1/3 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) 1-1/2 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, 1/2 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, 3/4
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.

PORK AND KRAUT (Speck Un Kraut)

2 or 3 lbs. fresh pork
1 qt. sauerkraut
water
salt and pepper

Put pork in large stew pan and cover with cold water, cook slowly for 1
hour. Add the sauerkraut making sure there is enough liquid in the pan
to cover. Cook slowly for another hour. Season to taste. Serve with
mashed or boiled potatoes.

MOCK DUCK

1 thick round steak
2 cups bread crumbs
1 tblsp. onion minced
2 eggs
1/2 cup milk
1 tblsp. butter
1 tsp. salt
poultry seasoning

To make dressing beat eggs, add milk and pour over bread crumbs. Add the
onion, seasoning and work in the butter mixing thoroughly. Spread the
dressing over the meat and roll up carefully. Fasten with skewers or tie
with string. Place in a greased pan and bake in medium hot oven (375-f)
for 1-1/2 hours. Slice to serve.

HOG MAW

1 pig's stomach
2 lbs. smoked sausage meat, diced