FRESH PORK POT-PIE.

Boil a sparerib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour before time for serving the dinner thicken the gravy with a little flour.  Have ready another kettle, into which remove all the bones and most of the gravy, leaving only sufficient to cover the pot half an inch above the rim that rests on the stove; put in the crust, cover tight, and boil steadily forty-five minutes.  To prepare the crust, work into light dough a small bit of butter, roll it out thin, cut it in small, square cakes, and lay them on the moulding-board until very light.  No steam should possibly escape while the crust is cooking, and by no means allow the pot to cease boiling.

ROAST SPARERIB.

Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in a dripping-pan with a pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown.

PORK TENDERLOINS.

The tenderloins are unlike any other part of the pork in flavor.  They may be either fried or broiled; the latter being drier, require to be well-buttered before serving, which should be done on a hot platter before the butter becomes oily.  Fry them in a little lard, turning them to have them cooked through; when done, remove, and keep hot while making a gravy by dredging a little flour into the hot fat; if not enough add a little butter or lard, stir until browned, and add a little milk or cream, stir briskly, and pour over the dish.  A little Worcestershire sauce may be added to the gravy if desired.

PORK CUTLETS.

Cut them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper.  Prepare some beaten egg in a pan, and on a flat dish a mixture of bread crumbs, minced onion and sage.  Put some lard or drippings into a frying pan over the fire, and when it boils put in the cutlets, having dipped every one first in the egg, and then in the seasoning.  Fry them twenty or thirty minutes, turning them often.  After you have taken them out of the frying pan, skim the gravy, dredge in a little flour, give it one boil, and then pour it on the dish round the cutlets.

Have apple sauce to eat with them.

Pork cutlets prepared in this manner may be stewed instead of being fried.  Add to them a little water, and stew them slowly till thoroughly done, keeping them closely covered, except when you remove the lid to skim them.

PORK CHOPS AND FRIED APPLES.