In two days it will be ready to eat. If you
desire to keep it several weeks you can turn it out of the molds and
immerse in cold vinegar in stone jars. This will preserve it admirably
and you have only to pare away the outside if too acid for your
taste.--Contributed.

PHILADELPHIA SCRAPPLE.--Take a cleaned pig's head and boil until the
flesh slips easily from the bones. Remove all the bones and chop fine.
Set the liquor in which the meat was boiled aside until cold, take the
cake of fat from the surface and return the liquor to the fire. When it
boils, put in the chopped meat and season well with pepper and salt.
Let it boil again and thicken with corn meal as you would in making
ordinary corn meal mush, by letting it slip slowly through the fingers
to prevent lumps. Cook an hour, stirring constantly at first,
afterwards putting back on the range in a position to boil gently. When
done, pour into a long, square pan, not too deep, and mould. In cold
weather this can be kept several weeks. Slice and saute in butter or
dripping.--Contributed.

MUTTON ROAST.--Just cover the breast of mutton with water, adding a
little salt. Set over the fire, and when it comes to a boil place over
a more moderate heat and simmer for three hours. Then take it up on a
platter, draw out the bones, make a stuffing of bread crumbs, parsley,
thyme, salt, pepper and a little melted suet or butter; lay this on the
meat, roll it up and fasten with skewers. Cover thickly with egg and
bread crumbs and bake in a good oven fifteen minutes to each pound of
meat. When it begins to brown baste frequently with the pan drippings.
Serve on a bed of cress.--Contributed.

FRIED HAM WITH CREAM SAUCE.--Trim off the edges; put into a hot pan
with one teaspoonful of drippings, put over hot fire and keep turning
the ham. Never put into pan and fry on one side before turning. You
must keep turning constantly. When nice and brown on both sides remove
to a hot platter. Put one tablespoonful of flour into pan, mix well and
add one cup of cold milk slowly, stir and boil three minutes. Pour over
ham.--Contributed.

HAM JELLY.--Mix two cupfuls of boiled ham, chopped and pounded very
fine, with one teaspoonful of French mustard, a good dash of cayenne,
one teaspoonful of granulated gelatin dissolved in one half cupful of
hot water (with a teaspoonful of beef extract if at hand), and
finally with one half cupful of cream which has been whipped. When
thoroughly blended