New-York tribune., 1917-12-02


will prove very popular; but, az u.
housewife we'll knows, sausages in these dsv,
Of high prices range all the way from the n.
ferior grades that are not 10 be recommcrsaS
TO the costly boxed variety that rctails ct q
cents or more pound.
Unfortunately, too, even with the most En-.
pensive kinds, the machinery used chops Ii.
meat 80 finely that the resulting sausage Il too
close and solid. Again, there is not c ,css
fat mixed with the lean pork. And getting y.
seasoning just 10 the family liking is prob
lem that many housewife has struggled VIII
in vain.
Homemade sausage can, however, be very
easily prepared 10 suit the individual TASTE
and if one has a meat grinder-which Is a.
most necessity in every family-the madrg
ready Of the meat is not difficult task.
Buy three and half pounds Of lean pors
and two and half of clear fat pork DO not
be influenced by the butcher if he tells you this
is TOO large proportion Of fat for it Is not
Set your meat grinder 10 grind coarsely and
pass both meat and fat through it.
For the six pounds of this mixture, which X
the foundation of the sausage, put On . clean
paper three tablespoonsful of black pepper, ry
teaspoonsful of salt, six teasp0ons-ul Of DOW
dered sage, thrce-quarters Of q teaspo0nfll Of
ground cloves aud the same Of ground allsp0
Mix the seasoning thoroughly and then blend
With the pork, adding for this quantity orr
pound of rolled cracker crumbs. 4 little coE
water will probably be required 10 make il iuro
a good paste.
Always make the sausage in cold plan
and mix the ingredients together with the
hands, as they are better blended in this way.
Also try it by frying a small piece so tbs,
you can make any addition in the seasoning
that your taste may suggest. Mould the cakes
three-quarters Of an inch thick
Sausage is very often spoiled by TOO much
cooking. The best way is to have the frying
pan very hot when the cakes are first put IN.
Then scar quickly until well Drowned on both
sides, cover the pan, decrease the heat slightly
and cook until thoroughly done.
Any housewife who VIII carefully follow on,
the above directions will never re.urn 30 the
lean, hard sausage ordinarily sold in the shops.
Besides, there should be real comfort for the
fastidious housekeeper in knowing that only
good fresh meat went into her saus2gus.
II the family is fond of this breakfast deli
cacy it is the cheaper and better plan 70 make
six pounds at a time. II VIII keep for weeiS
during very cold weather if packed in sml
jars and covered with a good coating Of melted
parafin as for jeIlies.
Leftover cooked sausage has many uses;
combined with cooked potato it gives de
licious salad, or it can be used rs an omelet
or sandwich filing, escalloped with tomatoes.
and added to corn meal mush it serves 70 make
one variety of scrappe. For a delicious and
hearty salad try the following:
SAUSAGE AND POTATO SALAD
Chop sufficient cooked sausage 70 make bali
i cupful and mix with an equal quantity Of
diced cooked potato, twice the amcun. o.
chopped celery, one, chopped cooked beet and
ono minced cucumber pickle. Moi1teu with a
boiled dressing and chill on the ice before serV-
ing.
additional recipes for sGGsagc dishes. o-
uecinlly suited 10 cold veatksr CH Be glcaU
furnished by Miss Lee II STAMPED sct0d-
dressed emveIope Is mailed TO her, cayc q the
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