g poured over them. Cream salad
dressing: Stir thoroughly together 1 teaspoon sugar, six tablespoons thick
sweet cream and 2 tablespoons vinegar, salt and pepper or mustard to
taste. The cream and vinegar should be very cold, and the vinegar added to
the cream a little at a time, or it will curdle. Stir till smooth and
creamy.

_Souse._

Take off the horny parts of feet by dipping in hot water and pressing
against them with a knife. Singe off hair, let soak in cold water for 24
hours, then pour on boiling water, scrape thoroughly, let stand in salt
and water a few hours; before boiling wrap each foot in a clean white
bandage, cord securely to keep skin from bursting, which causes the
gelatine to escape in the water. Boil four hours. Leave in bandage until
cold. If you wish to pickle them, put in a jar, add some of the boiling
liquor, add enough vinegar to make a pleasant sour, add a few whole
peppers. Very nice cold. If you want it hot, put some of the pickle and
feet in frying pan. When boiling, thicken with flour and serve hot.--[Nina
Gorton.

See that the feet are perfectly clean, the toes chopped off and every
particle cleanly scraped, washed and wiped. Boil for three hours
continually, or until every particle falls apart, drain from liquid, pick
out all the bones, chop slightly, return to the liquid, add 1/2 cup
vinegar, 2 tablespoons sugar, pepper, salt and a dash of nutmeg. (Do not
have too much liquid.) Boil up once more and turn all out into a mold,
press lightly, and cut cold.--[H. M. Gee.

Thoroughly clean the pig's feet and knock off the horny part with a
hatchet. Pour boiling water over them twice and pour it off, then put them
on to cook in plenty of water. Do not salt the water. Boil until very
tender, then take out the feet, pack in a jar, sprinkle each layer with
salt, whole pepper and whole cloves, and cover with equal portions of
vinegar and the broth in which the feet were boiled. Put a plate over the
top with a weight to keep the souse under the vinegar. If there remains
any portion of the broth, strain it and let stand until cold, remove the
fat and clarify the broth with a beaten white of egg. It will be then
ready for blancmange or lemon jelly and is very delicate.

_Scrapple._

Take hog's tongue, heart, liver, all bones and refuse trimmings (some use
ears, snout and lights, I do not), soak all bloody pieces and wash them
carefully, use also all clean skins, trimmed from lard. Put into