Pigs' Feet.

Pigs' feet should be well cleaned by dipping them in scalding water, and

scraping off the hairs, leave them in weak salt and water two days,

changing it each day; if you wish to boil them for souse, they are now

ready, but if the weather is cold they will keep in this a month. They

should be kept in a cold place, and if they are frozen there is no

danger of their spoiling, but if there comes on a thaw, change the salt

and water, soak them in fresh water all night before you boil them. In

this way they are good to eat with pepper and vinegar while hot, or may

be dipped in batter and fried after they are cold.