The Waterbury Democrat., 1941-04-17
FrankfurterS Nations No. 1 Sausage
BY MARIE CLIFFORD

.FTankturtefS, ''reQ-nOtS, nOt- dogs"-whateve your pet name for these good food friends--are the nations number one sausage. They stand at the head of the class They comprise nearly third of all the sausage sold in America irl- cluding the many, many varieties of ready-to-serve meats all added together. Folks used to have the notion that frankfurters only ap- peared in the roadside company of bun and dill pickle or pos- sibly a plate of sauer-kraut. But now-a days they appear at the family dinner table, at smart res. taurants, and even at debutante parties as the social equal of the finest foods-as indeed they are.
 Frankfurters are 6 smooth mix ture of beef and pork, seasoned stuffed by machinery into sterile castings, completely cooked by steam, then smoked over hard- wood fires to develop their charac- teristic flavor. They need nc further cooking except to reheat them for the sake of fine flavor.
 It is no trick to recognize high quality frankfurters at the market. Packers have learned to mark their fine quality franks with their own name, plainly on every frankfurter. Look for the name and you'll have your guarantee of quality.
 As to wholesomeness it's rleed- less to remind you that every step in the manufacture from the selec- ton of meat and formula to the sanitary conditions of the sausage kitchen Is vigorously inspected by U. s. Government Inspectors who are In constant attendance at the big packing plants. Never fear the complete wholesomenes Of frank. furters put out under Q nationally advertised brand.
 Frankfurters come cut to order, so to speak. You can buy them all the way from 1 1-2 inches long to q whole foot long. The usual length is s to 5 1-2 inches. They also come in thin or fat varieties. here's a difference in color, too, due to customers choice. Make your own special selection of size and shape and join the procession of "red-hot" enthusiasts. Here's Q new loaf you'll love to make.
 Macaroni Frankfurter Loaf
 2 cups grated American cheese
 2 cups uncooked macaroni
 2 eggs, well beaten
 1 cup milk
 teaspoons salt
 6-8 frankfurters
 Cook macaroni in boiling, salted water for 20 minutes. Drain and combine with cheese, milk, beaten eggs and salt. Put layer in the bottom of well oiled loaf pan @ X s x 3 inches) lay 3 or 4 frank furters on top lengthwise of pan, add another layer of macaroni, then rest of frankfurters, topping with another layer of macaroni. Bake in $50 degrees F. oven for l hour and IS minutes or until solid Keep top covered with wax paper most of baking time to prevent drying. Turn out onto platter and garnish with tomato wedges. When slices are cut there will be 4 or 6 circles of frankfurters in each slice of meat loaf.
 Frankfurters With New Cabbage
 1 lb. (l0-12) sheep. easing frank
 furters
 1 small head cabbage (aew)
 2 cups milk
 IA cup flour
 IA cup butter
 Salt and pepper
 Cut cabbage in narrow wedges and cook ' to 10 minutes in boil ing, salted water. Make a white sauce of the flour, butter and milk Season to taste and add cabbage Serve in a platter surrounded by frankfurters heated thus:
 To heat frankfurters: Place in rapidly boiling water to completely cover the frankfurters. Turn ofi the fire and let them stand covered for 2 to 10 minutes. This thorough ly heats them without breaking cirisae Cay.vaS E