DIRECTIONS FOR MAKING HEAD CHEESE. (Copyrighted; Reprint Forbidden.)

The proper meat to use for making Head Cheese is that which has been cured by the Freeze-Em-Pickle Process, as above described, but it can also be made from fresh meat if desired. It will, however, be much better and will keep for a longer time if made from meat cured by the Freeze-Em-Pickle Process.

First:—Boil the Heads slowly, and long enough so that the meat can be easily stripped from the bone.

Second:—Boil the Hog Rinds and the Hog Fat in nets at the same time as when boiling the heads. When the Rinds are almost cooked through, remove them from the kettle and chop or grind them fine. The Fat when cooked, should be cut up into 1¼ to 1½ inch square blocks.

Third:—Also boil about 15 lbs. of Cured Hog Tongues, and when they are cooked, cut them in strips.

Fourth:—The proper proportions for making good Head Cheese are as follows, but, the quantity of the different kinds of meat can be varied according to the stock on hand:

10 lbs. of Fresh Hog Back Fat. 15 lbs. of Cured Hog Tongues. 25 lbs. of Hog Rinds. 60 lbs. Cured Hog Head Meat (after removal from bone). Bull-Meat-Brand Sausage Binder in proportion as allowed of cereal by your State Pure Food Law, but not over 5 pounds. 1 lb. of “A” Condimentine. 1 lb. of White Berliner Brand Konservirung Salt.

If any salt is needed add sufficient to suit the taste. If the meat is fully cured, no salt need be added.

Fifth:—The 60 lbs. of Head Meat must be cut into small pieces ½ to ¾ inch in size, either by hand or by machine.

Sixth:—The Rinds must be cut fine; the finer the better.

Seventh:—The Tongues must be cut into strips. The more Tongues used, the better will be the Head Cheese.

Eighth:—Mix thoroughly together the Tongues, Rinds, Head Meat, Bull-Meat-Brand Sausage Binder, the Prepared Head Cheese Seasoning and 1 lb. “A” Condimentine. At the same time mix into the Meat as much of the Water in which the meat was boiled as the Meat will absorb while being mixed. This water, in which the Heads have been cooked, contains Gelatine which has been drawn out of the meat while boiling, and this water congeals like Jelly when it becomes cold. The more of this water put into Head Cheese the better it will be, therefore add all of it that the meat will absorb. Bull-Meat-Brand Sausage Binder, in the proportion given in the above formula, will make a very different Head Cheese from what can be made with some of the other Binders on the market. It will pay sausage makers to use B. Heller & Co.’s Genuine Bull-Meat-Brand Sausage Binder instead of any of the imitations now on the market. None of the other Binders that we have tested in our laboratory will prove as satisfactory as Bull-Meat-Brand Sausage Binder. If the Butcher uses the best of ingredients and follows the proper methods, he is bound to make the best products; but the most careful sausage maker cannot make fine products unless he uses good material.

Ninth:—After the Head Cheese Meat, Bull-Meat-Brand Sausage Binder and water in which the Heads have been boiled are mixed as above directed, stuff in Beef Bungs or Hog Stomachs and boil in water 155 degrees hot until they are cooked through. This will require from one to one and one-half hours, depending upon the thickness.

Tenth:—When cooked, remove from the kettle and place in cold water until they are partly cooled; then lay them on boards and press them down by putting boards over the Head Cheese with weights on them. Head Cheese is sometimes smoked after it is pressed.

Eleventh:—If they are not smoked, rub them with White Berliner Brand Konservirung Salt in order to prevent them from getting slimy.