After my post on the Summit Diner and the scrapple they served, I was informed that another local restaurant offers country food in general and scrapple in particular. Mostoller’s Country Corral and Restaurant is located just north of Somerset on Route 281 in the village of Geiger. For you non locals, Geiger is an unincorporated bump in the road which according to the USPS is actually Friedens, although Friedens as indicated on a map is several miles north of Mostoller’s.
The interior of the restaurant looks very much like a diner with the addition of numerous wagon wheels and old cooking and farming implements. In fact, the interior is reminiscent of the Summit Diner before being renovated where the original Swingle Diner western theme was replaced. I took a seat in a booth and began to read the menu which was already on the table, although I already knew what I was going to order. The waitress arrived in a timely manner and I ordered the breakfast special ($4.50) which included two eggs, sausage, home fries and toast. I also ordered a side of scrapple and tomato juice. The meal arrived in a flash and, like in many diners, the check arrived with the meal. The scrapple was served on the plate with the eggs and potatoes instead of on a separate plate, which is annoying if you like syrup on your scrapple but not on your eggs. Also, there was no sausage served. Just as I was looking at the menu and the check to determine if perhaps the scrapple was substituted for the sausage, the waitress arrived with the sausage along with an apology for forgetting it. The eggs were as I ordered them (over easy) but as at the Summit, the scrapple was cut too thin and not properly browned. The potatoes were fresh, but were overcooked and cut so thin that they fell apart into mostly small pieces. The sausage was clearly made fresh and it had a good flavor, but there was only one pattie (as opposed to 2 at the Summit) and it had been left on the griddle too long creating a hard crust on one side.
On my table was a placard advertising a buckwheat cake and puddin’ special for the coming Saturday, so two days later I found myself back at Mostoller’s. The puddin’ (or liver pudding) served at Mostoller’s is the “loose” version intended to be poured over the cakes. It is basically scrapple before the cornmeal and flour are added. The buckwheat cakes were large and nicely cooked but lacked the yeasty flavor of the traditional recipes. I couldn’t tell if they were from a mix or if they were simply a non yeast recipe. The sausage was not the hand formed pattie of my previous breakfast at Mostoller’s but rather a link of a type which I had never eaten before. This was clearly not a commercial product. The texture was quite fine and there was a note of offal in the taste. I thought it was quite good and I’ll have to do more research into just exactly how it was made.
For those of you looking for a “real” breakfast, albeit with a few flaws, Mostoller’s Country Corral and Restaurant is worth the trip. It offers authentic food at a good price, qualities which are getting harder and harder to find in this world of cookie cutter fast food restaurants. Just remember to bring cash, because no plastic is accepted.