How we cook in Tennessee ..

To Cook a Pig's Head. — Parboil it for half an hour, then take it out, wash and scrape off the scum; then put on again and cover with fresh water and boil till perfectly done and the water reduced by boiling till just enough for gravy. Dress with hard-boiled eggs sliced; decorate with parsley. It takes from breakfast till dinner, say four or five hours, to cook it enough; add water when needed. Clean the head well at first, soak it in salt and water over night so it will be white and gravy light color. — Mrs. Dr. Jackson. Pig's Head Pudding. — Boil one small pig's head until thoroughly done, then remove bones and cut fine with a meat chopper. Mix with four hard-boiled eggs one and one-half cups of cracker crumbs and a little sweet milk. Season with butter, pepper, salt and celery seed. Put in pan and bake until done and serve hot. — Mrs. Ross Witherspoon. Pig Head Pudding. — Boil the face of hoghead, or a small pig head, till bones drop out, cut meat up very fine, add three eggs, one cup sweet milk, two cups bread crumbs, one ounce water head was boiled in, salt and pepper to taste, bake to a light brown, about half hour. — Mrs. T. J. Deupree. Scrapple. — Boil a pig's head two hours in four quarts water, with a little sage, salt and pepper ; cut the flesh from the bones, mince it fine and return it to the liquor ; add enough sifted cornmeal to thicken; simmer two hours, when it should be like soft mush, not too thick to pour; put in pans; when cold and stiff it is sliced and fried for breakfast. — Lebanon (Tenn.) Cook Book. Souse. — Clean and soak for twelve hours a pig's head and feet; boil until the meat is ready to fall from the bones; take the meat and put in a chopping bowl, chop all together, adding salt, black and red pepper and sage ; put into a larg'e flat bowl and press with weights. This makes a nice breakfast dish, cut into slices, dipped in meal or batter and fried in hot fat. — Lebanon (Tenn.) Cook Book. Sausage Meat. — For sixty pounds of sausage. Grind the meat twice; season with one and one-half pounds salt, one cup pulverized sage, three tablespoons cayenne pepper, two tablespoons black pepper and work well. Add more seasoning if preferred. Make a number of sacks eighteen inches long and four or five inches wide and stuff the sausage into them very tight and tie them securely at the top. Eoll the bags in meal while they are moist and hang them up. They will keep all winter just as fresh as when first made. — Mrs. Albert Johnson. Proportions for Sausage Meat. — Twenty-two pounds meat should have half pound of salt, three heaped tablespoonfuls of sage, three of pepper and two of thyme. — Mrs. H. E. Lancaster. Sausage. — In making sausage, allow one-third fat to twothirds lean. Grind through a sausage-grinder, and season to taste with pepper, salt, and powdered sage leaves. Make in small cakes, and fry without lard. Spare-Rib. — Crack the ribs across the middle ; rub them over with salt and sprinkle with pepper; place them in a dripping pan, with a little water; place them inside the oven, and baste a few times. Let cook on both sides, and brown a little. - — Lebanon (Tenn.) Cook Book.