Pork Pie (A Celebrated Western Dish)

Cut 2 or 3 lbs. of the thick ends of a loin of pork into very thick slices, 3 inches long by 2 wide. Put a layer on the botom of a pie-dish and sprinkle chopped parsley and onion, a bit of nutmeg, and salt and pepper over it; next, another layer of pork and one of seasoning as before, using very little of the nutmeg. Repeat till the dis'h is full, and then pour in a cupful of stock or water and 1 or 2 tablespoons of catsup. Have ready a good, plain paste. Put a strip of it around the edge of the dish, put on a cover of the same, and set the pie in a rather hot oven. When the crust rises and begins to color, place the pie in the bottom of the oven, put a piece of paper over it and bake fully 2 hrs. Some partly cook the meat before putting on the crust. - Mrs. A. D. Allen, 2351 S. State St., Chicago, 111.

Fresh Pork Pot Pie

Take off the fat and crack all the bones of a spare rib; boil till tender; skim frequently; and then season with salt and pepper. Thicken the gravy about 1/2 an hr. before serving. Put in another kettle all the bones and most of the gravy, leaving just enough in the first pot to reach 1/2 inch above the rim on which the pot rests; put the crust or dough in, cover tightly to prevent any steam escaping, and keep boiling continuously for 3/4 of an hr. Serve meat and crust from one dish with the gravy. To make the crust: Work into light dough a very small piece of butter; roll it out thin, cut into squares and leave on the moulding board until very light. - Mrs. Chas. L. Rosser, 26 S. Aberdeen St., Chicago, 111.

Roast Pork

The chine, or loin, and the spare ribs are the best pieces for roasting. Rub well with pepper, or sage, salt and flour, and bake 20 minutes for each lb. Baste often, and do not have the oven as hot as for other meat. Roast pork is more wholesome when eaten cold. The flavor of the pork is improved by roasting in a paper bag. - Mrs. S. J. Walsh, 4442 Langley Ave. Chicago, 111.

Roast Leg Of Pork

Score the skin in squares, or in parallel lines running from side to side. Sprinkle the meat with salt and pepper, dredge lightly with flour, and roast slowly, 25 minutes to a lb. Pour off all but 2 tablespoons of the fat. Place the pan on top of the stove when hot, stir in 2 tablespoons of flour. Cook 1 minute, add 1 pt. of hot water, stirring constantly. Let the gravy cook 3 minutes, and season with salt and pepper. Those who do not object to a hint of onion in flavoring will find it is a great addition to place a small onion in the pan while the meat is roasting. This, of course, is removed before the gravy is made; but it takes off the extreme "pig" flavor that is so disagreeable and noticeable in old pork. - Mrs. John Ward, 6639 Union Ave'., Chicago, 111.

Roast Pig

Wash thoroughly inside and ouside a six-weeks'-old pig; wipe dry with a towel. Salt the inside and stuff it with a fowl dressing; sew it up, place it in a kneeling posture in a dripping-pan, baste with water and butter a few times, as the pig warms. Roast for 2 or 3 hrs. Make a gravy by skimming off most of. the grease; stir in the pan a tablespoon of flour, use enough water to make it the right consistency. Season, and let all boil up once. Strain and turn into a gravy-dish. Place the pig on a large platter surrounded with parsley. - Mrs. C. J. Jeffries, Winnetka, 111.