The sun., 1908-05-03
SOUSE OR LIVERWURST9
Name Of the Product Of the Pig which Is
Delicious Anyway.

'The individual who told about pigs
souse in The Sun was all wrong" said
critical person from up the State. What
he said was Some Of the central section
Of the porker was included to give 1t body.
when completed it resembled sausage meat
in appearance, but not in taste. When it
was to be eaten it was sliced and fried
THAT ia not souse, never was and never
will be. That is liverwurst pure and simple,
and worthy OF further attention from the
eater who likes good things.
"The liverwust is made from what is
known as the pluck Of the hog. And the
pluck Of the hog is the liver. heart and
lungs or lights The lights are never or
seldom used in the makeup Of real liver
wurst. The dogs portion was the lungs or
lights.
THE liver and heart are ground and boiled
together. after which the goodly mess
it is the real tidbit Of the porket-is packed
down IN HAT tins and covered with the drip
pings Of leaf lard.
when wanted pan ia taken from that
cool dark. swinging shelf in the cellar It
is slightly warmed. turned out upon board
and sliced off, The rest OF the pans con-
tents il again covered or sealed with the
drippings of pure leaf lard and placed back
on the cool, dark swinging shelf In the
cellar
"Idycrwurt produces it's own fat for
irving, and with it must 60 a few fine
apples cut in slices and all warmed to-
gether. That is the finest portion OF the
porker. Il will last over until haying time
II the contents Of the pan or pans are
/ sealed each time when disturbed with the
drippings Of leaf lard
"Souse is nothing but the ears OF the
hog boiled and put in pickle. II used to be
in vogue years ago. but has lost its prestige
and has disappeared. Some who eat picked
pigs feet call it souse. Pigs feet souse,
forsooth, Not on your souse!
Hooks are great. The heavier part OF
the porker's leg is the hook. Lots OF meat
and fine with boiled cabbage.
"The smoked hook WAS in its time the
best part Of the hog. The big hogs hook
and the little hogs shoulder figure nova
days az California hams.
"The man who was misnfomed about
souse also spoke Of hams OF his boyhood
hanging in the low ceilinged farm kitchens.
II he really means that he talks OF hams
that would be dry as a chip and unworthy
the attention Of any one who knows a good
ham from a chunk OF punk.
HE means the shoulder OF the big hog -
and the shoulder Of the big hog grows in
goodness the more il is i'll used and banged
about The drier the shoulder is the better
it is.-for sale. not for home use.
The real ham is not treated that way
after il has been properly picked and
smoked The real ham is covered with
canvas, the canvas ia painted with some
sort OF dripping also hog product-and
hung away in the coolest and darkest part
OF the cellar, where il remains III COM
panion Of the pans OF liverwurst.
when wanted II is taken up 70 the
kitchen, sliced, and again covered with the
drippings; then back TO the cellar
"Oh, no. Good, old fashioned farm wives
who know what they are about never leave
fine hams hanging in low ceilinged kitchens.
Apples strung on strings may have
festooned low ceilinged Kitchens in the
good old days and they may have graoed
tables in the line OF pies; but no fine hams
hung about for the fly 10 pester-not anyl
Smoked sausage was one Of the fine
breakfast dishes, with pancakes on the
side. Bologna? Not on your life! Smoked
hog sausage.
THE rising generation knoweth it not
for il has passed In hog season / doubt
IL you can find pound Of genuine smoked
hog sausage in New York. II has gone
with the Spitzenberg apple, the only tart
apple fl TO cook with liverwurst.