The Waterbury Democrat., 1934-10-30
Sister MaYy:s Kitchen
By MARY E. DAGUE

-%l If h1Q my QTuIHcTS, dS tuc ShAA- dren say, I'd eat sausage for break fast. those tiAy ones, done very brown and crisp, at least four mornings a week. And then the other days I'd have the bigger ones baked for lunch or maybe used as stuffing for some dinner dish or other. They make really grand garnish for even such company know.
 If you make your own sausage, you don't have to be told that all | kinds-link, bulk and country are made from finely chopped pork, with fat and lean meat used | in the proportion of one-third fat | to two-thirds lean. like plenty | of sage, especially in country saul sage, and prefer the fresh saul sage to the smoked but of course | that's a matter of taste. Sausage may be baked in hot oven instead of cooked on top of the stove, but either way it MUST be we'll done.
 Parboil First In order to insure thorough cooking without drying out. par | boil thick sausages first. Add wa ter to half cover and let the water cook away, first pricking the skin l in several places to prevent burst ing. Allow from 45 minutes to one 1 hour cooking time for sausages l F inches in diameter.
 Here are a few sausage com- | binations to try on the family: po- tatoes stuffed with parboiled saul I sage, small acorn squash stuffed with sausage, scalloped sweet pota- toes and sausage, macaronf and sausage, rice and sausage, sausage in a casing of baking powder bio suit dough, apples and sausage Tn various ways.
 /! Meals must be thoughtfully l planned when sausage is to be the I meat, though. Vegetables for bulk | as well as mineral salts and vita I mins are necessary. And Keep sai- ad simple and dessert light. For pork is a rich fat meat, close grained and without bulk in the way of connecting tissue. Lettuce salad with French dressing, rice l pudding for .desesrt and grape I juice to drink would round out ar excellent luncheon that had saul sage-stGffed apples for its feature. For this dish take four large tart apples, 1s pound sausage, whole l cloves.
 Wash, apples and remove cores. Stick a few cloves into the flesh Fill cavities of apples with saul l sage. Put into. a covered baking dish with just enough hot water to cover bottom of dish. Cover and put in a hot oven for twenty min- utes. Reduce heat and remove cover. Bake in a slow oven for one hour basting frequently with liquid in baking dish.
 The little squash known as acorn and Desmoines squash are delicious baked just like the apples. Cut of a slice at the stem end, scoop out seeds and fill with sausage. Bake from an hour to x hours. Rice Pudding
 One-third cup rice, 2 eggs, F cup sugar, h teaspoon salt, cups milk, 1 cup pitted and chopped dates, 1 teaspon vanilla, 1-S tea. spoon cinnamon.
 Wash rice through many waters Let stand in clear water for thirty minutes. Then drain and cook in two cups rapidly boiling water for twenty minutes. Drain and poul
 boiling water through rice. Add sugar, salt and vanilla. Bea'
 whites and yolks of eggs separate; ly. Add yolks beaten until thick and lemon colored to rice mixture with milk. Mix well and fold 1T whites of eggs beaten until stiff ant dry. Turn into buttered baking dish, sprinkle with cinnamon ant bake thirty minutes in a moder' ately slow oven (350 degrees F.) Serve warm with or without plair cream.
 TONIORROW'S MENU 1 BREAKFAST: Orange juice,
 cereal, cream, soft cooked
 eggs, crisp toast, milk, coffee.
 LUNCHEON: Apples stuffed
 with, sausage, whole wheat
 rolls, head lettuce with French 1 dressing, rice pudding. grape juice.
 | DINNER: Creamed salt fish | with baked potatoes, buttered
 beets, fruit and nut salad, lem
 on cheese cake. milk, coffee.