rjoram, 2 lbs. fine salt. Stir well until the liquor comes to a good
boil. Have ready for use at this time 25 lbs. good Indian meal and 7 lbs.
buckwheat flour. As soon as the liquor begins to boil add the meal and
flour, the two being previously mixed dry. Be careful to put the meal in a
little at a time, scattering it well and stirring briskly, that it may not
burn to the kettle. Cook until well done, then place in pans to cool. The
pans should be well greased, also the dipper used, to prevent the scrapple
sticking to the utensils. When cold, the scrapple is cut into slices and
fried in the ordinary manner as sausage. Serve hot.

SOUSE.

After being carefully cleaned and soaked in cold water, the feet, ears,
nose and sometimes portions of the head may be boiled, thoroughly boned,
and pressed into bowls or other vessels for cake souse. But frequently
these pieces, instead of being boned, are placed whole in a vessel and
covered with a vinegar, and afterwards taken a little at a time, as
wanted, and fried.

JOWLS AND HEAD.

If not made into souse or sausage, these may be boiled unsmoked, with
turnips, peas or beans; or smoked and cooked with cabbage or salad. The
liver and accompanying parts, if not converted into sausage, may be
otherwise utilized.

THE SPARERIBS AND SHORT BONES

may be cooked in meat pies with a crust, the same as chicken, or they may
be fried or boiled. The large end of the chine makes a good piece for
baking. The whole chine may be smoked and will keep a long time.

CRACKNELS.

This is the portion of the fat meat which is left after the lard is
cooked, and is used by many as an appetizing food. The cracknels may be
pressed and thus much more lard secured. This latter, however, should be
used before the best lard put away in tubs. After being pressed the
cracknels are worked into a dough with corn meal and together made into
cracknel bread.

BRAWN

is comparatively little used in this country, though formerly a highly
relished dish in Europe, where it was often prepared from the flesh of the
wild boar. An ancient recipe is as follows: "The bones being taken out of
the flitches (sides) or other parts, the flesh is sprinkled with salt and
laid on a tray, that the blood may drain off, after which it is salted a
little and rolled up as hard as possible. The length of the collar of
brawn should be as much as one side of the boar will permit; so that when
rolled up the piece may be ni