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| Milk Gravy
(For Fried Fish, Chicken, and Veal Steak)

‘These should be fried in some specially nice dripping--—in
fact, butter is the. proper fat. When article is cooked, remove
and to the fat in the pan sift about 1 tablespoonful flour. Stir
with spoon until smooth: Put in 2 cups cold milk, boil,
stirring all the time, for about 5 minutes. If too thick, add some
moremilk. Salt to taste. A little pepper. The above is a
much nicer way than to make it with water, as is the custom.

Head Cheese

To make nice head cheese, one should use about | part beet
to 3 parts pork. For pork, the head may.be used, having the eyes,
tongue, and teeth (if possible) removed. Soak in salt and water
overnight to draw the blood. The feet also may be used—

in fact it is quite necessary to boil some bones of some descrip-

tion. To make sure it will jell, use some kind of scraps that may |
be left after cutting up the pork, and use a piece of beef—a
shank is best. Boil this well and longer, as it requires more
eooking. Boil all until very tender, so that it will be so broken
that the bones fall out. Take out all the meat, remove
the bones. Chop very fine or put through a coarse mincer.
Replace on stove. Strain the liquid in which the meat has been
boiled. Pour into the chopped meat. (When cooking the meat,
do not use too much water—just barely enough to cover). Add
enough water to the liquid to almost cover the chopped meat.
Season to taste. Some like a little sage, some cloves. Make
quite salty, as when it is cold it does not seem too salt. Put
in quite a little pepper. Let all boil together for 15 or 20
minutes. If there is much grease comes to the top, skim it.
Put the head cheese into dishes about 2 inches deep. Let stand
until very cold. Slice very thin. Some people like this heated
on acold day. Just put it on to boil, then, serve, same as stew.

Wad Ons Meat with Sage

Put through the mincer any cold meat that may be left over,
and put it in the casserole, or any equally nice dish in which this
can be served. Add enough hot water to make it wet, and add
14 teaspoonful sage. Salt and pepper to taste. Have ready some
hot mashed potatoes; pack lightly on top; brown in a hot oven
for fifteen minutes. |

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