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To Stew Pig's Head and Jowl

Clean the head and feet; take out the bone above the nose; cut off the ears, clean them nicely. Separate the jowl from the head; take care of the brains to add to the stew. Put the head, jowl, feet and part of the liver in water sufficient to keep well covered; boil until quite done. Split the feet to put on the dish; hash the head and liver; but do not spoil the jowl, which must be put in the middle of the dish and surrounded with the feet and hash. Put all of the hash, jowl and feet in the pot and season with a cup of cream, a lump of butter, pepper and salt, a tablespoonful walnut catsup, an onion chopped fine, a stalk of celery.

A teaspoonful mustard improves it.

Stew half an hour; thicken the gravy with grated bread.--Mrs. P. W.