MEATS
ROAST PIG
Select a pig about six weeks old, wash it thoroughly inside and outside; wipe dry with a towel, salt inside and stuff it with a rich fowl dressing, making it plump. Sew it up, place it in the dripping pan, salt and pepper the outside. Pour a little water into the dripping pan, baste with butter and water a few times as the pig warms, afterward with gravy from the dripping pan. Roast from two to three hours. Make the gravy by skimming off most of the grease; stir in the pan a good tablespoonful of Gold Medal Flour, turn in the water to make it the right thickness, season and let all boil up once. Strain and turn into the gravy dish. Place the pig upon a large platter surrounded with parsley. Send to the table hot. In carving, cut off the head first; split the back, take off the hams and shoulders and separate the ribs.
BAKED HAM
Put a medium-sized ham in a pot and cover with sweet cider. Let it simmer gently for three and one-half hours. Skim frequently to remove the grease as it rises. When tender take out and remove the rind; cut the fat on top into diamonds and in each diamond stick a clove; then rub over the top of the ham one-half of a cupful of maple syrup, place in the oven and bake slowly for forty-five minutes.
TO ROAST A LEG OF PORK
Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onions, chopped, and a little pepper and salt. When one-half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce should be served with it.
SALT PORK, CREAM GRAVY, SOUTHERN STYLE
Cut sweet cured salt pork into half-inch slices, put into saucepan, cover with cold water and bring to boiling point. Drain off water, add cold water, stand a few minutes, roll in Gold Medal Flour, two parts, corn starch, one part, mixed and seasoned with white pepper. Have one tablespoonful of hot bacon fat in the frying pan to prevent pork from sticking. Pour off fat as it melts while frying, brown and fry until reduced one-half. For one and one-half cups cream gravy allow three spoonfuls melted fat, add two level tablespoonfuls corn starch. Cook three minutes in the hot fat without browning, then add one and one-half cups milk, one-quarter teaspoonful salt, and cook until smoothly thickened. Serve for breakfast with baked potatoes and hot biscuit.