the head, and lay them at each end; cut the under jaw in two and lay the parts at each side; melt some good butter, take the gravy you saved and put in it, boil it, pour it in the dish with the brains bruised fine and some sage mixed together, and then send it to the table. If just killed, a pig will require an hour to roast; if killed the day before, an hour and a quarter, if a very large one, an hour and a half. Roast Turkey. Wash the turkey carefully inside and out, fill the crop and then the body with your stuffing, sew it up, hang by a stout cord from the hook in the ceiling before a steady fire. Keep it turning till done. Serve with cranberry or turnip sauce. To Broil Shad, Mackerel or Salmon. Have the bars of the gridiron well greased with lard lay your fish on, flesh side down; when half done turn it and finish. When done pour over sweet cream if you have it, or spread over a little butter. Chicken Pie. Mrs. Frank Nims. Boil the chickens. Take out all the bones except the drumsticks, second joints and wings. Line a milk pan with paste, put in the meat, sweeten and season to taste. Cut a large hole in the top crust before covering the pie. Two quarts of flour are sufficient for the paste, stir with it six teaspoons of baking powder, and add three cups of shortening. Mix as for pie crust, and wet with milk to make a soft dough. Baked Beans. For an ordinary sized family put a quart of beans to soak at night. In the morning set them on the stove till they come to a boil then pour off the water. Add more cold water and half a pound of salt pork with the rind scored, let it come to a boil, season with a tablespoon of molasses and one of sugar, as much salt as necessary (the pork will not salt it quite enough) put it into pan or crock and bake all day in a slow oven. If the water dries out before the beans are done add more. If the oven is hotter than need be the dish should be covered at first. The cranberry bean is more desirable than any other kind for this purpose. Directions for Pickling and Preserving Meats. Corned Beef. For a hundred pounds of beef take seven pounds of salt, four pounds of brown sugar and four ounces of salt petre; mix together. Place a layer of the mixture at the bottom of the barrel, then a layer of beef and so on. A heavy weight should be placed on top. Pickled Pig's Feet. Scrape and wash the pig's feet, cover with salt and water; let stand two days then put in more salt and let stand two days more; boil about two hours, slip out the bones and pour vinegar over them, with a few cloves and a stick of cinnamon. Sausage. Mrs. Chas. Jones, Little Mary Hawks. Chop fresh pork fine. For twenty pounds of meat use seven ounces of salt, three ounces of sage, one and a half ounces of pepper. Put in bags or skins. Fry or bake. To Pickle Ham. To a hundred weight put eight pounds salt, six pounds sugar, four ounces salt petre, two ounces of saleratus and water enough to cover. Souse. Mrs. M. S. Stebbins.