Most for your money cookbook

A better way to pickle pigs' feet, however, is to begin with uncooked feet, split in halves and soaked for several hours in cold water. To every 6 feet you add 3 cups of vinegar and bring to boiling point. Skim, add 2 medium onions, 1 bay leaves, 20 peppercorns and lyz teaspoons salt, boil slowly for i^ hours, or put in fireless cooker for longer time. Let them cool and serve cold in their own juicy jelly. Potato salad is the ideal accompaniment to this melodic snack, and beer, of course. The only reason for pickling pigs' feet yourself is to save money on a good-sized quantity, enough to pay for the beer maybe. If only 2 or 3 are wanted it's cheaper to buy them at a delicatessen. Peppercorns should be bought by the pound in bulk (and the same holds true for Hungarian paprika), since the packaged kinds are no better and cost many times as much by weight. But usually only foreign shops keep peppercorns (or paprika) in bulk. Ground pepper is largely a racket, in which all kinds of inferior peppers and adulterant bird seeds are concealed, so it's best to buy the whole round pepper berries and grind them yourself, or pound up in a cloth But in this recipe only the whole peppers give the proper flavor. The black kind give you the most pep for your money. Black pepper is fully ripened on the tree, while white pepper is picked green, hence milder in flavor, and chiefly used in salads, such as white potato salad in which black pepper specks are too conspicuous. So if you want to do the thing right, use black peppers in the pigs' feet and white peppers for the accompanying potato salad, but don't put any kind of pepper in the beer. PICKLED PIGS' FEET BROILED Split in half, egg and crumb them, and broil. Eat with lemon juice and cayenne, or with a piquant sauce. JELLIED PIGS' FEET Boil feet according to first half of first recipe. Take out bones and cut up meat; strain cooking liquor through cloth, season and spice to taste with cayenne, a few grains powdered cloves, a tablespoon of your favorite condiment, and juice of a lemon. Heat, to blend seasonings, and reduce by boiling if you think necessary; lay meat in a mold, pour liquor over, cool and chill. Unmold on platter and decorate with servings of potato salad laid on lettuce leaves, cut-up dill pickle, red radishes, and slices of pickled beets. JELLY OF PIGS' FEET AND EARS Cut up both feet and ears, simmer in water to barely cover, with I teaspoon sage, 3 sprigs parsley or of dried herbs, peppercorns, and yi teaspoon ground mace, salting while cooking. Take out bones of feet when done, arrange meat in a mold, strain liquid through very fine sieve, pour over meat, cool and chill. PIGS' EARS Cut in two, each half being as big as your hand and as white as snow. Grill in a slightly greased frying pan; they will be done in no time. Season and eat with spinach, sauerkraut or cabbage. They may be cooked like pigs' feet, too, or cooked with the feet, slicing the ears when done; and like pigs' feet they may then be either pickled or served hot with their gravy; or they may be allowed to cool, and then egged, crumbed and fried. SMOTHERED PIGS' TAILS