The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1897-01-29
TO UTILIZE A HOG.


Scrapplc-Takc Il medium- sized fresh
pigs head, remove the brains (Which are
a dclicacy when fricd) and soak the head
over night in tcpid water. The next
morning wash in several waters and put
to boil in sufficient hot water to cover.
Roll until the meat is tender, then take
out of the pot and remove every particle
of bone. Chop the meat fine, but DO not
put back ON the fire in the liquid in
which it was boiled. Strain the liquor
and put back Immediately on the fire,
where it should be reduced to about on.,
gallon. Salt it and sprinkle into it sutti-
Gent yellow corn meal to make consistent
muSh, say about three cupfuls to four
quarts. Cook for twenty minutes. Keep
stirring constantly. Pour the mush in
the pan with the chopped meat. mixing
thoroughly. season again with salt. rcd
and black pepper. thyme and sage. When
cold this mixture will form Il solid cake.
When wanted to serve on table cut in
slices an inch thick and dry brown in
Il pan like mush. No fat is required,
there being sufficient in the scrappIe
Scrapple keeps WE'LL but should be kept
in cool, dry place like smolsrllonse or
il garnet. This is Il very popular break
fast winter dish in Philadelphia and New
York, and is especially good with buck
wheat cakes.
Blood Pudding Blood pudding is made
by allowing the hog or hogs when they
arc stuck at butchcring time. to bleed in
a tub or other vessel, and Thus none of
the blood is allowed to 90 to waste. Spcck
(the fat of the hog) is cut fine and put
i'll the blood. the proportions being about
one-half blood and onr-half sprck This
mixture is then seasoned with salt and
pepper to suit the taste. Some persons
also season with sage: The mixture is
Than inf
of the hog. and the buildings arc thea
put in hot. water and boiled, when they
are ready for the table. and are eaten
cold. Blood pudding is sometimes smoked
after being boiled. when it will keep in
good condition for months.
paWn-haus-IaWn-ha is generally
made from the liquor i'll which the pud-
being we'll seasoned with salt. pepper
and sage, should have yellow cornnral
slowly stirred i'll and then boiled about
twenty minutes. or until the mixture
stiffcns we'll. This mixture is Then
poured into pans to cool. and when want
cd to serve for the table cut in thin slices
and Dip each slice in flour and fry like
mlsh. Some persons make pawn-haus
out of fresh beef Beef puwn-laus is
that beef Is t.sctl instead of pork.
Head Chpcsc-Tnke one or more hogs
heads and after removing the eyes ears
and noses lay the heads III salt water
over night, then wash and put on to boil.
Remove frO1i1 the fire and take out every
particle of bone. Cho, the meat fine
and season to taste with pepper. salt
and herbs. Return to the fire for II
short time aud then pour into bowls and
set away to cool. This is Il very pnpi,-
lar dish: and is cutcn cold with vim
egar.
Pigs Feet Pickl"d or Su,st-ScaM
and scrapr clean the feet TO remove
the coverings of the toes SINCE them
in hot GOALS wash the feet perfectly
clean and put i'll pot Of hot water. but
it should not be boiling. Boil slowly.
bones are loosrncd. When the meat is
well cooked remove from the liquid and
pour as lnuch cold vinegar over them
as will cover thcnl. Then add onp-thrd
as much liquid i'll whici, they were, boiled
as vinegar. Season with pepper all
spice. cloves and mace. Put in stone
jar with !; cloth and a tight fitting cover
over jar. They will be ready to serve
on table i'll several days and are eaten
cold with vinegar. This is another very
popular Dis. and is served in restaurants
in Philadelphia and New York.
TO Try Out Lard-.tftcr removing the
skin cut the leaf lard into small pieces
and put it into a kettle or saucepan.
Add a half pint Of water to prevent burn
ing and set over the fire and allow to
melt slowly. Stir Frequently and let it
simmer until it is reduced to brown
scraps. Remove the scraps with a per-
forated ladlc. throw in ii little salt to set
tie the fat. and when clear strain through
coarse cloth into jars. You must
watch it constantly. stirring from the
bottom. until the salt is thrown in to
settle it: then set it back upon the fire
until clear. Do not allow it to scorch.
as it will injurc the flavor
To smoke n,eat-For eighty pounds of
meat take three ounces of saltpctcr one
half pound of sugar. one pint salt. Mix
we'll together and rub in meat While
warm The next day rub With salt
and keep in cellar fifteen days. when it is
ready to smoke.
Seasoning for Fresh Sausage or Pud-
ding-To every fifty pounds of if,cat
use fourteen ounces Of salt and four
and onc-half ounces of black pepper and
herbs TO suit.
and chop fine. Boil an ox's liver heart
and tongue. Remove all the hard and
sinewy DARTS and chop the remainder
fine. Mix all meats we'll together and
season to suit taste. Put in Il nan or
tic in Il cloth and press hard. When it
cools thoroughly it will become solid
and is eaten cold. cut in thin Slices
Dry Sailed Hams-AIix one pint salt,
half pound brown sugar. thirty ounces
saltpctcr, which is sufficient for eighty
pounds of meat. Rub meat thoroughly
with this mixture and then let the meat
stand three hours Then salt it down
with two quarts of fine salt. Let stand
two weeks, then hang up.
Saucr kraut and Speck-Sauerkrau
pork and potatoes are boiled together and
make y very palatablc dish. TO make
saucrkraut first scald your .'stand" thor
oughly: then scald the cutter, tub and tho
stampcr we'll. The "stand" should hold
from half barrel to barrel. Remove
the outer leaves of the cabbage. halvr
them. take out the heart and proceed
and cut with Slaw cutter, like you make
colcslaw, although cut it coarscr. Lay
stand and sprinkle over them Il handful
Of salt, Pour in half bucket of cut
cabbage stamp gently with wood
sauerkraut stampcr until the juice makes
it's appearance: then add another handful
of salt and so OH until the stand is full.
Cover over with cabbage leaves and put
on top a clean board fitting the space
pretty weH and set on the board stone
weighing twelve or fifteen pounds. Place
tho stand in u cool place, and when Sc
we're freezing weather comes remove
stand to the cellar, when it will be ready
to use in five or six weeks. The Savoy
cabbage makes the best kraut, although
the Drumhead, or Flat Dutch, is twice
as preA1atiyc. ~ - -,