Use any kind of meat; put into an iron pot a tablespoonful of meat fryings or butter; let it brown; wash off the roast, and put into the pot. After it begins to fry, pour in enough water to half cover the meat; season with pepper and salt; cover, and stew slowly. As the meat begins to fry, add more water; turn it often, and cook about three hours. A half hour before serving, add either Irish or sweet potatoes, or turnips; let brown with the meat.
TO ROAST PORK.
Take a leg of pork, and wash clean; cut the skin in squares. Make a dressing of bread crumbs, sage, onions, pepper and salt; moisten it with the yolk of an egg. Put this under the skin of the knuckle, and sprinkle a little powdered sage into the rind where it is cut. Eight pounds will require about three hours to roast. Shoulder, loin, or spare ribs may be roasted in the same manner.
SCRAPPLE. MRS. EDWARD E. POWERS.
Two pounds pork, two pounds liver, two pounds beef, a small heart; boil all until thoroughly cooked; take up and chop while warm; put back into broth (altogether you will have two and one-half or three gallons); then make quite thick with corn meal. Cook one-half hour. Put in pans to mold. Season meat while cooking with salt, pepper, and sage.
SPICED MEAT. MRS. IRA UHLER.
Take five pounds of beef from the shoulder and cover with cold water; boil until very tender; chop fine and season with salt and pepper. Slice four or five hard boiled eggs. Alternate layers of meat and eggs, having a layer of meat on the top. Put an ounce of gelatine and a few cloves into the liquor in which the meat has been boiled; boil this down to one pint; strain it over the meat, which must be pressed down with a plate. Set in a cool place. Slice cold for serving.
BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS.
Put roast in oven, and cook within an hour of being done; then place a couple of sticks across the pan and rest your roast upon them. Make a batter according to the following rule, and pour it right into the gravy in which the roast has been resting, cook an hour and serve: Four eggs, tablespoon of sugar, one quart of milk, six tablespoons of flour, and a piece of butter the size of a walnut.