d or prepared in any favorite
way and then canned. The ox tail is used for soup. The tongue is
soaked in water, scrubbed, cleaned, salted, boiled, skinned and packed
in cans with some soup stock added.

If you do not care to use the head for soup stock and if it comes from
a young animal, split it open and soak in cold water. Use a brush and
scrub thoroughly. Remove the eyes and mucous membrane of the nostrils
and then boil it. After it is boiled, remove all meat and make a mock
turtle stew or ragout. Prepare the tripe as for table use and then
can.

After the soup stock is made and the bones are cracked for a second
cooking, the bones need not be thrown away. You can dry them, run them
through a bone crusher and either feed them to the chickens or use
them for fertilizer. In this way not a particle of the dressed animal
is wasted.

Here are a few ways to utilize the cuts that are really "left-overs."

GOULASH

2 Pounds of meat scraps which can consist of beef, veal or pork.
2 Ounces of any fat.
2 Onions chopped fine.
1 Stalk celery, cut in small pieces.
2 Carrots.
2 Cups tomatoes either canned or fresh.
1 Bay leaf.
6 Whole cloves.
6 Peppercorns.
1 Blade mace or a little thyme or both.
A little flour.
1 Tablespoonful chopped parsley.
Salt and paprika to taste.

Cut the meat into one inch squares and roll in flour. Melt the fat in
the frying pan, add the vegetables (onions, celery, carrots) and brown
lightly: add the meat and brown. Stir with a spoon or fork to prevent
burning. When browned empty into a pan.

Put the bay leaf, cloves, peppercorns, mace and thyme into a
cheesecloth bag and add to the meat, add tomatoes. Cover with soup
stock or water and simmer 45 minutes if it is going to be canned. If
for immediate use, 2 hours will be necessary to thoroughly cook it.

Remove the spices, season with salt, paprika and the chopped parsley.
You can add Worcestershire sauce or soy sauce if desired. Use only
small quantities as these sauces are very strong in their distinctive
flavor. Put hot mixture into cans and sterilize.

If the different spices are not at hand a good goulash can be made by
using the meat, fat, onions, tomatoes, flour, salt and pepper and
omitting the rest of the recipe.

LIVER SAUSAGE

Beef, veal, or hog liver. Remove the membrane and cut away the large
blood vessels. Soak in water 1 to 2 hours to draw out blood. Boil
until done. When cooled put throug