| ½ cup samp | ¾ teaspoon salt |
| 2½ cups boiling water |
Wash samp, soak over night in cold water, and drain; put boiling water and salt in top of double boiler, and place directly on the range; add samp slowly, and boil five minutes; place over hot water and cook for four hours.
308.—CORN MEAL AND BEEF SCRAPPLE
| 3½ cups corned beef stock | 1 cup corned beef cut in small pieces |
| 1 cup corn meal |
Cook meal in stock as directed in Corn Meal Mush (see No. 293), add meat, and pour into a deep bread pan; when cold, either slice and serve cold, or dip in flour and sauté in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef.
309.—WHEAT AND SAUSAGE SCRAPPLE
| 3¾ cups boiling water | 1 cup Cream of Wheat |
| 1 teaspoon salt | ½ pound link sausage |
Stir wheat slowly into boiling salted water, cook five minutes, place over hot water, and cook half an hour. Cook sausages in frying pan until brown, cut into half-inch pieces, add to mush, and pour into deep pan to cool. Serve sliced cold, sautéed, or fried.
310.—BAKED SPAGHETTI AND HAM
| 2 cups cooked spaghetti | 1½ cups White Sauce (see No. 207) |
| ¾ cup cooked ham finely chopped | 2 tablespoons tomato ketchup |
| 1 hard-cooked egg chopped | ½ cup Buttered Crumbs (see No. 472) |