Glacier County chief., 1940-12-13
7 EOU4IU StE4V
2 ounces coriander
3 ounces black pepper

6 10 ounces cold water
add garlic or mace If desiredD
Grind the beef fine with salt anu
allow it to cure for "a hours. Then
regrind with the pork. Add the spices
and water, and knead until thoroughly
mixed and whole mass becomes Stlckey
Stuff into castings and hang in cool
place until next morning. Then hang
In smokehouse from to hours until
sausages are a rich mahogany brown
color. Put the hot, freshly smoked
sausages into water heated to about
100 degrees and cook until they float.
This requires from Is to go minutes,
depending on sizes Of castings. Next
plunge cooked sausage into cold water
to chill and then hang them in cold,
dry place.
Second Prize-Mrs. A NJ. MacDon-
aid. Glendive.
HUNTERS DINNER
pound ham tham butt can be
used)
l pound bacon
! large can tomatoes
can whole kernel corn
can lima beans
can mushrooms
box spaghetti
. pounds sliced onions
/ large bunch celery (use all Of
celery)
Cut ham in small pieces: slice bacon
in six pieces. Put ham and bacon in
covered frying pan and fry until done,
turning frequently. Pour grease INTO
a covered kettle and put celery (cut
up and onions in grease. Fly covered
until about two-thirdS done. Add all
other ingredients. and add little
water Add salt and pepper generous
~. Bring to a boil. Taste before serv-
ing Serves from 8 to 10 people,
Serve on toast.
81 Prize-Miss Clara Bieber, Watkins.
PINEAPPLE UPSIDE-DOWN HAM
LOAF
can spiced ham, ground
II cups ground. fresh pork shoulder
2 eggs
cup milk
cup finely crushed cracker
crumbs
teaspoon salt
Il teaspoon pepper
cup brown sugar
teaspoon dry mustard
2 tablespoons vinegar
slices canned pineapple
Combine first seven ingredients.
Combine sugar, mustard and vinegar:
pour into loaf pan 10A by 81 by 8,
inches. Arrange pineapple on top of
sugar mixture in nice design, cut
on top Of pineapple. Bake in moder-
ately hot oven of 375 degrees F., for
II hours. Unmold. Serve hot or cold
Serves or 8.
81 Prize-Mrs. R. K. Wittmayer,
Glasgow.
BARBECUED SPARERIBS
pounds pork spareribs cut into
individual servings
tablespoon salt
teaspoon pepper
2 tablespoons flour
! large onion
2 tablespoons butter
l green pepper
tablespoon horseradish
Juice of l lemon
l cup catsup
cup water
Roll spareribs in mixed flour, salt,
pepper, and brown slightly in butter.
Chop onion and green pepper finely;
mix with catsup. horseradlsh, lemon
Juice and water. Pour over meat and
simmer in covered kettle until meat
is tender.
81 Prize-Elvia ]. Copeland. McCabe.
PORK HEAD CHEESE
large hogs head mot too faO
3 small cloves Of garlic
Salt and pepper to taste
Clean, cut and wash head for cook
ing sprinkle with one-fourth small
cup of salt. Cover with cold water.
Cook until tender, so meat will come
off from the bones. Remove meat from
broth and drain thoroughly Then
place meat In large kettle, chop well
with knife not food chopperj, add
finely cut garlic, salt and pepper, to
suit taste. Return to stove and heat
thoroughly. Then put meat into a
clean cloth bag place In a suitable
pan, large enough to give space for q
large weight which should be placed
on top OF meat as a press. Let set
until cold.
This may be sliced when cold for
sandwiches. or Just serve as cold meat
for lunch. This IS very good.
EXCEPTIONAL EGG TAKE
An eXceptionallY larRe e1p.take this