Homemade Sausage.
Take of lean young pork pounds tenderloin, the rest any lean cut, 4 pounds, and fat, 2 pounds; put it through a sausage grinder—twice, perhaps three times, until of the de sired fineness. Use for each pound of meat, 1 teaspoonful powdered, dried leaf sage, 1 teaspoonful salt, teaspoonful pepper, and nutmeg; nutmeg may be omitted if preferred. A quantity of sausage may be made at a time and preserved for regular nse if one has a cold storeroom in which to keep it. It should be packed in jars and covered an inch thick with melted lard, which will preserve it.
Sauerkraut with Spareribs.
Cover the kraut with cold water, add a little salt if necessary, and place to boil three hours before us ing it. About an hour before it is done, put spareribs in and let thera boil until the meat falls from the bones. Remove the spareribs, and stir in the kraut a grated raw po tato from which the water has been drained. Let it come to a boil after this, being careful it does not burn; remove from stove, and serve.
To Boil a Ham.
Twenty-four hours before a ham is to be used, scrub it thoroughly with a vegetable brush and cold, weak borax water. Put in cold water and soak twenty-four hours. If it is to be baked, it requires four hours' boil ing. Use a big kettle, as the ham must be covered all over with water. Let it come to the boil very slowly. Remove the scum. When it begins to boil, add 12 whole doves, 1 bay leaf, 12 peppercorns, the outside stalks of 1 bunch celery, 2 chopped onions, 2 cloves garlic, 1 chopped car rot and turnip, 2 blades mace, 12 all spice berries, and 1 quart cider or a cupful vinegar. Never allow the ham to boil, merely simmer slowly; that is one secret of making it per fectly tender. Allow twenty-five min utes or half an hour to the pound. If the ham is to be used cold, you can add to its tender juiciness by allow ing it to stand in the pot liquor till nearly cold. Then lift it out, peel off the skin and roll in dried bread crumbs with which 3 tablespoonfuls brown sugar have been sifted. Set it
in the oven till the crumbs form a crisp brown crust. If the ham is to be baked, take it from. the water, drain thoroughly, then take off the skin except around the shank, where it may be cut in vandykes with a sharp-pointed knife. Cover with crumbs and stick it full of cloves, set in a moderate oven, and bake two hours. If you prefer the ham glazed, allow it to cool as for boiled ham, then skin, wipe dry, and brush all over with beaten egg. Mix 1 cupful sifted cracker crumbs, a dash salt and pepper, 2 tablespoonfuls melted but ter, and cream enough to make crumbs into a paste. Spread it even ly over the ham, set in a moderate oven, and bake till brown; serve hot with brown sauce. When a baked or boiled ham goes to the table, wrap about the unsightly bone a ruffle of white tissue paper, and garnish with hard-boiled eggs cut in quarters.
Ham Steak.
Put slices of raw ham in a frying pan with I cupful water to make them tender. When the water has boiled out and the ham is light brown on both sides, dust with flour and pour on the following dressing, pre viously made: A cupful milk and cream mixed, a little butter, a tea spoonful mustard, and a dash McIl henny's Tabasco Sauce. As soon as it boils, serve.
Broiled Ham and Eggs.
Slice the ham thin, take off the rind, and soak the slices in hot water. Broil carefully and place on 21. hot platter. Break as many eggs as you require into a pan of boiling water; when the white is done, dip out care fully and lay the egg on ham. Sprinkle pepper and salt over each egg and serve.
Sausage Rolls.
Make a dough as for baking-pow der biscuit; roll out and cut in large rounds with a biscuit cutter; lay sausage meat on half of each piece; turn the other half over and pinch to gether; bake half an hour. Serve with brown sauce poured around it.
Toad in the Hole (English recipe).
1 cupful flour, 1 egg, 1 cupful milk, Salt and pepper, 1 teaspoonful Calumet baking powder, 2 tablespoonfuls butter, Sausages.