rub vigorously with a coarse towel, until all hairs are removed. Cut the
pig open, remove the entrails, wash thoroughly in cold water. Dry on a
towel, cut the feet off at the first joint leaving enough skin to turn
over and keep it wrapped in a wet cloth until ready for use.




SALADS


~ASPARAGUS SALAD~--Cook the asparagus in salted water, drain and chill.
Serve with French dressing or sprinkle lightly with a little oil
dressing; let stand a half hour and serve with mayonnaise or boiled
dressing as any one of the three distinct kinds is appropriate with this
salad.


~BEET SALAD~--Bake the beets until tender, remove the skins and place
them in the ice box to chill. Shred a white cabbage finely and sprinkle
well with salt and use lettuce leaves to line the salad bowl. Slice the
beets, place them on the lettuce, spread with a layer of cabbage,
garnish with sliced beets cut in points and dress with mayonnaise or
boiled dressing.


~BIRDS NEST SALAD~--Have ready as many crisp leaves of lettuce as may be
required to make a dainty little nest for each person. Curl them into
shape and in each one place tiny speckled eggs made by rolling cream
cheese into shape, then sprinkle with fine chopped parsley. Serve with