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gradually until it comes to the boiling point serve with bread cut in dice and
Scrape and clean well a pig's-head as directed in "Pig's-head Cheese," put on to
boil in plenty of water, and cook four or five hours--until the bones will slip
easily from the meat; take out, remove bones, and chop the meat fine, skim off
the grease from liquor in pot, and return the chopped meat to it; season highly
with salt and pepper, and a little powdered sage if liked, and add corn meal
till of the consistency of soft mush; cook slowly one hour or more, pour in
pans, and set in a cool place. This is nice sliced and fried for breakfast in
winter, and will answer in place of meat on many occasions.
Take cold beef or veal, chop, and season as for hash; have ready hot mashed
potatoes seasoned as if for the table, and put in a shallow baking-dish first a
layer of meat, then a layer of potatoes, and so on, till dish is heaping full;
smooth over top of potatoes, and make little holes in which place bits of
butter; bake until a nice brown.
HOW TO MAKE NICE GRAVY
is a problem many housekeepers never solve. Remember that grease is not gravy,
neither is raw flour. Almost any kind of meat-liquor or soup stock, from which
all fat has been removed, may be made into nice gravy, by simply adding a little
seasoning and some thickening; if browned flour is used for the latter, the
gravy will require but little cooking, but, when thickened with raw flour, it
must cook until thoroughly done, or the gravy will taste like so much gummy
It is best to brown a quart of flour at a time. Put in a skillet, set in the
oven or on top of the stove, stir often until it is a light brown, put into a
wide-mouthed bottle, cork, and keep for use. All gravies should be well stirred
over a rather hot fire, as they must be quickly made, and must boil, not simmer.
For those who prefer corn meal, here is a rule for
CORN MEAL WAFFLES.
To the beaten yolks of three eggs, add one quart of sour milk or buttermilk,
corn meal to make a batter a little thicker than for pan-cakes, one tea-spoon
salt, one of soda dissolved in a little warm water, then the well-beaten whites;
flour may be used instead of corn meal. This is also a good rule for pan-cakes,
making the batter thinner. For dressing for waffles, put on the stove a half cup
cream, a table-spoon butter, and two of sugar; when hot, put two table-spoons on
each waffle when placed in the dish to serve.
The following idea for
WHITE FRUIT CAKE
May be of value to some: Make up batter for a large white or silver cake,
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