The household cook book

HEAD CHEESE {English Brawn). — The cheeks of pig's heads are reserved for salting with the hams and shoulders; the remainder is cut in pieces and soaked over night in salted water; the next morning wash thoroughly, and put over the fire in a kettle with just water enough to cover the meat (the cleansed pig's feet may be added). Simmer slowly until the bones will easily separate from the meat, then take it up in a pan and pick out every bone; cut the meat in small pieces, season to taste with salt, pepper, and sifted sage; pour over the broth from the kettle, and put it in a cold pantry to harden. When thoroughly cold, remove the fat from the top of the pan, cut in slices, and serve with hot baked, or mashed potatoes. SAUSAGES, TO COOK.— Sausage cakes are usually fried; when they are in skins, they should be pricked to prevent them from bursting, and they should be turned on all sides to insure thorough cooking. Sausages, especially those made of pork, should always be well cooked, and should never look red in the center when cut. They are best baked, as they are then cooked slowly and are more thoroughly browned than when fried. Serve with baked potatoes, or mashed potatoes and other vegetables. The large Bologna sausages, made of beef mostly, require a long and thorough boiling for 3 or 4 hours; they are then dried and smoked. They are usually prepared and cooked by the butcher, and are eaten cold. The best thing to serve with pork sausages is apple-sauce. They garnish a roast turkey nicely. In selecting poultry, choose those which are plump, but not too fat. If they are young, they should be firm to the touch. If the bone across the breast above the hollow skin is hard to the touch, the bird is old; in young ones it is more like gristle. Whitedegged birds are given the preference by some, because they look better on the table, but black are equally good eating. Dark=fleshed game can be eaten rare, but the white-fleshed should always be well done. In preparing poultry great care is required not to break the gall-bladder, for if it is broken, the gall will leave a bitter taste on every place it touches, which cannot be washed off. Young poultry has not an excess of fat unless it has been " crammed " for that purpose, in which case it should be avoided, as that process affects the health of the fowls. Slightly Tainted Meat. — Poultry and all meats should be cooked immediately if the least sign of taint appears; give it first a thorough washing in soda water, then a rinsing in clear water to which a little vinegar has been added; then either bake or roast it, as that mode of cooking drives away bad odors from meat better than any other. Onion. — It is better to leave onions out of all meat dressings, unless you are sure they are liked by all at the table. A rich onion sauce can be sent in with them, or boiled- onions served as one vegetable, for those who like them. Overcoming the Strong Smell of Old Fowls. — If old fowls are washed in warm soda water, the strong smell will be overcome. If a roast fowl cannot be served as soon as it is done, put it over a kettle of boiling water and put a dripping-pan over it, which will keep it from drying up.