To 1 lb. lean pork chopped fine add 1 teaspoon salt, 1/2 teaspoon each of pepper, chopped sage and thyme, 1 teaspoon chopped parsley and a large onion also chopped. Mix well and stir in 2-3 cup (half-pint cup) of well-washed raw rice. Wash a large cabbage, having removed all the defective outer leaves. Plunge it whole into a large pot of boiling salted water and boil for five minutes, remove and drain. This will render the leaves pliable. Let cool a little, when pull the leaves apart, and wrap in each leaf a tablespoon of the pork and rice. Wrap it up securely and neatly as if tying up a parcel and secure with wooden toothpicks or twine. When all are done, lay in a baking dish and cover with a quart of tomatoes peeled and cut fine, mixed with half a pint of water, and a teaspoon of salt. Bake one hour in a hot oven, turning the croquettes occasionally. If the sauce becomes too thick, dilute with a little hot water. When done, dish, pour over the sauce and serve with potatoes or hominy. These are very good indeed. If desired the croquettes may be steamed over hot water in a steamer for three hours, or plunged directly into a kettle of boiling water and boiled for one hour. They are not so delicate as when baked. PORK WITH PEA PUDDING (ENGLISH STYLE). Boil the pork as directed above, and do not omit the vegetables, as they flavor the meat and the pudding. Use the yellow split peas and soak a pint in cold water over night. Drain and tie them loosely in a pudding bag and boil with the pork for three hours. An hour before dinner remove and press through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs well beaten. Chop enough parsley to make a teaspoonful, add to the peas with a little grated nutmeg. Beat up well, sift in half a pint of flour and pour into a pudding bag. The same bag used before will do if well washed. Tie it up tightly, drop into the pork water again and boil another hour. Remove, let drain in the colander a few minutes, when turn out onto a dish. Serve with the pork, and any preferred sauce; mint sauce is good to serve with pork, and a tomato sauce is always good. In fact, it is a natural hygienic instinct which ordains a tart fruit or vegetable to be eaten with pork. The Germans, who are noted for their freedom from skin diseases, add sour fruit sauces to inordinately fat meats. PORK WITH SAUERKRAUT (GERMAN STYLE). Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put half of it into an iron pot, lay on it the pork drained from the water in which it was cooking and cover with the remainder of sauerkraut, add 1 quart water in which the pork was cooking, cover closely and simmer gently for one hour. PORK CHOWDER.