11/2 cups boiling water.

1 cup light brown sugar.

1/2 cup butter.

Nutmeg.

1 tablespoon flour, large.

Mix flour and sugar together in a saucepan dry, pour the boiling water to them, add butter and grate in some nutmeg, stir over the fire until it boils.

Cost of sauce - 14 bastingspoons or orders 14c.

Scrapple is made thus: Select a young pigs head, slit the ears and clean them and the mouth thoroughly and remove the eyes, cut out the tongue, scald and skin it. put the head into three gallons of cold water and boil slowly until the flesh is easily removed from the bones. Remove the scum and take out the head; reduce the meat to a mince, return it to the liquid and season moderately with salt and pepper; mix together a teaspoonful each of powdered sage, sweet marjoram and thyme, and add to the meat. Mix together a quart each of Indian meal and buck-wheat flour, and add it slowly to the liquid, stirring as in the making of ordinary mush.

Should the fire be too hot, remove the pot to the back of the range, where it will boil very moderately for half an hour. Stir until ready to pour it into greased pans, where it is to remain until solid. Should the water have evaporated too much all of the meal may not be required, and on the contrary, you may require more meal if it has not evaporated sufficiently.

Cut in slices about one-quarter of an inch thick, dredge the slices with fine meal, and fry crisp in a liberal quantity of smoking fat. Some prefer it fried plain, with very little fat, and browned nicely on both sides.