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Scrapple is a delicious dish that de-
serves to be more widely known, for
while head-cheese is to be found in any
pork market, scrapple is seldom seen
outside of Philadelphia and South
Jersey.
Procure a medium-sized, fresh piglt-
head, remove and set aside the brains
which make an excellent entree. soak
the head over night in tepid water.
the next morning wash throroughly
in two or more waters and set to boil
in sufficient hot water to cover.
When the meat separates from the
bons and is quite tender, remove
it from the pot leaving the liquor
to boil chop the meat line
strain the liguor and set it
back upon the fire, where it should be
reduced to about a gallon ; salt it
sprinkle into it sufficient yellow meal
to make a consistent mush, say about
three cupfuls to four quarte ; stir. and
cook for twenty minutes ; pour the
mush in the pan with the chopped
meat mixing thoroghly ; season with
salt, red and black peper, powdered
thyme, and sage; remembering that
all preparations of frech pork require
to be well seasoned. When cold, this
mixture will form a solid cake, Cut
in slices about half as inch thick. and
fry brown. No fat is required there
being suffcient is the scrapple. This
is a winter dish, and especially good
with buckwheat cakes---- Good House
keeping.