  All meats are better in winter for being kept several weeks, and it is well, in summer, to keep them as long as you can without If you should unfortunately be obliged to use stale meat or poultry, rub it in and out with soda, before washing it. Tough meats and poultry are rendered more tender by putting a little vinegar or a few slices of lemon in the water in which they are boiled. The use of an acid will save time and fuel in cooking them and will render them more tender and digestible. If possible, keep the meat so clean that it will not be necessary to wash it, as water extracts the juices. When it is frozen, lay it in cold water to thaw, and then cook quickly, to prevent its losing its moisture and sweetness. In roasting or boiling, use but little salt at first, as it hardens meat to do otherwise. In roasting, baste frequently, to prevent the meat from hardening on the outside, and try to preserve the juices. If possible, roast the meat on a spit before a large, open fire, after using salt, pepper, butter or lard, and dredging with flour. Where an open fire-place cannot be obtained, however, the meat may be well roasted in a stove or range. Mutton, pork, shote and veal should be well done, but beef should be cooked rare. In boiling, put on salt meat in cold water, but fresh meat in hot. Remember also that salt meat requires more water and a longer time to cook than fresh. Boil slowly, removing the scum that rises when it begins to simmer. Keep a tea-kettle of boiling water at hand to replenish the water in the pot, as it boils away. Do not let the meat boil too hard or too long, as this will toughen it and extract the juices. Add salt to fresh meat, just before it is done. Lardering beef, veal, and poultry is a great improvement, keeping it moist whilst cooking and adding richness to the flavor. Lardering consists in introducing slips of clear fat bacon As the housekeeper is sometimes hurried in preparing a dish, it will save time and trouble for her to keep on hand a bottle of meat-flavoring compounded of the following ingredients. 2 chopped onions. 3 pods of red pepper (chopped). 2 tablespoonfuls brown sugar. 1 tablespoonful celery seed. 1 tablespoonful ground mustard. 1 teaspoonful turmeric. 1 teaspoonful black pepper. 1 teaspoonful salt. Put all in a quart bottle and fill it up with cider vinegar. A tablespoonful of this mixed in a stew, steak, or gravy, will impart not only a fine flavor, but a rich color. Keeping this mixture on hand will obviate the necessity of the housekeeper looking through various spice boxes and packages to get together the requisite ingredients for flavoring, and will thus save her time and trouble. How to Select Meats. Good and wholesome meat should be neither of a pale rosy or pink color, nor of a deep purple. The first denotes the diseased condition, the last proves the animal has died a natural death. Good meat has more of a marble look, in consequence of the branching of the veins which surround the adipose cells. The fat, especially of the inner organs, is always firm and suety and never moist, while in general the fat from diseased cattle is flabby and watery and more often resembles jelly or boiled parchment. Wholesome meat will always show itself firm and elastic to the touch, and exhibit no dampness, while bad meat will appear soft and moist, in fact, often more wet, so that the liquid substance runs out of the blood when pressed hard. Observations on Pork, Curing Bacon, etc. Hogs weighing from 150 to 200 pounds are the most suitable size for family use. They should not exceed twelve months in age, as they are much more tender from being young. They should be well kept and should be corn-fed several weeks before being killed. After being properly dressed, they should hang long enough to get rid of the animal heat. When they are ready to be cut up, they should be divided into nine principal parts, two hams, two shoulders, two middlings, the head or face, jowl and chine. The hog is laid on its back to be cut up. The head is cut off just below the ears, then it is split down on each side of the backbone, which is the chine. This is divided into three pieces, the upper portion being a choice piece to be eaten cold. The fat portion may be cut off to make lard. Each half should then first have the leaf fat taken out, which is done by cutting the thin skin between it and the ribs, when it is easily pulled out. Just under this, the next thing to be removed is the mousepiece or tenderloin, lying along the edge, from which the backbone was removed, commencing at the point of the ham. This is considered the most delicate part and is used to make the nicest sausage. Just under this tenderloin are some short ribs about three inches long, running up from the point of the ham which are known as the griskin. This is removed by a sharp knife being run under it, taking care to cut it smooth and not too