The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1893-09-20
Pork How To Use 1t.

ed Its evil reputation ~ 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 II 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. IL should be gashed
with an ak before cooking, so as to facll-
itate the labos OF the carver. After
washing IL, put IL on the stove in pot
OF cold water and parboil It. Take it out
this greasy water and wipe it off, and
then put in long baking pan, with a
cupiul Of cold water, little salt and a
few leaves OF sage, and put inside the
stove. As II browns an one side haste
and turn IL over, until 1t is dark, rich
color, when it can be taken off and put
away 10 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. II is often
boiled for laborers or given away, yet
there are two ways Of preparing it 50
that ii 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 il is we'll 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; half cup of butter pint of un-
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, Tor hall an hour before dinner,
with tin plate over it al first, TO prevent
cooking too fast on top. Take the plate
of ten minutes before serving and put
on the upper CRATE OF the stove to brown.
You will find yourself rewarded Tor the
trouble (which ~ not much OF making
it by the way the male part oil the family
will enjoy this head pudding.
The other way OF liking heads is to
make them into cheese, They must be
carefully cleaned and all the hair gotten
out the eyelids and snout. An ordinary,
oblong ham pot holds eight. Put them
on early in the day and, let 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
l never do. Possibly because have
seen dogs hang to them, in driving hogs
out the corn field, 80 much. Add to the
chopped meat teaspoon OF cloves,
chopped onion, teaspoon OF salt, a pod
OF red pepper, half cup oil strong VIM
egar to each head. Dip tin pans OF
earthenware bowls into cold water and
then fill them with this mixture, press
pressing it down on top with thick plates
and a weight. by the next day you can
turn out the cheese from the shapes, hrm
well shaped, and ready to be sliced. II
YOU wish to keep il any length of time,
you must put IN keg or stone jar ana