The tongues should be put into the pickle with the hams; boil after three or four weeks, pickle in vinegar which has been sweetened. Add a tablespoon ground mustard to a pint of vinegar. Will keep months. They should be pickled whole. Also nice when first cooked without pickling. Slice cold, to be eaten with or without mayonnaise dressing. Sliced thin, and placed between thin slices of bread, make delicious sandwiches. Chopped fine, with hard-boiled eggs and mayonnaise, make nice sandwiches. Many boil pork and beef tongues fresh. An old brown tongue is an abomination. The saltpeter gives the pink look canned tongues have; the salt and sugar flavor nicely. When fresh, tongues are nice for mince pies. They may be corned with the hams and boiled and skinned and hot vinegar seasoned with salt and pepper poured over them; or are nice sliced with cold potatoes, garnished with cress or lettuce and a cream salad dressing poured over them. Cream salad dressing: Stir thoroughly together 1 teaspoon sugar, six tablespoons thick sweet cream and 2 tablespoons vinegar, salt and pepper or mustard to taste. The cream and vinegar should be very cold, and the vinegar added to the cream a little at a time, or it will curdle. Stir till smooth and creamy. _Souse._ Take off the horny parts of feet by dipping in hot water and pressing against them with a knife. Singe off hair, let soak in cold water for 24 hours, then pour on boiling water, scrape thoroughly, let stand in salt and water a few hours; before boiling wrap each foot in a clean white bandage, cord securely to keep skin from bursting, which causes the gelatine to escape in the water. Boil four hours. Leave in bandage until cold. If you wish to pickle them, put in a jar, add some of the boiling liquor, add enough vinegar to make a pleasant sour, add a few whole peppers. Very nice cold. If you want it hot, put some of the pickle and feet in frying pan. When boiling, thicken with flour and serve hot.--[Nina Gorton. See that the feet are perfectly clean, the toes chopped off and every particle cleanly scraped, washed and wiped. Boil for three hours continually, or until every particle falls apart, drain from liquid, pick out all the bones, chop slightly, return to the liquid, add 1/2 cup vinegar, 2 tablespoons sugar, pepper, salt and a dash of nutmeg. (Do not have too much liquid.) Boil up once more and turn all out into a mold, press lightly, and cut cold.--[H. M. Gee.