Clean well and wrap each foot in a cotton bandage wound around it 2 or 3 times, and secured with cord; then boil them 4 hours; keep them in the cloths till needed to fry, broil, or pickle. If cooked in this way the skin will hold it together while cooking, and they will be found very delicate and tender.
Mrs. Wm. DeBell, Mt. Carmel, Ky.
Soak the feet in salt and water for an hour, or even all night. Then cover with water in a kettle and boil for 2 hours. Take out and put in a baking-pan, pour over some of the broth and brown in the oven. The water left in the kettle is good to boil cabbage and turnips in.
Put the pigs' feet and ears, when well cleaned, over the fire in cold water. Boil till tender; pour over them in a jar a pickle made of cider vinegar, whole peppers, cloves, and mace, boiling hot. They will be ready to eat in 3 days, or less.
Clean the head well, and soak in brine 24 hours; then boil it till very tender. Remove all bones, and add to it a boiled heart, tongue, and part of a liver; chop very fine; add salt, pepper, sage, and onion, if wished. Mix well; put in a colander and set over hot water at night. In the morning, put it to press.
One pound of salt pork sliced; boil an hour or more; scrape and cut in lengthwise quarters 5 or 6 parsnips, add to the pork, and after boiling 1/2 hour add a few potatoes, and let all cook until the potatoes are done. The water should cook down to about a pint, when ready to dish up.
Mrs. S. C. A. White, Maywood, Ill.
(about a cup of each) with the gravy. When it comes to a boil, stir in a teaspoon of flour wet up with cold milk or water. Then dip in slices of toasted bread. Lay the toast in a deep dish, and pour the gravy over. Milk may be used alone if preferred richer.
Fry some nice slices of pickled pork or bacon, a nice brown, on each side. Pour boiling water on the slices of liver; remove the thick skin at the edges; roll in salted flour, and fry in the pork gravy, after taking up the pork. Cook slowly and thoroughly on both sides. Serve each person with a slice of each. It has been recommended to steam the liver 15 minutes, before frying, in place of scalding. It is worth a trial.
Cut half a pound of salt pork in slices. Fry slowly in a deep frying-pan. When done, take up on a hot dish. Meanwhile wash, wipe and cut in slices 6 sour apples, When the pork is taken up, put them into the frying-pan, and cook in the gravy until tender. Serve hot on the plat ter with the pork.
Cut a cabbage in two and lay in cold water for an hour, if convenient. Put it to cook in boiling water at 10 o'clock. At 10:30 add a pound of bacon, and let boil together until noon. Dish up together.
String 2 quarts of beans, and put into cold water until 2 hours before dinner. Then put into a pot with 3/4 pound bacon that has commenced to boil. Let cook until noon. Take the bacon up on a platter. Skim the snaps out and lay around it. There should be water enough to cover them well, and by the time they are done it will be boiled down nearly dry. Many persons put the beans on to boil at 8 o'clock, as they require such a long time to cook. In such cases, the bacon is not added until 2 hours later.
Make noodles by the recipe on page 11, using that recipe as a guide to the quantity required for the family. Boil them in water salted lightly. Have some cold boiled ham; chop it very fine. Butter an earthen dish well, and put in it alternate layers of noodles and chopped ham - about a pint of ham and a little more noodles. Beat up 2 eggs with 1 pint sweet cream. Pour over the top; cover with a thin layer of grated bread crumbs and small lumps of butter. Bake delicate brown.
Mrs. Z. B. Glynn, East Boston, Mass.
4 tablespoons butter.
2 tablespoons minced ham, free from fat.
Pinch of pepper.
Fry the ham for 2 minutes in a little butter. Then mix the ingredients all together and proceed as with a plain omelet. Serve very hot. Lean bacon or tongue will answer equally as well, but should be slightly cooked previous to mixing.
Boil it very slowly. If it boils hard, it will be in strings. Let simmer all day, if necessary; then skin and remove extra fat. Make stuffing of bread crumbs moistened in water and seasoned with pepper, butter, parsley, celery, or any other, if preferred. Cut the bone out with a sharp knife. Take yolks of 2 or 3 hard-boiled eggs, mix with the ham-water enough to moisten; spread over the ham, grate bread crumbs over all, and brown. Ornament with slices of hard-boiled egg, fanciful cuts of pickled beets, cloves, or green parsley. Slice cold. Delicious for a cold collation.
In boiling ham or corned beef to eat cold, it is far better if let remain in the water until cold. Slice on a platter, and garnish with slices of hard-boiled egg or lemon.