Scrapple, No. 1

This is generally made of the head, feet, and any pieces which may be left after having made sausage meat. Scrape and wash well all the pieces designed for the scrapple, and put them in a pot with just as much water as will cover them. Add a little salt, and let them boil slowly till the flesh is perfectly soft and the bones loose. Take all the meat out of the pot, pick out the bones, cut it up fine, and return it to the liquor in the pot. Season it with pepper, salt, and rubbed sage, to the taste. Set the pot over the fire, and just before it begins to boil, stir in gradually as much Indian meal as will make it as thick as thick mush. Let it boil a few minutes, take it off, and pour it in pans. When cold, cut it in slices, flour it, and fry it in hot lard or sausage fat. Some prefer buckwheat meal - this is added in the same manner as the Indian. Indian meal is preferable, as it is not so solid as buckwheat. Sweet marjoram may be added with the sage if preferred.

Scrapple, No. 2

Take the head, feet, and ears of a pig, and after thoroughly cleansing them, put them into salt and water, and boil them several hours, until the bones leave the flesh; strain off the liquor they were boiled in, pick out all the bones very carefully, and with a large wooden spoon mash up the meat. Then pour the liquor over the meat, set it over the fire, and as soon as it begins to boil add as much Indian meal or buckwheat flour as will make it very thick. Stir it continually while it is boiling, which will require ten or fifteen minutes. In the mean time season it highly with Cayenne pepper, salt, and pulverized sage. Turn it out in pans to cool. When cold, cut it in slices, and fry them a nice brown on both sides. Buckwheat meal and Indian meal may be mixed in equal proportions if preferred.