Evening Republican, Volume 15, Number 276, Rensselaer, Jasper County, 22 November 1911 — Veal Sausage [ARTICLE]

Veal Sausage

Put through the meat-chopper one pound of lean pork, two punds of lean veal, one-half pound fat pork; then add pulverised sage, black pepper and salt to suit. Mix well together and pack Into a pan; pour melted beef suet over the top and set in a cold place until wanted to use, then remove the suet from the top and cut the sausage Into slices or form into cakes and fry. SWEET OMELET.—Break four eggs in a bowl, add two teaspoonfula of powdered sugar and a tiny pinch of salt and beat just enough to mix well together. Into a very hot frying pan drop one tablespoonful of butter, shake until It Is evenly distributed over the bottom of the pan and pour In the eggs. Shake and sti’ with a flexible knife until the mixture begins to set. then loosen the edge* and shake so that It will not stick to the pan. While still soft In th« center spread quickly over it one spoonful of jelly, jam, crushed and sweetened fruit or any filling you wish, roll it over and turn out on a hot platter. Dust with a little powdered sugar and score with a hot poker. Put the remainder of tba filling round the omelet and send at once to the table. BAKED CHICKEN AND RIC»Clean' and cut up a chicken as foi fricassee. Season each piece well with salt and pepper. Butter a baking dish, put In the chicken, add one to blespoonful of finely chopped onloa and fill the dish with boiled rice. Pom •ver this sufficient rice soup stock H almost fill the dish and cover closelj with a rolled paste of flour, salt and water. Bake for two boors in a sloe oven. Remove the cruet before serv Ing. aa it is only used to keep In Um