Recipes From "The Cannibal Cookbook" by R.S. Rhine

HOLIDAY NOGGIN

To prepare:

First you'll need a good cranium. It's best to rap your knuckles on the gourd to check for ripeness. Shake it, squeeze it and smell it. Make sure the head is not connected to someone when you do this. Next, remove the top of the skull by gently tapping in a circle with a meat cleaver (do this over a bowl and reserve liquid). Remove brain and scrape walls. (Save for soul soup or use to compost your cemetery garden).

To make Noggin combine:

1/2 gallon Old Bay Rum
Two gallons fresh pus with pulp
3 pints embalming syrup
2 tablespoons eye whites (beaten).
2 aspirin

Add reserve liquid And the juice of one lymph gland

Blend and pour into cranial cavity. Serve to your guests with a little vitreous humor and your holiday party will be a knockout. *Note: Don't drink too much or you may wake up with your head in your hands.

ESOPHAGUS SPEARS

This delicate cannibal specialty is best served plain (steamed) or with a simple sauce such as Cannibals Cheddar Cheeks soup. The season for esophagus spears is year round but they are more tender in the summer and more al dente in the winter. Use a skin peeler for tough stalks. *Look for white (or albino esophagus) at specialty stores Massacre Markets or any Good Guts Grocers.

12 esophagus spears.
1 1/2 cups chopped bunions.
3 tablespoons pancreatic juice

Saute bunions until translucent. Add spears and cover for five minutes. Add the pancreatic juice, cover and steam five more minutes. Serve hot.

Next Issue: CANNIBAL'S SOUP