Summer Sausage

4 pounds of lean beef 4 pounds of lean pork 1 pound of beef's suet 1 grated nutmeg 1/2 teaspoonful of cayenne 1/2 teaspoonful of cloves, ground 1 teaspoonful of sweet marjoram

2 pounds of lean veal i pound of fat salt pork

1/2 ounce of powdered sage 1 chopped onion 1 teaspoonfulof white pepper

1/2 teaspoonful of allspice, ground 1 teaspoonful of thyme 4 tablespoonfuls of salt

Chop the meat and suet separately, and then mix together; add all the other ingredients, and mix well. Pack into small strong muslin bags, making a sausage about the size of the large bolognas, and tie tightly. Place them in a kettle of boiling water and simmer gently for one and a half hours. Take them out and place them in the sun, on a clean towel, to dry. Then hang them in a cool place until next day. Dip them in melted lard, covering them all over, dust lightly with black pepper, and hang in a cold, dark, dry place until wanted. These will keep all summer. When wanted for use, draw the bag off wrong side out, and cut the sausage in thin slices.

Breakfast Sausage

To those who are fond of a good breakfast sausage, and do not care to use that prepared by the butchers, I give the following recipe which is simple and as easily made as the ordinary Hamburg steaks: -

2 pounds of lean pork

1 teaspoonful of powdered sage leaves

1 teaspoonful of salt

1 saltspoon of black pepper

Chop the meat very fine (an "Enterprise No. 10 chopper" does this quickly and neatly), add to it the salt, pepper, and sage; mix thoroughly, and form into small cakes. Put an even tablespoonful of dripping in a frying-pan, and when hot cover the bottom of the pan with the sausage cakes; fry until nicely browned on one side, then turn and brown the other. Serve plain or with cream sauce.

Onion Juice For Meat Dishes

Take the outside skin from a large onion, and then trim off the bottom. Press the onion firmly against a large grater and quickly draw it up and down allowing the juice to drop from one corner of the grater.