The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-26
FOR FROSTY MORNINGS


What is so delicious on a crisp.
cold morning as a dish of nicely
Drowned pork sausages and a plate
of griddle cakes?
These two dishes offer enough food
for the average city business man
to subsist on most comfortably until
noon. A cup Of the nations popular
breakfast beverage, coffee adds COM
plete satisfaction.
Nearly every nation Is said to have
a. national sausage. American food
producerS sent experts abroad to find
out just how these various sausages
are made. and now we produce the
foreign varieties ourselves. 1t is the
tasty, nutritious, little fresh pork
sausage that may be called the
American national sausage, however.
There was no need to send abroad
for this formula. The method of
making has been handed down from
the days of our hardy forefathers.
There is one important improve
ment. however, due to the progress
of the times. All the meat used in
the delicious sausages made by the
reliable commercial producer doing
interstate business has passed the
u. S. government meat inspection.
The only change in the sausage for
mula is the elimination of the flour
or cereal used in the early days. The
highest grade farm style sausages
we buy today are all pure pork and
seasoning.
Making Fresh Sausages.
Every one who hopes to again en-
joy a breakfast of savory, delicately
Drowned sausages and cakes is as
interested as the writer in the story
of how sausages are made. Many
points noted ina trip through the
wonderful plant will be of actual in
formation as we'll as of interest tQ
the general public.
The lean meat used for high grade
sausages is from the select, lean,
California hams. The fat Is from the
choice pork shoulders.
Before these cuts are made the
porker has passed four varieties of
government inspection. The rooms in
which the cutting, chopping and all
processes of sausage making is car
ried on are under the direct super
vision of inspectors employed by
Uncle Sam for the protection of the
consumer.
Outdoinu Government Requirements.
The government representatives
have the authority to close the es-
adjustment instantly If all employees,
apparatus and products do not meet
requirements. The fact is, however,
that the producer who takes pride in
his reputation for uniformity and
quality of products maintains an
even higher standard than the gov
eminent requires.
The commercial cuts Of choice
pork that are to be converted into
sausages are cut in a room under
refrigeration all of the time. This
chill keeps the meat solid and thus
retains all the sweetness and juices.
The chopping is also done under re-
frigeration. The great knives chop
ping the pork fine and at the same
time mixing in the seasoning.
The housewife, by stating her
wishes, may purchase sausages prac-
ticaIly seasoned to. her taste. There
are varieties heavily seasoned with
sage and others lightly seasoned with
just the salt and peppers.
The castings, which have been care
fully washed, are filled with the ex-
pertIy blended and spiced pork. The
sausages are then taken 20 the chill
room, where they are left under the
play of an electric fan. This dies out
all surplus moisture and prevents
any tendency of the product to
sweat.
The national producer has so or
ganized his forces that by making
sausages in various plants he is able
to supply the dealers throughout the
country with fresh sausages the day
after making.
The statesmen are instructed to
urge the grocer not to take more
than he is sure of selling. The pro-
Queer does his best to assure the
consumer fresh product in perfect
condition. Knowing this. the con-
sumner has but to demand this per-
feet product, the supply of which is
but part of the producers service.
Buying Clubs.
In many communities the house,
wives have organized buying clubs
and leave their orders ahead for any
delicate food that II is desirable to
have perfectly fresh. When your
merchant has the orders of several
for, say. Thursday, he is able to give
them sausages made Tuesday or
Wednesday. This same plan is work
ed out in many enterprising neigh
borhoods with reference to fresh
fruits, vegetables, etc. 1t is merely a
plan of consumer cooperation with
the merchant and producer to give
said consumer the best value for his
money. A buying club in any locality
is an evidence of progressive home
makers.