er tightly and bake forty minutes in quick
oven.

STUFFED PORK TENDERLOINS

Mrs. C. E. Balluff

Split two large tenderloins and flatten out as wide as possible, spread
one with a very thick layer of dressing (such as is used for turkey
dressing). Place the second tenderloin on this and tie them together,
roast in a medium oven, basting frequently with boiling water and a
small piece of melted butter.

STUFFED SPARERIBS

Mrs. H. L. Middleton

Have two sets of ribs cracked across the middle; rub the insides with
salt, pepper and dredge with flour. Cook sauerkraut half an hour, drain
and fill the ribs; tie or sew closely together and put in oven. Pour
over the ribs the water in which the sauerkraut was boiled. When one
side is browned, turn them over and brown the other side. Serve with
brown gravy.

DELMONICO CLUB HOUSE SAUSAGE

Miss A. Brennan

To every twenty-one pounds of meat: Lean pork, seven pounds; fat, seven
pounds; round beef, seven pounds. Seven ounces salt; one and one-half
ounces black pepper; one coffee cup powdered sage and summer savory; one
teaspoonful cayenne, slack; one tablespoonful freshly ground ginger; one
tablespoonful ground mustard. Get your meat ground at the butchers. Mix
the sausage yourself. Mix spices all together with salt, working it
through the meat with your hands.

FRIED PICKLED PIGS' FEET

Mrs. W. D. Hurlbut

Have butcher split the pigs' feet; boil until bones are ready to fall
out; put in an earthen dish and cover with a mild vinegar which has been
boiled for ten minutes with a few slices of onion and spices; when the
vinegar is cold the pigs' feet will be sufficiently pickled. Drain, roll
in flour and fry.

ENGLISH SAUSAGE

Mrs. C. A. Carscadin

Six pounds lean pork; two pounds fat pork; one pound loaf bread
thoroughly soaked in water; two ounces salt; one ounce best white
pepper; two medium sized nutmegs, grated. Mix all together, put into
chopper. Leg of pork is best, but shoulder will do.

ESCALLOPED SWEETBREADS

Mrs. E. K. Parker

One pair sweetbreads; one can mushrooms; two cups of cream; butter size
of an egg; one tablespoonful flour. Parboil sweetbreads twenty minutes
then chop rather fine; add mushrooms and chop. Put butter in spider and
let it melt and as it begins to brown, add the flour and stir; then add
cream, stirring all the time to prevent lumps. Put in the sweetbreads
and mushrooms and let cook a few minutes. Add one teaspoonful