Everyone who eats the scrapple which I make finds it so pleasing to their palates that they request the directions for the making. Instead of using hog's head, as my mother used to make, I use a quarter's worth of good steak, five cents' worth of fresh pork, put them through the meat chopper and put on in water to boil until done and water is left just sufficient to take up corn meal to the consistency of mush. Stir very rapidly while slowly pouring in meal. Salt to taste and mould in a long, narrow, square pan. When quite cold and solid, slice in thin strips, dip in meal and fry in boiling lard. It makes a fine fish course, as few can tell it from fish. - Mrs. H. A. W., Cyn-thiana, Ky.