Farm and home cook book and housekeeper's assistant

For every gal sausage in cases allow 1 cup salt and 1 cup ; brown sugar, thoroughly mixed. Place layers of sausage in j jars and sprinkle the mixture between each layer. Put a , stone on top, and if a brine does not form in 3 days, make a ; little cold brine and pour it over. — [Mrs. M. J. L., Mich. \ Souse I Use the head of a hog and any other small parts of the • animal that are not too fat. Clean the head thoroughly and i do not spare yourself any pains during this process, to make , sure that everything is as clean as you can possibly make it. ! Soak in salt water for several hours, then scrape and clean ; again, and then soak once more in salt water for several ; hours, after which put in a kettle, cover with cold water, add ' salt, and boil slowly until the meat will separate from the i bones, and all the gristle is perfectly soft. Next remove from ; the fire, drain, remove all the bones, and hard gristle from ■ the meat and from the liquor. Put a layer of meat and fat, 1 distributed evenly, in a stone jar, sprinkle well with salt and i pepper, and then pour over a generous allowance of hot, boiled | cider vinegar. Then put in another layer of meat, seasoning, ! and boiled cider vinegar, and so on until the meat is all used, or the jar is full to within 3 or 4 inches of the top, topping j off with salt, pepper and vinegar. Be careful to pack the j meat firmly and closely together, and to have it covered with j the vinegar. Boil down liquor in which the meat was cooked ; until there is only a little of it left, being careful not to let ; it burn. Season well with salt and pepper (it should be con- \ siderably more salt than palatable), and when the meat in , the jar is thoroughly cold, pour this hot, boiled-dowm liquor i over the meat, and when all has become cold, cover the jar \ well and store it in a cold place. When wanted for use, j scrape away a little of the jelly at one side of the jar, cut out ■ slices of the souse, and return the displaced jelly, spreading j it over smoothly. The sliced souse can be fried in hot butter, i but first drain off the liquid by allowing the souse to stand \ in the pan on the back of the stove a while. This will extract j the vinegar, and after frying brown in butter, the souse will \ be deliciously crisp. Serve with hot, baked potatoes. — [Mrs. ; N. P., N. H. j Pickled Pig's Feet ] Soak the feet over night in cold water, remove the toes and scrape clean, boil until very tender, and salt before they are done. Pack in a stone jar or keg and cover with hot, spiced vinegar, using whole cloves, allspice and pepper. Nice eaten PICKLED TRIPE AND TONGUE 297 just so, or heated up in boiling water, or split, rolled in flour, and fried a nice brown on both sides in hot fat. Will keep indefinitely. — [Farmer's Wife, Col. Pickled Tongue I Use either beef or pork tongues. Scald, trim, scrape and boil until tender, in salted water. When cold, cut in %-inch slices, and cover with cold vinegar. Boiled pigs feet are also very nice when pickled in vinegar. — [Mrs. C; B. B., Kan. Pickled Tongue II