d roast pork into small pieces, allowing 1/4 lb. fat to each
pound of lean; salt and pepper to taste. Pound in a mortar a dessert
spoon minced parsley, 4 leaves of sage, a very small bunch of savory
herbs, 2 blades of mace, a little nutmeg, half a teaspoon of minced lemon
peel. Mix thoroughly with the meat, put into a mold and pour over it
enough well-flavored strong stock to make it very moist. Bake an hour and
a half and let it cool in the mold. Serve cold, cut in thin slices and
garnished with parsley or cress. This is a cooking school recipe. For
ordinary use the powdered spices, which may be obtained at almost any
country store, answer every purpose. Use 1/4 teaspoon sage, 1/2 teaspoon
each of summer savory and thyme, and a pinch of mace.

PORK FLOUR-GRAVY.

Take the frying pan after pork has been fried in it, put in a piece of
butter half as large as an egg, let it get very hot, then put in a
spoonful of flour sprinkled over the bottom of the pan. Let this get
thoroughly browned, then turn boiling water on it, say about a pint. Now
take a tablespoon of flour, heaping, wet it up with a cup of sweet milk
and stir into the boiling water, add salt and pepper to taste, and a small
piece more butter, cook well and serve.

PORK OMELET.

Cut the slices of pork quite thin, discarding the rind, fry on both sides
to a light brown, remove from the spider, have ready a batter made of from
2 or 3 eggs (as the amount of pork may require), beaten up with a little
flour and a little sweet milk, pouring half of this batter into the
spider. Then lay in the pork again, and pour the remaining part of the
batter over the pork. When cooked on the one side, cut in squares and
turn. Serve hot. Sometimes the pork is cut in small squares before adding
the batter.

ANOTHER OMELET.

Put 1 cup cold fried salt pork (cut in dice) and 3 tablespoons sweet milk
on back of stove to simmer, then beat 6 eggs and 1 teaspoon salt until
just blended. Put 2 tablespoons butter in frying pan. When hot add eggs
and shake vigorously until set, then add the hot creamed pork, spread over
top, fold, and serve immediately.

PIG'S FEET.

Cut off the feet at the first joint, then cut the legs into as many pieces
as there are joints, wash and scrape them well and put to soak over night
in cold, slightly salted water; in the morning scrape again and change the
water; repeat at night. The next morning put them on to boil in cold water
to cover, skim