Home Cured Peoducts of the Hog. 125 



layer; cover with good cider vinegar. 'When wanted for 

 the tahle take out in sufficient quantities and put in a hot 

 skillet; add more vinegar, salt and pepper if needed; boil 

 until thoroughly heated ; stir in a smooth thickening of flour 

 and water, and boil until the flour is cooked. Serve hot 

 for a nice breakfast dish. 



HEAD CHEESE. 

 Having thoroughly cleaned the pig or hog head, split it 

 in two ; take out the eyes and the brains ; thoroughly clean 

 the ears ; throw scalding water over the head and ears and 

 then scrape absolutely clean. When perfectly clean put in 

 a kettle, with water to cover, and set over a quick fire, 

 skimming as any skum arises. When boiled so the flesh 

 leaves the bone, take the head from the water with a skim- 

 mer, and place in a large wooden bowl or tray; then take 

 out every particle of bone, chop the meat fine, season to 

 taste with salt and pepper — a little powdered sage may be 

 added^spread a cloth over the colander, put the meat in, 

 fold the cloth closely over it, lay weight on it so that it 

 will press every part of the surface equally. When cold 

 take the weight off ; remove from the colander and place in 

 a crock. Some add vinegar in the proportion of one pint 

 to each gallon crock. 



FRIED SALT PORK. 



Cut in rather thin slices, freshen by letting stand an 

 hour or two in cold water or milk and water. Roll in flour 

 and fry until crisp. Drain off most of the grease from 

 frying pan. Stir in, while hot, one or two tablespoons of 

 flour, half a pint new milk, a little pepper and salt, if neces- 

 sary. Let boil and pour into gravy dish. This makes a 

 nice white gravy when properly made. 



BAKED HAM. 



Most persons boil ham. It is much better baked, if 

 baked right. Soak the whole ham for' an hour in clear 

 water and wipe it dry. Next spread it all over with thin 

 batter, and put into a deep dish with sticks under it to keep 

 it up out of the gravy. When it is fully done take off the 

 skin and batter crusted upon the flesh side and set away to 

 cool. It should bake from six to eight hours. After re- 

 moving the skin, sprinkle over the ham two tablespoons of 



