“Kitchen Krafts: Pioneer Cooking,” Friend, July 1997, 19
1 1/2–2 pounds (.68 kg–.9 kg) pork sausage
3 tablespoons water
1/3 cup flour
3 cups milk
salt, pepper, and paprika
Shape the sausage into 3″–4″ (7.6 cm–10 cm) patties about 1/2″ (1.3 cm) thick and place in a large, cold skillet.
Add water, cover, and cook over medium heat for 3 to 4 minutes. Pour off all but about 1/3 cup of the drippings.
Cook the patties over medium-low heat on both sides until well done. Remove the patties to a plate and keep warm.
Mix the flour with the drippings in the skillet, and cook over low heat until slightly browned. Remove from the heat, add the milk, and stir until smoothly blended into the flour.
Return the gravy to the heat, and cook over medium heat, stirring until the mixture is thick and smooth. Add the salt and the pepper to taste. Add a little paprika for color. Serve over biscuits (see recipe on this page).
1 cup uncooked rice
1/2 cup sugar
1/2 teaspoon almond extract
1 cup heavy cream
fresh or frozen berries (optional)
Cook the rice according to the package directions.
Stir the sugar and the almond extract into the rice, then chill it.
Whip the heavy cream and stir it into the cooled rice mixture. Serve plain, or top with berries of your choice.
1 3/4 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
5 tablespoons chilled shortening
1 cup milk
Sift the dry ingredients together into a large bowl.
With a pastry blender or a fork, cut the shortening into the dry ingredients until blended.
Make a hole in the center of the mixture, then pour in all the milk at once. Stir in the milk for 1 minute or less.
Drop the dough from a tablespoon onto an ungreased cookie sheet. Bake at 450° F (230° C) for 12 to 15 minutes or until lightly browned.