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Stevenson Memorial Cook Book
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CROWN ROAST OF YOUNG PORK Mrs. M. Dippen
Have crown roast made of young pork ribs, same as of lamb; fill the center with medium sized potatoes, boiled and rolled in butter and minced parsley; surround with fried apples.
BROILED SAUSAGE Mrs. W. D. Hurlbut
One and one-half or two pounds of well seasoned sausage meat mold it into a flat cake; place in a frying basket which, in turn, is put in a larger pan, to catch the drippings. Put under the blaze and let it broil slowly; when nicely browned on one side turn it over and bro. . . Read More
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