Royal baker and pastry cook

To Roast a Leg of Pork. — Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage, and onions chopped, and a little pepper and salt. When half done score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. Sweetbreads. — Scald in salted water; re¬ move stringy parts; put in cold water 5 or 10 minutes; drain in towel ; dip in egg and bread or cracker crumbs, fry in butter, or broil them plain. Veal Cutlets, Breaded. — Trim and flatten the cutlets, pepper and salt, and roll in beaten egg, then in pounded cracker. Fry rather slowly in good dripping, turning when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a hot flat dish. Stuffings VEAL STUFFING.— 3 cups stale bread crumbs, 3 onions chopped fine, 1 tea¬ spoon salt, 1/2 teaspoon white pepper, 2 tablespoons chopped parsley, 1/2 cup melted butter or suet. Poultry Stuffing. — 1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, 3/4 cup melted butter. Chestnut Stuffing for Poultry. — 1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsely to season, 1/2 cup melted butter. Small raw oysters or finely cut cel¬ ery may be substituted for the chestnuts, omitting the parsley. Stuffing for Pork. — 3 large onions par¬ boiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste. Stuffing for Geese and Ducks. — 2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste. Stuffing for Tomatoes, Green Peppers, etc. — 1 cup dry bread crumbs, A teaspoon salt, A teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley, 2 table¬ spoons melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs. Poultry TO CLEAN POULTRY.— Put 2 table¬ spoons alcohol in saucer, ignite, and cover this singe the fowl. Cut off head just below bill. Untie feet, break bone, and loosen sinews just below the joint; pull out sinews and cut off feet. Cut out oil-sac. Lay breast down, slit skin down backbone toward head; loosen windpipe and crop and pull them out. Cut off neck close to body. Make small slit below end of breast-bone, put in the fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out. Cut round the vent so that the intestines are unbroken. Remove heart and lungs. Re¬ move kidneys. See that inside looks clean, then wipe out with wet cloth. Wipe off skin with cloth. To Truss Poultry. — Fill inside with stuf¬ fing (see Stuffings). Have at least 1 yard fine twine in trussing-needle. Turn wings across back so that pinions touch. Run needle through thick part of wing under bone, through body and wing on other side ; return in same way, but passing needle in over bone. tie firmly, leave several inches of twine. Press legs up against body, run needle through thigh, body, and second thigh, and return, going round bone in same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, 1 or 2 stitches may be needed, otherwise not.