89. Mix salt and sugar together, in the proportion of a table spoonful of salt to one tea spoonful of sugar; with this mixture rub your meat all over well, let it stand three days, and turn it every day. Have boiling water enough to cover it, put in the meat, and if the water should boil away put more in; when it is tender, serve it with tomatoes, cabbage, turnips, or any vegetables in season.
SPARE RIB.
90. Crack the ribs across, separate the joints, wash it and season it with cayenne pepper, salt, and rubbed sage; put it on the spit and cook it slowly till it is done. This is served without gravy.
Or, it may be prepared in the same manner and broiled on the gridiron.
SOUSED PIG'S FEET.
91. After they have been well scalded and cleaned, wash them, and put them on to boil in a sufficiency of water to cover them, with two tea spoonsful of salt to a quart of water. Let them boil till the bones are all loose and the flesh nearly ready to fall to pieces. Take them out and lay them on a dish to get cold, and save the liquor they were boiled in; mix equal portions of the liquor and good sharp vinegar, with whole allspice, a few cloves, pepper and salt to the taste. Heat the vinegar and spice, and pour it over them. They may be sent to the table cold, or they may be heated with a portion of the vinegar.
The feet may be boiled as for the souse, and when cold, cut in half, dredged with flour, and fried brown.
SCRAPPLE.
92. 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, 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.