Heat to boiling:

2 c. souse
2 c. water

Stir in slowly:

1/2 c. water-ground cornmeal
(1/3 c. commercial meal)

Simmer, stirring often for half an hour. Add salt to taste. Cool and mold in pans such as bread pans.

To serve, cut into 3/4 inch slices and fry slowly until nicely brown on both sides. (At least a half hour). Scrapple and eggs and treacle make a workman's breakfast - or a gourmet's.