Broiled Sausages

Scald as for fried, and broil as you would any other kind of meat. Sausages that are kept a long time be-come dry and hard; they are very much improved by covering them with boiling water in which half a tea-spoonful of saleratus has been dissolved, and boiling twenty minutes before frying them.

Pigs' Feet Soused

Scrape and wash the pigs' feet. Clean them, cover them with salt and water, and let them stand two days; then turn this water off, and cover again with fresh salt and water; let them stand two days longer, then boil about two hours. When cold, split them, and pour over them boiling vinegar, in which there have been thrown a few whole cloves, a piece of stick cinnamon, and a handful of salt. They will be ready for use in twenty-four hours.

Fried Pigs' Feet

Put into the frying-pan four spoonfuls of drippings or lard, and when this boils, lay in the feet, first having dredged them with flour, and fry brown. Serve on hot dishhes. They can be fried before or after being soused Never season them with butter.

Pigs' Feet Fried In Batter

Take the feet from the vinegar and drain them, then dip them in a batter made as for pork, and fry in either drippinga or lard.

Pigs' Head Cheese

Boil a pigs' head until the bones will drop out. When cold, chop fine and season highly with pepper, salt, and sage; then put it into a kettle, and to every quart of meat add one half a pint of the liquor in which it was boiled. Simmer this slowly for half an hour, and turn it into deep earthen dishes, and on top place a plate with a weight upon it. Set in a cool place, and when cold cut in slices. If there is any danger of its not keeping, scald it over. Many persons put spice in it, but it is more natural without.

Fried Ham

Cut the ham in very thin slices, and cut off' the rind. Have half a spoonful of boiling drippings in the frying-pan, lay the ham in this, and fry quickly eight minutes; it will then be brown and crisp. Where the ham is for dinner, have the slices larger and thicker, and if you do not have eggs with it, fry bread, as directed for sausages.

Broiled Ham

Out the ham in thin slices; cut off the rind, and broil over clear coals ten minutes. Butter or not, as you please. When the ham is very salt or hard, slice, and let stand in boiling water ten minutes before frying or broiling.

Ham And Eggs

Fry the ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan; turn back the fat, and add to it half a cup of lard. When this comes to a boil, break in your eggs, leaving room to turn them, if you prefer them turned; they look much nicer, however, when they are not turned. If they are not turned, dip up the boiling fat while they are cooking and pour over them; they will cook rare in three minutes, well done in four. Lay them on the slices of ham, and serve.