Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-03-28
nv MRS. NJ. A. WILSON

"O'N All RIGHTS rescrpcdJ
THE carly colonial farm housewife
| was a real adept in making many
delicious sausagcs that were enjoyed
rot only BY the family. but were sent
N market. The modern highways to-
dav are outlets for the foods Of this
character. and ~ many Of the farmers
stII intend killing right along until late
spring. II is q good plan to use the by
products for this purpose.
To this end I have prepared some
recipes that came to me from the de =
scendants of the early pioneer house
wives.
Castings are easily made from string
unbleached muslin. Wash the muslin
and hang out to dry. Now cut into
picces 9 by IL inches and make bag,
leaving both ends open. Use filed
aeam for the closing Of the bag. Use a
handle Of wooden potato masher for
filing these prepared castings and FIJI
from both ends. packing fairly tight.
Tie both ends securely, plunge into a
large preserving kettle and boil rapidly
the recipe.
Remove from the kettle and then hang
IN to dry. and cool in n COOL airy place.
r. is well to place loop sufficiently
large on one end of the sausage when
tying. so that II may be hung up when
cold and finished as directed. Hang in
,,1I ,nI1ar Tt,p haff of
may be made for small families.
Devonshire Summer Sausage
Cook one and one half pounds ol
breast or other cheap cut Of veal. The
Calf's head and feet may be used IL de
sired and
Tno pounds Of lean pork
in Just enough water to cover. When
the meat Is tender. cool, remove and
then put through the food chopper, add
ing
One mound Of tut pork.
Ore. 1uorter ounce Of cloves,
Four onions.
Bit of garlic,
One and one .hnB ounce Of sat,
One ounce Of pepper,
One teaspoon Of nutmeg,
One halt teaspoon OF mace.
Use wooden paddle to mix tn,
chopped meat and the seasoning. Re
huce the stock to two and one hall
rupfuls and then add three quarters o
cup Of rolled oats and cook until u
thick. dry porridge. Add this to thu
meat and mix to blend until the cerca
is thoroughly Incorporated into the mix
trre. Now fill into the casing ant
boil for three hours. Remove the sau
sage and let cool. Rub we'll with larC
and then roll in the following mixtur,
10 coat the sausage we'll. Hang up t.
coo and in this condition they vii
keep until June.
One. half cup Of cheap black pepper,
One ounce Of nilspice.
Ore-hnF ounce Of cloves,
One cup Of bran.
Oxford Sausage
Chop very fine
Tpo pounds Of lean beef.
TUo pounds Of Ioon pork,
One pound Of fat,
using the finest knife. Now cook on,
cup Of rice in four and one half cup
nf water until the rice is soft and tn,
water absorbed. Mix the rice and mea
together and add
Ore-hdV ounce OF Bhote peppers,
One quarter ounce of mace,
One eighth ounce Of sage,
One teaspoon Of street. basil.
One teaspoon of sDect ndrjorum,
One teaspoon Of thyme,
Bit Of garlic.
Put through the food chopper agail
and turn into large wooden bowl
Add
One. quarter teaspoon Of salt peter,
One ounce OF salt.
One quarter ounce Of pdprikd.
Mix and then turn over the meat s.
as to blend well. Store in a cold plac
for two days. Turn twice a day an,
then fill into the casing and boil 70
three hours. Finish as for Devonshir
sausage.
AndOver Sauce
Use the head. feet aud trimmings an
cover with water and cook until tender
Remove the meat and strain the stoc
through a sieve. Pick the meat fron
the bones and cut into pieces about on
and one half inches thick. Boil tn
stock for one hour and then add tn
meat and two and one-half tablespoon