SOUSE DIRECTIONS FOR MAKING SOUSE. (Copyrighted; Reprint Forbidden.)
Reading edition
First:—Take nicely cleaned Pigs Feet, Pigs Snouts, Hocks, Tails or Ears, and put them in a kettle on a stove, or fire or in a steam jacket kettle.
Second:—Add just enough cold water to entirely cover them.
Third:—Boil until the Meat can be removed from the bones.
Fourth:—Remove the Meat from the bones, and put it back into the water in which it was boiled; then add to this water enough White Wine Vinegar to give it a nice sour taste. The quantity of vinegar will depend upon its strength.
Fifth:—Add the following proportions of spice, which can be changed to suit the amount of Souse you are making. For 100 lbs. Souse use:
2 lbs. of Granulated Sugar. 8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning.
Sixth:—Mix the spice with the Meat, and boil about 15 minutes; then remove from the fire. Put the Souse into square tin pans, and allow it to set 24 hours before removal. If desired, a lemon and 2 or 3 good sized Onions may be cut into small pieces, and mixed in the Souse before it is boiled; some like this, and some prefer it without Onion or Lemon. Do not use too much Lemon as it will make the Souse taste bitter.