Evening star., 1924-01-18
Season for Sausage and Pancakes

CAUSAGE Is one of the supplies
1t is well to have in the house
these cold days, using it to
give variety to a meal, but not
serving too often. Sausage meat
gives u delicious flavor to many made
dishes, beside forming the basis for
many substantial luncheon and sup
per combinations. Use only. the best
brands of sausages. Do not look for
bargains in this article Of food.
When frying sausage, to prevent
bursting cook, slowly and prick well
with a. fork. Some cooks prefer to
set the pan in a rather hot oven and
bake the sausages. This insures
whole, well cooked sausages, but Of
.. different consistency from those
fried on top of the stove. Sausage
meat is preferred by many and is US
ually somewhat cheaper than the
links, but quality, not kind, is the
important factor in buying sausage.
Combined with any suitable ingredi-
ont. sausage adds richness and tasti--
ing dishes will be relished these
snappy days:
For Breakfast.
Sausage Toast.-Take one cupful of
coarsely cooked sausage and one tea
spoonful of the fat. Put in a sauce
side and add two beaten eggs to
which a little salt and pepper have
been added. Stir the eggs lightly
ard constantly until they begin to
set, combine delicately with the sau-
sage, and when the eggs are just set
remove to rounds of hot buttered
toast on a hot serving dish. Garnish
and serve.
Sausage and Fried Mush.-To use
leftover sausage meal meal ms% m,nee The Ti,a
Iuush may also be q leftover nodded
in baking powder cans. The next
morning cut in half-inch slices, dip
IN flour with which little sugar has
sage fat. Serve. accompanied by
fried alHles, as the main preaRiast
dish. a.,
Scrambled Eggs and Sausage-Add
two tablespoonfuls of milk TO eaSn 6n
egg required, one TO a person. H9
not beat, but combine lightly. Add
salt and pepper and scramble IN
tablespoonful OF melted butter. Pace
toast and sprinkle with coarsely
minced hot sausage, using lettovers.
Sausage. Fried Apples and Potatoes.
Cut some sausage meat INTO nai-
until crisp and brown. While the
sausage is frying, core some tart
apples and halve them crosswise. Dip
in mixed -four and sugar and Try
slowly and carefully in little of the
sausage fat in another pan until soft
and brown, but not broken. Arrange
the sausage on hot platter, sur
round with a wreath of the apples,
and serve. Oven-fried potatoes are
delicious with this dish. Cut pared
raw potatoes into eighths lengthwise
and soak for an hour. Dry, put in a
shallow creased pan In a single lay
Ill co
good oven. When warm, brush lightly
with sausage fat. Return to the oven
and bake until the outside Is crisp
and brown and the inside is soft.
For Luncheon
Chicken and Sausage.-Dice some
hardboiled eggs. a dash of cayenne,
Il teaspoonful each Of minced parsley
and scraped onion, and moisten lib
orally with good chicken gravy or
tered glass baking dish and cover
with one inca of highly seasoned
mashed potatoes. Brush the top with
beaten egg and press small cooked
:5ausages into II in pattern. Brown
quickly in hot oven.
Peppers and Sausage.-Cut the tops
from the required number of large,
green sweet peppers, remove the
seeds and scald with boiling water
for about four minutes, then. drain.
Chop two or three ripe tomatoes fine,
or use the same amount of stewed to-
anato or tomato sauce. Add to this
four minced cooked sausages. or the
same amount Of sausage meat, half
;tn onion minced, half a teaspoonful
of meat sauce. and two or three ta-
blespoonfuls of fine bread crumbs, or
enough to make the filling of the
right consistency. 1t should not be
overstiff. Add salt and pepper to
taste, and hll the peppers with the
mixture Set close together in but
tered pan. cover the tops with fine
bread crumbs. dot with butter and
brown in hot soven. Half a cupful
of green or canned corn coarsely
chopped is an appetizing addition.
one tablespoonful of butter in a
rather small frying pan, add one cup
full of cream or top milk, salt and
pepper. and seasoning sof meat
sauce or tobasco sauce. When hot,
slip in four eggs and add two table,
spoonfuls each of grated cheese and
fine bread crumbs. Spoon the hot
liquid over the eggs until the whites
are set, and then remove to slices of
sauce, garnish with small cooked
aausages and serve. Tomato and
celery salad is a nice accompaniment
to this dish.
Honiny and Sausage Croauettes.--
Cook some small sausages, then halve
hem. When cool, cover seach half
with rather stiff cooked hominy. The
horniny should not be hot. but warm
enough to manipulate into croquette
FORM. Roll in salted and .peppered
slightly beaten egg, to which q little
"oId water has been added, then in
Inc crumbs. Place in wire frying