Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-11-25

airy meat. Search as carefully for bones
as miner for gold but having found,
discard.
Now add the meat to the strained Ia-
uor and place again over the fire. Sea-
son with salt black pepper and sage,
then when boiling stir in corn meal and
buckwheat flour in the proportion of two
OF corn meal TO one OF buckwheat until
the entire mass Is Of the consistency OF
mush. Pour into deep pans and set in
the cellar, never the refrigerator. When
ready to use sice and fry.
HEAD CHEESE.
Take small pigs head. split and wash
in cold water. with two well cleaned
pigs feet put the head In a kettle, cover
with cold water, add a tablespoonful OF
salt and bring gradually to the boiling
point.
Skim, then add three onions. and one
carrot. sliced a bay leaf and n table
spoonful Of whole peppers. Cover and
cook until the meat separates easily
from the bone. Take up the head and
feet. remove the meat from the bones
and chop fine. Season with salt and pep
per to taste, strain the broth In which
the inca was cooked and remove all the
fat. II there is more than three pints of
the liquor. reduce by boiling until 1t
| reaches that amount. Add the chopped
meat. stir we'll boil five minutes then
turn into molds When cold and set,
serve cold in thin slices or dip the slices
in beaten egg. cover with bread crumDa
and fry In hot tat. II the cheese is
TO be kept for some time, lay in a stone
jar and cover with vinegar, but with a
Thanksgiving crowd to he entertained
FOR the week end all with "robustious"
appetites, you will do w-fi to keep it
at all
For very small family half this
amount can be made
FARMERS WEE PORK LOAF.
| This also makes n nice cold luncheon
| dish. Put a small leg of fresh pork into
a large saucepan with good sized onion,
| Il bay leaf. a small carrot and half
| dozen peppercorns. Cover with cold water
| and sinner until the meat can be easily
removed from the bones.
! Skin and when the meat has become
| cold. chop coarsely Boil three eggs hare
| shell and slice. Reserve the large nice
| slices from the center OF the eggs. hut
put the ends in with the chopped meats
Put the minced meat In a saucepan
season with salt. n teaspoonful OF pow
dered sage. two tnblespoonfuls of
chopped parsley, pepper and little
mace, if desired Add o half cupful stale
| bread crumbs and enough of the broth
| the meat was cooked in. TO make the
mixture moist enough
Set over the fire and when the mixture
| is heated through. stir In one or two
beaten eggs and take at once from the
fire. Wet a mold in cold water and cove,
bottom and sides with alternate slices
| OF egg and lemon.
| Turn in the meat mixture and press
down. putting a plate with weight on
top When perfectly cold. turn out on 4
| platter and slice as needed
ACCOMPLISHMENTS FOR PORK
| DISHES.
Tart apples are the first essential for
| the proper service of pork. These may
take the form of stewed apples, baked
apples. fried apples, apple fritrcls OF
apple croquettes. apple Jelly or apple
pickles. In tho South samp or huiled
| corn Is often served with boiled or roast
ed pork.
All forms OF hominy. especially that
made Of the white flint corn of the South
are excellent accomplishments of pork in
| any form.
Orange fritters are delightful with fried
| or broiled ham. cider sauce or cider
; jelly will always find appreciation when
| served with baked ham. Red or white
beans go we'll with baked sausage. and
boiled onions with roast pork or spare
rib. Greens affiliate with baco A pease