Sausages may be kept for some time, but fresh ones are considered best. Separate them, prick them to prevent their bursting, and lay them in a spider. If they are properly made, they will need no fat to fry them. Cook them slowly, at first, but brown every side of them before taking them up. They cook very well laid in a pan and set in a cooking-stove, but must be turned often, and care taken that they do not burn. Some persons fry bread in the fat which remains, in this way. Dip slices of bread, or crusts which have been cut and become dry, in salt and water, and lay them in the spider as soon as you take out the sausages. When brown one side, turn them. Serve them with the sausages. It takes twenty minutes to fry sausages in a spider, and half an hour to cook them in a stove. For those persons whose health is injured by eating them, it is best to lay them into a little water, and cook them thus, as long as they are usually fried, then pour off the water and brown them. This renders them comparatively harmless. The bread, fried as directed, does not absorb much fat.