Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1876-12-06

in the fall time farmer should
look to his collection of fruit trees
but winter Is the best season to over
haul his stock of whitfetrees.
Head Cheese.-Clean the head
well, take out the eyes, and boil till
the bones all drop out easily. Then
| drain the meat and chop very fine.
Add eight large crackers, pounded
fine, also sage, marjoram, salt and
pepper, and mix all well. Put into a
mold and press it for two or three
days. 1t should be cut in thin slices
and eaten cold.
To Cook Pork Tenderloins. If to
roast, lay them in a dripping pan in
their own fat, roast slowly, and haste
often. Season when nearly done, and
serve with their own gravy-thickened
with Drowned flour. If to fry, cut
each tenderloin across. into three
pieces; split lengthwise, nearly
through; lay open fiat, and cook on one
side nicely, then turn. Serve with
butter, pepper and salt, to season.
--Sausages. Take three pounds of
lean pork, to one f leaf fat. See that
all is free from gristle, sinews and bits
of bone. Chop all very fine. Add
three ounces of salt, half an ounce Of
pepper, two large spoonfuls powdered
sage. 1t will become more salt as it
dries. 1t is incest put into white mus
lin or cotton cloth bags, twelve inches
long and ten in circumference. When
wanted for cooking, tear down the
bag, slice off the meat about one inch
thick, and fry slowly in its own fat.
Leaf lard should be cut up in
pieces about as large as chestnuts, a
few thrown into the saucepan and rem
dered. Then put in the rest and cook
slowly. This method is far preferable
to putting even little water in, as
many do. In all pure lard no salt is
needed, and it will keep for many
months. When the pieces are quite
brown and shrunken, strain all through
seive. One pound of lard thus pre-
pared is worth two bought all ready
for use. A large portion of the latter
is water.
Any human being who has never
sawed off huge slice of homemade
bread, and spread that bread with
sweet country butter, and that butter
with soft, white sugar, ard that sugar
with layer of rich, yellow cream from
the top of pan in the dairy, and has
never opened and shut down his teeth
on mouthful of this same compound
that miserable human wretch who
has never done this, we say, has missed
the dearest sensation of childhood's
happy hours, and must 60 through the
wilderness of life without knowing
what it is to taste of its mamma. CHI
cage Journal.
Pork and Beans, New England
Style. Soak the common small white
beans over night, pour off the water
in the morning and add Just enough
fresh water to cover; boil slowly till
done, or about an hour and half,
then strain in colander and put into
baking-dish, and pour over one pint
of boiling water in which has been
dissolved two-thirds of cup of sugar
(some prefer molasses) and one good
teaspoonful baking-soda. II. the CEN
ter of the beans make depression and
put in piece of fat picked pork,
boiled for half an hour previously.
Score the rind of the pork in inch
squares and have it even with the top
of the beans. AS they cook dry con-
tinue to add boiling water. They
should cook slowly several hours. The
pork salts the beans sufficiently. Have
at iIrst just water enough to cover.