RDP# 40: DAPPLED
late 16th century (earlier as an adjective): perhaps related to Old Norse depill ‘spot.’
Dick and Jane (see them run) *
Hurried to the chapel
Where the sun shone through the windows
And the pews and floors were dappled.
They said their wedding vows,
Had a kiss
But not a grapple,
And went to have some lunch
With all their guests.
They offered scrapple.* So
It’s really no surprise that
people settled for an apple,
Washing down their lunches
With a glass of sparkling Snapple.
*You will catch this meaning only if you’re old enough to remember learning to read from the Dick and Jane books. See Spot run! Run, Jane, Run! Dick runs, too!”
I can’t even begin to tell you how bored I was in reading group. I was always getting into trouble for finishing the book and not staying on the same page as everyone else. BUT! I’ve never forgotten these characters, especially Spot. See Spot Run!
*scrapple, for those who are lucky enough never to have tasted it, is popular with a lot of people here in my corner of PA.
Scrapple is typically made of hog offal, (which should tell you a lot, right there!) such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook’s taste.
People here of a very thrifty Pennsylvania Dutch lineage like to say that scrapple uses every part of a pig except the “oink.” I’m not a native, and to me it just tastes like liver. And yes, I’ve tasted everyone’s great-grandmother Anna’s secret recipe. It tastes like liver. I don’t like liver. Blech. Deplorable stuff.