an pork through the sausage mill; add a
finely chopped onion, pepper, salt and a dash of mace. Cut a large, sound
head of cabbage in two, scoop out the heart of both halves and fill with
sausage meat; tie up the head securely with stout twine, put into salted
water sufficient to cover the cabbage, and boil one hour and a half. Drain
thoroughly and save the liquid, which should not exceed one cupful in all.
Brown a tablespoonful of butter over a hot fire, stir in a teaspoon of
browned flour and add the liquid; pour over cabbage and serve hot.

GOOD SAUSAGE.

This sausage recipe has been proved good. Take 30 lbs. pork and 12 oz.
salt, 2 oz. pepper, 2 oz. sage. Put sage in a pan and dry in oven, then
sift. You can add two ounces of ground mustard if you wish. Add 2 or 3
lbs. sugar, mix all together, salt, pepper, etc., and mix with meat before
it is chopped. After it is well mixed, cut to your liking.

_Fresh Pork._

CUTLETS.

Cut them from a loin of pork, bone and trim neatly and cut away most of
the fat. Broil fifteen minutes on a hot gridiron, turning them three or
four times, until they are thoroughly done but not dry. Dish, season with
pepper and salt and serve with tomato sauce or with small pickled
cucumbers as a garnish.

BREADED CUTLETS.

A more elaborate dish is made by dipping the cutlets into beaten egg
seasoned to taste with salt, pepper and sage, then into rolled cracker or
bread crumbs. Fry slowly till thoroughly done, and serve with mashed
potatoes.

CUTLETS FROM COLD ROAST PORK.

Melt an ounce of butter in a saucepan, lay in the cutlets and an onion
chopped fine, and fry a light brown; then add a dessertspoon of flour,
half a pint of gravy, pepper and salt to taste, and a teaspoon each of
vinegar and made mustard. Simmer gently a few minutes and serve.

PORK CHOPS.

The white meat along the backbone (between the ribs and ham) is not always
sufficiently appreciated, and is often peeled from the fat, cut from the
bones and put into sausage, which should never be done, as it is the
choicest piece in the hog to fry. Leave fat and lean together, saw through
the bone, fry or broil. The meat gravy should be served in a gravy boat.

BREADED PORK CHOPS.

Cut chops about an inch thick, beat them flat with a rolling pin, put them
in a pan, pour boiling water over them, and set them over the fire for
five minutes; then take them up and wipe them dry. Mix a tablespoon of
salt and a teaspoon