Head Cheese

"Wash and scrape four hogs' heads, and cut off the end of the snouts. Scrape and clean the skins which have come off the fat of the backbones and chines. Use the feet also if you like. Put all these into a large pot of cold water, and boil them till so tender that the bones can be easily slipped out from the meat. Chop the meat, and season it with salt, pepper, and spices to your taste; sage, mace, cinnamon and nutmeg are best. When well mixed, tie the meat up securely in a clean, strong cloth. Put it into a tray, with a heavy weight upon it, so as to flatten it into a good shape. Leave it till the next day. Then slice thin for breakfast or luncheon. Serve vinegar with it.

Veal And Ham Loaf

Chop equal quantities of cold boiled ham and cold veal fine and separately. Boil six eggs hard, and chop them also. Butter a pudding-dish. Put in it first a layer of veal, sprinkle pepper over it, and moisten it with water or a little Worcestershire Sauce. Then put a layer of ham, and then of eggs, with pepper and salt over them. Keep on in this way till the dish is full. If the ham has some fat with it you will not need to add butter; but if not, put a few lumps of butter on the top. Cover the dish and bake slowly for four hours. Then set in a cool place, with a heavy weight upon it.

Next day, turn it out, and cut in thin slices at the table. Serve olives with it.

Jellied Veal

Wash a knuckle of veal, and cut it into three pieces, the bones being well cracked. Boil slowly in cold water till the bones are ready to slip out. Take the meat from the liquor, remove all the bones, and chop the meat very fine. Season with salt, pepper, a little mace and thyme,

or sage. Add two shallots chopped as fine as possible. Put all back into the liquor and boil until it is almost dry, and can be stirred with difficulty. Turn into a mould till next day; then turn out on a platter, and garnish with parsley, or slices of pickled beets.

The juice of a lemon stirred in just before taking it from the fire is an improvement.

A more Economical Way is, to take the veal from the liquor when that is reduced one half (saving it for stock for soup). Add bread or cracker-crumbs (nearly half the quantity you have of veal) and one or two chopped hardboiled eggs (also a little cold rice, if you like). Season to taste, with herbs, and mix well. Moisten with the stock, and pack down hard in a wet mould. This is very good.

Veal Loaf

(For Twenty Persons.)

4 pounds raw veal steak. 1 slice salt pork.

3 pounded Boston crackers.

2 eggs (beaten slightly).

Butter size of egg (melted).

1 tablespoonful sage (or 1 nutmeg).

1 tablespoonful pepper. 1 tablespoonful salt.

Chop the steak and pork very fine. Add the other things, and mix all well together. Butter a deep square pan. Pack the mixture down hard into it. Put bits of butter over the top. Grate over that one piece of stale bread. Bake two hours in a slow oven, basting often with water. When cold turn out, and cut in thin slices.

This is nice for picnics, cold collations, etc. If served already sliced, a pretty garnish for the platter is "Red Cabbage Pickle," in little heaps.