The standard book of recipes and housewife's guide, comprising as complete cook book

Turn into a gravy boat. Place the pig upon a large, hot platter, surrounded with parsley or celery tops ; place a green wreath around the neck, and a sprig of celery in its mouth. In carving, cut off the head first, then split down the back, take off the hams and shoulders, and separate the ribs. Pork Steaks. — Remove the skin and trim neatly. Broil over a brisk fire. Season after taking up with pepper, salt, a little sage and minced onion. Cover and set in the oven for five minutes. Spare ribs can be cooked in the same manner. Salt Pork Fried in Batter, — Prepare as for plain fried pork, fry without putting in flour. When ready to remove from dripping pan dip in a batter made as follows : One egg, two tablespoonfuls milk, two of flour, add a little salt, and dip the fried pork into the batter. Put quickly back into the hot drippings, fry a light brown, and serve as soon as possible. Pork Cliops. — Season pork with salt and pepper, beat up an egg, dip pork in the egg, '^^^'^'^ i" cracker crumbs or corn meal, fry in plenty of lard, boilinghot. Boiled Ham. — Soak over night, and wash hard next morning with a stiff brush or coarse cloth. Put on to boil with plenty of water. Do not boil too fast, and allow fifteen minutes to each pound. Do not remove skin until cold. Prepare for table by garnishing with dots of pepper or dry mustard, and with parsley around the sides. Broiled Ham. — Cut in slices, soak well in scalding water, wipe dry, and lay in cold water for five minutes. Wipe again, and broil over a clear fire. Pepper before serving. To fry ham, prepare as for broiling, and cook in a hot frying-pan, turning often. Serve with or without the gravy. Baked Ham. — Boil a ten pound ham in water enough to cover, to this add two pounds of brown sugar. Boil three hours, then skim. Mix a tablespoonful of dry mustard and one of sugar, sprinkle over the fat side , and bake from three quarters to one hour. Devilled Ham. — Take cold roast ham, chop fine ; make a dressing of pepper, mustard, and vinegar ; mix thoroughly with the ham. This is very suitable for sandwiches. Broiled Ham and Bacon. — Cut ham into halt-inch slices, or thinner. Trim off the outside skin. Broil in a hot dry pan or over the coals, until it is a delicate brown in color, turning it frequently. When done serve on a hot platter. To cook bacon, cut it into very thin slices and broil it a few minutes in a hot pan or over a clear fire, turning it very often. It should be of a delicate golden-brown color when done. Serve on a hot platter. Pork Pie. — One pound of pork chopped in small pieces, four good sized potatoes chopped in squares, cover over with water and cook until tender. Cook meat awhile before putting potatoes in. Make a gravy and pour over ; save out some of the gravy to pour over when baked. Make a short dough same as for pies, with a little baking powder in it. I^ine a small bread pan with crust, put in meat and gravy, cover with upper crust and bake until brown. Ham Pie. — Make a crust, the same as for biscuit, line pan with dough ; then put in a layer of potatoes sliced thin, pepper and salt, and a little butter, then a layer of lean ham, add water and cook slowly. Pigfoot Sauce. — Cutoff the toes, scrape clean and wash thoroughly, and singe.