thirds on the dish, and keep
the water boiling for four hours. Invert on a dish, remove the mold and
serve hot.

_For Fresh Pork Only._

CORN AND PORK SCALLOP.

Cut about 2 lbs. young pork into neat chops and reject all fat and bone.
Fry them until well cooked and of a pale brown, dust with salt and pepper.
Cut some green corn from the cob. Take a 2-quart dish, put a layer of corn
in the bottom, then a layer of pork, and so on until the dish is full, add
1 pint of water, cover and bake for one hour. Remove the cover fifteen
minutes before serving, so the top may be nicely browned. Serve with
potatoes and a lettuce salad. Onions and pork may be cooked in the same
manner.

STUFFED SHOULDER OF PORK.

Take a shoulder of pork and bone it. Cut out the shoulder blade, and then
the leg bone. After the cut made to extract the shoulder blade, the flesh
has to be turned over the bone as it is cut, like a glove-finger on the
hand; if any accidental cut is made through the flesh it must be sewed up,
as it would permit the stuffing to escape. For the stuffing, the following
is extra nice: Peel 4 apples and core them, chop fine with 2 large onions,
4 leaves of sage, and 4 leaves of lemon thyme. Boil some white potatoes,
mash them and add 1 pint to the chopped ingredients with a teaspoon of
salt and a little cayenne. Stuff the shoulder with this and sew up all the
openings. Dredge with flour, salt and pepper and roast in a hot oven,
allowing twenty minutes to the pound. Baste frequently, with hot water at
first, and then with gravy from the pan. Serve with currant jelly,
potatoes and some green vegetables. Another extra good stuffing for pork
is made with sweet potatoes as a basis. Boil the potatoes, peel and mash.
To a half pint of potato add a quarter pint of finely chopped celery, 2
tablespoons chopped onions, 1/2 teaspoon pepper, teaspoon each of salt and
chopped parsley and a tablespoon of butter.

PORK ROASTED WITH TOMATOES.

Take a piece for roasting and rub well with salt and pepper, dredge with
flour, and pour into the pan a pint of hot water, and place in a brisk
oven. This must be done two or three hours before dinner, according to the
size of roast; baste the meat often. An hour before dinner peel some
tomatoes (about a quart), put them into a bowl and mash with the hands
till the pulp is in fine pieces, add to them a chopped onion, a teaspoon
of chopped parsley and 1/2 teaspoon each of sage and thyme. Draw th