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25. Souse.

Take pig's ears and feet, clean them thoroughly, boil them till tender, take them out and when cold split them, lay them in a deep dish, pour on boiling vinegar strongly spiced with pepper corns, cloves and nutmeg, put in a little salt. When cold they are fit to cook. Fry them in lard. They will keep good pickled for four or five weeks.

26. Tripe.

After being scoured should be soaked in salt and water, seven or eight days, changing the water every other day. Then boil it till tender, which will take eight or ten hours. It is then fit for broiling, frying, or pickling. It is pickled like souse.

27. Ham.

A ham that weighs ten lbs. should be boiled four or five hours, if too salt the water should be changed. Before it goes on to the table take off the rind, put pepper or whole clove in the form of diamonds all over it. The Virginia way of curring Hams is the following, dissolve two oz. of salt petre, two tea spoonsful of sal eratus, for every 16 lbs. of ham, add molasses in the proportion of a gallon to a hogshead of brine. Make a salt pickle as strong as possible, put the above ingredients in it, then put the hams in, and let them remain for six weeks. Take them out and smoke them for three months. Hams cured in this way will keep good a long time and are very fine flavored.

28. Tongues.

Cut off the roots of the tongues, make a brine like that for curing beef, let the tongues remain in it for a week, then, smoke them eight or ten days. They require boiling four or five hours. The roots make very nice mince pies, but are not good smoked.

29. Curries.

Chickens, pigeons, mutton chops, veal, lamb and lobsters, make good curries. The meat should be boiled till nearly tender, if made of fowls they should be jointed before they are boiled. Put a little butter in a stew pan, when melted put in the meat and cover it with part of the liquor it was boiled in, let it stew for ten or fifteen minutes. For 4 lbs. of meat, mix a table spoonful of curry powder, with one of flour, or a tea cup of boiled rice, put in a little water, and a table spoonful of melted butter, and half a tea spoonful of salt, turn the whole over the meat, and let it stew six or eight minutes.

30. Curry Powder.

Pound fine, one oz. of ginger, one of mustard, one of pepper three of coriander seed, the same quantity of turmeric, half an oz. of cardamums, quarter of an oz. of cayenne pepper, the same quantity of cinnamon and cummin seed. Pound the whole well together, sift and put them in a bottle.

31. Chicken Pie.

Joint the chickens, and boil them, till nearly tender in water just sufficient to cover them. Take them up and lay them in a dish, lined with pie crust, on each layer of the chickens, sprinkle pepper and salt, put in a little of the liquor that they were boiled in, three or four slices of pork and a small piece of butter, sprinkle flour over the whole. Cover it with a nice pie crust, ornament it with pastry cut in narrow strips. Bake it an hour and a quarter.