he dripping-pan,
tying the legs in proper position. Pour a little hot salted water into
the dripping-pan, baste with butter and water a few times as the pig
warms, afterwards with gravy from the dripping-pan. When it begins to
smoke all over rub it often with a rag dipped in melted butter. This
will keep the skin from cracking and it still will be crisp. It will
take from two to three hours to roast. Make the gravy by skimming off
most of the grease; stir into that remaining in the pan a good
tablespoonful of flour, turn in water to make it the right
consistency, season with pepper and let all boil up once. Strain, and
if you like wine in it, add half a glass; turn it into a gravy boat.
Place the pig upon a large, hot platter, surrounded with parsley or
celery tops; place a green wreath around the neck, and a sprig of
celery in its mouth. In carving, cut off its head first; split down
the back, take off its hams and shoulders, and separate the ribs.

ROAST LOIN OF PORK.

Score the skin in strips about a quarter of an inch apart; place it in
a dripping-pan with a _very little_ water under it; cook it moderately
at first, as a high heat hardens the rind before the meat is heated
through. If it is very lean, it should be rubbed with fresh lard or
butter when put into the pan. A stuffing might be made of bread
crumbs, chopped sage and onions, pepper and salt, and baked separately
on a pie dish; this method is better than putting it in the meat, as
many persons have a great aversion to its flavor. A loin weighing
about six pounds will roast in two hours; allow more time if it should
be very fat. Make a gravy with flour stirred into the pork drippings.
Serve with apple sauce and pickles.

ROAST 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 onion chopped, and a
little pepper and salt. When half done, score the skin in slices, but
do not cut deeper than the outer rind. Apple sauce and potatoes should
be served with it. The gravy is to be made the same way as for beef
roast, by turning off all the superfluous fat and adding a spoonful of
flour stirred with a little water; add water to make the right
consistency. Serve in a gravy boat.

BOILED LEG OF PORK.

For boiling, choose a small, compact, well-filled leg, and rub it well
with salt; let it remain in pickle for a week or ten days, turning and
rubbing it every day. An hour befor