han a month or six weeks
old, and if possible should be dressed the day after it is killed.
First, scald it as follows: Soak the pig in cold water for fifteen
minutes, then plunge it into boiling water. Hold it by the head and
shake around until the hairs begin to loosen. Take out of the water and
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
French dressing hidden under the leaves of the nest.

~CABBAGE SALAD~--Chop or shave fine, half a medium size head of cabbage
that has been left in cold water until crisp, then drain. Season with
salt and pepper, then pour over it a dressing made this way: Beat the
yolks of two eggs, add two tablespoons of melted butter and beat again.
Add two tablespoons thick sour cream, two tablespoons sugar, a sprinkle
of mustard and half cup of vinegar. Beat until thoroughly mixed, pour
over the cabbage and toss lightly until uniformly seasoned.

~CAULIFLOWER MAYONNAISE~--Take cold boiled cauliflower, break into
branches, adding salt, pepper and vinegar to season. Heap on a platter,
making the flowers come to a point at the top. Surround with a garnish
of cooked and diced carrots, turnips, green peas. Pour mayonnaise over
all, chill and serve. Another garnish for cauliflower is pickled beets.

~CELERY AND NUT SALAD~