em loosely in a pudding bag and
boil with the pork for three hours. An hour before dinner remove and press
through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs
well beaten. Chop enough parsley to make a teaspoonful, add to the peas
with a little grated nutmeg. Beat up well, sift in half a pint of flour
and pour into a pudding bag. The same bag used before will do if well
washed. Tie it up tightly, drop into the pork water again and boil another
hour. Remove, let drain in the colander a few minutes, when turn out onto
a dish. Serve with the pork, and any preferred sauce; mint sauce is good
to serve with pork, and a tomato sauce is always good. In fact, it is a
natural hygienic instinct which ordains a tart fruit or vegetable to be
eaten with pork. The Germans, who are noted for their freedom from skin
diseases, add sour fruit sauces to inordinately fat meats.

PORK WITH SAUERKRAUT (GERMAN STYLE).

Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put
half of it into an iron pot, lay on it the pork drained from the water in
which it was cooking and cover with the remainder of sauerkraut, add 1
quart water in which the pork was cooking, cover closely and simmer gently
for one hour.

PORK CHOWDER.

Have ready a quart of potatoes sliced, 2 large onions sliced, and 1 lb.
lean salt pork. Cut the pork into thin slices and fry until cooked, drain
off all but 1 tablespoon fat and fry the onions a pale brown. Then put the
ingredients in layers in a saucepan, first the pork, then onions, potatoes
and so on until used, adding to each layer a little pepper. Add a pint of
water, cover closely and simmer fifteen minutes, then add a pint of rich
milk, and cover the top with half a pound of small round crackers. Cover
again and when the crackers are soft, serve in soup plates. If you live
where clams are plentiful, add a quart of cleaved clams when the potatoes
are almost done and cook ten minutes.

SEA PIE.

Make a crust of 1 quart flour, 2 teaspoons baking powder, 1 teaspoon salt,
mix well, rub in a tablespoon of fat--pork fat melted or lard--and mix
into a smooth paste with a pint of water. Line a deep pudding dish with
this, put in a layer of onions, then potatoes sliced, then a thin layer of
pork in slices, more onions, etc., until the dish is full. Wet the edges,
put on a top crust. Tie a floured cloth over the top and drop into a pot
of boiling water. Let the water come up two-