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Roasted Pork Tenderloin

Take two tenderloins and split lengthwise. Place two together and fill with dressing made of bread, onion, egg, sage and seasoning. Wind a string around to keep them together. Season on the outside and tack on with toothpicks three slices of bacon. Roast as you would any other roast, about forty-five minutes.

This will make a nice cold meat dish sliced.-Mrs W. A. Chapman.

Sauerkraut with Spareribs (German way) Cover the kraut with cold water, add a little salt if necessary, and place on to boil fully three hours before using it.

About one hour before it is done, put your spareribs in and let them boil until they fall freely from the bones. Remove the spareribs, and stir in the kraut a grated raw potato from which you have allowed the water to run. Let it come to a boil after this, being careful that it doesn't burn on; remove from stove and serve. Mrs W. A. Chapman.