Twentieth century home cook book

Place in its mouth an orange. If eaten hot, serve with gravy, but makes a better dish eaten cold, with grated horseradish. SOUSE CHEESE. Put the meat in cold water, let it stand several days, changing the water ever}^ day. Scrape well each time the water is changed. If the weather is warm use a little salt in the water. Scraping the meat often will make it white. Boil the meat in sufficient water to cover it ; as soon as it is tender drop it in milk-warm water, and when thoroughly cold, in salt water, The head should be boiled until the bones are about to leave the meat. Put in a few ears scraped very white and boil also. Chop the whole very fine and season to taste with pepper and salt ; put the ineat in a bowl and place a weight on top. When ready for use slice and serve with vinegar. —Mrs. R. G. Fay ton. FRIED PORK TENDERLOINS. Split the tenderloins. Rub well with salt and pepper, fry in lard a nice brown, and serve hot. SALT PORK. Salt pork requires longer boiling than salt beef. Serve with mustard and horseradish. TO BARBECUE SHOAT. The shoat should be kept in water until time to put it on to cook, then place in the oven with half a gill of water, rubbing it over with a little lard ; dredge with flour; cook slowly, and when about done enough to remove from the fire, put a spoonful of butter to the gravy and pour over it half a cup of Walnut catsup. SAUSAGE MEAT. To fifteen pounds of meat add four ounces of fine salt, one and a half ounces of pepper, one small teacup of sage, half a teacupful of summer savory. ANOTHER RECIPE FOR SAUSAGE. Fifteen pounds of choice lean pork, seven pounds of fat, seven tablespoonfuls of salt, seven of sage, two and one-half of thyme, six of pepper and four of sweet marjoram. Mix the meat well with the seasoning ; keep in a cool, dry place. BACKBONE PIE. Take the small end of the backbone, cut in pieces two or three inches long, wash well and boil in water until done. Have ready a nice pastry ; line a baking dish with some of the pastry, lay the bones into this dish with some of the water in which they were boiled. Season to taste with salt and pepper, adding butter and a few pieces of pastry dropped here and there in the pie. Cover the top of the dish with pastry ; place in stove ; bake nice and brown. This is a great Southern dish, and delicious when nicely prepared, TO RENDER LARD. Cut in small pieces ; wash well ; put in a large pot with water enough to start it well to cooking. Boil quite rapidly until nearly done. When the cracklins begin to brown the lard should cook slowly to prevent burning. The crackUnsof leaf lard will be of a light brown when sufficiently cooked, and will sink to the bottom. The fat of the backbone is very nice pre- pared in the same way. If you use the fat from the entrails it must be well washed and soaked for several days, changing the water often, using salt in the water to draw out the impurities. When soaked very nice and white, wash in two or three warm waters ; boil as you would leaf lard, only using more water. The cracklins are fine and soft and will fall to the bottom when done. Use them for making soap. HOW TO COOK PIG'S FEET. Clean the feet well and soak until very white. Wrap each foot in a piece of cloth — tieing it well with a cord. Boil tliem three or four hours ; let them remain in the cloths till needed. When cooked in this way they will be found very delicate and tender, and are nice for frying, broiling or pickUng. HAM WITH MADIERA.