Head Cheese

This is made of the head, ears, and tongue. Boil in salted water till the meat drops from the bones; chop it like sausage meat. Season the liquor with salt, pepper, sage, sweet marjoram, a little powdered cloves, and one-half a cup of strong vinegar. Mix the meat with it, and while hot tie it in a strong bag and keep a heavy stone upon it until cold.

Souse

Cleanse pigs' ears and feet and soak them a week in salt and water, changing the water every other day. Boil till tender.

When cold put on salt, and pour on hot spiced vinegar. Fry them in lard.

Sausage Meat

To twenty-five pounds of chopped meat, which should be one-third fat and two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt, ten of pepper, and four of summer savory.

How To Try Out Lard

Take what is called the leaves, and take off all the skin, cut it into pieces an inch square, put it into a clean pot over a slow fire, and try it till the scraps look a reddish brown, taking great care not to let it burn, which would spoil the whole. Then strain it through a strong cloth, into a tin pan, and let it cool; then pack in a stone jar. Never put hot lard into a crock that you intend keeping it in, as it causes it to become rancid.

Pickle For Beef, Pork, Tongues, Or Hung Beef

Mix, in four gallons of water, a pound and a half of sugar or molasses, and of saltpetre two ounces. If it is to last a month or two, put in six pounds of salt; if you wish to keep it over the summer, use nine pounds of salt. Boil all together gently, and skim, and then let it cool. Put the meat in the vessel in which it is to stand, pour the pickle on the meat till it is covered, and keep it for family use.

Once in two months boil and skim the pickle, and throw in two ounces of sugar and half a pound of salt.

When tongues and hung beef are taken out, wash and dry the pieces, put them in paper bags and hang in a dry, warm place. In very hot weather, rub the meat well with salt before it is put in the pickle, and let it lie three hours for the bloody portion to run out. Too much saltpetre is injurious.

Crust For Meat Pie

One quart of flour, three tablespoonfuls of lard, two cups of sweet milk, one teaspoonful of salt, three teaspoonfuls of Equity baking-powder. Work up very lightly and quickly, and do not get it too stiff.

Potato Crust. (For Meat Pies.)

To a large cupful of mashed potatoes, add two tablespoonfuls of melted butter, a well beaten egg, two cups of sweet milk; beat all together until very light. Work in enough flour to enable you to roll out in a sheet - not too stiff. It looks very nice brushed over with beaten whites of eggs before it goes to the table.