fifteen minutes to the pound. Take from the kettle, remove the skin,
brush with beaten egg, sprinkle with bread crumbs and set in the oven to
brown.


~BREADED CUTLETS~--Have the cutlets cut into portions of the right size
for serving. Dust each side with salt and pepper. Beat one egg with a
tablespoon of cold water, dip the cutlets in this and roll in fine bread
crumbs. Fry three slices of salt pork in the frying-pan and cook the
cutlets in this fat. As veal must be well done to be wholesome, cook it
slowly about fifteen minutes. Serve with a gravy made from the contents
of the pan or with a tomato sauce.


~BROILED LIVER AND BACON~--As broiling in most cases is wasteful, the
liver and bacon are generally fried together, but the dish is somewhat
spoiled by this method. The best way is to fry the well-trimmed slices
of bacon, and after having washed and sliced the liver, say a third of
an inch thick, dry it on a cloth and dip in flour. Place in the bacon
fat and broil over a clear fire, adding pepper and salt while cooking.
When done lay on a dish, placing a piece of bacon on each piece of
liver.


~BROILED PIG'S FEET~--Thoroughly clean as many pig's feet as are
required, and split lengthwise in halves, tying them with a broad tape
so they will not open in cooking. Put in a saucepan with a seasoning of
parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient
water to cover. Boil slowly until tender, and let them cool in the
liquor. Dip in the beaten yolks of eggs and warmed butter. Sprinkle with