“Roast Suckling Pig. Have dealer select 10-pound suckling pig between 5 and 6 weeks old, and have him clean it thoroughly. Rinside inside with running water and wipe outside with cloth. Fill with 8 cups poultry or fruit stuffing and sew opening of cavity securely. Tie legs together and place pig in kneeling position in large uncovered roaster. Sprinkle with salt and pepper and pour 1 cup boiling water in roaster. Cover pig with parchment or wrapping paper. Roast in moderate oven (350⁰ f) about 3 ½ hours, basting frequently with hot water and drippings to prevent cracking of skin. Remove paper 30 minutes before pig is done. Serve on hot platter, and place apple in mouth and cranberries in eye sockets. Yield: 10 to 12 servings.”
The Super Market Cook Book, Edith Barber, 1955.