thick. When broiled, it is as nice as a partridge. The ribs are next taken out of the shoulder and middling, though some persons prefer leaving them in the middling. In this case seven should be taken from the shoulder, by a sharp In order to impart redness to the hams, rub on each a teaspoonful of pulverized saltpetre before salting. If the weather is very cold, warm the salt before applying it. First rub the skin side well with salt and then the fleshy side, using for the purpose a shoe-sole or leather glove. No more salt should be used than a sufficiency to preserve the meat, as an excess hardens the meat. A bushel of salt is sufficient for a thousand pounds of meat. For the chine and ribs a very light sprinkling of salt will suffice. The meat as salted should be packed with the skin side down, where it should remain from four to six weeks, according to the weather. If the weather is mild, four weeks will answer. Should the weather be very cold and the pork in an exposed place, it will freeze, and the salt, failing to penetrate the meat, will be apt to injure it. After it has taken salt sufficiently, the old Virginia mode is to break the bulk, shake off the salt, rub the joint pieces (hams and shoulders) with good, green-wood ashes (hickory preferred). Then rebulk it and let it remain two weeks longer, when it should be hung up with the joints down and the other pieces may be hung up for smoking at the same time. It is not necessary that the smoke-house should be very tight, but it is important that the pork should not be very close to the fire. A smothered fire made of small billets of wood or chips (hickory preferred), or of corn cobs, should be made up three times a day till the middle of March or first of April, when the joint pieces should be taken down and packed in hickory or other This recipe has been obtained from an old Virginia family, famous for their skill in this department of housekeeping. This mode of curing makes the best bacon in the world, far superior to what are generally called Virginia cured hams. Shoat (which I must explain to the uninitiated is a term applied in the South to a young pig past the age when it may be cooked whole) should be kept up and fattened on buttermilk, several weeks before being killed, as this makes the flesh extremely delicate. It is best killed when between two and three months old. It should then be divided into four quarters. It is more delicate and wholesome eaten cold. Pork Steak. Remove the skin, beat without breaking into holes; scald with boiling water, wipe dry and broil. When brown lay in a hob dish. Sprinkle over pepper, salt, a little sage, chopped onion, and parsley; then butter profusely. Grate over all hard biscuit or crackers that have been browned and serve.—Mrs.S.T. Spare-ribs. Pork chop and pork cutlet may be cooked in the same way, omitting the onion if not liked.—Mrs.T. Pork Spare-rib. With stuffing of sage and onions, roasted spare-rib, done over the potatoes, affords a good substitute for goose. Spare-ribs. Always parboil spare-ribs: then broil with pepper and salt; cut in pieces three or four bones each.—Mrs.W. Spare-Ribs. Cut them into pieces of two or three ribs each; put them Put on the cover and simmer until well seasoned. Take them out of the pan, drain and dry them. For one moment let them scorch on a gridiron over a bed of hot coals; lay on a hot dish; butter each one; pepper added; sift over browned cracker and serve.—Mrs.S.T. To Cook Spare-ribs and Griskin or Short-ribs. Put them on in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife; sprinkle with pepper and put them on a hot gridiron as near the fire as possible; broil quickly, but not too brown. Have some butter melted and pour over the meat and shut it up in the dish. These are good for breakfast.—Mrs.P.W. To Cook Backbone or Chine. Cut the chine in three pieces; the large end must be about a foot long, the remainder cut in half. Put it in a pot of water and boil for two hours; then put it in a pan, baste and set it in the stove to brown. Peel some Irish potatoes and put them in the pot; boil till done, mash them up and season with pepper, a little salt, and some of the gravy dripping out of the chine while baking; spread them in the dish, then lay the chine on top. The largest piece is generally put aside to eat cold, and is very nice. Turnips are good, cooked in the same way as potatoes, with the chine. The chine and ham of a hog are nice, corned like beef.—Mrs.P.W. Backbone Pie. Take the smallest end of the backbone, cut in pieces two or three inches long; put in water and boil until done. Make nice rich pastry as for chicken pie; line the sides of a baking dish with the pastry, put in the bones, adding some water in Cover top of baking-dish with pastry; put in stove and brown nicely.