"A sort of glorified head-cheese - isn't it?" said a blunt collegian at the height of his vacation-appetite, in passing his plate for a third reinforcement from the dish in front of his hostess.

The phrase always recurs to me, when I taste or see a galantine, for this was the foreign name of the spicy relish aptly characterized by the youth. If spicy and appetizing, it is also a convenient stand-by for the lunch or supper-table, since it keeps well and pleases most people, even those who do not affect " headcheese" proper.

A rind of fat salt pork, about six inches wide and eight long.

A little sausage, some minced ham, and odds and ends of game and poultry, with giblets of all kinds, chopped up.

Salt, pepper, cloves, allspice, mace and cinnamon; sweet marjoram, savory, thyme, a little grated lemon-peel; a pinch of cayenne.

1 small onion, minced very fine.

1 cup rich gravy, thick and savory.

A little butter and bits of fat meat cut into dice.

A pint of weak broth, seasoned with pepper, salt and onion.

Cut from a piece of fat salt pork (the loin or sides) the rind in one piece, leaving on about a half-inch of fat. Soak in water over night to make it more pliable.