A more elaborate dish is made by dipping the cutlets into beaten egg seasoned to taste with salt, pepper and sage, then into rolled cracker or bread crumbs. Fry slowly till thoroughly done, and serve with mashed potatoes. CUTLETS FROM COLD ROAST PORK. Melt an ounce of butter in a saucepan, lay in the cutlets and an onion chopped fine, and fry a light brown; then add a dessertspoon of flour, half a pint of gravy, pepper and salt to taste, and a teaspoon each of vinegar and made mustard. Simmer gently a few minutes and serve. PORK CHOPS. The white meat along the backbone (between the ribs and ham) is not always sufficiently appreciated, and is often peeled from the fat, cut from the bones and put into sausage, which should never be done, as it is the choicest piece in the hog to fry. Leave fat and lean together, saw through the bone, fry or broil. The meat gravy should be served in a gravy boat. BREADED PORK CHOPS. Cut chops about an inch thick, beat them flat with a rolling pin, put them in a pan, pour boiling water over them, and set them over the fire for five minutes; then take them up and wipe them dry. Mix a tablespoon of salt and a teaspoon of pepper for each pound of meat; rub each chop over with this, then dip, first into beaten egg, then into crackers, rolled, as much as they will take up. Fry in hot lard. BARBECUED PORK. Put a loin of pork in a hot oven without water, sprinkle with flour, pepper and salt, baste with butter, cook two or three hours, or until very brown. Pour in the gravy half a teacup of walnut catsup. Serve with fried apples. _Roast Pig._ SUCKING PIG. Scald carefully and scrape clean, wipe dry, chop off the toes above first joint, remove entrails, and although some cook head entire, it is not advisable. Remove brains, eyes, upper and lower jaws, leaving skin semblance of head, with ears thoroughly scraped and cleaned. Make a dressing composed of one large boiled onion chopped, powdered sage, salt, pepper, 4 cups stale bread crumbs, a bit of butter, and all mixed with well-beaten eggs. Stuff the body part with this. Stitch it up. Previously boil the heart in salted water and stuff this into the boneless head skin to preserve its shape and semblance. Place it down on its feet, head resting on front feet, hind legs drawn out, just as you want it to lie on the platter when served or sent to table. Roast three hours, constantly basting. TO ROAST WHOLE.