The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1922-01-13

THE LUBBOCK AVALANCHE
~ washed and used for castings for
sausage or for gatherings"
The lungs (lightsl may be chopped
and mixed with the chicken feed. Tho
hens viii repay you IN eggs.
The following standard recipes may
be found useful IN preserving pork
products:
Sausage. ~ lbs lean moati Q lbs
fat; 5 ounces fine nalti 4 ounces black
pepper; ounces fine leaf sage or
none; teaspoon red pepper
Clean trimmings IN the proportion
OF three parts lean 10 one fat, should
be cut into two inch cubes or pieces
about that size. Run through mill
Keeping lean and fat well mixed.
Spread out on q table and sprinkle
evenly with seasonings. Roll up and
knead, then run through the mill
second time 70 mix. One part Of lean
beef may be used In place Of one part
Of the pork.
Sausage which Is not needed for
use az fresh sausage, may be kept
over in a number Of ways. BY using
an attachment with the mill u may be
forced into the castings or into mar
row muslin bags q 10 or inches
In diameter). These bags may be
coated in melted lard and like the
sausage in the castings, may be smok-
ed or dried. Sausage which Is 20 be
used up during cold weather may be
packed raw into crooks or Jars and
have melted lard poured over II.
Where Il Is 10 be kept for longer
time IL may be made into cakes, fried
packed down in melted lard, or Il
may be packed into crooks and baked
in moderate oven, allowing twenty
five minutes 60 each pound. II the
Fat which comes out in baking IS not
sufficient 10 cover, pour melted lard
over IL and store In n cool place. Corn
meal (one-fourth cup 20 a pound Of
meaD may be mixed with the sau.
sngc before baking. Sausage may be
canned II one has tin cans and n
steam pressure Gamer
Head Cheese (Souse).
The head should be well cleaned
and cut into four parts Eyes, ears
and snout may be removed. The clean
| ing will be simple II the hog has been
stunned. Some use the feet in making
/ this dish, but head cheese must never
be made In larger quantities than n
| family can consume In n short time,
as nothing spOis more quickly, or IL
more dangerous when not fresh.
I -. IL 90 a
cook until the meat leaves the bone.
Drain Off the liquid and boil Il un-
| oil thick. Remove all meat and chop
Senson 10 taste with salt and pepper
Return 10 the liquid and boil slowly
/ for half an hour Pour In shallow
creased pans, cover with cheese cloth
and weight down with clean board
! 20 make firm. When cold, slice and
serve MS cold sliced meat
Lard Leaf Fat makes the best lard
! but IL cannot be rendered separately
except whore there are many hogs
| killed AZ one time Fat trimmings
from nv cuts, and the long strips Of
back fat should be skinned and cut
/ into small pieces Of uniform size.
Lean streaks should be cut out ~
they may stick and scorch. Only
enough water or hot lard should be
added 20 prevent scorching Of the
bottom pieces until the lard begins
10 flow from the cracklings. Use a
moderate fire and cook until the
cracklings are brown and light
enough 10 float. Stir frequently.
Skim out crncklings while hot and
LET them drip in y cloth haV. The
hot lard may be strained into buck
cts or cans Stirring ranidly nfter
The lard has partially cooled whtens
H.
Picked piggs Feet The feet
/ should be scrnped clean when the
hog n first sealded When they
are cut off soak IN cold water for
twelve hours. Scrub well and cut
of the toes. Boil until soft four
or five hours Add salt when near
~ done. Pack into stone or a
clean wooden keg, which has been
scalded Pour over he piggs feet
very weak vinegar which has
been spiccd and heated. Spices
however, darken the skin Of the
feet. Weight the feet 20 keep
them below the surface Of the II.
quid. To use, soak In fresh wa
ter for an hour. roll in n batter
made Of milk, egg and flour and
fry.
Scrapple. The meat and fat
which has been chopped for head
cheese may have the liquid added
and the whole thickened with corn
meal 10 the consistency Of mush.
Cook for an hour or more. Pour
into mould. When cold slice and
fry. Some cook the liver, heart and
tongue, and add II 10 the scrapple.
Cornmeal, middlings, and buck
wheat may be combined In the