—Mrs.G.B. To Cook a Ham of Pork. Wash off the salt and put it in a pot of water; boil from four to six hours, according to size. Do not take off the skin, as it preserves the juice and is much better cold. It is also nice to slice and broil with pepper and butter over it.—Mrs.P.W. Leg of Pork Stuffed. Make deep incisions in the meat parallel to the bone, trim it so as to leave the skin longer than the flesh; then boil some potatoes, and when they are done, mash them with a piece of butter, cayenne pepper and salt, an onion finely chopped, and a little rubbed sage. With this dressing fill the incisions, draw the skin down and skewer it over to keep the dressing from falling out. Season the outside of the meat with salt, cayenne pepper and sage. Roast it slowly; when done, pour the gravy in a pan, skim off the fat and add some browned flour wet in a little cold water, and boil up once. Serve with apple or cranberry sauce.—Mrs.A.M.D. To Dress Chine. Rub the large end with salt and saltpetre, and it will keep some time, or you may boil it fresh. Cut the bones of the other end apart, sprinkle with flour and a little salt: add one teacup of water, and stew. It will make two large dishes.—Mrs.W. Roast Chine. Chine should always be parboiled and stewed before roasting, to take away the gross taste which the melted fat frying from Baste and brown quickly that it may not dry. This is only stewed chine browned.—Mrs.S.T. Pork Royal. Take a piece of shoulder of fresh pork, fill with grated bread and the crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and lard. Place in a pan with some water; when about half done, place around it some large apples; when done, place your pork on a dish, with the apples round it; put flour and water on your pan, flour browned, some thyme and sage; boil, strain through a very small colander over your pork and apples. Seasoning for Sausage. 18 pounds meat. 9 pounds back fat. 2 ounces sage. 4 ounces black pepper. 12 ounces salt.—Mrs.J.P. Excellent Recipe for Sausage. 12 pounds of the lean of the chine. 6 pounds of the fat. 5 tablespoonfuls salt. 6 tablespoonfuls sage. 2 tablespoonfuls thyme. 5 tablespoonfuls pepper. 3 tablespoonfuls sweet marjoram. Mix well together.—Mrs.S.M. Sausage Meat. 25 pounds lean pieces cut from the shoulder and tenderloin. 15 pounds fat from the back of the chine. 1 pound salt; a half pound of black pepper. 4 ounces allspice. 1 ounce sage. Cut the fat in small pieces and then chop it; chop the lean very fine: mix all together, kneading in the seasoning. Press it down in small pots and pour melted lard over the top.—Mrs.J.D. Sweetbread of Hog. This nice morsel is between the maw and ruffle piece inside of the hog. Put them in soak for a day; parboil them and then gash them and stew them in pepper, butter, one teacup of milk and a little vinegar. Or they are very nice fried or broiled.—Mrs.P.W. Souse Cheese. Lay the meat in cold water as cut from the hog. Let it stand three or four days, shifting the water each day. Scrape it and let it stand a day or two longer, changing the water often, and if it should turn warm, pour a little salt in the water. The oftener it is scraped, the whiter will be the souse. Boil in plenty of water to cover it, replenishing when needed. When tender enough, put it in milk-warm water, and when cold in salt water. Boil the head until the bones will almost fall out. Clean one dozen or more ears and boil also; while hot, chop very fine, and season with pepper and salt. Put in a mold or bowl with a weight on top. The feet may be soused whole, or cut up with the head and ears; but it is not so nice. Clean them by dipping in boiling water and scraping; do not hold them to the fire to singe off the hair. One head and one dozen ears will make a good-sized cheese.—Mrs.W. To Make Souse from Hog's Feet. As soon as the hog is cleaned, cut off the feet and throw them To Cure Lard. As soon as it is taken from the hog, cut in small pieces, wash clean, press out the water, and put in the pot to boil, with one gallon of water to a vessel holding four gallons. Boil briskly until nearly done, or until the cracklins begin to brown, then cook slowly to prevent burning. The cracklins should be of a light brown and crisp, and will sink to the bottom when done. This is Leaf Lard. The fat off of the backbone is also very nice, done in the same way, and does not require soaking, unless bloody. The fat from the entrails can also be made into nice lard by soaking for a day or two in fresh water, changing it frequently, and throwing a handful of salt in the tub of water to draw out the blood and impurities. When ready to render, wash in warm water twice and boil in more water than you do for leaf lard. The cracklins will not become crisp, but remain soft, and will sink to the bottom; they are used for making soap. Virginia Mode of Curing Hams. Put one teaspoonful saltpetre on the fleshy side of each ham. To Cure Bacon. Pack the meat in salt and allow it to remain five weeks. Then take the hams up, wash off, and wipe dry. Have some sacks made of about seven-eighths shirting, large enough to hold the hams and tie above the hock. Make a pot of sizing of equal portions of flour and corn meal, boil until thick, and dip each sack until the outside is well coated with sizing. Put the hams in bags, and tie tight with a strong twine and hang by the same in the smoke-house. Curing Bacon. One peck salt to five hundred pounds pork. To five gallons water: 4 pounds salt. 1 pound sugar. 