My mother, who was born in 1903, grew up on a very rural farm in
southern Frederick Co., Md. (There is now a highway next to the
farm) She took the horse and buggy to a one room school. She took
the very early morning milk train to Frederick to high school.
  They raised pigs for their meat. She described the process of
fall butchering. This was their winter meat! They had to have
enough to last. The neighbors took turns helping each other and
they did use everything but the oink. They salted and smoked hams,
bacon, chops, etc. Made sausage and stuffed the cleaned intestine
and bladder. When they ran out of casing, they used glass jars and
canned the sausage.
  They raised their own vegetables and canned them. Fruit was from
their own trees and they picked, jammed, and jellied whatever
berries they had, huckleberries, raspberries, blackberries.
Oranges were hard to get, expensive and only in season. Oranges
and nuts were put in the children's Christmas stockings because
they were rarities.
  My father grew up in the city, where food could be bought but he
still has a fondness for some of the pork "parts", some of which
might be Pa. Dutch variety - souse, head cheese, pickled pig's
feet, scrapple, sausage.
  BTW Beef tongue is tender and delicious, all meat, no waste. I
used to be able to get it at the supermarket but I have to find a
good farmer's market now.
Marge Green