h a food chopper or grate finely.
Take half as much boiled fat pork as liver. Divide this fat into two
portions; chop one portion into one-quarter inch cubes; pass the other
portion through the food chopper; mix all together thoroughly; add
salt, ground cloves, pepper, and a little grated onion to taste. A
little thyme and marjoram may be added to suit taste. (For a liver
weighing 11/2 pounds add 3/4 pounds fat pork, 3 to 4 teaspoonfuls salt, 1/2
teaspoonful cloves, 1/2 teaspoonful pepper, 1 small onion, 1/4 teaspoonful
thyme, and pinch of marjoram.) This mixture is stuffed into large
casings. (If no casings are available, make casings of clean white
muslin.) Cover with boiling water, bring to a boil, and boil for 10
minutes. Pack into cans, fill in with the water in which the sausages
were boiled. Sterilize.

This liver sausage may also be made from the raw liver and raw pork,
but in that case the sterilizing is for a longer period, as the
time-table indicates. This recipe is recommended by the United States
Department of Agriculture.

HEAD CHEESE

Cut a hog's head into four pieces. Remove the brains, ears, skin,
snout and eyes. Cut off the fattest parts for lard. Put the lean and
bony parts to soak over night in cold water in order to extract the
blood and dirt. When the head is cleaned put it over the fire to boil,
using water enough to cover it. Boil until the meat separates readily
from the bones. Then remove it from the fire and pick out all the
bones. Drain off the liquor, saving a part of it for future use. Chop
the meat up finely with a chopping knife. Return it to the kettle and
pour on enough of the liquor to cover the meat. Let it boil slowly for
fifteen minutes to a half-hour. Season to taste with salt and pepper
just before removing it from the fire. Bay leaves, a little ground
cloves and allspice may be added and boiled a short time in the soup.
Pack while hot in cans to within 1/2 inch of top. Sterilize. This head
cheese is always served cold.

CORNED BEEF

After beef has been properly corned for three weeks, remove the meat
from the brine. Soak for two hours in clear water, changing water
once. Place in a wire basket and boil slowly for half an hour. Remove
from the boiling water, plunge into cold water, and remove gristle,
bone and excessive fat. Cut into small pieces and pack closely into
cans. Add no salt and proceed as in other canning.

CANNED PORK

After the animal has been killed,