Pig's Cheek, Pickled (another way).— Wash a couple of pig's cheeks, strew a handful of salt over them, and leave them for twenty- four hours. Drain them, and dry them well with a soft cloth. Powder and mix the following ingredients : — A quarter of a pound of common salt, a quarter of a pound of moist sugar, one ounce of saltpetre, and haK an ounce of ground pepper. Dry this mixtui-e thoroughly before the fire, rub it well into the cheeks, and turn and rub them ever day for four weeks. They may either be boiled straight from the pickle or hung to dry in a cool place ; if they are boiled at once they require only to be well washed before being cooked ; if they are dried they must be soaked. 'WTien pig's cheeks are cured and di-ied Kke bacon they are called Bath Chaps. Probable cost, 8d. per pound. Sufficient for eight or nine persons. Pig's Cheeks, Potted.— Take a large pig's head, split it open, take out the brains, and cut off the ears. Let it soak in cold water j for twenty-four hours, then put the cheek, with j the tongue, into a saucepan, cover with cold j water, bring slowly to the boil, and let the I meat simmer gently imtil it is so tender that i the bones can be easily di-awn out. Draw off the skin, if possible in one piece, and while the meat is stUl hot mince it quickly, and i season rather highly with pepper, salt, and j grated nutmeg. Lay half the skin at the bottom of a pan or bowl, put in the mince, and cover with the remainder of the skin. Place a plate with a weight upon it, and leave it until it is quite cold. It ■will turn out in a shape, and should be cut, in thin slices, and eaten with vinegar and mustard. It may be kept in a pickle made of the liquid in which it was stewed boiled with a httle salt and %-inegar. Time to boil the cheeks, two hours and a half to three hours. Probable cost of pig's head, 6d. or 8d. per pound. Sufficient for a standing breakfast dish. Pig's Sars. — Pig's ears are generally dressed with the feet. They may, however, be stuffed and stewed as follows : — Bone an an- chovy, and pound it to a paste. Mix with it six ounces of grated bread-crumbs, two ounces of minced veal, four ounces of shred suet, a tea-spoonful of shred parsley, and two or three sage-leaves. Season this forcemeat ^^'ith salt and cayenne, and bind it together with the yolks of two eggs. Take two or fom- ears which have been already soaked for some hours and partially boiled. Eaise the skin of the upper side, and fiU them with the stuffing. Fry them in hot fat tm they are brightly brownea, drain them well, and stew them gently in three-quarters of a pint of very rich bro-rni gra✪ Pig's Ears Stuffed and Stewed\y, nicely flavoured and highly seasoned. Serve the ears on a hot dish, with the gravy strained and poured roimd them. If Hked, a i pui-ee of peas can be sent to table with them. i Time to stew, haK an hour. Probable cost, uncertain, pig's ears being generally sold with '< the head. Sufficient for two or three persons.

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Pig's Cheek, Pickled (another way).— Wash a couple of pig's cheeks, strew a handful of salt over them, and leave them for twenty- four hours. Drain them, and dry them well with a soft cloth. Powder and mix the following ingredients : — A quarter of a pound of common salt, a quarter of a pound of moist sugar, one ounce of saltpetre, and haK an ounce of ground pepper. Dry this mixtui-e thoroughly before the fire, rub it well into the cheeks, and turn and rub them ever day for four weeks. They may either be boiled straight from the pickle or hung to dry in a cool place ; if they are boiled at once they require only to be well washed before being cooked ; if they are dried they must be soaked. 'WTien pig's cheeks are cured and di-ied Kke bacon they are called Bath Chaps. Probable cost, 8d. per pound. Sufficient for eight or nine persons. Pig's Cheeks, Potted.— Take a large pig's head, split it open, take out the brains, and cut off the ears. Let it soak in cold water j for twenty-four hours, then put the cheek, with j the tongue, into a saucepan, cover with cold j water, bring slowly to the boil, and let the I meat simmer gently imtil it is so tender that i the bones can be easily di-awn out. Draw off the skin, if possible in one piece, and while the meat is stUl hot mince it quickly, and i season rather highly with pepper, salt, and j grated nutmeg. Lay half the skin at the bottom of a pan or bowl, put in the mince, and cover with the remainder of the skin. Place a plate with a weight upon it, and leave it until it is quite cold. It ■will turn out in a shape, and should be cut, in thin slices, and eaten with vinegar and mustard. It may be kept in a pickle made of the liquid in which it was stewed boiled with a httle salt and %-inegar. Time to boil the cheeks, two hours and a half to three hours. Probable cost of pig's head, 6d. or 8d. per pound. Sufficient for a standing breakfast dish. Pig's Sars. — Pig's ears are generally dressed with the feet. They may, however, be stuffed and stewed as follows : — Bone an an- chovy, and pound it to a paste. Mix with it six ounces of grated bread-crumbs, two ounces of minced veal, four ounces of shred suet, a tea-spoonful of shred parsley, and two or three sage-leaves. Season this forcemeat ^^'ith salt and cayenne, and bind it together with the yolks of two eggs. Take two or fom- ears which have been already soaked for some hours and partially boiled. Eaise the skin of the upper side, and fiU them with the stuffing. Fry them in hot fat tm they are brightly brownea, drain them well, and stew them gently in three-quarters of a pint of very rich bro-rni gra\y, nicely flavoured and highly seasoned. Serve the ears on a hot dish, with the gravy strained and poured roimd them. If Hked, a i pui-ee of peas can be sent to table with them. i Time to stew, haK an hour. Probable cost, uncertain, pig's ears being generally sold with '< the head. Sufficient for two or three persons.

Cassell's dictionary of cookery