Cookery for every household

If sausages are used, the skin must first be removed from them. Put the sausage meat on to a plate and, if necessary, add a little more seasoning, working it in with a knife. Then divide it into six or eight pieces, and with a little flour roll each portion into a cork-shaped piece. Roll out the quantity of pastry given in Recipe 1443 into a long strip about 5 inches wide and £ of an inch in thickness. Keep the pastry even at the edges. Cut it across into oblong-shaped pieces. Wet along both sides and one end of these pieces with cold water or beaten egg, and lay a roll of sausage meat in the centre of each. Double over first the dry end of the pastry, then the wetted one, making one end well overlap the other. Mark two or three times across the top with the back of a knife, then press down the ends and mark them also. Place the rolls as they are ready on a greased baking tin, and brush them over with beaten egg. Bake in a good oven until they are nicely browned and well cooked. Serve hot or cold, and garnish with parsley. Notes. — If liked, the sausage meat may be wrapped in a very thin slice of bacon before putting it inside the pastry. If these are used for breakfast, they should be baked the day before, and reheated or served cold in the morning. Time to cook, 15 to 20 minutes. Sufficient for 6 or 8 rolls. Probable cost, lOd. 1505. Cheese Tartlets (Croustades de Fromage) 2 table-sps. good white sauce. 2 oz. grated Parmesan cheese. 1 or 2 eggs. Seasoning. Short crust. Take a small quantity of unsweetened short crust and roll it out very thinly. Cut it in rounds and line six or seven small greased patty tins. Prick them at the foot, and then three parts fill them with the following mixture : put the white sauce into a small saucepan and make it quite hot. Mix in the grated cheese and yolks of egg, and season rather highly with cayenne pepper and salt if necessary. Beat up the white of egg to a stiff froth, and stir it in lightly at the last. Bake the tartlets in a good moderate oven until brown and crisp. Time to bake, 15 to 20 minutes. Probable cost, 6d. to 8 d. PATTIES Patties can be made in different ways. Small patty tins may be lined with pastry, filled with a nice savoury mixture, and then a covering of pastry put on the top, as in Recipe 1506. Or, the pastry case may be made first and the filling put in afterwards. The following are directions for making these patty cases : To Make Patty Cases First Method. — Take | lb. of puff pastry that has had seven rolls, and roll it out to £ inch in thickness. Let it rest for fully 5 minutes before cutting, to allow for shrinking, or the patties will be oval instead of round in shape. Then take a cutter 21 inches or rather more in diameter, and stamp out as many rounds as possible from the pastry. Do not cut too near to the edge of the pastry, as it is usually of rather uneven thickness there. Dip the cutters in hot water before cutting out the pastry, and cut quickly and evenly, being careful not to press the edges together unnecessarily. Mark the middle of these rounds to about half their depth with a cutter 1 \ inches in diameter, a border being thus left outside the centre cut of about 1 inch in width. The pastry should be icy cold