STUFFED ACORN SQUASH
- 3 acorn squash
- ⅓ cup molasses
- 1 tsp. salt
- 1 lb. pork sausage
- 1 tsp. sage
- bread crumbs
Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses in each half, sprinkle with salt and a pinch of powdered sage (if the sausage does not contain sage). Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove cover and brown.
BAKED SPARERIBS AND SAUERKRAUT
with Dumplings
- Spareribs
- sauerkraut
- 2 cups flour
- 1 egg, beaten
- 1 tsp. baking powder
- 1 cup milk
Cut spareribs into serving portions and place in the bottom of roasting pan. Add the sauerkraut and a little liquid. Cover and bake in moderate oven (350-f) 1½ hours. Make dumplings by combining flour, baking powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and bake for 20 minutes.
SOUSE
Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly. Place in stew pan with 1 chopped onion, ½ cup chopped celery and cover with cold water. Let it come to a boil, then reduce heat and simmer until meat is tender and comes easily from the bone. Pick meat from the bones, strain liquid, which should measure a scant 3 cups. (If less add water). Put meat and liquid into a bowl. Add 3 tblsp. strong cider vinegar, ¾ tsp. salt, black pepper and several thin slices of lemon. Chill overnight, remove surplus fat from the top. Turn out on a platter and serve with lemon slices and parsley.