|Concerning Cake Making|
|by Helen, Jerome|
Originally published in 1932. This little book contains something for everyone desiring to excel in home baking.
Results 1 - 8 of 8 for fry scrapple
Simmer pork in salted water to cover until tender (about 1 hour). Remove meat with slotted spoon. Add water to broth to make 4 cups. Shred meat and ...
In a large ... pieces, do not fry meat! Add water. ... cornmeal. Fry over medium heat in bacon grease or cooking oil until lightly browned on both sides.
Boil sausage in ... set. Add enough cornmeal to thicken or it will be too mushy. Can be frozen when set. Slice and fry. (Can be dipped in flour to fry.)
Combine cornmeal, milk, ... inch loaf pan. Cover and chill. To serve cut into slices and dip in flour. Fry slowly in butter. Fry for about 15 to 20 minutes.
In small bowl, ... (9x5x3 inch) loaf pans. Cool in refrigerator. Slice and roll in flour. Fry until crisp on both sides. Use small amount of oil to fry.
Bring bouillon to ... slowly 5-7 minutes. Fry chopped liver, heart ... until firm. Slice scrapple into 1/4 inch ... can be substituted for the deer organs.
In a small container, blend 1 cup of the broth with the cornmeal. In a wide frying pan over medium heat, cook the sausage until crumbly and brown, ...
Fry sausage, add water ... boil, add cornmeal, stirring constantly. Cook for 3 minutes. Pour into bowl or loaf pan and refrigerate. Slice and fry when cool.
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