Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

a few days, they can be put in the same brine with beef or tongues. Hogs' Head Cheese Take off the ears and noses of four heads, and pick out the eyes, and lay them in salt and water all night, then wash and put them on to boil, take out the bones carefully, chop and season them well, and pack it in bowls, they will turn out whole, and may be eaten cold with vinegar, or fried as sausage. Pigs' Feet. Pigs' feet should be well cleaned by dipping them in scalding water, and scraping off the hairs, leave them in weak salt and water two days, changing it each day; if you wish to boil them for souse, they are now ready, but if the weather is cold they will keep in this a month. They should be kept in a cold place, and if they are frozen there is no danger of their spoiling, but if there comes on a thaw, change the salt and water, soak them in fresh water all night before you boil them. In this way they are good to eat with pepper and vinegar while hot, or may be dipped in batter and fried after they are cold. To make Souse. Boil the feet till the bones come out easily, and pick out all the large bones, pack them in a stone pan with pepper and salt, and cover it with vinegar, they may be eaten cold, or dipped in flour and fried. Another way is to pick out all the bones, season them with salt, pepper and sage, and warm them up as you want to use them. Pigs' feet, after being boiled, are very nice stewed as terrapins, make the gravy with butter and water, they are nourishing food for delicate persons. Vessels for salting meat should be cleaned well after the meat is hung up, and set on boards in the cellar, if they do not smell sweet, they should be washed and soaked before meat is packed in them again. You should see that the hoops are sound,