Put 1 cup cold fried salt pork (cut in dice) and 3 tablespoons sweet milk on back of stove to simmer, then beat 6 eggs and 1 teaspoon salt until just blended. Put 2 tablespoons butter in frying pan. When hot add eggs and shake vigorously until set, then add the hot creamed pork, spread over top, fold, and serve immediately.
PIG’S FEET.
Cut off the feet at the first joint, then cut the legs into as many pieces as there are joints, wash and scrape them well and put to soak over night in cold, slightly salted water; in the morning scrape again and change the water; repeat at night. The next morning put them on to boil in cold water to cover, skim carefully, boil till very tender, and serve either hot or cold, with a brown sauce made of part of the water in which they were boiled, and flavored with tomato or chopped cucumber pickles. If the pig’s feet are cooled and then browned in the oven, they will be much nicer than if served directly from the kettle in which they were boiled. Save all the liquor not used for the sauce, for pig’s feet are very rich in jelly; when cold, remove the fat, which should be clarified, and boil the liquor down to a glaze; this may be potted, when it will keep a long time and is useful for glazing, or it may be used for soups either before or after boiling, down.—[R. W.
PICKLED PIG’S FEET.
Clean them well, boil until very tender, remove all the bones. Chop the meat, add it to the water they were boiled in, salt to taste. Add enough vinegar to give a pleasing acid taste, pour into a dish to cool. When firm, cut in slices. Or leave out the vinegar and serve catsup of any kind with the meat. Or before cooking the feet, wrap each one in cloth and boil seven hours. When cold take off the cloth and cut each foot in two pieces. Serve cold with catsup or pepper sauce or horse-radish. Or the feet may be put into a jar and covered with cold vinegar, to which is added a handful of whole cloves.—[A. L. N.
KIDNEY ON TOAST.
Cut a kidney in large pieces and soak in cold water an hour. Drain and chop fine, removing all string and fiber; also chop separately one onion. Put a tablespoonful of butter in a frying pan, and when melted add the chopped kidney and stir till the mixture turns a whitish color, then add the onion. Cook five minutes, turn into a small stewpan, season and add a cupful of boiling water. Simmer an hour and thicken with a teaspoonful of cornstarch wet with cold water. Cook five minutes longer, pour over slices of nicely browned toast and serve.
Pork Fritters.
CORN MEAL FRITTERS.
Make a thick batter of corn meal and flour, cut a few slices of pork and fry until the fat is fried out; cut a few more slices, dip them in the batter, and drop them in the bubbling fat, seasoning with salt and pepper; cook until light brown, and eat while hot.