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Show HousehoIdNeius Mr f 1 fv ----- -ajVv"" m $ LET'S BE VENTURESOME TRY IT! (See Recipes Below) ADVENTURES IN COOKING "I get just as much Tift' out of a new recipe as I do out of buying a new hat" so stated a homemaker recently and her statement set me thinking. After all, why shouldn't we women enjoy a new recipe? Given a brand new, unusual and different recipe to prepare the mak- Adventures in Cooking. Everyone likes to adventure in cooking and that's just the opportunity oppor-tunity that comes to each home-maker home-maker when she tries out a new recipe. The best part of the adventure, ad-venture, however, comes about when the recipe makes the man of the family look up and with both pride and appreciation in his voice pronounces the whole meal a tremendous success. The 10c recipe book, "Feeding "Feed-ing Father" contains a large number of brand new recipes, each so different that making them up is an adventure so good that eating them entirely merits and begets the gratification of the man of the family. Send today; this offer may be eliminated at any time. To get your copy, send 10 cents in coin to Eleanor Howe, 919 North Michigan Avenue, Chicago, Chi-cago, Illinois. Ask for the cook book, "Feeding Father." ing up of that recipe rec-ipe becomes a challenge, almost a game. Can we make it up cor-. cor-. rectly? Does the recipe suggest a i new cookery process, proc-ess, one which Make Vi pound of pork sausage up into flat sausage cakes. Place one sausage cake on each sweet potato slice and top with a second sweet potato slice. Fasten with a toothpick. tooth-pick. Brush with melted butter and salt lightly. Bake- in a moderate oven (350 degrees) for approximately approximate-ly hour. Porcupine Sausage Balls. 2 tablespoons butter 1 small onion, chopped 1 green pepper, chopped 2Vz cups canned tomatoes 1 tablespoon sugar 1 pound bulk pork sausage z, cup uncooked rice Melt butter in frying pan and brown onion in it. Add chopped perhaps we have never tried before? How is the new dish going to taste? Are we going to be really proud of it when we take it to the table? Is the family going to like it? Adventure Adven-ture in cooking that's just what it is, and that's why I like new recipes; reci-pes; that's why I like to suggest new recipes to you. Today's assortment (given below) is centered around a number of new ways to prepare various kinds of sausage. Far too often, I fear, we think of sausage as something to serve for breakfasts or light suppers; sup-pers; we fry it, serve it and that's the beginning and the end of all the thinking we do about it. So let's be venturesome and try these recipes. The list contains a number of my personal favorites. I am sure both you and the family will enjoy them. Sausage Stuffed Cinnamon Apples. (Serves 6) 2 cups sugar 1 cup water Vi cup red cinnamon candy 6 apples 18 small link sausages Cook sugar and water and cinnamon cinna-mon candy to a thick syrupy consistency con-sistency (236 degrees). Core apples and remove peeling from top half of each apple. Place peeled side in hot syrup and cook for 5 minutes. Remove from syrup and place three uncooked link sausages in center of each apple. Then place apples, peeled side up, in baking pan. Pour remaining syrup over them and bake in moderate oven (350 degrees) approximately 40 minutes. Thucrlnger Sausage With Apple Rings. (Makes 4 servings) 8 Thueringer sausages. 1 No. 2 can whole kernel corn (IVi cups) 2 'tablespoons butter Vt teaspoon salt Few grains pepper 1 tablespoon pimiento (finely cut) 2 tart cooking apples 3 tablespoons butter Place Thueringer sausages in skillet skil-let with sufficient water to cover green pepper, tomatoes, to-matoes, sugar, and salt. Cook until un-til green pepper is tender. Make the sausage into small balls and roll in the un- cooked rice. Place in greased baking bak-ing casserole and pour the tomato mixture over the sausage balls. Cover baking dish and bake 1 hours in a moderate oven (350 degrees). de-grees). Sausages in Pastry Blankets. (8 sausage rolls) lYz cups flour 6 teaspoon salt V teaspoon baking powder cup shortening 3 tablespoons cold water (approximately) (approxi-mately) 8 pork link sausages Sift together the flour, salt, and baking powder. Blend in the shortening. short-ening. Then add just enough water to form a dough, mixing lightly. Roll out and cut into 8 oblong pieces, each sufficiently large to wrap around one link sausage. Place individual indi-vidual sausages (well pricked) on individual pieces of pastry; fold ends over and roll up. Place, folded side down, on a baking sheet. Prick crust with a fork. Bake in a hot oven (425 degrees) for about 30 minutes. Serve very hot. bottom of pan. Cook for about 20 T minutes, turning occasionally, until un-til water has evaporated and sausages are tender ten-der and brown. Drain corn and place liquor in saucepan. Heat until it has evaporated to about one-half. Add corn and heat, then mix lightly with butter, salt, pepper and pimiento. pimi-ento. Meanwhile, wash apples and cut into -inch slices. Pan-fry in butter over medium heat. Turn when brown on one side and brown on the other. To arrange plates, place two sausages, two apple slices and a serving of corn on each plate. Sausage Waffles. 2 cups pastry flour 2 teaspoons baking powder teaspoon salt 2 eggs, separated IV cups milk cup melted butter cup bulk pork sausage Mix and sift all dry ingredients. Beat egg yolks thoroughly and add milk to them. Stir milk mixture into the dry ingredients. Add melted melt-ed butter and sausage and fold in the well beaten egg whites. Bake as waffles in a hot waffle iron until ! crisp and brown. Serve with maple syrup. Sweet Potato and Puritan Sausage Cakes. Parboil 5 sweet potatoes. Peel and cut in half lengthwise. Place 4 of the slices in a buttered baking pan. Sausage Stuffed Tomatoes. (Serves 8) 8 large firm tomatoes (uncooked) 1 pound country style pork sausage lh cup soft bread crumbs (buttered) Remove stem end of tomatoes. Scoop out the center and sprinkle lightly with salt. Form sausage into eight balls and place one ball in each tomato. Top with buttered bread crumbs. Place tomatoes in a shallow baking pan, bake in a moderate mod-erate oven (350 degrees) for 45 minutes min-utes (approximately). Ham Stuffed Baked Apples. (Serves 6) 6 large tart apples 1H cups baked ham (cut in small pieces) 1 teaspoon whole cloves 2 tablespoons butter Cut a 4 inch slice from stem end of each apple and remove core care-j care-j fully. Scoop out, reserve apple pulp, and leave apple shell about h inch thick. Combine ham and apple pulp (cut fine) and fill the apple shells. Top each shell with a clove ana dot with butter. Place in a baking pan, add l4 inch water and bike in a moderate oven (350 degrees) for about one hour. (Released by Western Newspaper 'inion.l |