VARIOUS DISHES. 441 



carefully, and butter well on both sides. Chop the ham or tongue pretty finely; 

 put into a pan with a little butter and pepper (the author likes a sprinkle or two 

 of cayenne in it), and a beaten egg for each piece of bread; and as soon as the 

 egg is done spread upon the loast and serve at once. 



Ham Cakes, Baked, for Breakfast or Tea.— Take the remnants of 

 a boiled ham, fat and lean together. Chop fine, and pound with a steak- 

 pounder, or, if you have one, run it through a sausage machine. Soak a large 

 piece of bread for each person to be served in milk; a beaten egg, also, for each 

 person, a little pepper, and all mixed together, put into a suitable pudding-dish 

 and bake a nice brown. Call this ham pudding if you prefer. It will pass for 

 either. Some may prefer tlie next one with its mixture of veal. 



Ham and Veal Odds and Ends Economically Used.— Take 

 equal quantities of cold boiled ham and veal; chop fine, separately; have some 

 hard-boiled eggs, % dozen, or more, according to the amount of meats, also 

 chopped fine; then, in a buttered pudding-dish, put a layer of veal, with pepper 

 and salt to suit, and moistened with a little water and a few splashes of "Worces- 

 tershire sauce, or any of the catsups; then treat a layer of ham in the same 

 way; and then of the eggs, with pepper and salt; and so keep on until all is in; 

 when, if the ham had fat upon it, no butter will be needed, otherwise, lay a few 

 bits of nice butter on the top, and bake slowly about 2 hours; then it may be 

 served hot for any meal, or put away till cold, with a pkte and weights upon it, 

 so it will shce nicely. 



"Scrapple" in Place of Head-Cheese.— "Lorinda," of Anoka, 

 Minn., gives the Blade Ihc plan of using up hogs' heads with some cornmeal, 

 which she leai-ued of a Dutch woman in Illinois, which she testifies to the value 

 of from 25 years' experience. It needs only a trial to satisfy any one of its 

 palatablenees and economy in using up hogs' heads. She says: 



"Soak the head, or heads, in water over night. In the morning clean 

 thorouglily, cutting out the eyes and ears deeply; then boil until tender; take 

 «ut and let stand till cold; remove all the bone and chop fine. Drain off all the 

 water it was boiled in, to get out all the bits of bone; rinse out the kettle, and 

 put back the water drained off, and put on the fire to get hot; in the meantime, 

 season the chopped meat and put in with additional water, to about half fill the 

 kettle, or to be quite thin, and when it begins to boil thicken with cornmeal to 

 the consistence of mush; take out into pans while hot, make it level on the top, 

 and when cold, pour melted lard over it to prevent the top getting dry and hard: 

 it will also help it to keep longer. "When wanted for use, cut out in slices 

 about half an inch thick and fry in a little hot lard or butter until a nice brown; 

 then turn, brown again, eat hot. If any one thinks this is too fat, or greasy, 

 they can put in the heart and tongue. " 



Pork Chops Pried with Apples, Very Pine.— Put the fresh chops 

 in the frying-pan, salt, pepper, and sage, if you like it, or any other sweet herb. 

 to be scattered over, and fried ; if not fat enough to make plenty of gravy, add 

 butter or drippings. "When the chops are nicely done, having sliced the apples, 

 fiy in the same dish, and when nicely browned put them over the chops or in a 



