SAUSAGES BAKED, WITH CREAMED POTATOES

Chop fine four cold, boiled potatoes; season slightly with salt and dispose in an
au gratin dish. Pour in milk or cream to come nearly to the top of the pota-
toes. Prick the casings of one pound of sausage and lower them in a frying
basket into a kettle of hot Crisco; count sixty, then remove and dispose over
the potatoes. For a small frying kettle eook the sausage in two lots, half a
pound at a time. Pour over the sausage a cupful of rather thick white sauce
one made with chicken or veal broth preferred. Use two and one-half table-
spoonfuls of flour and two tablespoonfuls of Crisco to the cupful of liquid
Cover the sauce with three-fourths a cupful of cracker crums mixed with
three tablespoonfuls of melted Crisco. Let bake about fifteen minutes. Serve
for luncheon or supper.
SPICED BEEF

Have a piece cut from the round three inches thick; with a sharp knife make
several incisions like the "sign of a<ldition" clear through the meat; into each
of these press a slice of breakfast bacun; rub over the outside of the meat with
salt, pe|)pcr and flour, set in an earthen dish and [)our on half a cu])ful of vine-
gar, a tablespoonful of sugar, one-fourth a teaspoonful of mustard and a cup-
ful of water heated to the boiling point; cover and let cook in the oven slowlv
five or six hours, basting occasionally and adding water if needed.
