Farmer's market in Philly. Where the Amish and Mennonites sell their delectable fare

At the Stolzfus Snack Bar you can take out barbecued beef, pork sandwiches, sloppy joes, and homemade soup. French fries, made from home-grown potatoes, are excellent. Pork and sauerkraut platters are served with real mashed potatoes.

Stolzfus has breakfast foods as well - ham and fresh eggs, eggs with scrapple and toast.

On the far side of the market we found a meat case with both pork scrapple and another loaf called turkey scrapple.

Traditional scrapple is an old Pennsylvania Dutch dish. It is a kind of meat loaf of pork and cornmeal, seasoned and chilled, then sliced and browned in bacon fat. It's often served at brunch with apple slices and brown sugar.

There are plans for a huge convention center in the terminal buildings, to include meeting rooms, restaurants, exhibit halls, and retail space for non-food items. People wonder if this will detract from the charm of the old-fashioned farmer's market.

``Not a chance. Nothing can kill that market,'' says David K. O'Neil, market general manager, who is credited for bringing the market back to its glory in the last 10 years.

Mr. O'Neil says he is not planning to risk losing any of the old market people.

``We don't want to make it impossible for tourists to get here, but we don't want any direct entrance to the market from the convention center,'' he says. ``We've got to preserve the flavor of the market.'' Philadelphia Scrapple 2 pounds pork neck or other bones 1 1/2 quarts boiling water 1 sliced onion 6 peppercorns 1 small bay leaf

1/2 teaspoon sage 1 1/2 cups cornmeal

Simmer pork in water with other ingredients except cornmeal, until meat falls from bones, about 2 hours.

Strain remaining liquor and reserve about 3 cups. Chop or mince meat. To 3 cups of cooking liquid, add salt and pepper to taste. Return meat to broth.

Mix cornmeal with 1 cup water and stir into meat mixture. Cook on low heat until thickened, then 10 minutes more.

Rinse a 9-by-5-inch loaf pan with cold water, put in meat mixture, and chill. Unmold and slice. Brown in bacon fat.

Serves 6 to 8.

Shoofly Pie 1 recipe flaky pie crust

Filling 2/3 cup boiling water 1/2 teaspoon baking soda 1/2 cup molasses

Crumb Topping 1 1/2 cup sifted flour

1/4 teaspoon salt

3/4 cup firmly packed light brown sugar

1/3 cup butter, margarine or vegetable shortening

Preheat oven to 350 degrees F.

Prepare pastry as directed for 9-inch piepan, making a high fluted edge; do not bake.

Mix filling.

Also mix flour, salt, and sugar and cut in butter with pastry blender until the texture of coarse corn meal.

Sprinkle about 1/3 cup topping into pie shell, pour in filling, and sprinkle evenly with remaining topping.

Bake on center oven rack 35 to 40 minutes until well browned. Cool on wire rack and serve warm or cold.

Serve with whipped cream or ice cream. Pennsylvania Dutch Cracker Pudding 1 quart milk 2 eggs, separated 2/3 cup granulated sugar 2 cups saltine crackers, crumbled 1 cup grated coconut, medium shred 1 teaspoon vanilla

Heat milk. Beat egg yolks and sugar until frothy and light. Add to hot milk and stir in crackers and coconut. Cook over medium heat until thick. Remove from heat.

Stiffly beat egg whites and fold in with vanilla.

Serve cool or cold.

Serves 6.

Phyllis Hanes is the Monitor's food editor.

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