the head and chop
sufficient meat very fine to measure three cups and set aside for
making the scrapple.

Cut the balance of the meat into pieces about one inch square and
place two cups of the stock in a small saucepan. Add

Juice of one lemon or
Six tablespoons of cider vinegar,
One and one-half teaspoons of salt,
One teaspoon of white pepper.

Bring to a boil and cook for ten minutes. Add the head meat that has
been cut into the inch pieces.

Rinse loaf-shaped pans with cold water, pour in the cheese and set
aside in a cool place to mould. Use the same as cold cuts of meat with
mustard or horseradish sauce.

THE SCRAPPLE

Add the three cups of finely chopped head to the stock in preserving
kettle and bring to a boil. Now add, for each quart of liquid,

Two-thirds cup of cornmeal,
One-half cup of buckwheat,
One teaspoon of salt,
One-half teaspoon of white pepper.

Mix and add very slowly, stirring constantly. When it is sufficiently
thick to hold the spoon upright, rinse the baking pan with cold water
and then pour in the scrapple. Set aside for twenty-four hours to
mould. This can be used for breakfast by cutting into slices and
frying a crisp brown or made into croquettes, rolled in flour and
nicely brown in hot fat. Serve with tomato sauce.

SNOW PUDDING

One cup of milk,
Four level tablespoons of cornstarch.

Stir to dissolve the starch, then bring to a boil and cook slowly in
hot water bath for half an hour, adding

Two tablespoons of sugar,
White of one egg, beaten stiff,
Six drops of vanilla.

Beat hard to blend, then rinse four custard cups with cold water and
pour in the pudding. Set aside to mould and serve with custard sauce,
which is made as follows: Place in a saucepan

One cup of milk,
Two tablespoons of cornstarch.

Stir to dissolve, then bring to a boil and cook slowly for fifteen
minutes. Now add

Two tablespoons of sugar,
One-half teaspoon of vanilla,
Yolk of one egg.

Beat hard to mix, then pour over the unmoulded snow pudding.

FRIED MUSH

Place in a saucepan

Two cups of boiling water,
One teaspoon of salt,
Two-thirds cup of cornmeal.

Stir to prevent lumping and then cook slowly for one-half hour. Now
rinse a bread pan with cold water and turn in the mush. Let mould for
twenty-four hours, then cut in one-half inch slices. Dip in flour and
fry brown in hot fat.

YE KENTUCKY CORN DODGERS

Place in a saucepa