The Washington herald., 1913-10-20
Buckwhcat Cake. and Sausage
Gravy.

A
| One would not think of associating such
mundane and corporal things with a
poets fancies and yet this homely fare
has called forth a rapturous song from
one of our native poets. And who does
not know from the old worlds experience
the popularity of the sausage. How II is
sought after and enjoyed by not alone
at the home table, but in the public eat
ing places and parks. Throughout the
spring. summer and autumn Vienna holds
a great fair in the wurstl-Prater. or
Sausage Park. where there are continu-
Gus daily diversions. with music and
mirth. For the most part the sausage
venders are Italians. who secure the
privilege of selling their toothsome wares.
The native viennese and the German
visitor. as well as the Italian, the
French, English, or American stranger
within the gates Of the WurstI-Prater.
all revel in many varieties of the far
cimentum." Some fancy only the nett
wurst, liberwurst bratwurst. blutwurst,
Frankfurter, montadello. and salmi, while
others like equally well the dozen other
sorts of highly favored. thirst-begetting
mixtures of meat, spice, and generous
touch Of garlic. The stay-at-home Ameri-
can taste seeks nothing better than the
fresh pork sausage, that may be termed
one Of our national dishes, the only
choice being a preference for the loose
meat made up in cakes and fried or
linked sausages in skins. Pepper, salt,
and sage are, as rule, the only season
ings used.
Creole Sausage or Saucisses a In
Creole.
Beside our best known pork-meat
| sausage. we have variety of appetizing
sausages- But the visitors to old New
Orleans will soon miss entirely the long,
familiar cry in the early morning, as
the old-time Creole Negresses' can.
''Saucissons". and 'Boudinsr' But these
are still TO be had in the French market.
However, most mistresses of the ancient
Creole homes prefer to prepare their own.
Many Northern housewives are following
the example of these charming house-
wives and mistresses of. art of good pro-
viding. 1t is q very simple matter when
one has their meat chopper to make fresh
pork or any kind of meat sausages, exact
ly to their. taste and costing less than
the ready-made store. Some like IL best
made chiefly Of beef. others Of lean part
of pork with enough of the fat to fry
the sausages a nice crisp brown.
Cambridge Sausage.
This Is similar to our meat loaf mixture
but is cooked in large skin. Take quar-
ter pound of beef, quarter pound OF veal,
half a pound of pork, half pound OF
bacon. half pound OF suet. pepper. salt
few sage leaves powdered fine, ana
some sweet herbs. marjoram or thyme
most preferred. chop meat and suet Grid
OF fber) as fine as possible. Season well
with the salt and pepper; add the sage
and other seasoning IL used. Have the
skin well cleaned and soaked in cold
water. Fiji with the meat and tie each
end securely. Prick with fork to pre-
vent its bursting in the boiling. Drop
into a kettle of boiling water and boil
nearly an hour.
Fresh Pork Sausage.
From our English forebears we in
herited this mode of making the seus-
ages known generally rs Farmers sau-
sage Take such proportion of pork. lean
and fat mixed as you prefer. and chop
II fine as possible, using food chopper
II you have one To every ten pounds
Of meat put in four ounces Of fine salt.
one ounce fine black pepper. and one
teaspoonfnI dried sage. powdered fine.
II you like special sausage add a tea
spoonful. mixed. of ground cloves and
allspice. Nix very thoroughly. II you