Bring to a boil and skim frequently and cook until the meat on the
head and feet is tender. Remove the head, feet and tongue and boil the
liquid for ten minutes to reduce. Strain and then measure. To two and
one-half quarts of this stock add

One tablespoon of black pepper,
Three tablespoons of salt,
Two cups of oatmeal,
Three cups of cornmeal,
One cup of whole-wheat flour,

and then meat, chopped fine from the set of pig's feet. Cook slowly,
stirring frequently. Cook until very thick, like mush, on the back
part of the range, and then rinse a square loaf-shaped pan with cold
water. Pour in the scrapple and then place the balance of the stock,
three pints, in a preserving kettle and add one cup of vinegar.
Bring to a boil and cook for fifteen minutes to reduce. Add the meat,
removed from the head and cut into neat pieces. Rinse a loaf-shaped
pan with cold water, and then pour in the mince. Set in a cool place
to mould.

The scrapple may be formed into croquettes and dipped in flour and
fried until golden brown, or it may be cut into thin slices and fried
in the usual manner. Cut the head cheese in slices and serve with
mustard sauce.

Cook the brains for breakfast or luncheon.

CANDY

TO MELT CHOCOLATE FOR DIPPING

Either the plain or sweet chocolate may be used for dipping. To
prevent streaking or turning gray, the chocolate must be melted at
a low temperature, so fill the lower part of the double boiler with
boiling water. Place the top compartment in position, then add the
chocolate which has been cut fine. Add one tablespoon of salad oil to
each half-pound. Stir frequently until the chocolate melts and then
dip in the fondant centres, nuts or pieces of candied fruit. Place to
dry on a board which has been covered with oil cloth.

GINGER CRYSTALS

Soak three level tablespoons of gelatine in one-half cup of cold water
for one hour. Then place in a saucepan that is free from grease

Two cups of sugar,
One cup of water.

Bring to a boil and cook for five minutes, then add the prepared
gelatine. Stir to dissolve thoroughly, then bring to a boil again and
cook for twelve minutes. Remove from the fire and add

One tablespoon of lemon juice,
Two-thirds cup of crystallized ginger, cut in tiny bits.

Rinse an oblong pan with cold water and drain well. Turn in the cooked
mixture and set in a cool place for twelve hours to become firm. Then
loosen from the pan and remove. Turn