Arranging the Dinner Table Arranging the Luncheon Table Courses for a Formal Dinner Table Etiquette Common Ways of Cooking Food Appetizers and Relishes Beverages Soups Without Meat Soups and Stews with Meat or Fish Chowders Fish Salt and Smoked Fish Meats Warmed-Over Meats Vegetables Sauces and Stuffings for Fish and Meats Poultry Cereals—Macaroni and Rice Candies Candies With Cooked Fondant, Chocolates, Nuts, Fruits Candies With Cooked Fondant—Miscellaneous Sweetmeats Bonbons, Confections and Dipped Candies Homemade Cough Candies Unpulled Candies: Butterscotch and Caramels Unpulled Candies: Cocoanut, Cream, and Maple Candies Unpulled Candies: Fudges and Simple Nut Candies Unpulled Candies: Taffy, Pop Corn and Candy Drops Unpulled Candies: Nut and Fruit Candies and Marshmallows Pulled Candies: Molasses, Sugar and Cream Candies Candies Miscellaneous Drying Fruits and Vegetables Butchering Time Recipes Table of Weights and Measures Time Table for Cooking—Baking, Boiling, Broiling, Frying Temperature Table	Butchering Time Recipes Souse Use the head of a hog and any other small parts of the animal that are not too fat. Clean the head thoroughly and do not spare yourself any pains during this process, to make sure that everything is as clean as you can possibly make it. Soak in salt water for sev­eral hours, then scrape and clean again, and then soak once more in salt water for several hours, after which put in a kettle, cover with cold water, add salt, and boil slowly until the meat will separate from the bones, and all the gristle is perfectly soft. Next remove from the fire, drain, remove all the bones and hard gristle from the meat and from the liquor. Put a layer of meat and fat, distributed evenly, in a stone jar, sprinkle well with salt and pepper, and then pour over a generous allowance of hot, boiled cider vinegar. Then put in another layer of meat, seasoning, and boiled cider vinegar and so on until the meat is all used, or the jar is full to within 3 or 4 inches of the top, topping off with salt, pepper and vinegar. Be care­ful to pack the meat firmly and closely together, and to have it cov­ered with the vinegar. Boil down liquor in which the meat was cooked until there is only a little of it left, being careful not to let it burn. Season well with salt and pepper (it should be considerably more salt than palatable), and when the meat in the jar is thor­oughly cold, pour this hot, boiled-down liquor over the meat, and when all has become cold, cover the jar well and store it in a cold place. When wanted for use, scrape away a little of the jelly at one side of the jar, cut out slices of the souse, and return the displaced jelly, spreading it over smoothly. The sliced souse can be fried in hot butter, but first drain off the liquid by allowing the souse to stand in the pan on the back of the stove a while. This will extract the vinegar, and after frying brown in butter, the souse will be deliriously crisp.   Serve with hot, baked potatoes. Pickled Tongue I Use either beef or pork tongues. Scald, trim, scrape and boil until tender, in salted water. When cold, cut in 1/2-inch slices and cover with cold vinegar. Boiled pig's feet are also very nice when pickled in vinegar. Pickled Tongue II For the brine allow 1 gallon water, 3 pounds salt, 4 ounces sugar, and 2 ounces saltpeter. Boil and cool, then put in the trimmed and cleaned tongues, and weight to keep them under brine. Will keep any length of time. When wanted to use, soak over night in cold water, boil until tender, skim, remove skin, slice, and serve with mus­tard. Or, if liked pickled, slice and cover with spiced vinegar. Will keep after being pickled. Smoked Pig Paunch Thoroughly clean a pig paunch or stomach, and boil until well done. Take as much lean pork as it will require to fill the stomach, chop fine, and cook until partly done, then mix with scant 1/2 teaspoon salt­peter, and season with salt, ground pepper and cloves, and any other preferred spices to taste. Pack into stomach securely, sew up and then return to the liquor in which the stomach was boiled, and let boil slowly 1 hour. Remove from fire and let remain in this liquid over night, then drain and smoke 6 days. Hang in a cool, dark, airy place. When wanted, cut in thin slices and serve without cooking. Pickled Tripe and Beef Tongue Clean the tripe thoroughly, cut in pieces, and sprinkle lightly with unslacked lime. Roll up each piece separately, with the furrowed side inside, place the rolls in a tub and pour over enough cold water to cover. Let stand about 10 or 15 minutes, then lift out the pieces, lay them on a board, scrape them well and rinse them clean in cold water, after which put them in a tub and cover with a weak brine, allowing them to remain there about 12 hours. After removing from this brine, scald them with boiling water, scrape them again lightly, and again wash in cold water, after which they will be ready for pickling. Make a hot spiced vinegar by adding 1 teaspoon each of allspice, cloves and cinnamon to 1 quart vinegar and 1/2 cup sugar. If liked very spicy, 1/2 teaspoon cayenne pepper or black pepper may be added. Beef tongue