SAUSAGE DISHES MAKE MEAL

[Welland Tribune January 13, 1945]

By Betsy Newman

Sausages lend themselves to one dish meals, as for instance this “Sausage and Sweets” dish.

Today’s Menu
Sausage and Sweets
Tossed green salad
Plain Cake with Honey or Maple frosting.
Coffee

Sausage and Sweets
1 lb. Of bulk pork sausage
6 apples
6 tablespoons of brown sugar
1/2 teaspoon salt
6 tablespoons of butter
3 sweet potatoes
1/4 cup of water

Form sausage in 6 patties, brown in skillet. Core apples, not cutting through the bottom skin, Place 1 tablespoon of sugar and 1 teaspoon of butter in centre of each apple and place sausage patties on top. Peel and halve sweet potatoes lengthwise, place in skillet, add salt and water. Cover and cook 20 to 25 minutes until apples and potatoes are tender. Serves 6.

Honey Frosting
1 cup of honey
2 egg whites

Boil honey about 10 minutes (238 degrees F). Remove from fire and cook while egg whites are beaten stiff. Then pour honey in a thin stream over this, beating mixture constantly until thick enough to spread, Cool before spreading.

Maple Sugar Frosting
2 cups of maple sugar
1 cup of cream

Break maple sugar into small pieces, put into saucepan and heat slowly with cream. Stir until sugar is thoroughly dissolved, then boil without stirring until a soft ball can be shaped between the fingers when the mixture is tried in cold water (38 deg F). Care must be taken not to have the heat too great, as this mixture will burn easily. Remove from fire and beat until thick enough to spread.

Maple Syrup Frosting
3/4 cup of maple syrup
1 egg white
1/4 cup of sugar

Cook syrup and sugar together until it spins a thread (220 deg F) when dropped from spoon. Pour syrup slowly over beaten egg white and beat until cold. This icing is quickly made and may be used to give a maple flavor to simple, inexpensive cakes or cookies.