Soused Pigs' Feet

Take pigs' feet and ears that have been boiled until tender. To half a dozen feet take 1 pint of vinegar, 1 tablespoonful of salt, a little allspice, mace, and a few cloves and peppers. Put them in a jar and pour the spiced vinegar over boiling hot. Cover closely. They will be ready for use in 2 or 3 days and will keep all winter. Soused feet may be eaten cold, or they may be split in two, dipped in flour and fried brown in hot lard.

Pressed Pigs' Feet

Boil pigs' feet until the meat falls from the bones. Pick over carefully, separate into small pieces. Season highly with salt and pepper. Pack closely in jars. Pour in enough of the liquor the feet were boiled in to moisten the meat. Put a heavy weight over until cold. Delicious sliced for lunch.

Pork Chops With Apples

Put the chops in the frying pan, seasoning by sprinkling pepper, salt and a little sage over it. Pry sliced apples in the gravy, adding butter if there is not enough fat. Brown the apples and lay them over the chops.

Toad In The Hole

Roll half a pound of sausage into six Balls; place these in a greased baking dish. Make a batter of 2 eggs, 2 heaped up tablespoonfuls of flour and ½ pint of sweet milk. Pour this over the sausage, place in a moderately hot oven, bake 1 hour. Serve with pork gravy and boiled or baked potatoes. A nice little dinner for two.

Spiced Pressed Pig's Head

Have the head well cleaned. Boil until the meat will almost drop from the bones. Take up when cool. Cut the meat in inch bits. Heat it in a little of the liquor it was boiled in, and season highly with salt, pepper, cloves, nutmeg and cinnamon. Put in a jar and press with a plate with heavy weight, or pour into a strong bag. Put a heavy weight upon it, and let it remain till perfectly cold. Serve in thin slices.

Boiled Ham

Soak a ham for twenty-four hours. Put over to boil for four or five hours in cold water. When done so that a fork penetrates easily, draw off the skin. Strew rasped bread over it. Sprinkle thickly with sugar and bake one hour. This draws out part of the fat, and imparts a delicious flavor.

If the ham is to be glazed omit the bread-crumbs in roasting. Brush over with the yolk of a well-beaten egg. Dredge half an inch thick with powdered cracker, and cover with sweetened cream. Remove to the oven long enough to brown. Garnish with parsley.

If to be simply boiled allow the ham to become cool in the water it was boiled in. In this way the juices are retained, thus preventing the dryness so common in cold ham. A 15-pound ham requires boiling five hours. Cut writing paper in a fringe and twist around the shank bone before serving.

The choicest parts of a ham are to be used for slicing. The remainder can be hashed for ham omelettes, ham toast, etc., for which see the appropriate departments.

Ham Toast

Chop cold boiled ham very fine, using but little of the fat, and prepare as follows:

1 pint of chopped ham.

2 eggs well-beaten.

½ teacupful of sweet cream or milk.

A little pepper, salt and ¼ teaspoonful of dry mustard.

Heat this mixture thoroughly. When boiling hot spread over slices of toasted bread dipped in hot salted water and well buttered.

A very nice relish. Plain soft toast may have grated ham spread over it ½ inch thick.