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Head-Cheese, Souse, etc.
For the head-cheese, take the pigs' heads, feet, ears, etc., and after soaking and cleaning nicely, cut off the lower jaw (some cut this off first, as it is very nice cooked with cabbage); boil until the bones can be easily removed; then chop fine with onions, 1 or 2 for each head, add salt and pepper, and place in molds till cold. It is usual, however, when these are cooked, to make a meal off them, and chop up-the balance for the head cheese, and some persons prefer to eat it all as sauce cold, rather than take the labor of chopping, seasoning, etc. Everyone can please themselves. They should all be soaked over night in salt water before cleaning them.
Remarks. —My own choice is for an ear, or some otner part having plenty of skin, but not much fat. I am a great lover, also, of sage or summer savory in seasoning any kind of fresh meats, in preference to any other of the "sweet herbs, " as they are called.
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