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 onions, cloves, herbs, and 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 lemon juice or cider vinegar, salt, and 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.
Add the finely chopped head to the stock in preserving kettle and bring to a boil. Now add, for each quart of liquid, cornmeal, buckwheat, salt, and 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.