New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-29

turned several times from one side TO the other
remove the papers, let the pig rest on Its back deoge
1t with little salt and pepper, pasto
1t thoroughly and let II roast another half hour oshs
and dredging II during this time. By TINS uhe
II the fire has been at the proper heat, the pig VIII DO
done. An ancient says that when the pigs eyes
drop out, he has had enough Of the fire but II Is inc
custom 10 the and clean out the SOCK
cts before the roasting, that this test Is OF no avail
Three weeks pigs differ considerably IN size, ana
large pig may require roasting even an hour longer
The modern way of serving roast pig Is to skim the
drppings in the pan from all fat and strain the remain
der over pig through gravy straner after he Is LAID
the platter his back The roast pig is accompanied
by other special liquid sauce, but dish OF tart
we'll favored appe-sauce is always served with H.
Grent be given in roasting to protecting tne
ears, which a tidbit with epcures
The consumption of this supreme dainty Oh
the market has steadily diminished since the eighteenth
century. Record is made by historian OF the city Oh
London that So 900 roast pigs were consumed In tha
city alone in the year 1928 1t Is not unlikely INA.
onetenth Of that number would supply the markets Oh
New York City to-day. In the old Southern days beio
de wahn roast pig much esteemed luxury on inc
tables Of the hosptable planters and one knew better
how TO prepare IL tan the genuine cOlored COOKS OF
those DAYS The dish was served in a way bespeakng
q baronal splendor of environment, the pig WING on
its back with a bouquet lemon In its mouth anu
accompanied by a champagne or madeira sauce
rately rather than favoring TO the sauce French
cooks sometimes stuff pig with veal forcemeat in
stead Of bread dressing.
The sawdust OF lockwood Is used ty jewellers to clean
valuable rings. etc The iewelry is first washed Win
hot CASTLE soap and water and plate brush ana lau
In some of the sawdust which has been heated In hot
oven After it has been stirred around in this TILL it
is dry the sawdust may be shaken out of 1t and the
piece will be found thoroughly clean and bright
"K CT asks for q recipe for the erich, DARK Old
fashioned molasses cake" We do not know whethei
she means the soft inexpensive moasses CAKE sucn
as our grandmothers wont TO make Tor Ordinary
USE or the richer cake I'm which molasses was also
used and Of which fruit formed considerable part
An excellent rule for the former calls for two cups
Of molasses one egg cup threequarters full of but
ter three quarters of "a cup Of boiling water poured
over two teaspoonfuls of soda and three and han
cuns % four Try the cake after adding this amount
of -four and If 1t does not RISE add about half cup
| more Different brands of -four thicken after oil
ferent manner Add II you wish, heaping teaspoon
full of ginger To make the cake, stir the butter ano
| molasses together pour the soda mixed in the boil
ing water over them, add the ginger handful Of
-four the beaten egg and finally the remainder OF
the -four sifted over the other ingredients Beat
the batter vigorously for two minutes pour the CAKE
into buttered pans and bake it in a moderately ho'
oven until it is done. Test 1t by using straw
Harrison cake which is due to the culinary inven'
ton of the cooks of the days OF Tppecanoe Is one
of the best specimens Of the oden time black moasses
fruit cakes. The recipe calls for three cups OF
noasses or half sugar and half molasses, cup and
n half OF butter beaten to n cream and mixed WITH
the molasses two cups OF milk four eggs beaten and
stirred in teaspoonful Of soda, which should DC
| melted in the milk; two pounds Of rnisins seedeo
and put in whole and four cups OF pastry -four Beat
the cake batter vigorously for two or three minutes
Pour 1t into two square-eornered, oblong cake unS
| sucb rs are used for sponge cake. The tins should
he lined with buttered paper before the cake is poured
| in Put the cake into oven where 1t VIII slowly
rise and will not brown until it has risen, ana bake
| II AT this moderate heat for four hours. You may
make the same cake. adding spice, when 1t becomes
a composition or spice cake.