The Birmingham age-herald., 1922-01-07
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stuffed in casing a little water is necessary to soften the meat so that 1t will slip through the suffer into the castings.
 Smoked or Country Sausage
 s5 pounds lean pork
 11s or pounds salt
 1 ounce red pepper
 1 ounce mace.
 15 pounds beef,
 ounces black pepper
 ounce sweet marjoram.
 Cut the meat into small pieces and sprinkle seasoning over it, then run through the grinder with the small plate. Put it away in a cool place for 24 to 36 hours, then add little water and stuff into hog castings and smoke in very cool smoke until a dark mahogany color Is obtained.
 Liver Sausage
 All the odds and ends resulting from cutting up the hog carcass can be used in making liver sausage. The head, if used, should be cleaned as de- scribed under "headcheese." The jowl may be cut off and salted down. The head, liver cut into slices, and some beef or veal, If any Is at hand, should be put into a kettle and boiled. The skin cut from the fat also can be boiled with this meat. The skin will be cooked before the meat, so that it should be put into a cloth sack and removed when thoroughly cooked. Livers also cook in a very short time and should be removed The meat should cook until 1t falls from the bones. All the meat should be ground, using the smaller grinder plate. Add 1a pounds salt, 3 ounceA sweet marjoram, 1 ounce allspice. ] ounce black pepper and about 1 gal. lon soup (the broth the meat was cooked in). Garlic or onions can be added if desired. This recipe Is for every 40 pounds of meat. The season. ing should be worked into the meat This finished product can be put into jars covered with paraffin or stuffed into beef rounds. When stuffed into castings 1t should be cooked until the sausage floats in the same water in which the meat was cooked. Then place in cold water until the saul sage is thoroughly cooled.
 Headcheese
 The head is generally used for making headcheese, but odds and ends also can be used. The head should be shaved clean, the snout skinned and nostrils cut off just in front of the eyes. Cut out the eyes and eardrums. The fattest part of the head is generally used for lard. When the head is cleaned. soak it in water for some time to extract the blood and dirt. After the head is thoroughly cleaned, cover 1t with water and boil until the meat sep arates from the bones. Tongues and hearts may be cooked with the head. When thoroughly cooked take out the meat, saving the liquor for fu- ture use. Chop the meat up fine. Season with one and half pounds salt, three ounces black pepper. one ounce red pepper and four ounces ground cloves, together with two gall Ions of the liquor for every 50 pounds of meat. All should be mixed thor oughly so that proper seasoning is obtained If castings are available, stuff the mixture into large beef castings. A hog stomach, after it is thoroughly cleaned. can be used If the meat is stuffed into castings it should be boiled again in the same liquor in which the meat was boiled. The meat in the castings should be boiled until 1t floats on the top, then placed in cold water for short time. Store it away in clean, cool place on a shelf or table. Place a board over the meat in the castings with weight on top in order to hold the shape and to prevent the mois- ture from collecting in one spot. If there are no castings available in which to stuff the meat 1t should be kept in shallow pans.