Scrapple.

Take eight pounds of scraps of pork, that will not do for sausage, boil

it in four gallons of water, when tender, chop it fine, strain the

liquor and pour it back into the pot, put in the meat, season it with

sage, summer savory, salt and pepper to taste; stir in a quart of corn

meal; after simmering a few minutes, thicken it with buckwheat flour

very thick, it requires very little cooking after it is thickened, but

must be stirred constantly.