stove as before the fire. If you let the gravy boil over in the stove,
it makes an unpleasant smell through the house, and spoils the flavor of
the meat. The ham of fresh pork is good, done in the same way.


To Bake a Pig's Head.

Have the head nicely cleaned, with the eyes taken out, and the ears cut
off; season it with salt and pepper; rub crumbs of bread over, with a
spoonful of lard; put it in the dutch-oven, or dripping pan, with a pint
of water; bake it an hour; thicken and season the gravy.


To Cook Pigeons.

Pigeons should be roasted about fifteen minutes before a quick fire;
as the meat is dry, they should have a rich stuffing, and be basted
with butter.

You may bake them in a dutch-oven or stew them in a pot, with water
enough to cover them, and some crumbs of bread or flour dusted over
them; let them cook slowly half an hour; mix together flour and water,
with salt, pepper, and parsley to season, and a lump of butter; stir
this in and let it boil up; put them in a deep dish and pour the gravy
over. Pigeons make a very nice pie in the same way as chickens.


To Bake a Ham.

Make a dressing of bread, seasoned with pepper and herbs, moisten it