The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1918-03-21
CONSERVATION RECIPES.
Apple Scrapple,

Apple Scrapple.
Fried apples are good with fried
scrapple. Y s, answers the healthy
appetite, even though it be not ac-
Iquainted with fried scrapple. Every
cook knows how to fry apples, many
do not know much about scrapple.
Well here's how to make scrapple- ex-
cellent at any meal:
Whole hog heads 10 pounds. hog
livers and hearts 211a pounds, Ca small
quantity of beef can be used also if
desired), corn meal yellow or mixed)
6 pounds, buckwheat or rye flour y
pound; spices, as marjoram, sage,
thyme, and pepper in proportion as de-
sired, or omit those not desired, 8
ounces, salt Il pound. Liquid in which
meat is boiled, use quantity equal to
the total weight Of the combined
solids. The proportion Of ingredients
may be varied to individual taste.
Clean the hog heads thoroughly, re-
moving the eyes and ear tubes. Split
the head lengthwise and remove the
teeth and the soft bones in and near
the nasal cavities. Place the hog
heads and other meat into large ket-
tie or caldron with liberal quantity
of water and cook until the meat falls
off the bones and chop the meat by
passing it through a meat grinder.
Strain the cooking liquid to remove
any small pieces of bone. Place the
liquid back into the kettle. Heat to
boiling point, at which time slowly add
the meat and flour, and stir constantly
to prevent the meal from forming into
Jumps and also to avoid scorching.
Boil and stir until the mass becomes
thick, and then add the salt, spices and
chopped meat. Boil ten minutes, and
while still hot pour the contents into
deep wet molds-bread pans will do.
Pour 2 to 4 large spoonfuls of melted
lard over the product in the pans. AS
soon as the product is eee1ed 1t is
ready for use:
The usual way Of serving scrapple
is to cut it into slices about one-half
inch thick, dust the slices with flour or
cracker dust, or dry corn meal, and fry
until the outside is somewhat crisp.
Serve hot.
Buckwheat Mullins.
One cup white -four, cup buck
wheat flour, 1 tablespoon sugar,
II teaspoon salt, 8 teaspoons of
baking powder, tablespoons melted
fat, 1 egg, cup milk.
Combine the milk, egg and melted
fat, sift dry ingredients together and
add to the liquid.
Corn Flour Biscuit.
One and a half cup of corn flour,
liz cup white flour, 1 teaspoon baking
tpowder, tablespoons fat, 1 1-8 cup
liquid, 1 teaspoon salt.
Sift dry ingredients, work in the
fat and add liquid. Roll lightly to
three quarters inch thickness. Cut and
bake into hot oven.
Corn Flour Coffee Cake.
Add one-half cup raisins to the
baking powder mixture. Bake the
same as barley coffee cake.
I" Barley Flour Coffee Cake.
One and half cup Of white flour,
~ cup barley flour, 6 teaspoons bak-
ing powder, 1 teaspoon salt, 6 table
spoons fat, i cup liquid, II cup raisins.
Sift dry ingredients, work in fat,
and add liquid and raisins. Spread in
oiled pan three quarters inch in thick
ness. Brush with corn syrup and Gin
namon. a
Hominy Bread.
1 cup cornmeal, Il cup flour, tea
spoon baking powder, II teaspoon salt,
u cup boiled hominy grits, n cup fat,
1 cup milk, 1 egg.
Sift together dry ingredients, add
hominy, fat, milk, and beaten egg.
Turn into shallow oiled pan and bake
in moderate oven.
Oatmeal Cookies.
Oatmeal cookies may be made of 1
egg, 1-3 cup granulated sugar, 1 cup Of
rolled oats, teaspoons melted fat
Il IL co14 Poo+ thu oorr I'D