The Pattern cook-book

the bones with a knife. Cut the ears rather fine, and place them with the head meat. Season the whole with salt, pepper, sage, sweet marjoram and any other herbs that may be available, adding a little powdered cloves. Mix the mass well together, taste to see if properly seasoned, and pack it tightly in a bowl, interspersing the layers of meat with slices of the boiled tongue. Press the meat into a compact shape, and cover it with a plate upon which is placed a sufficiently heavy weight. The head-cheese will be ready to use in two or three days. Cut it in thin slices, and serve with vinegar, and mustard if liked ; or it may be cut in slices and fried the same as pig's feet, being first dipped in egg and cracker-crumbs. The latter mode of preparing produces a very pleasant breakfast dish. SCRAPPLE. Many cities or parts of the country have some particular dish for which they are noted, and that peculiar to Philadelphia is known as "scrapple," which is brought to market in large quantities and sold most reasonably. It is made in this way : Scrape and thoroughly clean a hog's head ; then split it, and take out the eyes and brain. The butcher will, of course, do this when directed. Clean the ears also, and scrape and scald them well. Put all on to boil in plenty of cold water, and simmer gently for four hours, or until the bones will easily slip from the meat. Lift out the meat and bones into a colander, remove the bones, and chop the meat fine. Skim off every particle of grease from the water in which the meat was boiled, and return the chopped meat to the kettle and water. Season highly with pepper and salt and such powdered herbs as may be preferred. Now take a large wooden spoon or paddle and stir constantly, meanwhile adding enough corn meal and buckwheat flour, in equal quantities, to make a soft mush. Cook slowly one hour, stirring frequently, as the mush will scorch easily. Pour the mixture into dishes and keep it in a cool place, slicing it as needed. Sometimes part or all of wheat middlings is used in place of the corn meal and buckwheat flour, and again corn meal or buckwheat flour alone is used. TO COOK SCRAPPLE. Cut it into rather thin slices, dip each slice in flour, and fry until a flne brown. Drain well before serving. PORK SAUSAGE. Six pounds of lean fresh pork. Three pounds of fat fresh pork. Twelve tea-spoonfuls of powdered sage. Six tea-spoonfuls of black pepper. Six tea-spoonfuls of salt. Two tea-spoonfuls of powdered mace. Two tea-spoonfuls of powdered cloves. One grated nutmeg. Grind the meat in a sausage mill. Most butchers have mills of this kind find will do the work at small cost. Mix the seasoning thoroughly with the meat, using the hands for mixing. The spices need not be added, if not liked ; but they help to preserve the meat. If the sausage is for immediate use, they may be omitted. A safe rule to follow in seasoning a small quantity of sausage meat is to allow to each pound the following : One table-spoonful of salt. One tea-spoonful of sifted sage. One-half tea-spoonful of pepper.