Farm and home cook book and housekeeper's assistant

PIG AND CALF'S FOOT JELLY 305 tablesp mace and 4 tablesp each of allspice, salt and grated nutmeg. Put the cider in a large kettle, let it come to a boil, and then put in the other ingredients, well mixed together and boil 1 hour, stirring frequently. Can while hot, in airtight jars, with a layer of melted lard or suet on top. If all the usual canning precautions were observed, mince meat canned in this way will keep indefinitely. — [Mrs. M. M., Kan. Calf's Foot Broth and Jelly Clean and scald the feet, cut up, cover with water, and boil until the liquid is reduced to one-quarter. Season to taste, thicken with 1 beaten egg, and serve plain, or with a few homemade noodles boiled in it. For jelly, boil the liquid down to 3 pts salt, then strain and let get cool, after which remove the layer of fat, re-heat the jelly, and add 1 cup sugar, the juice of 2 lemons, the whites of 2 eggs, small pieces of stick cinnamon, and about 1/2 pt good wine, if liked, and intended as nourishment for an invalid, although the latter may be omitted. Strain through a cloth and set away to get solid. Serve cut in small cubes. — [Mrs. J. C. R., Ind. Pig's Feet Jelly Clean and boil pig's feet till well done, without salt. Strain, and to 1 qt liquor add 1 pt sugar, and flavor to taste. Boil skim and pour in molds. Serve with cream. — [F & H. Pig's Feet Cheese Clean feet, boil till bones fall out, remove bones, add a few bay leaves, 2 slices lemon, 2 cups vinegar, a few cloves, and salt to taste. Cook until tender, then pour into a mold to cool. Serve in thin slices. — [F & H. To Cook an Ox Cheek Split the head in halves, remove tongue, brain and eyes and wash first in salt water and afterward in 2 or 3 fresh waters. When clean put into a saucepan of cold water, add salt, and let boil 4 hours. When it has been boiling about 2 hours add potatoes, onions, carrots, turnips, and celery, according to taste. Cooked in this way the liquor makes a nice soup, and the meat taken from the bone and served with a little of the soup for gravy, makes a tender and savory dish for the first day's dinner. The soup is better served next day. If there should be any small pieces of the meat left from the dinner, they may be cut up with 2 or 3 hard-boiled eggs, sprinkled with a little salt, pepper, and nutmeg, put into a mold, and turned out for breakfast, luncheon or supper. — [F & H. Fried or Scrambled Brains Soak the brain in salt water over night, remove the thin skin, slice once, roll in flour, and fry brown on both sides in hot lard or butter. For scrambled brains, soak in salt water ! over night, after which the skin can be removed easily. Put ! about 1 tablesp butter in a skillet and when hot put in the brains, stirring constantly, until almost dry, then add 2 beaten. ! eggs, and stir constantly until firm, adding salt to taste. Serve | hot. — [Mrs. J. C. R., Ind. I Odds and Ends When a beef is butchered, take some of the choice boneless parts, salt them down thoroughly, and then hang up and smoke, the same as bacon. — [Mrs. D. H. H., Ida. Clean all the lumps of clotted blood out of the heart, boil till tender, add scraps of meat to make a rich gravy, and \ when tender stuff with a dressing made as for roast turkey. }