. American cookery . Contributions to this department will be gladly received. Accepted items will be paid for at reasonable rates. Made at Butchering Time EVERY scrap of meat should be util-ized, and when worked up into head-cheese, scrapple and the like, manypalatable dishes can be made from partsthat were formerly thrown away or con-sidered of little value. Not only the head, but the feet andother meat scraps, may be used in makingheadcheese. Clean the head, cut outthe eyes and ear drums, boil it alongwith the other scraps of meat till theflesh separates readily from the all bit
. American cookery . Contributions to this department will be gladly received. Accepted items will be paid for at reasonable rates. Made at Butchering Time EVERY scrap of meat should be util-ized, and when worked up into head-cheese, scrapple and the like, manypalatable dishes can be made from partsthat were formerly thrown away or con-sidered of little value. Not only the head, but the feet andother meat scraps, may be used in makingheadcheese. Clean the head, cut outthe eyes and ear drums, boil it alongwith the other scraps of meat till theflesh separates readily from the all bits of bone, and run themeat through a food-chopper or sausage-grinder; add a little of the liquor inwhich the meat was boiled, in order tosoften it, season with salt, pepper, sageor other condiments to suit the taste,and mold by weighting down in a pan orcrock. It can be served cold sliced,fried in hot grease, or sliced in is a good practice to fold a piece ofcheesecloth or muslin over the meatwhen it is pr
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
