156 THE FARMER'S AND 



TO PREPARE SOUSE. 



Pigs-feet, ears, etc., make a cheap and excellent dish. 

 In preparing them, clean them thoroughly in water not 

 very hot ; then peel the hoofs off with a snarp-pointed 

 knife ; cut off the hard, rough place ; then singe them 

 and boil them until they are thoroughly tender, or till 

 they are with difficulty taken out with a fork, say five 

 hours. Take them out, and put them in cold water. 

 Mind and save the liquor in which they were boiled. 



Take the bones out and pack the meat down tight in a 

 wooden or stone vessel. After it is packed close, boil the 

 jelly-like liquor in which they were cooked, with an equal 

 quantity of vinegar, for four hours. Put in as much salt 

 as you think necessary, and add cloves, allspice and cin- 

 namon, at the rate of about a quarter of a pound to one 

 hundred weight of the meat. The vinegar, with these 

 ingredients added, is to be poured upon the souse scalding 

 hot. When used, fry it. 



SALTED CODFISH. 



Salted codfish is very much used in the United States, 

 and is cheap, and usually kept for sale at all the country 

 stores. Emigrants are sometimes, indeed, generally un- 

 acquainted with the proper mode of cooking it, although 

 it is very simple. 



The fish should be soaked in lukewarm water until the 

 skin will easily come off, then take up the fish, scrape off 

 the skin, and put it in fresh cold water. Then set it on 

 a very moderate fire, where it will be very hot, but with- 

 out boiling. It will take three or four hours to cook it 

 soft. Dish it and use with drawn-butter, with boiled po- 

 tatoes. It makes a most excellent dish. 



It makes a very nice dish for breakfast, to take the 

 remains of the dinner, and hash them up with potatoes, 



