The Rural cook book

Pigs' Feet in Jelly. — Thoroughly scrape and clean one dozen pigs' feet Place them in a kettle, cover with boiling water, add one tablespoonful of salt and simmer steadily until tender. Transfer the feet to a stone crock, placing between them thin slices of onion. Heat and boil together for five minutes two quarts of good vinegar, one bay leaf, two tablespoon fuls of sugar, one dozen whole cloves, six tiny red peppers, and one-half teaspoonful of salt. Add one 4uart of boiling water and pour at once over the pigs' feet. Cover and let stand two days before using. Pilgrim Pie. — Cut a two-pound piece of fresh pork into dice, after it is cooked, and prepare the following crust : One pint mashed potatoes, oone-half teaspoonful salt, one tablespoonful butter, one-fourth teaspoonful pepper, one-fourth cup of milk, one level teaspoonful baking powder, and enough flour to make a crust which can be easily rolled out one inch thick. Put alternate layers, in a baking dish, of the diced pork, raw oysters, minced parsley, a light dusting of Summer savory, finely shredded onion, with salt and pepper to suit, and one tablespoonful butter; cover with a brown sauce; fit a cover of the potato biscuit and bake in hot oven 20 minutes. Five minutes before it is finished draw out, cover with fine cracker crumbs mixed with one egg; return to the oven to finish browning; garnish with parsley. This potato crust is excellent for any meat pie. Pork With Corn Dumplings.— Cook a piece of shoulder of pork in a big pot until tender; then mix the desired quantity of cornmeal to « thick dough as in making bread (the addition of an egg to the dough improves the dumplings). Prop balls of the dough about the size of a walnut in the boiling water about the meat in the pot and cook 30 min- utes, when the dumplings will be done, and will have a thick gravy around them. Take care not to let the mixture burn. The fat and juices of the meat season the dumplings excellently. Rabbit, Judged. — Select a plump tender rabbit. Wash, wipe dry, and cut into well-shaped pieces. Have ready a teaspoonful of salt and one-fourth teaspoonful of pepper and rub this into the rabbit pieces. Put four tablespoonfuls of flour on a plate and roll each piece in this. Heat half a cupful of butter in frying pan; when hot fry the rabbit, browning on both sides, being careful not to burn the butter. As soon as it browns put the rabbit into a stcwpan and into the hot butter stir what is left of the flour in which the rabbit was rolled ; add three teacupfuls hot water and cook 10 minutes. Pour this over the rabbit, adding two cloves, one-half bayleaf, two or three allspice, one teaspoonful salt, one-fourth teaspoonful pepper, a slice or two of onion. Cover closely and simmer for an hour and a half. Add one teaspoonful lemon juice and one tablespoonful good catsup. Remove the rabbit to a hot platter; Strain what liquid is left, add to it a teaspoonful each of butter and flour rubbed smooth and a cupful of hot water; boil up once, pour over the rabbit and serve. Rabbit, Breaded. — Dress the rabbit, then let it soak over night in cold salt water. Cut into neat pieces, and boil gently until tender in clear water to which an onion has been added. Let it cool and drain ; then dip in well-beaten egg, roll in cracker crumbs and fry in hot butter. Serve with cranberry sauce. Barbecued rabbit, a favorite southern dish, may also be recommended : Lay the rabbit in salt and water 30 minutes, then scald with boiling water and wipe dry, rub well with butter, and sprinkle with pepper and salt. Broil until quite brown, and lay on a hot dish; butter plentifully on both sides. Prepare a sauce of four teaspoonfuls of vinegar, one teaspoonful of made mustard, one of currant jelly and one of walnut catsup. Pour this hot over the rabbit.