Pork Pie

Boil tenderloin or backbone until done. Chop fine. Season with pepper, salt, sage and summer savory. Line a deep pudding dish with a rich crust, fill with the meat, put in by layers and dredge each layer with flour. Pour in 2/3 cup of water (the flour is to thicken the gravy). Put on the upper crust making an opening for the escape of steam. Bake.

Head Cheese

½ a pig's head. 4 pounds of beef (shook.) Pepper and salt, a large_buach of thyme, the same of summer savory and parsley. Sage may be used instead of summer savory. Boil the meat until the bones slip out. Chop fine, mixing the spices thoroughly with the meat. Put the meat in deep dishes. Pour over what little liquor may remain. Press down with plates upon which heavy weights have been placed, and let stand until the meat is set. Take off when cold whatever fat may have pressed out, and turn the cheese over on plates. It will be clear and smooth as jelly. Instead of beef a knuckle of veal may be used. Some cooks use heart and part of a liver in place of the beef.

Salt Pork Fried In Batter

Freshen the pork by soaking over night in sweet skim milk. When ready for use dip in a batter made of -

1 egg.

1 cup sweet milk.

Flour to make a batter thick as for griddle cakes.

Fry brown in lard or pork gravy.

Broiled Salt Pork

Slice the pork and broil over a hot bed of coals, turning frequently. Have ready a bowl of cold water and at each turning dip the slices in the water. This will fresher the pork sufficiently, and at the same time give a certain crispness The last time omit the water and let the pork brown slightly Serve on a platter with bits of butter, or drawn butter poured around the meat.

Ham Omelet

Chop bits of cold ham finely. Season with butter, pepper and salt. Beat two or three eggs and stir with them over a good fire. Pieces of beef may be used in the same fashion. In either case the dish is excellent.

Bologna Sausage

3 pounds of beef (lean).

3 pounds of veal.

3 pounds salt pork, bacon or ham.

3 pounds of fresh pork.

4 teaspoonfuls of black pepper.

1 teaspoonful each of mace and Cayenne. 10 teaspoonfuls of sage or summer savory. Powder before using.

Chop the meat very fine. Have well-cleaned beef intestines; fill, tie, prick and boil one hour gently. Dry in straw or smoke the same as hams. Keep in a cool, dry place. Slice for tea or lunch. If wished, either the veal or beef may be omitted, varying the spices to suit the diminished quantity.

A variation of the above consists in packing the chopped and prepared meat in muslin cases nine or ten inches long, and about four wide. Tie securely and leave in a ham pickle for five days; then smoke eight days. Hang in a cool, dark place.