single crust. A cream gravy or some left from the
rib is nice with this pie. Any of the lean meat makes a nice pie, made the
same as the above.

PORK CAKE WITHOUT LARD.

Over 1 lb. fat salt pork, chopped very fine, pour a pint of boiling water.
While it is cooling, sift 9 cups flour with 1 heaping teaspoon soda and 2
of cream tartar, stir in 2 cups sugar and 1 of molasses, 4 eggs, teaspoon
of all kinds spice, 2 lbs. raisins, 1 lb. currants and 1/2 lb. citron.
Lastly, thoroughly beat in the pork and water and bake slowly. This will
keep a long time.

PORK CAKE.

Take 1/2 cup sugar, 1/2 cup strong coffee, 1/2 cup molasses, 1/2 cup
chopped salt pork, 1/4 cup lard, 1 cup raisins, stoned and chopped, 2 cups
flour, 2 eggs, 1 teaspoon soda, dissolved in coffee, 1 teaspoon cloves,
cinnamon and nutmeg.

PORK PUDDING.

This is made somewhat after the style of the famous English beefsteak
pudding--differs only in two points. Cut up the pieces of fresh pork and
stew in the skillet, in slightly salted water, till soft. Make a rich
biscuit dough or plain pie paste. Line a quart basin and fill with the
stewed pork. Add pepper, a few chopped potatoes if desired, cover all with
the paste pinched tightly over, tie a small cloth tightly over the basin,
then place basin in a larger cloth, gather the corners together and tie
snugly over top, boil in a kettle for half an hour. Be sure the water is
boiling hot before placing the basin in, and keep it boiling, with a tight
lid.

_Roasts._

FRESH LEG.

Score the leg with sharp knife in half-inch gashes, fill with a filling
made of chopped onion, sage, bread crumbs and mixed with the beaten yolks
and whites of 2 eggs, salt; stuff knuckle and gashes also. Pepper freely
and roast it well. A leg weighing 8 lbs. requires three hours of a steady
fire. Drain off fat from roasting tin and make a brown gravy. Serve with
tart apple sauce.

WITH BUTTERMILK.

Take a piece of pork that is quite lean, soak over night in buttermilk and
boil until about half done, then put it in the baking pan, cut through the
rind in slices, sprinkle with pepper and sugar and bake to a golden brown.

DANISH PORK ROAST.

Braise the roast, and between each slit insert a bit of sage--which may be
removed before serving; place in a deep stewpan and fill the corners and
crevices with prunes that have been previously soaked in water long enough
to regain their natural size. Roast in moderate oven, bast