1 pint molasses. 1 teaspoonful saltpetre. Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine; leave the meat in brine from four to seven weeks.—Mrs. Dr.J. For Curing Hams. For five hundred pounds hams. 1 peck and 1½ gallons fine Liverpool salt. 1¾ pounds saltpetre. 1 quart hickory ashes well sifted. 1 quart molasses. 2 teacups cayenne pepper. 1 teacup black pepper. Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks; then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suffering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked. Strong ashes will rot into the meat.—Mrs.R.M. An Improvement to Hams. Sometimes very good bacon is found to be of a bad color when cooked. This may be remedied by keeping it in ashes (hickory is best) for a few weeks before using. Must then be hung up, with ashes adhering, until needed. This also prevents skippers.—Mrs.S.T. To Boil a Ham Weighing Ten Pounds. Let it soak for twenty-four hours, changing the water two or three times. Boil it slowly eight or ten hours: when done, put it into a dish, as nearly as possible the shape of a ham, taking care first to take out the bone—turn the rind down. When cold, turn it out into a large dish, garnish with jelly and ornamental paper. Serve with the rind on. To be eaten cold.—Mrs.W.C.R. To Boil Ham. Put in the water one pint vinegar, a bay leaf, a little thyme, and parsley. Boil slowly for two hours, if it weighs ten pounds; then bake. Soak all hams twenty-four hours before cooking.—Mrs.M. To Boil Ham. The day before you wish to boil a ham, scrape, wash and wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the skin down in a boiler of cold water, and boil slowly for five hours. If the ham is large, boil six hours. When perfectly done and tender, set the boiler aside, with the ham and liquor undisturbed, until cold. Then take off the skin, sprinkle black pepper over thickly, and sift over crackers first browned and pounded; for special occasions, place at equal distances over the ham, scraped horseradish in lozenge shape, and edged with curled parsley. This mode keeps the ham juicy.—Mrs.S.T. Baked Ham. First of all, soak an old ham overnight, having first washed and scraped it. Next morning put in a boiler of milk-warm water with the skin side down. Boil slowly for four or five hours, according to size, and if a very large ham, six hours. When done, set aside the boiler with the ham and liquor in it, to remain until cold, when the skin must be taken off, and it must be trimmed of a nice shape. Sprinkle over two tablespoonfuls black pepper. Lay the ham on a grating or twist in the baking-pan, in which pour a pint of water, and set it in a hot oven. This mode prevents the frying so disagreeable to the taste. After the ham is heated through, and the pepper strikes in, sift over cracker; return to the oven and brown, then decorate with scraped horseradish and parsley, and serve.—Mrs.S.T. Baked Ham or Tongues. Boil the ham and grate some powdered cracker thickly over it; first rubbing it with beaten yolk of egg. Bake with butter. Lay slices of currant jelly around the tongue, and garnish the ham with parsley.—Mrs.R. Baked Ham. Most persons boil ham, but it is much better if baked properly. Soak it for an hour in clean water and wipe dry; next spread it all over with a thin batter, put it into a deep dish with sticks under it to keep it out of the gravy. When it is fully done, take off the skin and batter crusted upon the flesh side and set it away to cool.—Mrs.B.J.B. Stuffed and Baked Ham. After your ham is boiled, take the skin off. Take pepper, allspice, cloves and mace, well pounded; add a little bread crumbs, and a little brown sugar; mix with a little butter and water. Gash your ham and take out plugs; fill in with the mixture. Rub the ham with an egg beaten, and grate on bread crumbs and white sugar. Put in the oven and brown.—Mrs.D.R. To Stuff Fresh Cured Ham. Boil the ham. Take one-half pound grated cracker or bread. ½ pound butter. 1 teaspoonful spice. 1 teaspoonful cloves. 1 teaspoonful nutmeg. 1 teaspoonful ginger. 1 teaspoonful mace. 3 spoonfuls sugar. Celery-seed or celery. 6 eggs, beaten light. 1 spoonful mustard. Mix all well together and moisten with cream, if too stiff. Whilst the ham is hot, make holes to the bone and fill with this mixture. Put in the stove to brown. Spiced Ham. Salt the hams for two days; put them in a keg and for each ham add: ½ cup molasses. 