Evening star., 1912-11-10

LhoST time for "butcherinE' IN
~ the country, while even in city
- markets fresh pork, sausage, ba-
k con. hams. are all now at their
best and appealing TO most sp-
peutes.
Homemade sausage ia but little trouble
to make at home, provided one possesses
that most useful kitchen utensil meat
grinder. If there Is a good cold store
room in the house or corner of the cell
lar arranged for cold storage. enough
sausage meat can be made at one time TO
last for weeks. II made in quantity. how
ever. it should be packed In jars. and
covered fully an inch thick with melted
lard.
There are many methods OF making
sausage meat but most OF them vary in
the matter OF proportions only. All OF
them to be perfect require the use OF
young pork. but some recipes demand
more fat meat than others. and some
call for a combination of pork with other
meat. The writer gives a number OF
recipes. gathered from the south. from
New England, from the middle west and
even from Germany, each of which pos
sesses special merits OF its own. While
the larger part Of the commercially pre-
with the requirements of the pure food
law, homemade sausage where each in
gredient is carefully selected by the fam
lily who are going to eat that sausage, s
bound to be beyond suspicion. Another
point in favor Of homemade sausage 10
that 1t won't crtimble and stick in the
frying pan as much Of the commercial
sausage does. The difference is this-the
butcher Is apt to exc out his meat with
something less expensive than pure meat,
and not infrequently water and -four or
starch Is added to give weight and body
to the meat. OF course, no housewife
would stand for this.
New York Sausage Meat.
Take seven pounds and half of lean.
clean pork and two pounds and half OF
larding pork and grind to fine mince.'
Add three ounces of salt, one of pepper.
three-quarters Of an ounce of sage and
half an ounce of summer savory. Mix
well, pack in sound muslin bags about
half the diameter of small salt bags, dip
in melted lard that will harden and Keep
out the air and hang away to use as
needed Sausages should be kept In
cool place.
Colonial Massachusetts, Homemade
Bologna Sausage.
Take equal weights of ham, beef and
veal, chop fine and season highly with
salt, pepper, cloves and allspice. To.
ascertain whether you have sufficient.
seasoning do little of the meat in.
small cake and Try it. If 1t needs more
add to taste. Now pack in well cleaned
and moistened cases." put in brine and
let remain nine or ten days; then smoke
for a week. If preferred boil in the
cases until tender; then dry them.
Carolina Sausage.
Grind together pork in the proportion
of two-thirds lean meat to one-third
fat meat. To every twelve pounds OF
the meat add nine even tablespoonfuls
of black pepper and six of salt. Make
up into little cakes and fry. As fast as
fried pack in a stone crock and pour
hot melted fat over them. Be sure all
are well covered. Tie paper over the
jar and keep in a cool place.
Creole Sausages.
Grind together four pounds of lean
fresh pork and two pounds of fat. Mix
thoroughly and season with one tea
spoonful each of chill pepper and cay
enne, two teaspoonfuls of black pepper
and three teaspoonfuls of salt. Chop
fine one Glove of garlic and two large
onions, and add to the meat mixture,
together with two bay leaves. sprig
Of thyme and three sprigs OF parsley,
all finely minced. and half teaspoonfui
prepared castings When ready to use
according to Creole custom, fry in boil
ing lard or oil.
Virginia Sausage.
To twenty-five pounds of meat. two
thirds Of lean and one-third of fat, al
low one-half pound OF salt, one-eighth
pound of pepper and a tablespoonful OF
sage Put layer of meat on the clean
kitchen table. protected by sheets OF
clean manila paper, then a layer of the
seasoning well mixed. Proceed In this
way until the materials are used. then
rim through the grinder. If to be kept
for some time pack down in fiat crooks
and bake in a moderate oven three
hours. Put a weight on top until cold
then tie in cloth and put in cold
place. When ready to use slice as much
as is needed and fry.
Swedish Sausage.
To a pound each lean pork and lean
beef and one onion run through the
grinder. add one cupful Of milk, one
egg eight crackers rolled fine and salt
and pepper to season. Mix well, make into
small cakes and fry slowly in butter or
drippings.
Mrs. Marshall's Baked Sausage.
Use for this one Of the little rolls of
homemade sausage packed In bags. Re-.
move from its cover and place In a small
dripping pan. Dust lightly with flour and
make wall Of peeled potatoes about 1t,
cutting raw potatoes in halves and stand
ing the cut side against the sausage. Bake
in a moderate oven until the potatoes are.
tender and brown and the sausage we'll
done. If a gravy is desired, use the
drippings tnat come from the sausage
to make a cream gravy. In one Water
town home, where this Is a favorite cold
weather dish, they have had q sheet iron
tin made of just the right size to ac-
commodate the sausage and potato and
they are served on the tin, set on plat
ter usually with a little garnish OF celery
ton or parsley. Sausages cooked this
way are delicious sliced cold and make
appetizing sandwiches.
Sausage Rissoles.
Grind together one-third pound of fresh.
lean pork and two-thirds Of a pound veal
or beef. Put in big earthen bowl and
season with salt. pepper. thyme. summer
uo~o~., opd sace Add one well heafop