84 FORTY YEARS' EXPERIENCE OP A PRACTICAL HOG MAN 



the farmers of the west would not grow eighty-five million dollars 

 worth each year, to supply foreign nations, besides keeping enough 

 at home to supply the demand of our own people. 



Boneless Pigs' Feet. Cut the feet off with a sharp knife and 

 a little saw, well above the ankle joint; wash in hot water and 

 scrape thoroughly and clean. Lay them in salt water over night to 

 remove all blood. Put on to cook with enough slightly salted cold 

 water to cover, and cook from three to five hours, until the bones 

 loosen. Place the meat in a chopping bowl and chop medium fine. 

 Strain the liquor in the pot in which the feet were boiled and season 

 it with vinegar and pepper to taste. Then add the meat and cover 

 with this juice to which should be added more hot water, as it will 

 bear diluting. When cold turn out of the bowl and cut down in 

 slices half an inch thick. 



Pigs' Feet Souse. Cut off the horny part of the feet and toes; 

 scrape clean and wash thoroughly ; singe off any stray hairs. Place 

 in a kettle with plenty of water, boil and skin. Pour off the water 

 and add fresh, and boil again until the bones will pull out easily, 

 but do not pull them out. Pack in a stone jar with pepper and 

 salt sprinkled between each layer; cover with good cider vinegar. 

 When wanted for the table take out in sufficient quantity and 

 put in a hot skillet ; add more vinegar, salt and pepper if needed ; 

 boil until thoroughl}' heated; stir in a smooth thickening of flour 

 and water, and boil until the flour is cooked. Serve hot for a nice 

 breakfast dish. 



Head Cheese. Having thoroughly cleaned the pig or hog 

 head, split it in two ; take out the eyes and the brains ; thoroughly 

 clean the ears; throw scalding water over the head and ears and 

 then scrape absolutely clean. When perfectly clean put in a 

 kettle, with water to cover, and set over a quick fire, skimming 

 as any scum arises. When boiled so the flesh leaves the bone, 

 take the head from the water with a skimmer, and place in a 

 large wooden bowl or tray; then take out every particle of bone, 

 chop the meat fine, season to taste with salt and pepper a little 

 powdered sage may be added spread a cloth over the colander, 

 put the meat in, fold the cloth closely over it, lay weight on it 

 so that it will press every part of the surface equally. When cold 

 take the weight off; remove from the colander and place in a 

 crock. Some add vinegar in the proportion of one pint to each 

 gallon crock. 



Fried Salt Pork. Cut in rather thin slices, freshen by letting 

 stand an hour or two in cold water or milk and water. Roll in 

 flour and fry until crisp. Drain off most of the grease from fry- 

 ing pan. Stir in, while hot, one or two tablespoons of flour, half 

 a pint new milk, a little pepper and salt, if necessary. Let boil 

 and pour into gravy dish. This makes a nice white gravy when 

 properly made. 



