Farm and home cook book and housekeeper's assistant

To 1 lb boiled lean ham add V2 lb ham fat, or if preferred, butter, a little cayenne pepper and white pepper, mix all together, pound until smooth, press firmly into small jars. ABOUT SAUSAGE MAKING 301 cover with melted butter or lard, seal, and store in a cool place. — [I. C, Va. Boil beef until it is tender and separate from the bones. Then mince the meat fine, season to taste, and pack down solidly in small close jars, topping off Yvith melted suet. Cover and store in a cool place. — [Mrs. E. R. W., Va. Sausage Casings Casings can be made from the intestines of beef, hogs, or sheep, the sheep casings being used for small sausage, like wiener-wurst, and hog casings for link sausages, and beef for bologna sausage, ham sausage, and blood sausage. Empty as soon as possible, turn inside out and scrape and clean first the in and then the outside. The cleaning is easy where one has running water. Soak 24 hours in lime water or lye water, turn, scrape and rinse again, then salt down and use when needed. When one cannot clean the casings, good substitutes can be made by stitching up tubes of new unbleached muslin, 1 % or 2 feet long, and 2 or 3 inches in diameter, when filled. When ready to hang away, rub the outside well with melted lard, to exclude all air, and sprinkle with pepper. — [Farmer's Wife, Col. Uses for Bladders Wash, scrape and clean thoroughly, soak in salt water, rinse, and then inflate and tie them. When making preserves, cut off pieces large enough to cover the mouths of the jars, pour boiling water over the bladder pieces, then stretch them tightly over the jars and tie securely. These are equal to selfsealing, air-tight cans. Bladders are also useful to keep sausage meat. Stuff full of the sausage meat, tie securely and smoke. — [B. M. R., Va. Filling Sausage Sausage meat should be finely ground, as it keeps and holds together better. Beef alone, or pork alone can be used, but better two-thirds fat and lean pork, and one-third beef. Vary the seasoning by using pepper, onions, sage, nutmeg or cloves ■ — the latter two are not very common. For filling the skins a piece of bone 2 or 3 inches long is most serviceable, but a piece of tin, shaped into a funnel, smallest end a trifle smaller than skins, will do very nicely. Insert this funnel into one end, hold in left hand, and proceed to fill, using the thumb to force the meat down. Prick the casings often with a hatpin, to let out any air. To have a change make some with cooked barley and some with potato (raw), finely chopped or ground. Use the proportion of ^, of barley or potatoes. This is fine. — [Farmer's Wife, .Col. Liver Sausage I Boil liver till done, chop, season with black and red pepper, sage and salt, and pack in caoinss or long narrow muslin bags, and hang up to dry. Smoke with sassafras chips. — [No Name. Liver Sausage II Boil the liver and heart until tender. Chop very fine, season to taste with salt and pepper. Add some clean currants, if liked, mix well, and fill into casings. Should be fried brown and served hot. — [Mrs. G. L., N. Y. Liver Sausage III