The Cook County cook book

BOLOGNA SAUSAGE.— Remove the outer skin of the sausage. Slice the sausage very thin. Cover the bottom of a platter with leaves of parsley, and lay the sausage on top, each slice touching the other. Cut a few hard boiling eggs into rings, and lay upon the sausage. — Mrs. C. J. Jeffries, Winnetka, 111. SAUSAGE AND MASH (English Dish).— Peel potatoes and put in pot in the usual way with salt; after they have boiled 5 minutes put 2 or 3 large onions on the top of them with the sausage, let them cook 10 minutes, then shake the sausage in a frying-pan over a hot fire until brown; remove and place the onion in the pan and chop fine; when brown make a gravy, mash the potatoes, put them on a hot platter around the sausage and gravy. — Mrs. A. Cohen, 454 E. 38th Place, Chicago, 111. SOUSE, OR PIG'S FEET.— Clean the feet carefully, and pour over them hot water sufficient to cover. Boil slowly until the meat will separate from the bones; then take them up carefully on a skimmer and place them in a stone jar, taking out the largest bones. Set the water aside in a cool place to be used later. Allow 1 qt. of strong vinegar to 4 good-sized feet and uppers (which are always sold with the feet). Place the vinegar on the fire, adding 4 bay leaves, 1 tablespoon of whole cloves, 1 tablespoon of broken cinnamon, % teacup of salt, 2 teaspoons of pepper, Yi onion, cut in eighths, 1 blade of mace. Steep all these slowly in the vinegar for 40 minutes, being careful that the vinegar does not boil rapidly at any time. Remove from the water in which the feet were boiled all the fat, which by this time will have formed in a cake on the top, and save it for cooking purposes. Place 1 qt. of the water in the vinegar, unless the latter is not very strong, in which case less water must be added so that the vinegar will not become too much diluted. Strain the liquid through a sieve to remove the spice, etc., and pour it over the meat in the jar, helping it through the meat with a knife and fork until the whole is thoroughly mixed together. Set the jar in a cold place for 2 days, when the souse will be ready for use. — Mrs. Ellen O. Wyatt, 2628 S. State St., Chicago, 111. SCRAPPLE. — Scrape and thoroughly clean a hog's head; then split it and take out the eyes and brain. The butcher will do this if directed. Clean the ears and scrape them well. Put all on to boil in plenty of cold water, and simmer gently for 4 hrs., 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 required. Stir constantly with a large wooden spoon, meanwhile adding enough cornmeal and buckwheat flour, in equal quantities to make a soft mush. Cook slowly 1 hr,, stirring constantly, as the mush will scorch easily. Pour the mixture into dishes and keep it in a cool place, slicing it as needed. Sometimes wheat middlings is used in place of the cornmeal and buckwheat flour, and again, cornmeal or buckwheat flour alone. — Mrs. Geo. R. Edmonds, 454 E. 39th St., Chicago, III.