Liver Rolls
6 slices liver, cut 1/4 inch thick
1 t. salt
1/2 t. pepper
1/2 t. thyme
12 pork saussage links
1 t. shortening
1 c. tomato sauce
Trim any membrane from liver, sprinkle with seasonings. Roll each slice with 2 sausage links in center; fasten with wooden toothpick. Brown slowly in shortening, pour off drippings. Add tomato sauce. Cover, simmer 30 to 45 minutes.
Butterscotch Pudding
1/2 c. sugar
1/2 c. boiling water
2 c. milk
1/3 c. sugar
3 T. flour
1/4 t. salt
1 egg
1 T. butter
1 t. vanilla
Caramelize the 1/2 c. sugar in heavy saucepan or skillet. Add boiling water and stir until sugar is melted and syrup is formed. Cool. Scald milk. Blend sugar, flour and salt. Add the cooled caramel syrup gradually. Be sure all lumps are gone. Add gradually scalded milk, stirring constantly. To the beaten egg, add a small amount of the custard mixture, pour into hot custard, cook 2 minutes longer, stirring constantly. Remove from heat add butter and vanilla, stir until butter is melted. Chill. Serve with whipped cream or top milk. 4-6 servings.
Menu Suggestion: Liver rolls, parsley potatoes, green beans, waldorf salad, butterscotch pudding.
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