Scrapple

Scrape and thoroughly clean a hog's head; then split it and take out the eyes and brain. The butcher will do this if directed. Clean the ears and scrape them well. Put all on to boil in plenty of cold water, and simmer gently for 4 hrs., or until the bones will easily slip from the meat. Lift out the meat and bones into a colander, remove the bones and chop the meat fine. Skim off every particle of grease from the water in which the meat was boiled, and return the chopped meat to the kettle and water. Season highly with pepper and salt and such powdered herbs as may be required. Stir constantly with a large wooden spoon, meanwhile adding enough cornmeal and buckwheat flour, in equal quantities to make a soft mush. Cook slowly 1 hr., stirring constantly, as the mush will scorch easily. Pour the mixture into dishes and keep it in a cool place, slicing it as needed. Sometimes wheat middlings is used in place of the cornmeal and buckwheat flour, and again, cornmeal or buckwheat flour alone. - Mrs. Geo. R. Edmonds, 454 E. 39th St., Chicago, 111.

Parsnip And Pork Stew

Clean and scrape the rind of 1/4 lb. of fat salt pork. Put it on to boil in 2 qts. of cold water. Put with it any remnants of cold roast pork of pork chops, first removing any burned parts; or you may use 1 lb. of fresh uncooked pork, or only the salt pork, if you prefer. After it has stewed for an hr., skim off the fat. Wash and scrape 2 large parsnips, cut them into inch slices, and add them to the stew; add also 1 small onion, sliced. Half an hr. before dinner, add 4 or 5 potatoes, cut in small pieces, and parboiled 5 minutes. When done skim out the meat and vegetables, thicken the liquor with flour and water, add more salt and pepper, if necessary, cook 10 minutes longer, then pour it over the meat. - Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111.

Broiled Pork Tenderloins

Split the tenderloin through lengthwise, put on a wire broiler, and cook over a clear fire; when done put in a pan with a lump of butter and let the juice of the meat and butter come to a boil. This makes a delicious gravy. Season with salt and pepper. - Mrs. M..L. Baker, 3560 Forest Ave., Chicago, 111.

Tenderloins Stuffed With Oysters

Split 2 large tenderloins, season with salt and pepper. Make a dressing of a pt. of oysters, a cup cracker crumbs; season with salt, pepper and celery-salt. Spread the dressing on one-half of the tenderloin, covering with the other half. Spread the top thickly with dressing; tie together with a string, bake like chicken, baste often. - Mrs. C. J. Jeffries, Winnetka, 111.