[In frying lard keep a careful watch and see that it does not scorch.]
New Jersey Sausage.
Take the very best pork you can get—one-third fat and two-thirds lean—and chop on a block with a kitchen cleaver. When half chopped, season with black pepper, salt and sage, rubbed through a sieve, and then finish the chopping; but do not cut the meat too fine, as in that case the juice of the meat will be lost. Make the mixture up into patties, and fry on a common pan, placed in the oven of the stove, taking care not to cook them hard. Veal is a good substitute for the lean pork in making these sausages, which are much better if made one day before cooking.
Pot-Pie.
The following I have found the best manner of making any kind of pot-pie. White meat, such as chicken, quail or nice veal, is decidedly the best for the purpose. Stew the meat until tender, in considerable liquid as when you put into the paste much of that will be absorbed. In making the paste take 1 quart of flour and 2 tablespoonfuls of baking powder, rubbed well into the flour, 1⁄4 pound butter or sweet lard, and a little salt; mix with milk or water into a soft dough; roll 1⁄2 an inch thick; cut to size, and lay in a steamer for 15 minutes to make light, then put in and around the stew; cooking slowly for ten minutes.
Curried Crab.
Put into a saucepan 1⁄4 pound butter with a little flour; cook together and stir till cool; then add a gill of cream, a little cayenne pepper, salt, and a dessert-spoonful of East India Curry Powder. Mix well together, and add 1 pound boiled crab meat, chopped fine; stir well together—make very hot and serve. The addition of a glass of white wine adds to the flavor of this curry.
To Toast Bread.
Cut bread in slices 1⁄2 an inch thick; first taking a thin crust from top, bottom and sides, or shave the loaf before cutting—otherwise the crust will scorch before the soft part is sufficiently toasted.