Chine should always be parboiled and stewed before roasting, to take away the gross taste which the melted fat frying from it gives. After this lay in the pan with one pint water in which it was boiled, from which all the fat has been skimmed. Put in this several whole leaves of sage, to be removed before serving--just to get the flavor; minced onion, and parsley. Baste and brown quickly that it may not dry. This is only stewed chine browned.--_Mrs. S. T._ PORK ROYAL. Take a piece of shoulder of fresh pork, fill with grated bread and the crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and lard. Place in a pan with some water; when about half done, place around it some large apples; when done, place your pork on a dish, with the apples round it; put flour and water on your pan, flour browned, some thyme and sage; boil, strain through a very small colander over your pork and apples. SEASONING FOR SAUSAGE. 18 pounds meat. 9 pounds back fat. 2 ounces sage. 4 ounces black pepper. 12 ounces salt.--_Mrs. J. P._ EXCELLENT RECIPE FOR SAUSAGE. 12 pounds of the lean of the chine. 6 pounds " " fat. 5 tablespoonfuls salt. 6 " sage. 2 " thyme. 5 " pepper. 3 " sweet marjoram. Mix well together.--_Mrs. S. M._ SAUSAGE MEAT. 25 pounds lean pieces cut from the shoulder and tenderloin. 15 pounds fat from the back of the chine. 1 pound salt; a half pound of black pepper. 4 ounces allspice. 1 ounce sage. Cut the fat in small pieces and then chop it; chop the lean very fine: mix all together, kneading in the seasoning. Press it down in small pots and pour melted lard over the top.--_Mrs. J. D._ SWEETBREAD OF HOG. This nice morsel is between the maw and ruffle piece inside of the hog. Put them in soak for a day; parboil them and then gash them and stew them in pepper, butter, one teacup of milk and a little vinegar. Or they are very nice fried or broiled.--_Mrs. P. W._ SOUSE CHEESE. Lay the meat in cold water as cut from the hog. Let it stand three or four days, shifting the water each day. Scrape it and let it stand a day or two longer, changing the water often, and if it should turn warm, pour a little salt in the water. The oftener it is scraped, the whiter will be the souse. Boil in plenty of water to cover it, replenishing when needed. When tender enough, put it in milk-warm water, and when cold in salt water. Boil the head until the bones will almost fall out. Clean one dozen or more ears and boil also; while hot, chop very fine, and season with pepper and salt. Put in a mold or bowl with a weight on top. The feet may be soused whole, or cut up with the head and ears; but it is not so nice. Clean them by dipping in boiling water and scraping; do not hold them to the fire to singe off the hair. One head and one dozen ears will make a good-sized cheese.--_Mrs. W._ TO MAKE SOUSE FROM HOG'S FEET.