Most for your money cookbook

Another great contribution of the slaves is crackling — and here's a tip for a perfect appetizer: render the pig fat next to the skin in juicy mouthfuls, and serve it sizzling, just plain crackling, with a touch of salt. PIG'S LIVER Pig's liver is so luscious that many people who can afford the difference in price really prefer it to calf's liver which costs four times as much. To our mind it has beef liver beat a mile; although it is about as dry, it's much more tender. You might like to try pig's liver in place of beef in the Beef Liver Pattie recipe given under "Swell Pickings." But the most popular way of cooking the liver of any old hog is to fry it plain, using plenty of fat to overcome that natural dryness. Because this is a favorite in Negro Harlem the price is held high by whites who own most of the butcher shops, but elsewhere, especially on the fringes of wealthy white sections, pig's liver is a drug on the market and sells even lower than that of beef or lamb. And of course we all relish it without knowing it, for the fine flavor of commercial liverwurst comes from just that, since pig's liver is used in this almost exclusively. But don't buy a pig's liver in a poke, for it's not handled as carefully as the more expensive livers. Punch it to make sure it's firm; see that it's bright red in color, and fresh, with very little odor. It deteriorates rapidly and when kept too long becomes soft and dark-colored around the edges. And in cooking, never wash it, but wipe it clean with a damp cloth before removing skin and veins. Tough liver should be parboiled 20 minutes if it's to be cooked whole, or 5 minutes if already sliced. PIGS' FEET Have bones of 6 feet split lengthwise by butcher, leaving each two halves attached; scrape, and soak in cold water 3-4 hours. Drain, cover with cold water, add a sliced carrot, a sliced onion, a dozen peppercorns, a sprig of celery, another of thyme and one bay leaf. Simmer and skim until very tender, adding salt while cooking. At this point they are prepared for cooking in any way you like, grilling, pickling, or jellying. If your family is large it will pay you to use 12 feet and double the recipe, and if small you might save out 3 of the feet for jellying or pickling and grill the other 3, as follows: Drain, lay on a dish to cool somewhat, cut the skin holding the bones together, season each half-foot, rub with butter or oil, roll in crumbs and fry or grill until brown on all sides. Meanwhile fry a minced onion brown and tender, add some of the boiling liquor, cook for a moment, add a tablespoon of vinegar, a small minced pickle and cayenne pepper. Serve with this sauce poured over, or in a boat for each diner to help himself. PICKLED PIGS' FEET 6 pigs' feet, cooked 1 CUPS CIDER VINEGAR CAYENNE 6 CLOVES 3 TEASPOONS SALT GRATED NUTMEG 1 BAY LEAVES Cook feet according to first half of recipe above. While still hot lay in a bowl, season with salt and cayenne. Heat vinegar to boiling point with spices and pour over feet, cover, and leave until next day, turning them over several times.