The new Kentucky home cook book

The New Kentucky Home Cook Book. drippings will be sufficient to use. Baste frequently, and once or twice after the pig is thoroughly heated and cooking, rub it well with a little butter to keep the skin soft. Bend the legs under the pig, the fore ones back, the hind ones forward, so it will set nicely on the dish, which must be garnished with parsley. Skim the gravy carefully, add a little flour, pepper, and salt, boil a few moments, and serve in a gravy-bowl. SCRABBLE. Boil four pounds of fresh pork until thoroughly cooked. When ready to fall to pieces, take the meat from the pot, chop fine (skin, fat, and lean), remove all pieces of bone; put it back into the pot in the water in which it was boiled, stir into it one pint of sifted meal, one tea-cupful of buckwheat flour, season the whole with salt, black and red pepper, and pulverized sage to taste. Cook aud stir like mush. When the mixture leaves the sides of the vessel it is done. Pour into fiat crocks. When cold, cut into slices and fry to a nice brown. If vou wish, sprinkle a little dry meal over the slices before frying. Fresh pork is preferable, but salted or pickled pork can be used. Miss Jttlia Porter. PIG'S FOOT SOUSE. Boil the feet until very tender. When cold, cut all the meat and gristly part from the bones, chop fine. To one dozen feet allow one pound of tender-loin boiled tender and chopped fine ; season well with salt, black and red pepper. "When the meat is all prepared, take part of the water in which the feet were boiled which has become jellied, put into a pot with the meat and half a tea-cupful of good cider vinegar, stir all together thoroughly, put into flat crocks; when cold, pour over more vinegar and a few grains of black pepper. It will keep until late in the spring. Miss Jxjxia Porter. The New Kentucky Home Cook Book. SAUSAGE. » Forty pounds of meat, fat included (one-third fat), one and a half cupful of salt heated and rubbed very fine, four table-spoonfuls of black and two table-spoonfuls of red pepper, ten table-spoonfuls of sage rubbed fine and sifted. Have the meat ground very fine, mix the seasoning in thoroughly with the hands. Fry in small cakes. Mrs. Julia S. Chenoweth. A NICE DISH FOR BREAKFAST. One pound of sausage, one table-spoonful of grated crackers, two wTell-beaten eggs ; mix well together, form into small cakes, dip them in grated cracker crumbs, put them into a hot skillet and cook. No lard is needed. Keep covered while cooking. BACKBONE, OR CHINE. Wash carefully, put into a pot with water enough to cover well; a pod of red pepper, salt. Boil three-quarters of an hour. Or, put the chine into a baking-pan, with a cup of water, salt and pepper. Bake same length of time. PIG'S FEET. Have them carefully cleaned, washed, and put on to boil, well covered with water ; a pod of red pepper, salt. Cook five hours. When cold, cut in two and place in a stone jar; cover well with vinegar, in which has been boiled one dozen cloves, three dozen whole black pepper, and half a dozen blades of mace. Pour over hot. If you wish them for breakfast, make a thin batter, dip each piece in, and fry in hot lard to a nice brown. SPARE-RIB. Wash carefully, put into a baking-pan with a cupful of water, salt, and pepper. Cook half an hour, unless very thick, then cook longer. 60 The New Kentucky Home Cook Book.