of pepper for each pound of meat; rub each chop over
with this, then dip, first into beaten egg, then into crackers, rolled, as
much as they will take up. Fry in hot lard.

BARBECUED PORK.

Put a loin of pork in a hot oven without water, sprinkle with flour,
pepper and salt, baste with butter, cook two or three hours, or until very
brown. Pour in the gravy half a teacup of walnut catsup. Serve with fried
apples.

_Roast Pig._

SUCKING PIG.

Scald carefully and scrape clean, wipe dry, chop off the toes above first
joint, remove entrails, and although some cook head entire, it is not
advisable. Remove brains, eyes, upper and lower jaws, leaving skin
semblance of head, with ears thoroughly scraped and cleaned. Make a
dressing composed of one large boiled onion chopped, powdered sage, salt,
pepper, 4 cups stale bread crumbs, a bit of butter, and all mixed with
well-beaten eggs. Stuff the body part with this. Stitch it up. Previously
boil the heart in salted water and stuff this into the boneless head skin
to preserve its shape and semblance. Place it down on its feet, head
resting on front feet, hind legs drawn out, just as you want it to lie on
the platter when served or sent to table. Roast three hours, constantly
basting.

TO ROAST WHOLE.

A pig ought not to be under four nor over six weeks old, and ought to be
plump and fat. In the city, the butcher will sell you a shoat already
prepared, but in the country, we must prepare our own pig for roasting. As
soon as the pig is killed, throw it into a tub of cold water to make it
tender; as soon as it is perfectly, cold, take it by the hind leg and
plunge into scalding water, and shake it about until the hair can all be
removed, by the handful at a time. When the hair has all been removed, rub
from the tail up to the end of the nose with a coarse cloth. Take off the
hoofs and wash out the inside of the ears and nose until perfectly clean.
Hang the pig up, by the hind legs, stretched open so as to take out the
entrails; wash well with water with some bicarbonate of soda dissolved in
it; rinse again and again and let it hang an hour or more to drip. Wrap it
in a coarse, dry cloth, when taken down, and lay in a cold cellar, or on
ice, as it is better not to cook the pig the same day it is killed. Say
kill and clean it late in the evening and roast it the next morning.
Prepare the stuffing of the liver, heart and haslets, stewed, seasoned and
chopped fine. Mix with