Fried Pigs' Feet

Split the feet through the middle lengthwise, and boil them until tender, but not so much that the meat will separate from the bones. After draining well, dip each piece in beaten egg and then in rolled cracker-crumbs seasoned with salt and pepper, and fry in a hot frying-pan, using plenty of fat. Drain each piece thoroughly so there will not be a drop of fat on the serving dish when sent to table.

Head-Cheese

This is generally made of the head, ears and tongue, but the head alone may be used, if desired. Clean the meat very carefully, this part of the work being most particular and not to be hurried. Boil the meat and bones in salted water until the former is very tender. Skim out the head, place it in a colander to drain, and remove all the bones with a knife. Cut the ears rather fine, and place them with the head meat. Season the whole with salt, pepper, sage, sweet marjoram and any other herbs that may be available, adding a little powdered cloves. Mix the mass well together, taste to see if properly seasoned, and pack it tightly in a bowl, interspersing the layers of meat with slices of the boiled tongue. Press the meat into a compact shape, and cover it with a plate upon which is placed a sufficiently heavy weight. The head-cheese will be ready to use in two or three days. Cut it in thin slices, and serve with vinegar, and mustard if liked; or it may be cut in slices and fried the same as pig's feet, being first dipped in egg and cracker-crumbs. The latter mode of preparing produces a very pleasant breakfast dish.

Scrapple

Many cities or parts of the country have some particular dish for which they are noted, and. that peculiar to Philadelphia is known as" scrapple," which is brought to market in large quantities and sold most reasonably. It is made in this way: Scrape and thoroughly clean a hog's head; then split it, and take out the eyes and brain. The butcher will, of course, do this when directed. Clean the ears also, and scrape and scald them well. Put all on to boil in plenty of cold water, and simmer gently for four hours, or until the bones will easily slip from the meat. Lift out the meat and bones into a colander, remove the bones, and chop the meat fine. Skim off every particle of grease from the water in which the meat was boiled, and return the chopped meat to the kettle and water. Season highly with pepper and salt and such powdered herbs as may be preferred. Now take a large wooden spoon or paddle and stir constantly, meanwhile adding enough corn meal and buckwheat flour, in equal quantities, to make a soft mush. Cook slowly one hour, stirring frequently, as the mush will scorch easily. Pour the mixture into dishes and keep it in a cool place, slicing it as needed. Sometimes part or all of wheat middlings is used in place of the corn meal and buckwheat flour, and again corn meal or buckwheat flour alone is used.

To Cook Scrapple

Cut it into rather thin slices, dip each slice in flour, and fry until a fine brown. Drain well before serving.