Ilemove bone or have it taken out
where you buy it. Cut off all rind
with some of the fat on It, roll about
six common crackers -very fine, pour
cnoujth very hot water to moisten
well but not too soft. Pepper and
alt to taste and 1 teaspoon of poul
try drrssln. Mix well with crack
ers, wash meat well and dry. Ilnce
In pan. put crnrkcr mixture where
bone had bcon, roll up, tie with
string- to keep in place. If you wish
to have fat port on top flour well on
top, salt and pepper, mid 1 cup of
water In pan, bake until a nice
brown. When done take from pan,
mix some flour in a little cold water.
Thicken gravy on top of stove. You
will find it delicious. With the bone
you can make a nice pea soup. The
rind with fat Is put into tin plate In
oven until all crease is out, but be
sure not to burn It and you will have
a lot of nice lard for cooking, nice
for cake or any kind of frying.
OXIOXS A.VD CFXKIiY.
Boll one dozen onions for 30 min
utes, then cut In small pieces four
stalks of celery, cook 10 minutes with
the onions, then remove from fire.
Season with milk, salt and pepper to
ult.
vf.al. rrn.FTS.
A slice from the leg of veal makes
Household Hints
Two or three slices of lemon eaten
after onions will destroy the odor.
Try cleaning gilt frames with cold
water and a little kerosene oil; great
for removing fly srecks.
When whipping thin cream add the
white of an egg.
Salt in the oven under baking tins
will prevent their scorching on the
bottom.
