e dressing it put it into cold
water for an hour, which improves the color. If the pork is purchased
ready salted, ascertain how long the meat has been in pickle and soak
it accordingly. Put it into a boiling-pot, with sufficient cold water
to cover it, let it gradually come to a boil, and remove the scum as
it rises. Simmer it very gently until tender, and do not allow it to
boil fast, or the knuckle will fall to pieces before the middle of the
leg is done. Carrots, turnips or parsnips may be boiled with the pork,
some of which should be laid around the dish as a garnish.

_Time._--A leg of pork weighing eight pounds, three hours after the
water boils, and to be simmered very gently.

FRESH PORK POT-PIE.

Boil a sparerib, after removing all the fat and cracking the bones,
until tender; remove the scum as it rises, and when tender season with
salt and pepper; half an hour before time for serving the dinner
thicken the gravy with a little flour. Have ready another kettle, into
which remove all the bones and most of the gravy, leaving only
sufficient to cover the pot half an inch above the rim that rests on
the stove; put in the crust, cover tight, and boil steadily forty-five
minutes. To prepare the crust, work into light dough a _small_ bit of
butter, roll it out thin, cut it in small, square cakes, and lay them
on the moulding-board until very light. No steam should possibly
escape while the crust is cooking, and by no means allow the pot to
cease boiling.

ROAST SPARERIB.

Trim off the rough ends neatly, crack the ribs across the middle, rub
with salt and sprinkle with pepper, fold over, stuff with turkey
dressing, sew up tightly, place in a dripping-pan with a pint of
water, baste frequently, turning over once so as to bake both sides
equally until a rich brown.

PORK TENDERLOINS.

The tenderloins are unlike any other part of the pork in flavor. They
may be either fried or broiled; the latter being drier, require to be
well-buttered before serving, which should be done on a hot platter
before the butter becomes oily. Fry them in a little lard, turning
them to have them cooked through; when done, remove, and keep hot
while making a gravy by dredging a little flour into the hot fat; if
not enough add a little butter or lard, stir until browned, and add a
little milk or cream, stir briskly, and pour over the dish. A little
Worcestershire sauce may be added to the gravy if desired.

PORK CUTLETS.

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