should be put in a brine or pickle, the same as that prepared for beef, and allowed to remain in there a week, after which drain, and either smoke or dry, or put in a prepared spiced vinegar, as directed above. To Try Out Lard or Suet Only clear, fat pieces of meat should be salted down in the pork barrel, and all the thin, streaky pieces of lean and fat should be put with the sausage meat. The soft fat should be cut in very small pieces and put in a separate kettle, with a little water, and set over the fire to try out. The leaf lard should be cut up fine and put in another kettle, with a little cold water, to try out. While the lard is trying out, stir it up often with a long handled spoon or skimmer, and be very careful that it does not burn or scorch. Stirring it often will make the lard try out more evenly. When the little pieces of lard have shrunk to very small dark brown scraps, strain lard through a fine wire sieve into a perfectly dry and clean tin pail. For the sake of convenience and to save burning my fingers, I hang the sieve through a piece of board cut out to fit the sieve. The board should be long enough to fit across the top of the pail, and project several inches on either side. This little board will not only save your temper, but will catch all the scraps that may fall from the top of the strainer, and that would otherwise fall into the pail of lard. The brown scraps should be turned into a cheese cloth bag and while still warm, squeezed between wooden squeezers to extract any of the lard that is still in them. These squeezers can be made of two flat pieces of board about 1/2 feet long and 5 or 6 inches wide, joined together at one end with little pieces of leather, and the other end whittled for handle. The lard squeezed out this way should be put in a separate pail. When cold, cover the pails well and store in a cool, dry place. Suet is tried out the same way. After the suet is tried out, pour it into a pan of ice cold water, and when hard, wipe it dry, wrap in white paper, and then put in a linen or close cloth bag and hang in a cool, dry place. Excellent for pie crust. Uses for Bladders Wash, scrape and clean thoroughly, soak in salt water, rinse, and then inflate and tie them. When making preserves, cut off pieces large enough to cover the mouths of the jars, pour boiling water over the bladder pieces, then stretch them tightly over the jars and tie securely. These are equal to self-sealing, air-tight cans. Bladders are also use­ful to keep sausage meat. Stuff full of the sausage meat, tie securely and smoke. Calf's or Hog's Head Cheese Put a large kettle over the fire, almost filled with water, and let heat to boiling point. You will need a large kettle as the calf's head should be almost entirely under water. After the butchering, when the animal heat is well out of the head, lift it by one ear and hold it in the kettle of boiling water, nose down. It will scald in a few min­utes, so that with a sharp knife you can easily scrape off the hair, leaving the head nice and white and clean. Wash thoroughly, then saw off the nose, just at the corners of the mouth, being careful not to saw through the tongue, or to saw on to the teeth. With a sharp, pointed knife, take the eyeballs out, first cutting the muscles around them, then cut off the ears and remove the ear drums, and then wash the head again thoroughly and rinse in cold water, after which put in a kettle or pail of cold water and let it soak over night. For this head cheese I also use the heart, liver and lungs or "lights," as the latter are called, also the legs, as far as the knee. Carefully trim and clean the heart, liver and lungs, and let these soak in cold water over night. The legs should be scalded, scraped cleaned and washed, and also put to soak in cold water over night. Next morning rinse all in clean cold water and then put over the fire in several kettles of cold water to cook, adding salt. Cook slowly until the meat drops from the bones, then drain, pick out all the bones, and chop or grind fine. The tongue should be removed whole, root end cut off and discarded, the rough skin or coating scraped off, and saved for a separate dainty, to be served cold, in slices. After chopping all the meat, add enough boiled-down liquid in which the meat was cooked, to make the meat very moist. The liquid will be jelly-like and will help to make the meat hold together, so that it can be easily sliced when cold. Add salt and pepper and a little sage to taste, and while hot turn into molds and set away to cool and harden. Cover with melted lard and store in a cold place. Hog's head cheese is prepared in the same manner, discarding most of the fat. If there seems to be too much fat on the liquid left after cooking the head and legs, skim the fat off and use the liquid un­derneath. Nice sliced, rolled in flour, and fried brown on both sides. Hog's Head Pudding Cut the meat from hog's head, discard the skin, and also use the heart, tongue and part of the liver. Wash all thoroughly and scald the tongues to remove the coating. Cook until tender, then grind or chop fine and season with salt and