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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