sprinkle a little powdered sage into the rind where it is cut. Eight
pounds will require about three hours to roast. Shoulder, loin, or
spare ribs may be roasted in the same manner.



SCRAPPLE. MRS. EDWARD E. POWERS.

Two pounds pork, two pounds liver, two pounds beef, a small heart;
boil all until thoroughly cooked; take up and chop while warm; put
back into broth (altogether you will have two and one-half or three
gallons); then make quite thick with corn meal. Cook one-half hour.
Put in pans to mold. Season meat while cooking with salt, pepper, and
sage.



SPICED MEAT. MRS. IRA UHLER.

Take five pounds of beef from the shoulder and cover with cold water;
boil until very tender; chop fine and season with salt and pepper.
Slice four or five hard boiled eggs. Alternate layers of meat and
eggs, having a layer of meat on the top. Put an ounce of gelatine and
a few cloves into the liquor in which the meat has been boiled; boil
this down to one pint; strain it over the meat, which must be pressed
down with a plate. Set in a cool place. Slice cold for serving.



BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS.