on bark to flavor. Celery stew is excellent and cabbage also is
good; but for either of these omit the tomatoes and add some lemon
juice shortly before removing from fire. Such vegetables as celery,
cabbage and haricot beans should not be browned in the fat, but stirred
about for awhile in the cooking vessel with the meat and onions, and
thus fried slightly before adding the water. There is an infinite
variety of these stews, all on the same principle.

BOILED RICE.--To accompany Syrian stew.--A double boiler is not
necessary. Wash the rice until the water is clear, removing any foreign
grains or dirt. Have ready in a saucepan double the quantity of boiling
water that you have of rice, in which has been melted a lump of butter.
When the water boils hard drop in the rice, add a rounded teaspoonful
of salt to every cup of rice and boil gently, uncovered. Do not stir.
For very hard rice allow two and one half cups of water to a cup of
rice. You will soon learn just the quantity required. By the time the
water dries out the rice should be done and each grain firm and
separate. Allow a generous teaspoonful of butter to each cup of rice.
One cup is sufficient for two persons. When the water gets low, taste
the rice, and if you find it is still hard add a little more boiling
water, or cover and remove to the back of the stove to finish
slowly.--Contributed.

HOME MADE SAUSAGE.--Grind six pounds of raw lean fresh pork and three
pounds of raw fat pork to a pulp. Put it in a large graniteware pan and
add twelve teaspoons of powdered sage, six teaspoons of ground black
pepper, six teaspoons of dry salt and one teaspoon each of ground
cloves, allspice and nutmeg. Mix the seasoning well into the meat and
pack it into stone jars, as closely as possible. Pour melted lard or
paraffine wax over the top, which will be all the protection it will
require. All winter as wanted make it into small cakes and fry
brown.--Contributed.

HEAD CHEESE.--This is made of the head, ears and tongue of a pig. Boil
them after cleaning them, in salted water until tender. Strip the meat
from the bones and chop (not grind) very fine. Season with salt,
pepper, sage and powdered cloves, to taste; then add one cup of good
vinegar. Mix all together thoroughly and pack hard into molds or bowls,
interspersing bits of the tongue cut into oblongs and triangles an inch
in length. Wet a plate and press down on the top of each mold and place
a weight on top of that.