Cover top of baking-dish with pastry; put in stove and brown nicely.—Mrs. G. B.
To Cook a Ham of Pork.
Wash off the salt and put it in a pot of water; boil from four to six hours, according to size. Do not take off the skin, as it preserves the juice and is much better cold. It is also nice to slice and broil with pepper and butter over it.—Mrs. P. W.
Leg of Pork Stuffed.
Make deep incisions in the meat parallel to the bone, trim it so as to leave the skin longer than the flesh; then boil some potatoes, and when they are done, mash them with a piece of butter, cayenne pepper and salt, an onion finely chopped, and a little rubbed sage.
With this dressing fill the incisions, draw the skin down and skewer it over to keep the dressing from falling out. Season the outside of the meat with salt, cayenne pepper and sage.
Roast it slowly; when done, pour the gravy in a pan, skim off the fat and add some browned flour wet in a little cold water, and boil up once.
Serve with apple or cranberry sauce.—Mrs. A. M. D.
To Dress Chine.
Rub the large end with salt and saltpetre, and it will keep some time, or you may boil it fresh. Cut the bones of the other end apart, sprinkle with flour and a little salt: add one teacup of water, and stew.