1 tablespoonful spice. 1 tablespoonful black pepper. A pinch of saltpetre. Let them stand four days, turning each day, then hang them up.—Mrs.D.R. Broiled Ham. To have this dish in a perfection, ham must first be soaked, then boiled nearly done, and set aside to take slices from, as wanted. Cut rather thin, lay on a gridiron over hot coals; when hot through, lay on a dish, and pepper well. Pour over fresh butter melted, and serve. If a raw ham is used, the slices must be cut thicker, dropped in a pan of boiling water for a few minutes, then broiled as above.—Mrs.S.T. Fried Ham. The slices are always taken from a raw ham, but are most delicate when first simmered a short time: five minutes in a stewpan, dried with a clean cloth and put in a hot frying-pan, first removing the skin. The pan must be hot enough to scorch and brown both ham and gravy quickly. Lay the slices on a hot dish, pour into the gravy half a teacup new milk, pepper, and minced parsley; boil up and serve.—Mrs.S.T. Shoulder of Bacon. This piece is not used until cured or smoked, it is then boiled with cabbage or salad, as you would the middling. It is inferior to the ham or middling.—Mrs.P.W. Bacon and Greens. The middling is generally used for this purpose: cut a piece about a foot square, boil three hours. Take a good head of cabbage, cut, quarter, and wash clean; press the water out as dry as you can. Boil them one or two hours with half a pod of red pepper; put them on a dish and the middling on top. You can fry the cabbage next day, and make a savory dish, but it does not suit dyspeptics. The thin part of the middling is used for frying, and is called "breakfast bacon."—Mrs.P.W. Fried Bacon. Dip the ham or slices of middling in bread crumbs. Put in a frying-pan with chopped parsley and pepper. Just before taking off the fire, pour to the gravy a cup of cream.—Mrs.W. Jowl and Turnip Salad. This is an old Virginia dish, and much used in the spring of the year. The jowl, which must have been well smoked, must be washed clean, and boiled for three hours. Put in the salad, and boil half an hour; if you boil too long, it will turn yellow. It is also good broiled for breakfast with pepper and butter over it. The jaw-bone should be removed before sending to the table; this is easily done by running a knife around the lip and under the tongue. The jowl and salad should always be served with fresh poached eggs.—Mrs.P.W. Pickled Pork Equal to Fresh. Let the meat cool thoroughly; cut into pieces four to six inches wide, weigh them and pack them as tight as possible in a barrel, salting very slightly. Cover the meat with brine made as strong as possible. Pour off a gallon of brine and mix with it one tablespoonful saltpetre for every 100 pounds meat and return it to the barrel. Let it stand one month, then take out the meat, let it drain twelve hours. Put the brine in an iron kettle, and one quart treacle or two pounds sugar, and boil How to Cook Salt Pork. Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll in Indian meal and fry to a light brown. This makes a good dish with mashed turnips, or raw onions cut in vinegar; another way is to soak it over night in skimmed milk and bake like fresh pork; it is almost as good as fresh roast pork. Ham Toast. Mince about one pint boiled lean ham. Add the yolks of three eggs well beaten, two tablespoonfuls cream, and a little cayenne pepper. Stir all on the fire until it thickens, and spread on hot toast with the crust cut off.—Mrs.J.T.B. Ham Toast. Chop very fine two spoonfuls of lean ham that has been cooked; take two spoonfuls veal gravy; a few bread crumbs. Put all together in a stewpan and heat it. Have ready a toast buttered, spread the above upon it, strew a few bread crumbs over it and brown it before the fire.—Mrs.S. Ham Relish. Cut a slice of dressed ham, season it highly with cayenne pepper and broil it brown; then spread mustard over it, squeeze on it a little lemon juice, and serve quickly. Potted Tongue or Ham. Remove all skin, gristle, and outside parts from one pound of the lean of cold boiled tongue or ham. Pound it in a mortar to a smooth paste with either one-quarter Press it well into pots and cover with clarified butter or fat. To Roast Shoat. The hind-quarter is considered best. Cut off the foot, leaving the hock quite short. Wash well and put into boiling water; simmer until done, adding salt and pepper just before lifting from the kettle; salt put in sooner hardens and toughens. Place the meat in a baking-pan and score across, in the direction in which it is to be carved. Skim several ladlefuls from the top of the kettle and pour over; after this has dried off, sprinkle over a little salt and pepper, cover with an egg beaten stiff, sift over powdered cracker, and set to brown. Lay around sweet potatoes first parboiled, then cut in thick slices. Serve with minced parsley and thyme, both on the meat and in the gravy.