Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1917-01-13
Tome Economics Department
6assJ by jmo IT. gross x %sss'1"e.

profit, and borax and salicylic acid
were used to prevent decomposition.
But now the government inspection
OF packing houses is so rigid that it is
impossible for the manufacturers to
indulge in such practices, and the ma
jority of sausages on the market are
wholesome and made under sanitary
conditions.
But if the housewife prefers to
make her own sausage she can do SO
easily. For pork sausage use only
clean, fresh pork and take care that
it is not too fat, or the sausage will
be greasy. Use about three parts of
the lean to one part of fat. Cut the
meat in small pieces and mix fat and
lean together Then the seasonings,
which have been dried and pulverized,
are sprinkled over the meat and it is
run through meat chopper. Some
times it may be necessary to run it
through twice. The amount of sea-
soning depends upon individual taste,
but one ounce of fine salt, one-half
ounce of ground black pepper and
one-half ounce OF sage. rubbed fine, to
four pounds of meat will suit the aver
age person. Marjoram and thyme are
sometimes used. Added before the
grinding, the seasonings become thor
oughly incorporated in the meat.
Some prefer sausage made from a
mixture OF beef and pork, especially
as it is not so greasy. Use one part Of
lean beef, two parts of lean pork and
one part Of fat pork. A good mutton
sausage is made by using two parts
mutton, one part lean, fresh pork and
one part fat pork.
If the sausage meat is filled into
muslin bags two and half or three
inches in diameter and, after being
filled, the bags are dipped in melted
lard and hung up in cool, drv place,
the meat will keep for long time. Or
it may be packed in stone jars and
covered with a layer of melted lard
The meat may be filled into the small
intestines of beef or pigs and tied into
links. However, the housewife usually
docs not care to bother with this
method, which is used by the packers
Homemade sausage often is kept
frozen.
The methods of cooking sausages
are many. Sausages with skins should
be pricked with fork before cook
ing to prevent the skins from burst
ing. Sausages must be thoroughly
cooked and should never appear red
in the center. The best method is to
bake them, turning them on all sides
Thus they are cooked slowly and
thoroughly and are Drowned more
uniformly than when fried.
SAUSAGE ROLL.
~ r. -four C. sausage meat.
. t. baking powder, cold mashed potato
T, shortening. Tomato sauce.
Milk.
Mix and sift flour, baking powder
and salt. Rub in shortening with tips
of fingers or chop it in with knife.
Add gradually sufficient milk to make
soft dough, mixing with knife.
Turn out on a Toured board and roll
out one-half inch in thickness. Mix
sausage meat and potato, adding
enough milk to moisten slightly.
Spread this mixture over the dough,
roll up and bake twenty minutes.
Serve with tomato sauce.
Sausage With Bananas.
Shape pork sausage meat into little
rolls, place then in frying pan with
just enough hot water to cover and
let boil one minute. Drain the water
off carefully and fry sausage until
crisp over a quick fire. Remove from
the pan and keep in hot place Peel