Put in water, boil and skim. Pour off the water and add fresh, then salt, and some lean pieces cut from the head, or other part of the hog. Boil until ready to fall to pieces ; dip out and pick all the bones out. Season with salt and pepper. Mix the lean meat with the fat, but do not chop. Press in a crock and set away to cool. Slice thin and pour vinegar over it a few minutes before serving. Head Cheese. — Boil the forehead, ears, and feet, and trimmings from the hams of a fresh pig. Continue until the meat is ready to drop from the bones. Then separate the meat from the bones, put it in a large chop- ping-bowl, and season with pepper, salt, sage, and summer savory. Chop it rather coarsely ; put it back in the boiling kettle, with enough of the liquor it was boiled in to prevent its burning, and warm it thor- oughly, mixing the ingredients well. Then pour into a strong muslin bag, press the bag between two flat surfaces under a heavy weight. When cold and solid it can be cut and served in slices. Boston Pork and Beans. — Carefully pick a quart of small, white beans, and let them soak over night in cold water. In the morn- ing wash and drain in fresh water. Set on to boil in plenty of cold water, in which is a piece of soda the size of a bean. After they come to a boil drain again, cover again with water, and boil for fifteen minutes, or until the skin of the beans will crack when taken out and blown upon. Next drain the beans, put into an earthen pot, with a tablespoon- ful of salt, and cover w4th hot water. Place in the centre of the pot a pound of salt pork✪ Boston Pork and Beans, first scalding it with hot water, and scoring the rind across the top a quarter of an inch apart. Place in the oven, and bake six hours or longer, keeping the oven at a mod- erate heat. Add hot water from the tea- kettle as needed, so as to keep the beans moist. When the meat becomes crisp and looks cooked remove it, as too long baking destroys the solidity of the pork. Venison. Venison Cutlets. — Trim your cutlets nicel)^ using the trimmings to make gravy, in the proportion of half a pound to a cup of THE MODEL COOK BOOK 25 water. Put in bones, fat, etc.. and let stew in a saucepan while you prepare the cutlets. When the gravj^ has stewed an hour, strain and let it cool. Lay the cutlets in a saucepan, with a little onion to each. Also a little minced th3ane and parsley, pepper, and ver\^ little nutmeg✪ Venison Cutlets. When all ready, pour in your warm gravy. Stew twent}^ minutes. Then lay the cutlets in a frying pan, and fry quickly for five minutes, turning frequently. Lay in a chafing-dish, pour in the grav}^ having added to it a little sauce, currant jelly, half a glass of wine, and flour thick- ening. Let all stand in hot place five min- utes before serving. Roast Venison. — Wash and dry v.dth a cloth. Butter a sheet of white paper and put over the fat. Put in roasting pan with a little boiling water. Cover closely ; cook in a moderate!}^ hot oven for two or three hours. Baste occasionall3\ Twent}^ min- utes before it is done quicken the fire, remove lid and paper, dredge with flour, butter, salt and pepper✪ Roast Venison. Return to oven and brown. Make a gravy from its own drippings, having first removed the fat. Have meat platter very hot for venison and serve with currant jelly. Hashes and Sandwiches.

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Put in water, boil and skim. Pour off the water and add fresh, then salt, and some lean pieces cut from the head, or other part of the hog. Boil until ready to fall to pieces ; dip out and pick all the bones out. Season with salt and pepper. Mix the lean meat with the fat, but do not chop. Press in a crock and set away to cool. Slice thin and pour vinegar over it a few minutes before serving. Head Cheese. — Boil the forehead, ears, and feet, and trimmings from the hams of a fresh pig. Continue until the meat is ready to drop from the bones. Then separate the meat from the bones, put it in a large chop- ping-bowl, and season with pepper, salt, sage, and summer savory. Chop it rather coarsely ; put it back in the boiling kettle, with enough of the liquor it was boiled in to prevent its burning, and warm it thor- oughly, mixing the ingredients well. Then pour into a strong muslin bag, press the bag between two flat surfaces under a heavy weight. When cold and solid it can be cut and served in slices. Boston Pork and Beans. — Carefully pick a quart of small, white beans, and let them soak over night in cold water. In the morn- ing wash and drain in fresh water. Set on to boil in plenty of cold water, in which is a piece of soda the size of a bean. After they come to a boil drain again, cover again with water, and boil for fifteen minutes, or until the skin of the beans will crack when taken out and blown upon. Next drain the beans, put into an earthen pot, with a tablespoon- ful of salt, and cover w4th hot water. Place in the centre of the pot a pound of salt pork, first scalding it with hot water, and scoring the rind across the top a quarter of an inch apart. Place in the oven, and bake six hours or longer, keeping the oven at a mod- erate heat. Add hot water from the tea- kettle as needed, so as to keep the beans moist. When the meat becomes crisp and looks cooked remove it, as too long baking destroys the solidity of the pork. Venison. Venison Cutlets. — Trim your cutlets nicel)^ using the trimmings to make gravy, in the proportion of half a pound to a cup of THE MODEL COOK BOOK 25 water. Put in bones, fat, etc.. and let stew in a saucepan while you prepare the cutlets. When the gravj^ has stewed an hour, strain and let it cool. Lay the cutlets in a saucepan, with a little onion to each. Also a little minced th3ane and parsley, pepper, and ver\^ little nutmeg. When all ready, pour in your warm gravy. Stew twent}^ minutes. Then lay the cutlets in a frying pan, and fry quickly for five minutes, turning frequently. Lay in a chafing-dish, pour in the grav}^ having added to it a little sauce, currant jelly, half a glass of wine, and flour thick- ening. Let all stand in hot place five min- utes before serving. Roast Venison. — Wash and dry v.dth a cloth. Butter a sheet of white paper and put over the fat. Put in roasting pan with a little boiling water. Cover closely ; cook in a moderate!}^ hot oven for two or three hours. Baste occasionall3\ Twent}^ min- utes before it is done quicken the fire, remove lid and paper, dredge with flour, butter, salt and pepper. Return to oven and brown. Make a gravy from its own drippings, having first removed the fat. Have meat platter very hot for venison and serve with currant jelly. Hashes and Sandwiches.

The standard book of recipes and housewife's guide, comprising as complete cook book