Scald the pig on the inside, dry it and rub with pepper and salt, fill and sew up. Bend the fore legs under the body, the hind legs forward, under the pig, and skewer to keep in position. Place in a large baking-pan, pour over one quart of boiling water. Have a lump of fresh butter tied up in a clean rag; rub it all over the pig, then sprinkle over pepper and salt, putting some in the pan with a bunch of herbs; invert over it a baking-pan while it simmers, and steam until entirely done. Underdone pork, shoat, or pig, is both unpalatable and unwholesome. Remove the pan, rub over with the butter and baste often. When of a fine brown, cover the edges of a large dish with a deep fringe of curled parsley; first sift over the pig powdered cracker, then place it, kneeling, in the green bed. Place in its mouth an orange or a red apple; and, if eaten hot, serve with the gravy in a tureen or sauce-boat. It is much nicer cold; served with little mounds of grated horseradish amongst the parsley.--_Mrs. S. T._ TO STEW PIG'S HEAD AND JOWL. Clean the head and feet; take out the bone above the nose; cut off the ears, clean them nicely. Separate the jowl from the head; take care of the brains to add to the stew. Put the head, jowl, feet and part of the liver in water sufficient to keep well covered; boil until quite done. Split the feet to put on the dish; hash the head and liver; but do not spoil the jowl, which must be put in the middle of the dish and surrounded with the feet and hash. Put all of the hash, jowl and feet in the pot and season with a cup of cream, a lump of butter, pepper and salt, a tablespoonful walnut catsup, an onion chopped fine, a stalk of celery. A teaspoonful mustard improves it. Stew half an hour; thicken the gravy with grated bread.--_Mrs. P. W._ SHOAT'S HEAD. Get a shoat's head and clean it nicely. Boil and chop in pieces. Season with: 2 tablespoonfuls tomato catsup. 2 tablespoonfuls walnut catsup. 2 cups water. A little flour. 1 large spoonful butter. Pepper and salt. Have two or three hard-boiled eggs, cut them in half and lay on the top of the head; set it in the oven to bake. Veal or mutton head, can be cooked in the same way, but are not so nice.--_Mrs. R._ SHOAT'S HEAD, TO STEW. Clean the head and feet; and put them on to parboil with the liver. Then split up the head, through the nose, taking out the bones. Cut the meat from the feet and chop up with the liver, season this with pepper and salt. Lay the head open and fill it with this mince and the yolks of some hard-boiled eggs: if this does not fill the head, add some grated bread crumbs or crackers and butter.