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"Scrapple" in Place of Head-Cheese
Lorinda, " of Anoka, Minn., gives the Blade the plan of using up hogs* heads with some cornmeal, which she learned of a Dutch woman in Illinois, which she testifies to the value of from 25 years' experience. It needs only a trial to satisfy any one of its palatableness and economy in using up hogs' heads. She says:
"Soak the head, or heads, in water over night. In the morning clean thoroughly, cutting out the eyes and ears deeply; then boil until tender; take out and let stand till cold; remove all the bone and chop fine. Drain off all the water it was boiled in, to get out all the bits of bone; rinse out the kettle, and put back the water drained off, and put on the fire to get hot; in the meantime,
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