The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1893-09-20
Pork How To Use It.

NuOiSSohc meat, WhtIe dS alh peTSudu-
ed its evil reputation is caused by bad
cooking. / grant that half-done pork,
swimming in grease, scorched on the
outside, all bloody near the bone, is I'M
fit TO eat. But well done, nicely favored
as it can and ought to be served it is far
from being unwholesome. In the early
winter there are few things nicer than a
cold baked chine. 1t should be gashed
with an ak before cooking, so AZ to facil-
itate the labors of the carver After
washing II, put it on the stove in a pot
Of cold water and parboil il. Take il out
this greasy water and wipe it off, and
then put in a long baking pan, with a
cupful of cold water, little salt and a
few leaves Of sage, and put inside the
stove. As it browns an one side haste
and turn it over, until it Is dark, rich
color, when il can be taken off and put
away to get cold. Bear in mind that it
takes more time than beef or lamb and
must cook slowly, so the heat can strike
through. This is nice meat for either
supper or lunch for hungry farmers or
hunters. II the flavor Of red pepper is
liked you can boil a pod in the pot in
which you first put the chine.
We all know what an unpromising
looking thing hogs head is 1t is often
boiled for laborers or given away, yet
there are two ways of preparing it SO
that it is excellent. The FIRST way is to
take head, wash it, and get all hairs off
it. Put it on early in the morning in
cold water and boil steadily for three
hours, or until it is well done. Take out
the pot and take out all the bones, and
leave out the skin and big Jumps of fat,
which can be thrown into the soap
grease. Chop up all the meat left, which
will make about quart. Add to it two
stale rolls rubbed fine, a few blades of
mace, half teaspoon OF allspice, tea
spoon of celery seed, teaspoon of salt,
two teaspoons OF mustard, little red or
black pepper, according TO your prefer
ence; a half cup of butter, pint of I'M
skinned sweet-milk. Beat three eggs,
the white and yellows separately, and
add to this mixture just before you pour
it into pudding dish. Set inside the
stove, for half an hour before dinner,
with a tin plate over it at first, to prevent
cooking too fast on top. Take the plate
off ten minutes before serving and put
OH the upper CRATE of the stove to brown.
You will find yourself rewarded for the
trouble (which is not much Of making
it by the way the male part OF the family
will enjoy this head pudding.
The other way of fixing heads is to
make them into cheese. They must be
carefully cleaned and all the hair gotten
out the eyelds and snout. An ordinary,
oblong ham pot holds eight. Put them
on early in the day and Jet them boil
steadily until the bones slip out the flesh
which will be three o'clock. Take the
pot off the stove and drain the water off
the heads as you take them out. Chop
heads up, leaving out the eyes and the
ears. Some people put in these last, but
never do. Possibly because / have
seen dogs hang to them, in driving hogs
out the corn field, so much. Add to the
chopped meat teaspoon of cloves,
chopped onion, teaspoon OF salt, pod
Of red pepper, half cup of strong vim
egar to each head. Dip tin pans or
earthenware bowls into cold water and
then fill them with this mixture, press
pressing it down on top with thick plates
and weight By the next day you can
turn out the cheese from the shapes, firm
we'll shaped, and ready to be sliced. II
you wish to keep it any length of time,
you must put in keg or a stone jar and
cover with plain vinegar.
A few suggestions about putting up |
and will claim the attention of
my sister housekeeper no longer at pres
emit. Instead OF using shucks or bladders |
TO put up sausage in for use in the bare |
season of early spring, let me recommend |
the way pursued by one Of the best
housekeepers Of my acquaintance. She
fries the sausage in little cakes, as il for
immediate use and then packs in stone
jars, pouring in hot lard until it is cover
ed. When she wants sausage in the
spring she takes them out the jar, scrap
es off the lard, puts the sausage in fry
ing pan and warns over. They are as
fresh and good as the day she puts them
up. Another way is to pack the sausage
raw in stone jar and cover the top for
two inches with hot lard, which, as it
cools, will make it air tight.
ALICE WINSTON,
In Home and Farm.