Head Cheese
Hogs heads, cheeks, tongues, hog rinds and especially hog shanks should be used for this sausage. All meats used should be salted at least 48 hours with 1 lb. of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]) to every 100 lbs. of meat. On hog rinds leave 1⁄4 inch of fat and cut same after they are cooked into 2-inch strips. Cut all other meat into 1⁄2 to 2-inch pieces in length. Use to 100 lbs. of meat 15 lbs. of fine chopped beef, 1 lb. of “L” Best Spice ([p. 16]), salt according to taste, few small onions or garlic, if desired, and mix this well with “Special Victor Flour” ([p. 24]) as Victor will act as a binder. Hog stomachs and beef bung guts can be used for head cheese, and boil from 1⁄2 hour to 1 hour, just according to size. To give sausage a flat form, press same over night with a board and weight on it. Head cheese also can be smoked after it is pressed.
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The Peerless Slicer
(Patented)
The
Peerless Slicer
(Patented)
For Slicing
| Dried Beef— | Roasts— |
| Boiled Ham— | Tongues— |
| Bacon— | Sausages— |
| Bologna— | Veal Loaf— |
| Corned Beef— | Etc.— |
Strong — Rapid — Light Running — Reliable — Always Ready
What It Will Do
It will save you money—It will save time and labor—It will increase your sales—It will add to your profit—It will make new customers and please your old ones.
It is made of steel, handsomely enameled in dark red and trimmed in nickel, size 20×22 inches, weight 175 pounds, very powerful and geared to high speed; it will last a lifetime. Light running because it’s ball bearing and is so simple in construction it will not get out of order. Convenience and saving of meat otherwise wasted by hand slicing, rapidity and easy operation are important features distinctive of the Peerless Slicer.
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON