Farm and home cook book and housekeeper's assistant

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. — [Mrs. E. C. W., Me. 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. — [Miss A. E. H., Pa. Potted Beef, Ham, Tongue or liiver 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. — [Farmer's Wife, Col.