260 SOUTHERN PORK PRODUCTION 



then removed from the water, split, packed in earthen 

 jars, and hot vinegar and spices are poured over the whole, 

 in which case they will keep for several weeks, if placed 

 in a cool place. 



Scrapple. — Scrapple is made in the same manner as 

 head cheese, except that when the meat is returned to 

 the pot after chopping and when recooking begins, corn 

 meal is stirred in until the whole attains the constituency 

 of corn meal mush. This is cooked and stirred for 30 

 minutes, when it should be poured into shallow dishes 

 or pans to be molded. When cool it can be sliced thin 

 and fried or eaten cold. 



Lard. — The best lard comes from the leaf fat on the 

 inside of the abdominal wall. The fat from backs, sides 

 and trimmings from the hams, shoulders and other cuts 

 make a very good grade, while that lard from the in- 

 testinal fat, stomach and pluck is of an inferior grade 

 and should be rendered separatel)^ In rendering or try- 

 ing out lard the chunks should be cut into cubes of about 

 an inch square. The pieces of fat arc then placed in a 

 kettle, a small amount of water added to keep the bottom 

 pieces from sticking, and the whole cooked until the 

 cracklings brown and rise to the top. These cracklings 

 should be skimmed off and the lard pressed out with a 

 lard press. The remainder should then be strained 

 through a cloth into cans or Jars and stirred until cocl. 

 The stirring and the addition of a small quantity of bak- 

 ing soda will help to whiten the lard and make it more 

 salable, if it is desired to sell it. The cracklings are frc- 

 quentl}^ mixed in with corn meal mush and with corn 

 bread. In this way an otherwise waste product can be 

 made into a palatable dish. 



