Put the flour in a basin with the salt and make a well in the center. Break the egg and put it in with a quarter of the milk. Beat well, then add the remainder of the milk by de grees, beating the time. Melt the butter in a pudding tin. Parboil the sausages, cut them in halves, and put them in the tin. Add the baking powder to the batter, and pour it over the sausages. Bake in a hot oven half an hour.
Sausage and Apple.
Prick the skins of the sausages, simmer in a frying pan fifteen min utes, drain, and brown in the oven; make a sirup of 1 cupful each sugar and water, and in it cook pared ap ples, cut lattice fashion, a few at a time, to preserve the shape. Serve the sausage on the apple.
Broiled Pigs' Feet.
Scrape the feet and wash them thoroughly, soak in cold water two hours, then wash and scrape again. Split each in half lengthwise, and tie the pieces separately in pieces of cheese cloth. Place in a deep saucepan, cover with boiling wa ter, add 1 tablespoonful salt, and simmer slowly until the feet are tender, usually about four hours. Take them from the liquor and set aside until cold; remove the cloths; they are ready then to be broiled in the following: 2 tablespoonfuls butter, 1 tablespoonful lemon juice, teaspoonful salt, Dash McIlhenny's Tabasco Sauce, tablespoonful finely chopped parsley.
Cream the butter. Work gradu ally into it lemon juice, salt, tabasco, and parsley. After. removing the cloth from each piece, brush with melted butter and dust with salt and pepper. Broil over a clear fire for six minutes. Transfer to a hot plat ter, and spread with prepared butter. The pigs' feet may be prepared the day before needed.
Fried Salt Pork, Cream Gravy. pound salt pork, 1 cupful crearn, 1 teaspoonful flour, Pinch pepper.
Wash the pork, trim off the rind, and with a sharp knife cut in thin slices. Spread in a large spider and place at the side of the fire until the fat is well fried out, then draw gradu ally forward until the slices begin to color. Transfer them to a heated platter and keep hot. Pour off most of the fat, leaving about 2 table spoonfuls in the pan; stir into this the cream, and when it comes to the boiling point, thicken slightly with flour blended with a little cold milk. Season with pepper; boil up once, and pour over the pork.