HEAD CHEESE (SOUSE)
Cook hogs head, pigs feet until all meat drops from the bone. Let cool. Clean all meat from bones. Add sage, red pepper and salt to taste. Cut or chop in very small pieces. Cool liquid until jellied. Skim off all grease. Add small amount of jellied liquid warmed to chopped meat, mix together. Dad added chopped red and green bell peppers. Place in stone jar or porcelain pan. (Never aluminum or metal.) Vinegar may be added for more of a souse taste. Press down with plate with weight on top to press out the grease. Chill until firm. Slice and eat with crackers.
There may not be many guest's