Evening star., 1950-01-03
Readers
Clearing House
SAUSAGE. -
HOG HEAD CHEESE

SAUSAGE.
HOG HEAD CHEESE
From Mrs. L. G. s., LortonJ
To Mrs. r. c. B.. Manassas:
In making sausage my mother
always puts one teaspoon each
of salt, black pepper and sage to
each pound of ground meat, mixed
real well. That has been used in
our family for a number of years.
I would love to hear from you
if you like it.
For the liver pudding, I don't
know too much about it, only we
add seasoning to the liver and
onions. ... -=.-
What my mother-in-law called
hog head cheese: She cooked the
hog heads with the ears and any
other scraps of meat seasoned
well and cut up into small pieces
and, while hot, rolled up In . roll
IN a clean white cloth, tieing the
ends and. when cold, sliced off
and fried in vinegar. It was good
served any way.
X X \ y
ANSWERS TO QUERY;
YORKSHIRE PUDDING?
DEVILED CRAB?
fFrom Mrs. F. B., Alexandria,
I had the same misfortune as
the lady who wrote about her
fruit cake molding. Mine was
caused by too much care. First,
I had poured sugar sirup over it
to make the decorations stick. Il
had read this in RICH, but it didn't
help much, if any) And, second,
I wrapped cloth saturated with
orange juice around it and the
cake got much too moist and it
had several mold spots on it.
first scraped off the mold, then
put it in slow oven, 300 degrees.
until it dried out. It took three
hours. Now it looks and smells
better than ever. This idea came
from RICH and I want to thank
whoever sent it in.
Will some good reader please
send in tested recipe for York
shire pudding? Also want very
much a recipe for deviled crab.
The way some restaurants serve
it, it's very tasty, but I've not been
able to find the recipe.
y X y
LEMON CAKE PIE;
MAGAZINE:
CUSTARD PIE.
fFron, C. r., Viennd)
For Mrs. L. M. H., Washington:
Lemon cake pie: One cup sugar,
l tablespoon of butter, 2 eggs, /
cup milk. 2 tablespoons -four. /
lemon. Blend together sugar and
butter, stir in egg yolks, milk and
flour, grated rind and juice OF
lemon. Then fold in stiffly beaten
egg whites. Put into unbaked
shell and bake until firm. Have
oven hot. $50 degrees, for first
10 minutes. Then reduce to 325
degrees for about 20 minutes.
For Mrs. M. H., Washington:
Wee Wisdom magazine is pub
lished by Unity School, GIT Tracy,
Kansas City 6, Mo.
For Mrs. w. c. T., Hyattsville:
To keep custard pie from soak
ing through the crust brush the
pastry with beaten egg white, and
put in refrigerator to chill for
several hours.
X X II
LEMON CRACKERss
(Fron, Mrs. r. G. j., Wnstington.J
I would be grateful If some one
would give me the recipe for
lemon crackers made with oil OF
lemon and rock ammonia. They
are delicious.
X X X \
CHINA?
fFrom Mrs. d. M. s., Wushington.)
Before the war purchased q
set of china, Royal Dresden,
which was purportedly. manufac-
tured in America. At the time OF
purchase I was told that the
china was open stock and since
it was domestic china could be
replaced at any time. During the
ensuing years the china wasn't
used too many times since the
war called a halt to entertain /
ment. However, several cup
handles and a saucer got cracked.
/ tried to replace the pieces since
the set is otherwise perfect, and
also I wanted to add to the set
since it was service for eight.
I was told that the store had
discontinued its china line and
I could get no information re-
garding the factory making Royal
Dresden.
The china dnes mt have a not.