Clean the feet carefully, and pour over them hot water sufficient to cover. Boil slowly until the meat will separate from the bones; then take them up carefully on a skimmer and place them in a stone jar, taking out the largest bones. Set the water aside in a cool place to be used later. Allow 1 qt. of strong vinegar to 4 good-sized feet and uppers (which are always sold with the feet). Place the vinegar on the fire, adding 4 bay leaves, 1 tablespoon of whole cloves, 1 tablespoon of broken cinnamon, 1/4 teacup of salt, 2 teaspoons of pepper, 1/2. onion, cut in eighths, 1 blade of mace. Steep all these slowly in the vinegar for 40 minutes, being careful that the vinegar does not boil rapidly at any time. Remove from the water in which the feet were boiled all the fat, which by this time will have formed in a cake on the top, and save it for cooking purposes. Place 1 qt. of the water in the vinegar, unless the latter is not very strong, in which case less water must be added so that the vinegar will not become too much diluted. Strain the liquid through a sieve to remove the spice, etc., and pour it over the meat in the jar, helping it through the meat with a knife and fork until the whole is thoroughly mixed together. Set the jar in a cold place for 2 days, when the souse will be ready for use. - Mrs. Ellen O. Wyatt, 2628 S. State St., Chicago, 111.