Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw lean pork and 1/4 lb. fat salt pork. Soak a pint of white bread crumbs in cold water. When soft squeeze very dry, add to the chopped meat with a large onion chopped fine, 1 tablespoon chopped parsley, 1/2 teaspoon each of chopped sage and thyme, and 1/2 teaspoon black pepper. Mix together thoroughly and form into a roll, pressing it closely and compactly together. Have ready about a tablespoon of fat in a frying pan, dredge the roll thickly with flour and brown it in the fat, turning it until nicely browned on all sides. Then place it in a baking pan, and bake in a hot oven for one hour. Baste it every ten minutes with water. Do not turn or disturb the meat after it has been put into the oven. Half an hour before dinner add 12 or 14 small carrots that have been parboiled in salted boiling water for fifteen minutes. When done, place the roll on a platter, surround it with plain boiled macaroni, dot with the carrots and pour over all a nicely seasoned tomato sauce. PEPPER POT. Cut 3 lbs. rather lean pork into 2-inch cubes, fry until brown, place in a 3-quart stone pot (a bean jar is excellent for this purpose) having a close-fitting lid; add 2 large onions sliced, 6 large green peppers (the bell peppers are the best, being fine in flavor and mild), a tablespoon of salt (if fresh pork was used), and 3 large tomatoes peeled and cut small. Fill the pot with water and place in the oven or on the back of the stove and allow to simmer five or six hours, or even longer. The longer it is cooked the better it will be. Persons who ordinarily cannot eat pork will find this dish will do them no harm. The sauce will be rich and nicely flavored, and the meat tender and toothsome. Serve with it plenty of boiled rice or potatoes. PORK CROQUETTES (IN CABBAGE LEAVES).