Untitled

Feilding Star, Volume 10, Issue 3998, 12 April 1933, Page 2

HCBIEOI.VDE SAUSAGES A frequent trouble with sausages is that we are inclined to Hud them either under or over spiced. But there is no reason why 'Wo .should not make our own, spicing them as we like, only the question of putting them into skins is rather an unsurluiouirfcaible difficulty. Here Is a simple way of making them. Mince finely a pound of pork, fat and lean together, with the same amount ol lean veal and of heel suet removing all skin, and gristle from the meat Add half a pound ol line breadcrumbs and then tile' grated rind u» a lemon, a grated nutmeg, a teaspoonful of pepper and two of salt, and sage., thyme, herb savoury and marjoram well mixed together. (This is where your personal taste comes in.) .Mix all well with the hands, roll into> sausage-shaped pieces, lay ii• Hour and fry them slowly in fat. EASTER RISC CITS Heal Easter biscuits must have currants in them, for without currants they would 1-e shortbread biscuits, oi Derby shortcakes, or perhaps ciunan on or ginger biscuits, according to the flavour put into them. The Easter variety is made with Boz. liour, 4oz butter and sugar, 1 small egg and 2oz currants. ( o make these, and an.'" biscuits 01 the same nature, the butter anti .sugar are put in a mixing basin and eiearned, that is to say, worked together thoroughly, with hand or spoon until they begin to look like cream, soft, white, and light. The egg goes in next and then the Hour and currants. The resulting dough should 1 neither hard uo.i wet and sticky, a happy medium, that will allow it .self to be rolled out thin, a little less than fin to be exact.