Haggis
Chop a sheep’s tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple-sauce.
Cheese Ball
8 ounces cream cheese
1 cup sharp cheddar cheese
1 tablespoon chopped onions
1 tablespoon chopped pimentos
1 teaspoon worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
nuts — finely chopped
Mix all ingredients except nuts with a mixer. Shape into a ball and roll in chopped nuts.