hat happen to be
left from one or more meals, and in such small quantities that they
cannot be warmed up separately. As, for example, a couple of spoonfuls
of frizzled beef and cream, the lean meat of one mutton chop, one
spoonful of minced beef, two cold hard-boiled eggs, a little cold
chopped potato, a little mashed potato, a chick's leg, all the gristle
and hard outside taken from the meat. These things well chopped and
seasoned, mixed with one raw egg, a little flour and butter, and
boiling water; then made into round cakes, thick like fish-balls and
browned well with butter in a frying pan or on a griddle.

Scraps of hash, cold rice, boiled oatmeal left from breakfast, every
kind of fresh meat, bits of salt tongue, bacon, pork or ham, bits of
poultry, and crumbs of bread may be used. They should be put together
with care, so as not to have them too dry to be palatable, or too
moist to cook in shape. Most housekeepers would be surprised at the
result, making an addition to the breakfast or lunch table. Serve on
small squares of buttered toast, and with cold celery if in season.

PORK.

The best parts, and those usually used for roasting, are the loin, the
leg, the shoulder, the sparerib and chine. The hams, shoulders and
middlings are usually salted, pickled and smoked. Pork requires more
thorough cooking than most meats; if the least underdone it is
unwholesome.

To choose pork: If the rind is thick and tough, and cannot be easily
impressed with the finger, it is old; when fresh, it will look cool
and smooth, and only corn-fed pork is good; swill or still-fed pork is
unfit to cure. Fresh pork is in season from October to April. When
dressing or stuffing is used, there are more or less herbs used for
seasoning--sage, summer savory, thyme and sweet marjoram; these can be
found (in the dried, pulverized form, put up in small, light packages)
at most of the best druggists; still those raised and gathered at home
are considered more fresh.

ROAST PIG.

Prepare your dressing as for DRESSING FOR FOWLS, adding half an onion,
chopped fine; set it inside. Take a young pig about six weeks old,
wash it thoroughly inside and outside; and in another water put a
teaspoonful of baking soda, and rinse out the inside again; wipe it
dry with a fresh towel, salt the inside and stuff it with the prepared
dressing; making it full and plump, giving it its original size and
shape. Sew it up, place it in a kneeling posture in t