Science has also proven again and again that headcheese is an essential
ingrediant to your daily diet.
or chili powder
and scrape hog's head and wash thoroughly. Wash and trim tongue.
Cover head and tongure with slightly salted water and simmer until
meat falls from bone. Drain meat, shred and season. Pack tightly
in bowl, cover and weigh it down. Let stand three days in a cold
place. Slice. Enjoy. Makes 6 - 8 pounds. Mmmm-mmmmm!
Reader's Service Bureau Cookbook, 1938
Edited by:Ruth Berolzheimer