Souse Cheese
Put the meat in cold water, let it stand several days, changing the water every day. Scrape well each time the water is changed. If the weather is warm use a little salt in the water. Scraping the meat often will make it white. Boil the meat in sufficient water to cover it; as soon as it is tender drop it in milk-warm water, and when thoroughly cold, in salt water, The head should be boiled until the bones are about to leave the meat. Put in a few ears scraped very white and boil also. Chop the whole very fine and season to taste with pepper and salt; put the meat in a bowl and place a weight on top. When ready for use slice and serve with vinegar. -Mrs. R. G. Fayton.