(Mrs. T. B. Wheelock, St. Paul)

6 cleaned pigs' feet. Piece of red pepperpod. A bay leaf. Salt. 6 cloves. A sprig of parsley. 1 large onion sliced. White wine vinegar.

Cook the feet in boiling water until nearly tender, then add the bay leaf, onion, cloves, pepperpod, parsley, and salt, and finish cooking. Take out the feet, skim off the fat and strain the liquid. Remove the large bones from the feet and place the latter in an earthen bowl; add vinegar to the liquid (half liquid and half broth, if the vinegar be not too strong) and pour over enough to cover the feet. If there be much more broth than is required, reduce by slow cooking before the vinegar is added, to insure a jellied condition when cold.