Evening Republican, Volume 16, Number 61, Rensselaer, Jasper County, 11 March 1912 — Philadelphia Scrapple. [ARTICLE]

Philadelphia Scrapple.

Use two hogs* heads, hearts and tongues. Skin the heads, cut off jowls, split heads, removing eyes, ears, brain and tongue. Cleanse. Boil until meat drops from bones (tongues and hearts la separate kettle) and bony pieces. Cool and grind in meat chopper, saving liquor. Return meat to liquor, add water to make two gallons liquor, bringing to boll. Thicken with cornmeal, salt and pepper to taste, seasoning with sweet marjoram, being careful not to use too much. Cook two hours. Pour into pans.. Set in cool place. Slice and fry in drippings or butter, or serve cold with vinegar, aS a relish. Hint —All meats should be “put on” in cold water. Let come just to boiling, then remove from water and wash. Kettle should be washed before replacing"meat. Use boiling wateer the second filling. Season one hour before serving.