pepper, after which return to the liquor in which the meat was cooked, and when it begins to boil, thicken with buckwheat flour or cornmeal. Be sure to season just right, and have the pudding stiff enough, so it can be cut in slices when cold to fry, like mush. Canned Suet Trim and chop suet fine, add salt to taste, and 1 cup molasses for every cup suet. Can in air-tight jars. This is fine to put in .cakes or puddings and no other shortening will be needed. Potted Beef, Ham, Tongue or Liver Boil either tongue or liver in salted water until very tender and put through the meat grinder. Boil down the liquid until there is just enough to moisten the meat nicely, being careful it is not too salty. Mix well with the meat, heat, put in little jars, and pour melted suet, lard or butter over the top, when cold. Potted ham can be made in the same way. To 1 lb. boiled lean ham add 1/2 lb. ham fat, or if preferred, butter, a little cayenne pepper and white pepper, mix all together, pound until smooth, press firmly into small jars, cover with melted butter or lard, seal, and store in a cool place. Boil beef until it is tender and separate from the bones. Then mince the meat fine, season to taste, and pack down solidly in small close jars, topping off with melted suet.   Cover and store in a cool place. Sausage Casings Casings can be made from the intestines of beef, hogs, or sheep, the sheep casings being used for small sausage, like wiener-wurst, and hog casings for link sausages, and beef for bologna sausage, ham sausage, and blood sausage. Empty as soon as possible, turn inside out and scrape and clean first the in and then the outside. The cleaning is easy where one has running water. Soak 24 hours in lime water or lye water, turn, scrape and rinse again, then salt down and use when needed. When one cannot clean the casings, good substitutes can be made by stitching up tubes of new unbleached muslin, 1,5 or 2 feet long, and 2 or 3 inches in diameter, when filled. When ready to hang away, rub the outside well with melted lard, to exclude all air, and sprinkle with pepper. Filling Sausage Sausage meat should be finely ground, as it keeps and holds together better. Beef alone, or pork alone can be used, but better two-thirds fat and lean pork, and one-third beef. Vary the seasoning by using pepper, onions, sage, nutmeg or cloves—the latter two are not very common. For filling the skins a piece of bone 2 or 3 inches long is most serviceable, but a piece of tin, shaped into a funnel, smallest end a trifle smaller than skins, will do very nicely. Insert this funnel into one end, hold in left hand, and proceed to fill, using the thumb to force the meat down. Prick the casings often with a hatpin, to let out any air. To have a change make some with cooked barley and some with potato (raw), finely chopped or ground. Use the proportion of 4 of barley or potatoes. This is fine. Bologna Sausage I Chop very fine 6 lbs. lean beef, 1 lb. salt pork, 3 lbs. lean fresh pork and 1 lb. beef suet. Mix well, then add 1 oz. ground white pepper, 1 teaspoonful ground mace, 3 oz. salt, xk teaspoonful cayenne pepper, and 1 large onion, chopped very fine. Mix well then fill into casings, or muslin bags. Make a strong brine that will float an egg, put the sausage in this, and let remain 2 weeks, turning and skimming every day. At the end of the first week, throw away old brine, and put the sausage in a new brine for the second week, then take out, drain and smoke for a week. After smoking, rub over the outside thoroughly with melted lard, and if you wish to keep the sausage for any length of time, sprinkle outside liberally with pepper, after rubbing with lard.   Hang in a cool, dry and dark place. Bologna Sausage—II Chop or grind very fine 50 lbs. beef, add 3 lbs. sugar, 8 oz. pepper, 1/2 oz. saltpeter and 2,5 pts. salt. Mix the dry ingredients thor­oughly, then mix thoroughly with the meat and fill into casings or thin muslin bags about 4 inches wide and 12 inches long. Do not put these sausages into brine, but smoke them until thoroughly dry. Bologna Sausage—III Use trimmings of fat and lean portions of pork, taking care to have twice as much lean as fat. After trimming and cutting, weigh the pork and add its weight of lean beef. Chop or grind fine and then season with 2,5 lbs. salt and 10 oz. ground pepper for each 100 lbs. ground meat. A little sage or thyme may also be added, if liked. Mix thoroughly and let stand in a cool place about 24 hours, after which fill into casings and fry down in hot lard. Put into crocks and cover with hot lard, and store in a cool place. Bologna Sausage—IV Add 1 lb. fat pork or fat bacon to each 10 lbs. lean beef, and grind fine. Season with 1 oz. black pepper, 1 oz. fine salt, and a little ground coriander seed to each 6 lbs. meat. Stuff in beef casings, making 1 foot long for the large casing, or 15 inches for the small ones, tying the small ones together and letting the large ones hang straight. Smoke 12 hours, then boil until they float on the water. Lay on clean hay in the sun until dry, and then hang away in a cool place. Butchering Time Recipes Keeping Smoked Meat Souse Home