ADVENTURES IN COOKING 53

SAUSAGES DE LUXE

Place sausages in heavy frying pan with a very small amount of water.
Cover and bake in oven for 10 minutes. Remove pan from oven, pour off
liquid. Cook on top of stove until brown. While sausages are cooking on
top of stove, increase oven heat to 450°. When sausages are cooked, pour
over the whole pan Yorkshire pudding and bake until pudding is puffy
and crisp. Turn out upside down on large serving dish and garnish with
broiled tomato slices, serve with green salad.

Yorkshire Pudding: 2 eggs, well beaten, 1 cup milk, 1 cup flour, 14 tsp.
salt. Combine eggs and milk and beat until light and bubbly. Add flour
and salt. This should be fairly thin.

HAGGIS
One sheep stomach washed and soaked |
in salted water. ‘The complete pluck of
the sheep. Remove gall from liver,
wash and soak in salted water. Boil all -““ is fet
together, heart, lungs, and half the liver. Put through mincer and add 2
onions, salt, sage, pepper to taste. Mix in 4 to 14 cup oatmeal. Mix in a
little of the liquid in which the meat was boiled if the mixture seems too
dry. Fill stomach and tie securely to stop water from entering. Boil gently
until skin is tender. About 2 hours.

SAUSAGES
10 lbs. of pork or beef and pork 114 oz. pepper
(half and half) a dash of mace
114 lbs. dry breadcrumbs a dash of allspice
3 oz. salt a dash of sage

Mix together well, adding enough cold water to make it stick together,
stuff tightly in cotton sack, boil and serve hot or let it become cold and slice.
SAUSAGE SURPRISES

Cut biscuit dough in four inch circles. Spread with butter and prepared
mustard. Wrap around a sausage (quick cooking variety) leaving ends
showing. Bake at 400°F for 10 minutes. Serve with hot tomato sauce.

SWEDISH MEAT BALLS

1 lb. ground round steak 4 tsp allspice
4 rusks or 2 slices toast soaked in milk 4 tsp white pepper
1 medium minced onion 1 tsp salt

Mix all together very well, form into balls the size of a walnut. Roll in
flour or fine breadcrumbs. Fry in butter or bacon fat until nice and brown.

OLD FASHIONED BOILED DINNER

1 head green cabbage, quartered left over ham slices

2 cups peas 4 medium potatoes, peeled

8 small carrots, scraped 4 cups liquid (preferably ham_ stock)
1 large turnip, quartered 4 medium onions, peeled

Simmer all the vegetables in the ham stock until tender. Add left-over ham
slices to reheat for last 5 minutes. Small dumplings may be added, if liked,
at half time.