—Mrs.S.T. To Roast a Fore Quarter of Shoat. Put it on in hot water, boil for half an hour; take it out, put in a pan, gash it across with a sharp knife, in diamond shapes, grease it with lard and dredge with flour, pepper and a little salt. Peel some good Irish potatoes, lay them around the pan and set in the stove to brown, basting frequently. This meat should be cooked done, as it is not good the least rare. Grate some bread crumbs over it and serve.—Mrs.P.W. To Barbecue Shoat. Lay the shoat in water till ready for use; if small, it will cook in an hour. Put in the oven with two spoonfuls of water, a piece of lard, and dredge with flour. When ready for use, pour in half a teacup of walnut catsup, and, if not fat, a piece of butter. Shoat Jowl. The upper half of the head is what is generally used for what is called "The Pig's-head Stew." Another nice dish may be made of the under jaw or jowl by parboiling until the jaw-bone can be taken out; always adding pepper and salt just before it is done. When perfectly tender, score across; pepper and salt again, cover with beaten egg, then with cracker. Set in a pan with some of the water in which it was boiled. Put in a hot oven and brown.—Mrs.S.T. Roast Pig. When roasted whole, a pig should not be under four nor over six weeks old. In town, the butcher prepares for roasting, but it is well to know, in the country, how this may be done. As soon as the pig is killed, throw it into a tub of cold water, to make it tender; as soon as cold, take it by the hind leg, and plunge into scalding, not boiling water (as the last cooks the skin so that the hair can with difficulty be removed), shake it about until the hair can be removed by the handful. When all that is possible has been taken off in this way, rub from the tail up to the end of the nose with a coarse cloth. Take off the hoofs, scrape and wash the ears and nose until perfectly clean. The nicest way to dress it is to hang it by the hind legs, open and take out the entrails; wash well with water, with a little soda dissolved in it; rinse again and again, and leave hanging an hour. Wrap in a coarse cloth wrung out of cold water and lay on ice or in a cool cellar until next morning, when, if the weather is warm, it must be cooked. It should never be used the same day that it is killed. First prepare the stuffing of the liver, heart and haslets of the pig, stewed, seasoned, and chopped. Mix with these an equal quantity of boiled potatoes mashed; add a large spoonful of butter, with some hard-boiled eggs, parsley and thyme, chopped fine, pepper and salt. Scald the pig on the inside, dry it and rub with pepper and To Stew Pig's Head and Jowl. Clean the head and feet; take out the bone above the nose; cut off the ears, clean them nicely. Separate the jowl from the head; take care of the brains to add to the stew. Put the head, jowl, feet and part of the liver in water sufficient to keep well covered; boil until quite done. Split the feet to put on the dish; hash the head and liver; but do not spoil the jowl, which must be put in the middle of the dish and surrounded with the feet and hash. Put all of the hash, jowl and feet in the pot and season with a cup of cream, a lump of butter, pepper and salt, a tablespoonful walnut catsup, an onion chopped fine, a stalk of celery. A teaspoonful mustard improves it. Stew half an hour; thicken the gravy with grated bread.—Mrs.P.W. Shoat's Head. Get a shoat's head and clean it nicely. Boil and chop in pieces. Season with: 2 tablespoonfuls tomato catsup. 2 tablespoonfuls walnut catsup. 2 cups water. A little flour. 1 large spoonful butter. Pepper and salt. Have two or three hard-boiled eggs, cut them in half and lay on the top of the head; set it in the oven to bake. Veal or mutton head, can be cooked in the same way, but are not so nice.—Mrs.R. Shoat's Head, to Stew. Clean the head and feet; and put them on to parboil with the liver. Then split up the head, through the nose, taking out the bones. Cut the meat from the feet and chop up with the liver, season this with pepper and salt. Lay the head open and fill it with this mince and the yolks of some hard-boiled eggs: if this does not fill the head, add some grated bread crumbs or crackers and butter. Sew up the head and bind it with thread; put it in the pot with the water it has been parboiled in and let it stew slowly. Take up the head, and add to the gravy a lump of butter, rolled in flour, some browning and some walnut catsup. Pour this over the head, which should be brown. If the shoat is not very small, use bread and butter instead of the liver.—Mrs.R. To Hash Pig's Head. Take head, feet, and haslet of pig; boil them until done, then cut them up fine, taking out the bones. Add black pepper, salt, a little sage. 2 onions chopped fine. A little red pepper. 1 teaspoonful mace. 1 teaspoonful cloves. Put it back in the same vessel with liquor and cook till |
|
