Calf's Foot Jelly

Step 1. boil for 5 or 6 hours, or until the meat is falling from the bones,

Step 2. and the liquid is reduced one-half. Season, strain, and set

Step 3. aside until next day. Before using remove every particle of

Step 4. fat from the top, and the sediment from the bottom, as the least bit will cause the jelly to be cloudy. To Souse Pig's Feet

Step 5. The feet can be bought already cleaned and prepared. Put

Step 6. them on in hot water and boil until well done, 4 or 5 hours, but

Step 7. they must not drop from the bones. Put them hot into a jar, and pour over them in equal quantities, vinegar and the water in

Step 8. which they were boiled. Season with pepper and salt, and cover.

Step 9. They can be used the next day, eaten cold, or dip them in a thin

Step 10. batter of flour, water and egg, and fry in hot lard. Add a little chopped onion if you prefer. Scrapple

Step 11. Cut in slices and brown without fat. Smoked Sausage

Step 12. Prick the sausage with a fork, put in the frying pan with a

Step 13. little water, and cook a few minutes. Pour off the water, add a little fat and fry until brown. Fresh Sausage

Step 14. Heat the frying pan and when hot put in the sausage and fry

Step 15. a delicate brown. Do not add fat. Drain, and serve on hot dish.