One cup of finely chopped onions,
  Four tablespoons of finely chopped parsley,
  One and one-half cups of brown gravy.

Cover the dish close and place in a slow oven for one and one-half hours.  Make a brown gravy by adding four tablespoons of flour to the fat left in the frying pan after browning the meat.

ANGEL CAKE

Sift

  One cup of flour,
  Three-quarters cup of sugar,
  One level teaspoon of cream tartar.

Sift five times and then beat the whites of five eggs stiff and cut, and fold in the sugar and flour mixture.  Turn into a greased tube pan and bake for forty minutes in a moderate oven.

MAKING SCRAPPLE AND HOGSHEAD CHEESE

When the family is small, thrifty women usually make the scrapple and hogshead cheese at the same time.  Have the butcher select for you a nice hogshead; split and then remove the eyes, brains and tongue.  Now scald and cleanse well, rinsing in plenty of cold water.  Place in a preserving kettle and add just sufficient cold water to cover the head.  Now add

  Two onions,
  Two cloves,
  One bunch of pot or soup herbs,
  One level teaspoon of poultry seasoning.

Cook slowly until the meat will leave the bones, then place a colander in a large bowl or pan and turn in the head.  Measure the liquid and return to the pot.  Now remove the bones from the head and chop sufficient meat very fine to measure three cups and set aside for making the scrapple.

Cut the balance of the meat into pieces about one inch square and place two cups of the stock in a small saucepan.  Add

  Juice of one lemon or
  Six tablespoons of cider vinegar,
  One and one-half teaspoons of salt,
  One teaspoon of white pepper.

Bring to a boil and cook for ten minutes.  Add the head meat that has been cut into the inch pieces.

Rinse loaf-shaped pans with cold water, pour in the cheese and set aside in a cool place to mould.  Use the same as cold cuts of meat with mustard or horseradish sauce.

THE SCRAPPLE

Add the three cups of finely chopped head to the stock in preserving kettle and bring to a boil.  Now add, for each quart of liquid,

  Two-thirds cup of cornmeal,
  One-half cup of buckwheat,
  One teaspoon of salt,
  One-half teaspoon of white pepper.

Mix and add very slowly, stirring constantly.  When it is sufficiently thick to hold the spoon upright, rinse the baking pan with cold water and then pour in the scrapple.  Set aside for twenty-four hours to mould.  This can be used for breakfast by cutting into slices and frying a crisp brown or made into croquettes, rolled in flour and nicely brown in hot fat.  Serve with tomato sauce.

SNOW PUDDING