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Sausages are nicely cooked by putting them in a baking-pan them in the oven, turning them once or twice. In this way you avoid all smoke and disagreeable odor. A pound will cook brown in ten minutes in a hot oven. Boil the forehead, ears and feet, and nice scraps trimmed from the hams of a fresh pig, until the meat will almost drop from the bones.
You may colour them red by adding, when you boil them in the syrup, a little cochineal. Take a dozen fine large juicy apples, and pare and core them; but do not cut them in pieces. Put them side by side into a large baking-pan, and fill up with brown sugar the holes from whence you have extracted the cores.
Then add the soft or "linda" fat, keep top off and let all brown nicely. About one to two hours is required to cook them. If you do not wish the scraps of "Greben" brittle, take them out of the fat before they are browned. Place strainer over your fat crock, to catch the clear fat and let greben drain. If greben are too greasy place in baking-pan in oven a few minutes to try out a little more.
Clean and season a trout with salt, black pepper and cayenne. Lay in a baking-pan; dredge with flour; sprinkle with parsley and bits of butter; add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream sauce. Jewish Stewed Sweetbreads.
Queen Labe next took up some of the water in a vessel, and poured it into a basin, where there was flour, with which she made a paste, and kneaded it for a long time: then she mixed with it certain drugs, which she took from different boxes, and made a cake, which she put into a covered baking-pan.
Roll out an inch thick; cut with a biscuit-cutter; rub with melted butter; lay in a buttered baking-pan; let raise one hour; then bake in a hot oven twenty minutes. Scotch Potato Stew. Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley.
Work the six pieces of dough thoroughly and then roll each piece into a long strand; three of which are to be longer than the other three. Butter a long baking-pan, lift the barches into the pan and set in a warm place to rise again for about one-half hour. Then brush the top with beaten egg and sprinkle poppy seed all over the top. Bake in a moderate oven one hour.
Turn it from pan into baking-pan and bake slowly three-quarters of an hour. Serve with cream sauce or purée of peas. Put two cups of water on to boil, add juice of two tomatoes and a pinch of salt. When boiling, add one cup of rice and let cook until the water has evaporated. Then add melted butter, mix well, and keep in warm place, covered, until ready to serve.
Lay in a well-buttered baking-pan. Let stand half an hour; then bake until a light brown. Brush the top with white of egg beaten with pulverized sugar. Japanese Fish. Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine.
Stir them till well mixed, then spread them over a baking-pan and bake fifteen minutes, or till crisp, stirring often. They must be bright yellow-brown when done. They are a fashionable appetizer and should be placed in ornamental dishes at the beginning of dinner, and are used by some in place of olives, which, however, should also be on the table, or some fine pickles may take their place.
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