Put them on in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife; sprinkle with pepper and put them on a hot gridiron as near the fire as possible; broil quickly, but not too brown. Have some butter melted and pour over the meat and shut it up in the dish. These are good for breakfast.--_Mrs. P. W._ TO COOK BACKBONE OR CHINE. Cut the chine in three pieces; the large end must be about a foot long, the remainder cut in half. Put it in a pot of water and boil for two hours; then put it in a pan, baste and set it in the stove to brown. Peel some Irish potatoes and put them in the pot; boil till done, mash them up and season with pepper, a little salt, and some of the gravy dripping out of the chine while baking; spread them in the dish, then lay the chine on top. The largest piece is generally put aside to eat cold, and is very nice. Turnips are good, cooked in the same way as potatoes, with the chine. The chine and ham of a hog are nice, corned like beef.--_Mrs. P. W._ BACKBONE PIE. Take the smallest end of the backbone, cut in pieces two or three inches long; put in water and boil until done. Make nice rich pastry as for chicken pie; line the sides of a baking dish with the pastry, put in the bones, adding some water in which they were boiled; also salt, butter, and pepper to taste, with bits of pastry. Cover top of baking-dish with pastry; put in stove and brown nicely.--_Mrs. G. B._ TO COOK A HAM OF PORK. Wash off the salt and put it in a pot of water; boil from four to six hours, according to size. Do not take off the skin, as it preserves the juice and is much better cold. It is also nice to slice and broil with pepper and butter over it.--_Mrs. P. W._ LEG OF PORK STUFFED. Make deep incisions in the meat parallel to the bone, trim it so as to leave the skin longer than the flesh; then boil some potatoes, and when they are done, mash them with a piece of butter, cayenne pepper and salt, an onion finely chopped, and a little rubbed sage. With this dressing fill the incisions, draw the skin down and skewer it over to keep the dressing from falling out. Season the outside of the meat with salt, cayenne pepper and sage. Roast it slowly; when done, pour the gravy in a pan, skim off the fat and add some browned flour wet in a little cold water, and boil up once. Serve with apple or cranberry sauce.--_Mrs. A. M. D._ TO DRESS CHINE. Rub the large end with salt and saltpetre, and it will keep some time, or you may boil it fresh. Cut the bones of the other end apart, sprinkle with flour and a little salt: add one teacup of water, and stew. It will make two large dishes.--_Mrs. W._ ROAST CHINE.