Home Cdued Pkoducts of. the Hog. 127 



HAM BALLS. 



Take half a cup of bread crumbs and mix with two eggs 

 well beaten. Chop fine some bits of cold boiled ham and 

 mix all togetlher. Make into balls and fry. 



HOW TO COOK PICKLED SIDE MEAT. 

 Cut in slices to fry; parboil to freshen. Boll in flour 

 and fry until cooked through. 



HOME-MADE SAUSAGE. 



It is the writer's job to make the Berkshire sausage at 

 Lovejoy Farm and in doing this I take much of the choice 

 meat that might be used for other purposes, often using the 

 entire shoulder of the hog as well as all trimmings from 

 the ham, sides, etc., using about equal proportions of the 

 fat meat and lean, although sometimes making sausage 

 largely all lean meat, yet I do not think this gives as good 

 or as tender, well flavored sausage as where the fat and 

 lean are of about equal proportions. We often use the 

 tenderloin strips also in the sausage meat yet this is almost 

 too. delicious a dish, when fried by itself, t'o be given up by 

 placing it in the sausage. After all meat is prepared for 

 sausage it is run through a grinding chopper and made "very 

 fine. We also pulverize sage through this same meat 

 grinder, then flavor the meat with salt, pepper and sage to 

 taste. During cold weather it is kept in large crocks and 

 cooked as needed. Where large quantities are made to be 

 kept through the summer, it is cooked and placed in muslin 

 sacks of about twelve inches in length and three or four 

 inches in diameter, which are then dipped in hot lard until 

 the cloth is well filled with the lard, then taken out and 

 placed in a cool, dark cellar to be used as desired. 



CURING THE THICK WHITE FAT PORK. 

 Where one wishes to put up the very thick fat pork for 

 home use, he may cure this by what is known as dry salting'. 

 Take a large earthen jar, large enough to hold all one 

 wishes to pack, put a layer of salt in the bottom of the jar, 

 then pack the square cut pieces of pork snugly together and 

 fill all spaces Avith salt, and a light covering over the top, 

 then another layer of fat meat as before and continue this 

 until all is packed and thickly covered over the top with 

 salt. Set this in a cool place where rats or mice cannot 



