Pigs' Feet Hash

Singe and scrape the feet, then wash clean and put them into salt and water to soak over night, or for several hours, then scrape again until they are perfectly clean, and boil them till the meat falls from the bones, chop with a knife, season with salt and pepper; pack in a crock, and if the weather be cool it will keep some time. It can be sliced and eaten cold, or put into a skillet and fried until brown.

Roast Pork

Select either the leg, loin, fillet, or shoulder for roasting. Make a stuffing as for turkey, or a stuffing seasoned with onion and sage. If the skin is left on it should be cut into small squares; otherwise sprinkle it with powdered sage. Baste frequently; and allow twenty minutes for each pound.

Pig's Head

Have the head nicely cleaned, and boil it till very tender. Chop it very fine, and season with salt, pepper, sage, and a little clove, while hot. Put in a deep dish, and cover with a plate that is smaller than the dish, that it may rest on the meat. Place on the plate a very heavy weight, and let it stand for twenty-four hours. This makes the famous "Pig's Head Cheese".

Pork And Beans

Take two pounds of side pork, not too fat nor too lean, to two quarts of marrowfat beans; put the beans to soak the night before you boil them in a gallon of milk-warm water. After breakfast scald and scrape the rind of the pork, and put on to boil an hour before putting in the beans; as soon as the beans boil up pour off the water, and put on one gallon of fresh water; boil until quite tender, adding more water if necessary; great care must be taken that they do not scorch. When nearly as stiff as mashed potatoes put into a baking dish, score the pork, and put in the center; brown in the oven one hour. If preferred, use corned beef instead of pork.

Boston Baked Beans

Put a quart of beans to soak over night; in the morning pour off the water, and add fresh water enough to cover, to which add about one tablespoonful of molasses. Put a small piece of salt pork in the center, almost covering it with the beans, and bake slowly from six to eight hours, adding hot water as needed until nearly done, when they can be allowed to cook nearly dry, or according to taste.

How To Fry Apples And Pork Chops

Season the chops with salt and pepper, and a little powdered sage and sweet marjoram; dip them into beaten egg, and then into beaten bread crumbs. Fry about twenty minutes, or until they are done. Put them on a hot dish; pour off part of the gravy into another pan, to make a gravy to serve with them, if you choose. Then fry apples, which you have sliced about two-thirds of an inch thick, cutting them around the apple, so that the core is in the center of each piece. When they are browned on one side and partly cooked, turn them carefully with a pancake turner, and let them finish cooking; dish around the chops, or on a separate dish.

Spare Ribs Broiled

Crack the bones, and broil over a clear fire, taking care that the fire is not hot enough to scorch them.