HOUSEHOLD RECEIPTS.

Feilding Star, Volume I, Issue 281, 1 June 1907, Page 1 (Supplement)

HOUSEHOLD RECEIPTS.

Home-made pork sausages.--Re-quired: Two pounds of fat and lean pork, throe quarters of a pound or bread crumbs, six powdered sage leaves, one teaspoonful of mixed herbs, one teaspoonful of pepper, two teaspoonfula of salt, one-quarter of a teaspoonful of nutmeg. Chop the pork ,add to it the crumbs, herbs, and seasoning. Next take an ordinary mincing machine with a long nozzle, and pass the mixture through it. The skins for the sausages may l>e bought ready prepared in jars, or from the butcher. Before using, place in boiling water to soften them. Then draw one end of the skin over the nozzle, and as the mixture passes through the machine it passes into the skin. At regular intervals pinch the mixture up a little, and give the space thus caused in the sausage a couple of twists round. Fricasseed Haricot Beans.—Required: Half a pound of haricot beans, one onion, one clove, a bunch of parsl'y and herbs, the juice of half a lemon, one hard-boiled egg, one raw egg, three-quarters of a pint of white sauce, salt and pepper. Soak the beans in cold water for two or more hours, then put them in a stewpan with enough milk and water in equal proportions to cover them, and the sliced onion, herbs, and olove. Put the lid on the pan, and simmer the contents gently about four hours, until the beans are quite tender. Stir them often, and if the pan gets too dry add more milk and water. Take out the onion, herbs, and clove: drain off all the milk and water that the beans have not absorbed. Put the sauce in a clean pan, heat it, add the lemon juice raw egg, and lastly the cooked beans. Make the mixture quite hot, but do not boil it, or it will curdle. Arrange the beans in a hot dish, rub the hard-boiled yolk of the egg through a sieve, and sprinkle it over the top. Garnish the dish with small heaps of chopped capers if liked. Fricasseed Oysters. — Required • Two dozen oysters and their liquor, one ounce of butter, one ounce of flour, half a pint of milk, one raw yolk of egg, half a lemon, a small Wade of mace. Put the oysters and their liquor in a saucepan, ahd bring them nearly but not actually to the boil. This is to blanch them. Then take out the oysters and remove their beards. Melt the butter in a stewpan, stir in he flour, add the oyster liquid, the milk, mace, and stir these over the fire till the sauce boils. Then take out the mace, and season the salt *»refully. Beat up the yolk of the egg, and stir it into the sauce, stirring it over the fire for a minute or two to cook it, but it must not boil. Serve directly, accompanied by cut lemon and .cayenne. V Chicken Soallops.— Required : Six ounoA of chicken, two ounces of tonime, one gill of whit* sauce, a very little grated lemon rind, salt and pepper, a few browned crumbs, about one ounce of butter. Chop the chicken and tongue finely. Heat the sauce in awnaUpan, add the chicken, tongue, ternon rind, and salt and pepper to tLte Thickly butter some scallop 3SSs--we had china ones, but natural ones do just as well-shake over a tew orttmbs, put in the nuxture, sprinkle over a good wt er of crumbs, put a tew SJy Pieces ot butter here and Jbere on the top of each, and put 3£m in the oven till they are not Cheese Sandwiches.-Requir-ed • Th* sUca? of cheese (about three ounces), one tablespooniul ot tomato pulp or conserve, one teaspoonful ot J, e nchinuscaid,p«pper to taste, salt ii necessary, a httte vinegar, a lew &op7o? salad oil. Grate the cheese finely (any stale piece will do). Rub one or two tomatoes through a sieve, enough to make a tablespoonful ot pulp.