PORK 259 



meat should be run through the cutter the second time 

 after the seasoning has been added. Sausage will keep 

 fresh several days if the weather is cool or if a dry 

 refrigerator is available. If it is intended to keep it any 

 length of time, the sausage can be partly cooked and 

 covered with hot lard, or it can be stuffed into sausage 

 casings or muslin sacks, covered with or dipped into 

 melted lard, and hung up and smoked, when it will keep 

 for a considerably longer time. 



Head cheese. The hog's head and sometimes the feet 

 are used in making this dish. The head is cleaned, the 

 eyes removed, the skin cut off, the head split through 

 lengthwise both ways, fat removed, brains taken out, and 

 the whole put to soak in salt water overnight. The parts 

 are then boiled until the meat easily falls from the bones. 

 The meat is then finely chopped with a knife, the boiling 

 liquor poured over the meat and cooked down until it 

 begins to thicken. The whole is seasoned to suit with 

 salt and pepper and poured into crocks, dishes and jars 

 to be molded, when it can be sliced off and eaten cold 

 as needed. Souse is made in about the same manner. 



Liverwurst. The liver, lights, hearts and other edible 

 scraps are cut into chunks and stewed until tender, when 

 they are removed from the fire, allowed to cool, when 

 they are chopped finely, put back and reheated until the 

 mixture begins to thicken, when they may be molded as 

 in the case of head cheese. As needed it is sliced off and 

 eaten either hot or cold. 



Pickled pigs' feet. The feet are scraped clean, toes 

 removed, the clean feet soaked in cold water overnight, 

 cooked until soft and salted while cooking. They are 



