Roast Pork.
The piece termed the sparerib is the best for roasting. Wipe the meat with a damp towel. Season it with salt, pepper, and sage, using a teaspoonful of powdered sage to four pounds of pork. Follow the directions for roast rib of beef, cooking a four or five pound roast for two hours. Any of the following named vegetables may be served with roast pork: white potatoes, sweet potatoes, rice, hominy, squash, turnips, onions, etc.; and apple sauce always is desirable.