Liver Pudding

Ingredients

• Take one hogs head
• One liver
• single hand full of corn meal
• black pepper
• red pepper
• salt
• sage

Method

1. 1

   Clean the hogs head and soak in salt water overnight.

2. 2

   Cook the liver separately, remove bones, and mix with the head.

3. 3

   Add corn meal and seasonings, then cook again for about ten minutes.

Nutrition per serving

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 14. The excerpt below is the record exactly as published.

LITER PUDDING. Take one hogs head, clean and let stand in salt water over night. One liver, if it is small. Cook separately and when done take out the bones in the head and the hard parrs of the liver. When this is done mix all to- gether put in a single hand full of corn meal — this makes it stick togeth- er. Season with black and red pep- per, salt and sage to taste. Cook it again about ten minutes to cook the meal. MRS. CORA HOLLINGS WORTH. (REAMED CHICKEN. Chop chicken (cooked) fine. Put two large tablespoons of butter in^a saucepan and melt slightly, add owe heaping tablespoon flour and rub un- til smooth. Put in one-half pint of milk (or more if desired.) and let boil. When thick as desired add chicken, salt and pepper. Serve on buttered toast. Beef and oysters may be pre- pared in the same way. MRS. E. H. KOOHTITZKY. VEAL LOAF. 2 1-2 pounds of raw veal, minced fine, 1 tablespoon melted butter, 1 table spoon of celery salt, 1 table spoon of mustard, 2 tablespoons of tomato catsup, 2 eggs, well beaten, 6 rolled crackers, Mix thoroughly, shape and roll in cracker dust. Put bits of butter on shape to help brown. Bake about 1 1-2 hours. MRS. JNO. SABOTTA W. E. Jackson & Co The Leading Store in the City for Footwear We have the agency for the famous Ultra and Brockport Shoes. These are two of the best shoes that shoemakers can produce. They will always please the wearer. ALL LEATHERS AND STYLES KEPT IN STOCK. USE PIEDMONT. It contains every nutritions quality contained in wholesome wheat, It will make light, airy, mouth-water- ing biscuits. It is uniform in quality. It is sold under an absolute GUAR- ANTEE. , You take no risk in buying PIED- DCC3US6 \ If at any time an unsatisfac- " tory package is delivered you, your Merchant is authorized to exchange with you, or refund purchase price. You can make no mistake if you buy the best— PIEDMONT. \ If at any time your Merchant does not fill yo*.r order for PIEDMONT, kind- ly notify us. THE WEST HILL CO., Wholesale Distri- butors for Mt. Airy and adjacent territory. 45 JELLIED CHICKEX. Boil a chicken in as iittle water as possible, add ^a few celery seed to the water, chop the meat fine, season well with pepper and salt. Put slices of hard boiled egg in bottom of mold, then a layer of chicken until the mold is nearly full. Boil the water until about one pint. Season it well and pour over the chicken. A half box of gelatine soaked in a little water should be added to the stock. Allow 4 eggs to one chicken. MUSS E. HART. HAMBURG ROAST. 2 lb ground beef, 1-4 lb salt pork 1-2 cup toasted bread crumbs 1-3 cup of water, 1 egg, 1-2 teaspoon salt, Finch of pepper, 1-4 cup of tomato catchup or chili sauce. 1 teaspoon of grated onion. MEAT POPOVERS. Use for this a cup of any kind of cold meat finely chopped. Make a batter of two eggs, a cup of flour a cup of milk, a little salt and a pinch of cayenne. Beat all well and stir in the meat. Bake in hot greased gem pans about fifteen minutes. MRS. STORM, Wilmington. 46 TREATMENT FOR BOILED HAM. After cooking and when the ham is done, immerse in cold water and keep till cold. The colder the water the better. Thns will make the ham a beautiful red and the fat will be clear and white. R. T. J. CHICKEN SOUFFLE. Bits of left over chicken 1 tablespoon mented butter, 1 cup of rich milk, 2 eggs beaten together, Salt and pepper to taste, Chop chicken fine or run through a meat grinder. Mix all, and fill cases or small dishes about half full and bake in hot oven for about fifteen minutes CORNED BEEF. To four gallons of water add one and one-half pounds of sugar, two ounces of salt petre and six pounds of good salt. Boil all together gently and skim. Have the beef or tongues closely packed in the vessel in which it is to remain and pour the pickle on while boiling hot. Pour on enough to cover the meat well and place a weight on it. The meat will be fit for use in ten days. This quantity will cover one hundred pounds of meat, well packed. If the meat is to be kept more than three months, use nine pounds of salt To cook, cover with boiling water and simmer gently until tender, about three quarters of an hour to one pound of beef. Let it cool in the water in which it is boiled. Slice thin and serve. MRS. W. F. CARTER. 47 "There is always a best way of doms? everything." — Emerson. OYSTERS. PICKLED OYSTERS. Take 1 gallon of oysters and 2 cups of soup. Put on the fire and let stay until the oysters begin to swell. Then take out oysters and put in cold water, and add to soup, which is still on the stove, cup of vinegar, spices, red and black pepper

Cook this with the app: pantry check, scaling, and the assistant.