Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-10-13
By MRS. ". 4. WILSON

Copyright. 1897. 6v Mrs. V. 1. W"so7-. ~ !
rights rese7-c'G
yTERY shortly it will be the open
season for pork sausage. Sausace
and hot cakes are our old standoys Tor
breakfast and thev can be served once
or twice week throughout the winter
Good pork sausage contains the mini
mum amount of fat and ie not over
seasoned.
cell of delicious dishes thar are lnad"
from sausage European housewives use
che fresh pork sau"age for giving flavor
20 many dishes and one dom hnds II
served plain. In England it is the chirl
ingredient in ye olde porke pyeS |aI'e
sausage turnover ard sausage pudqlns
are really apretiziug dishes. Try these
recipes for variety.
Sausage Loaf
Place in saucepan
One cup Of tcdtcr,
Onc-hdt teaspoon Of SAT-.
One holt cup Of finely chopped ontors.
Bring to q boil and add one half cup
81 oatmeal. Cook until very thick and
then add
One-haU pond fresh pork sau'n9"
s1edt.
Cook slowly TO- f,e minutes and then
turn into a mixing bowl and add
One oup Of rcry thick cream sauce,
sohich has been nllo'rfd 70 cool,
One cup Of bread crnm 6s.
One-hdlt cup OF finely mtnc"d pdrH'cy.
Turn into we'll creased and doured
loaf shaped pan. Bake N slo" oven
for fifty minutes. Serve Win tGna.O
sauce. Leftover loaf MAY be sliced th!n
and served with potato salad.
Sausage Croquettes
Place in a saucepan
One cup Of milk
Five level tablespoons ~ fvl~.
Stir TO dissolve the four and tr~n
oring mixture 10 a boil. cook slowly
sor Ave minutes and 'h"" wid one haif
pound of fresh pork Sau7ngg '."W 90"
slowly for ten minutes and 'dfn add
Ttoo onions, grated,
Three tablespoons Of Hn"l" r"tnce1
pcrsIey,
One cup Of bread crr"bs.
Mix and then tu"n ou Il plate 20 cool
and when cold, form into Croqlettcs ~
outlets and dip in -four. then dip In
besten egg and roll in hraadcrumhs. Fry
IN smoking hot fat, Place In sl"" over
For ten minutes to fnish cooking aau-
sage.
Braised Cohbage With Sausage
Shred a rredlum sized ucad or cab
hAKe fine as for slnU. 70" brown ~
deep saucepan Yer! qW'hIE "n" P"In.
az fresh country pork sausage. IAt
into a dish and spt aside until ne"d"'
Now place in Il saucepan
One-h cup OF finely chopped onions
Prepared clbbaQs,
One cup Of boiling wGtsr.
Cove and steam until tender! ad
the sausages and COOK slowly for thirt
minutes. Season ~ taste, Lift tn
cabbage to the center Of hot platter ar
lay sausages across the top close 10
rsther. Serve with tomato gcayv
Sausage and Potatoes
Place IN a skillet
One holt pOund Of fresh s4u'q;
One- half cup Of thtn'y slocd onion
Cook very slowly for i've minutes au
Tpo cups Of mashed potGtoes.
Turn frequently to blend. Form in,
n,neIet shane and then brown nicely al
turn on hot platter and serve.
We Olde Porke PSe
Place In q mixing bow
Three cups Of four.
One teaspoon Of salt,
SAree teaspoons Of bGkt"G potcder.
Sift 10 mix and then rub one cup
very finely chopped suet into -four al
form a paste with nine tablespoons
water. Roll out one quarter inch thi,
aud use to line custard cups. No
rlnce In a mixing bowl
Thsee. toarths pound Of fresh po
asusdoe meat,
One oap Of finely minced cooked oec
Txpo tablespoons Of grated Onion,
Tpo tablespoons Of finely mino
nsrstev, ~
f3nc fourth Teaspoon o. roest ma