442 DK CHASE'S RECIPES. 



dish by themselves, as some may not like them, although the author, and prob- 

 ably most others, will be very fond of them. Use nice tart apples only. Chops 

 of fresh pork, fried and seasoned the same way, are splendid, if nicely browned, 

 even without the apples. 



Remarks.— We will close the pork question with directions for properly- 

 cooking and serving pigs' feet, ears, etc., as suggested by the great showman, 

 P. T. Barnum. He is admitted to be "the greatest showman on earth," and 

 why shoidd he not have learned something about good victuals? I should 

 think he had, judging from his size and well rounded face. Being taken from 

 the Bridgeport Standard (Barnum's home) it is no doubt reliable. I know 

 " from the nature of things " he is correct 



"Broiled Pigs' Feet, a la Barnum," is one of the dishes printed oq 

 the Sturtevant House bill of fare in New York. Barnum says: " Pigs' feet, 

 properly cooked, were given to me to eat long before I was permitted to par- 

 take of any other animal food. . When old and young feet are boiled together 

 for 2}{ hours, as usual, the old ones are tough and worthless. If they were 

 boiled d}4 hours, the young feet would burst and the gelatine swim away. 

 Now, the secret is to wrap each foot in a cotton bandage wound 2 or 3 times 

 around it and well corded with twine. Then boil them 4 hours. Let them 

 remain in the bandage until needed to broil, fry or pickle. The skin will hold 

 them together while being cooked; and when you eat them you will find them 

 all tender and delicate as possible. " 



Remarks.— The Standard said there was a hotel in their State (Connecticut> 

 where pigs' feet were a special feature of the bill of fare; cooked as described 

 above by ;Mr. Barnum. I know very well that pigs' feet as generally cooked, 

 are a nuisance, so far as tenderness and ability to eat them are concerned. This 

 wrapping and long cooking will make a new feature in serving them. I say, 

 'Hurrah for Barnum!" as he has now done the public some real good, that 

 will last, too, as long as pigs' feet grow. The 2J^ hours are long enough to 

 cook the ears, which the author has always preferred to the feet, because they 

 were more tender and delicate, from the fact that they did not require so long 

 boiling as the feet, and hence would be tender while the feet remained tough 

 and gristly, for the want of the very knowledge how to cook them. 



Stews of Mutton, Chicken, etc.— Take the neck, or any part of the 

 forequarter of mutton, not so old as to be strong, cut into rather small pieces, 

 and place in a pot having a well fitting lid, and cover the meat with cold water, 

 boil slowly, removing scum as it rises, till perfectly tender; then set away, keep- 

 ing covered. Next morning remove the fat, or tallow, from the top; then, at 

 the proper time to get it ready for dinner, place again on the fire, adding salt 

 and pepper to taste, and any herbs, if desired, and pour in hot water to well 

 cover the mutton; and when boiling nicely put in dumplings made of light 

 bread dough or biscuit dough, and fail not to keep up the boiling until the 

 dumplings are done. Serve in a covered tureen that will hold the gravy, or 

 juices, as well as the meat, dumplings, etc. If properly managed, when the 

 meat and dumplings are taken up, there will be only juices enough left to 



