1/2 cup shortening; part butter
3/4 cup sugar
1 egg; well beaten
2 cups flour; sifted
1 1/2 cups carrots; grated
2 tsp baking powder
2 tsp orange juice
1/4 tsp orange rind; (optional)
1/4 tsp salt

Cream butter and sugar, blend in carrots. Add juice and egg and blend. Sift flour, baking powder and salt, add to above. Drop by teaspoons on greased cookie sheet. Bake at 375 F for 10-12 min. Frost while warm with a thin icing made with powdered sugar and orange juice.

Makes 6 dozen.

2 cups milk
2 medium onions, chopped
2 medium carrots, chopped
1 large celery stalk with leaves, chopped
6 fresh parsley sprigs
7 large shallots, minced
1 large garlic clove, crushed
2 bay leaves, broken
3 1/2 teaspoon salt
2 whole cloves
1/2 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
pinch of dried thyme

1 tablespoon butter
12 oz boneless lean center loin pork
9 oz fresh pork fat cut from loin, fresh
3 medium eggs
6 tablespoon all-purpose flour
1/4 cup tawny port
1/4 teaspoon minced garlic
2 1/2 tablespoon currants, minced
9 feet sausage casings, rinsed inside
1/4 cup butter

Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to boil in heavy 4-quart saucepan over medium heat. Remove from het, cover and let stand 30 minutes. Refrigerate until mixture is well chilled, about 2 hours.

Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat. Add remaining 4 minced shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in processor with pork, pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth. Strain milk into processor, pressing down on solids to extract as much liquid as possible. Blend into puree. Transfer to large bowl. Stir in currants. Refrigerate 1 to 8 hours. (If processor has small capacity, puree in batches.)

Cut sausage casings into 3-foot lengths. Tie knot at one end of each. Gather 1 piece around tip of pastry bag fitted with 1/2-inch plain tip. Spoon pork mixture into pastry bag, pressing down to prevent air pockets. Pipe mixture into casing, twisting casing every 6 inches to create individual sausages. Tie know at end of casing. Repeat with remaining pork and casings. Tie twists in sausage with string.

Bring 8 quarts water to boil in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.)

Melt butter in heavy skillet over medium heat. Lightly brown sausages on all sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)

Source: my collection

the white parts of 2 leeks
1/2 celeriac
3 carrots
3 red cabbage leaves
200 gr – 7 oz. yoghurt
400 gr – 14 oz. cooked and peeled grey North Sea shrimps (or other small shrimps)
1 lemon
pepper and salt
nutmeg

Clean the vegetables. Cut them into small strips.
Flavour the yoghurt with pepper and salt, nutmeg and the juice of 1 lemon. Pour some yoghurt on each plate, put 1 or 2 tablespoons shrimps on the yoghurt and finish with vegetable strips.

Makes 4 servings.

Source: Kris VANHOUTTE – My translation

1 6-pound stewing hen or capon (or 2 3-pound fryers), cut into serving pieces, with giblets
1/4 cup butter, softened
5 leeks, cut in big chunks
5 celery stalks, cut in big chunks
2 carrots, cut in big chunks
2 onions, peeled and stuck with 2 cloves each
Bouquet garni of 6 sprigs parsley; 1/2 teaspoon thyme; 1/4 teaspoon nutmeg; 10 peppercorns; and 1 bay leaf (wrap these in tin foil and pierce all over with a fork)
8 cups chicken stock
1 cup dry white wine
juice of 1 lemon
4 egg yolks
3/4 cup heavy cream
Garnish:
1 lemon, sliced into 8 paperthin slices
2 Tablespoons minced parsley

Preparation:
Rub the chicken pieces with butter, then broil, 4-5 inches away from the heat, for 20 minutes, turning often. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.

Remove chicken and giblets from the broth and cool.

Strain the broth and skim off the fat. (If you’re not serving immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.

When ready to serve, cut the chicken in big chunks and mince the giblets. Throw out the bones and skin. Bring the broth to a simmer, then scrape in the chicken and giblets and return to kettle. Heat through, covered, for 5 minutes.

When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Simmer at very low heat (lest it curdle!) for 2-3 minutes. Ladle into deep soup plates then float a thin lemon slice, sprinkled with parsley, in each one.

Best served with boiled potatoes as a main course.

Makes 4 servings.

Source: my Fidonet collection

1 kg – 2,2 lb potatoes
1 kg – 2,2 lb carrots
1 finely chopped onion
50 g – 1,75 oz. butter
250 g – 8,75 oz. bacon
a sprig of thyme
1 tablespoon chopped parsley
some milk
salt and pepper

Clean the carrots and slice them into thin rounds. Melt the butter in a large pan and fry the onion until it is golden. Add carrots, thyme, parsley and salt and pepper to taste. Add water to cover the vegetables and let simmer for 40 minutes.

Cook the potatoes in salted water for 20 minutes. Cut the bacon in small pieces and fry them slowly. When everything is ready mix the vegetables with the potatoes and the bacon. Add some milk and pass through a vegetable shredder. Season with pepper and salt.

Serve very warm with baked sausages and mustard.

Remarks: 4 servings.

Source: my collection

500 g – 1,1 lb bacon – in 1 chunk
thyme
bay leaf
4 big carrots, cut in slices
1 bunch of green celery, chopped
2 leeks, in rings
3 turnips, cut in slices
1 small green cabbage, chopped
pepper

Put the bacon in a pan. Add 6 cups of water, pepper, salt (not too much), thyme and bay leaf. Bring to a boil, turn the fire low and let simmer for 1 hour.

Add the vegetables, bring again to a boil, turn the fire low gain and let simmer for 2 hours.

Take the bacon out of the pan and cut it in slices, or cubes. Put it in a soup tureen. Add the hot soup, season with pepper and salt and serve immediately.

Remarks: 4 servings.

Source: my collection