302 QUEENSLAND AGRICULTURAL JOURNAL. [1 Aprtn, 1902. 
CEMENT FOR BROKEN CHINA, GLASS, Erc. 
The following recipe is vouched for by a correspondent as being a good 
one, and, being nearly colourless, it possesses advantages which liquid glue 
and other cements do not. 
Dissolve 3-oz. of gum acacia in a wineglass of boiling water, add plaster of 
Paris sufficient to form a thick paste, and apply it with a brush to the parts 
required to be cemented together. 
HOUSEHOLD RECIPE. 
Now that the cool weather has arrived, we shall be able to enjoy the 
luxury of young roast sucking pig. Properly cooked, and of a proper age, 
there is no better dish. But how many know how to cook a sucking pig to 
perfection? We give our lady readers the benefit of the experience of 
“Marie,” who gives the following recipe tothe Agricultural Gazette, London:— 
To Dress and Re-press a Suckine Pre. 
When nicely cooked and served with plenty of suitable accompaniments, a 
sucking pig forms a most delightful and very highly appreciated dish, but to be 
eaten in perfection the animal should be of prime quality, nice and plump, and 
not more than 6 weeks old; indeed, epicures, with whom this dish is a great 
favourite, say that the pig should not be more than 3 or 4 weeks old. How- 
ever, on this point opinions differ very widely. But whatever may be the exact 
age of the pig, the fact must always be borne in mind that the sooner it is 
cooked after being killed the better, as the flesh very quickly loses its richness 
and delicacy. It should, therefore, be killed and properly prepared one day, 
and if possible cooked the next. For this reason especially a home-killed pig 
is decidedly to be preferred to any other, as then there can be no question as 
to its perfect freshness. To prepare the sucking pig for dressing, take it 
directly after being killed and plunge it into cold water for 10 or 15 minutes, 
then scald it in quite boiling water for about 5 minutes, or until the hairs begin 
to loosen, after which lay it on a table and entirely remove the hairs by rubbing 
with a clean coarse cloth; next slit the pig open and empty it of everything 
except the kidneys, which should be left untouched, then cut off the feet at 
the first joint, leaving sufficient skin to fold neatly over the ends, thoroughly 
cleanse every part of the head, and wash the pig in two or three clean waters. 
in which has been dissolved a little salt, then dry it inside and outside, wrap it 
up in a damp cloth, and keep it in a cold place. 
When required, stuff the pig with any of the forcemeats mentioned below, 
sew it up securely, truss it neatly and firmly, brush it entirely over in every 
part with liquid dripping, salad oil, or clarified fat, and cook it in a well-heated 
but moderate oven until done enough, basting frequently and very freely. As 
the rind or crackling is considered one of the dainty tit-bits of a sucking pig, 
great care should be taken to see that it does not become too hard or too 
darkly coloured; it should just be a rich golden brown, and deliciously crisp. 
The exact time required for cooking must be regulated by the age and size of 
the pig, therefore upon this very important point the cook must rely entirely 
upon her own judgment, but as a general rule a pig 3 weeks old requires about 
13 hours, and one & weeks old from 2 to 23 hours. 
When done enough, first remove the head, and split it in two, cut the pig 
in halves lengthwise and arrange these, back to back, on a very hot dish, with 
one-balf of the head on each side, garnish tastefully with fancifully cut slices 
of fresh lemon and sprigs of parsley, and serve at once accompanied by some 
rich creamy brown gravy and apple sauce—or, if preferred, by tomato, piquant, 
poivrade, provencale, maitre d’hétel, or the old-fashioned, but still very highly 
appreciated, currant sauce, the choice being simply a matter of taste. 
There are several kinds of forcemeat used for the stuffing of sucking pig, but 
those most popular are as follow: No.1, put-1 pint of sifted breadcrumbs into a 
bowl with 4 large tablespoonsful of finely chopped parboiled onion, 1 tablespoon- 
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