uarts of cold water and bring slowly to the
boil. Skim carefully and season the liquid highly with salt, cayenne
and a teaspoon of rubbed sage. Let the liquid simmer gently until the
meat falls from the bones. Strain off the liquid, remove the bones,
and chop the meat fine.

Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of
liquid. Blend the cornmeal in the liquid and simmer until it is the
consistency of thick porridge. Stir in the chopped meat and pour in
greased baking pans to cool. One-third buckwheat may be used instead
of cornmeal, and any kind of chopped meat can be blended with the pork
if desired. Any type of savory herb can also be used, according to
taste.

When scrapple is to be eaten, cut into one-half inch slices, dredge
with flour, and brown in hot fat.

FISH AS A MEAT SUBSTITUTE

As the main course at a meal, fish may be served accompanied by
vegetables or it may be prepared as a "one-meal dish" requiring only
bread and butter and a simple dessert to complete a nutritious and
well balanced diet. A lack of proper knowledge of selection of fish
for the different methods of cooking, and the improper cooking of
fish once it is acquired, are responsible to a large extent for the
prejudice so frequently to be found against the use of fish.

The kinds of fish obtainable in different markets vary somewhat, but
the greatest difficulty for many housekeepers seems to be, to know
what fish may best be selected for baking, broiling, etc., and the
tests for fish when cooked. An invariable rule for cooking fish is
to apply high heat at first, until the flesh is well seared so as to
retain the juices; then a lower temperature until the flesh is cooked
throughout. Fish is thoroughly cooked when the flesh flakes. For
broiling or pan broiling, roll fish in flour or cornmeal, preferably
the latter, which has been well seasoned with salt and cayenne. This
causes the outside to be crisp and also gives added flavor. Leftover
bits of baked or other fish may be combined with white sauce or tomato
sauce, or variations of these sauces, and served as creamed fish, or
placed in a greased baking dish, crumbs placed on top and browned and
served as scalloped fish. Fish canapes, fish cocktail, fish soup or
chowder; baked, steamed, broiled or pan broiled fish, entrees without
number, and fish salad give opportunity to use it in endless variety.

Combined with starchy foods such as rice, hominy, macaroni, spaghe