Souse Cheese
Lay the meat in cold water as cut from the hog. Let it stand three or four days, shifting the water each day. Scrape it and let it stand a day or two longer, changing the water often, and if it should turn warm, pour a little salt in the water. The oftener it is scraped, the whiter will be the souse. Boil in plenty of water to cover it, replenishing when needed. When tender enough, put it in milk-warm water, and when cold in salt water. Boil the head until the bones will almost fall out. Clean one dozen or more ears and boil also; while hot, chop very fine, and season with pepper and salt. Put in a mold or bowl with a weight on top. The feet may be soused whole, or cut up with the head and ears; but it is not so nice. Clean them by dipping in boiling water and scraping; do not hold them to the fire to singe off the hair. One head and one dozen ears will make a good-sized cheese.--Mrs. W.