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.

FRITTERS WITH EGG.

Fry slices of freshened fat pork, browning both sides, then make a batter
of 1 egg, 1 cup milk, 1 teaspoon baking powder sifted through enough flour
to make a rather stiff batter, and a pinch of salt. Now remove the pork
from the frying pan and drop in