Directions for Cookery, in its Various Branches

put into the same pot a dozen or more sweet potatoes, scraped, split, and cut in pieces. Let the whole stew gently together for an hour and a half, or till all is thoroughly done, skimming it frequently. Serve up all together in a large dish. This stew will be found very good. For sweet potatoes you may substitute white ones mixed with sliced turnips, or parsnips scraped or split. TO BOIL CORNED PORK. Take a nice piece of fresh pork, (the leg is the best,) rub it with salt, and let it lie in the salt two days. Boil it slowly in plenty of water, skimming it well. When the meat is about half done, you may put into the same pot a fine cabbage, washed clean and quartered. The pork and the cabbage should be thoroughly done, and tender throughout. Send them to table in separate dishes, having drained and squeezed all the water out of the cabbage. Take off the skin of the pork, and touch the outside at intervals with spots of cayenne pepper. Eat mustard with it. Pork is never boiled unless corned or salted. PICKLED PORK AND PEASE PUDDING. Soak the pork all night in cold water, and wash and scrape it clean. Put it on early in the day, as it will take a long time to boil, and must boil slowly. Skim it frequently. Boil in a separate pot greens or cabbage to eat with it; also parsnips and potatoes. Pease pudding is a frequent accompaniment to pickled pork, and is very generally liked. To make a small pudding, you must have ready a quart of dried split pease, which have been soaked all night in cold water. Tie them in a cloth, (leaving room for them to swell,) and boil them slowly till they are tender. Drain them, and rub them through a cullender or a sieve into a deep dish; season them with pepper and salt, and mix with them an ounce of butter, and two beaten eggs. Beat all well together till thoroughly mixed. Dip a clean cloth in