h used but three tablespoonfuls of her own home-grown sage,
as the flavor was much stronger than dried sage. Some folks add 2
tablespoonfuls of summer savory, but Aunt Sarah did not care for the
flavor. Cloves, mace and nutmeg may also be added if one likes
highly-spiced food. This is a matter of taste. A good plan is to
season the small pieces of meat before chopping, as this distributes
the seasoning through the sausage. Fill well cleaned casings, with the
finely chopped meat. Or form sausage into small pats, fry brown on
both sides and serve with home-made buckwheat cakes.

AUNT SARAH'S METHOD OF KEEPING SAUSAGE

To keep sausage one year, take sausage which has been put in casings
(skins in long links) and cook until heated through in a fry pan half
filled with hot water. Take sausage from the water, cut in 4-inch
length pieces (stick sausage with prongs of a fork, to prevent skins
bursting) and fry brown on both sides, as if preparing it for the
table. Place, while hot in quart jars, fill jars as compactly as
possible, then pour the hot fat remaining in pan over top. Seal
air-tight and it will keep well one year if jars are perfectly
air-tight.

SOUSE

Two pig's feet, weighing together about 1-1/2 pounds. After thoroughly
cleansing with a vegetable brush, place in a stewpan and cover with
cold water. Allow water to come to a boil then move stew-pan to place
on range where contents will cook slowly for a number of hours, or
until the meat is loosened from the bones, then strain liquid, which
should measure a scant three cups. (If a lesser quantity of liquid,
add hot water until you have the required amount.) Add also 3
tablespoonfuls of sharp cider vinegar, about 3/4 teaspoonful of salt
and a dust of black pepper.

Pour this mixture over the meat, which should have been separated from
bones, allowing a few smaller bones to remain with the meat, which
should have been placed in a bowl with several thin slices of lemon,
if liked. Stand bowl in a cool place over night or until the "Souse"
is of a jelly-like consistency. When cold, remove any surplus grease
from the top of "Souse." Turn it from the bowl on to a platter. Serve
cold. Garnish with thin slices of lemon and sprigs of parsley. This
will furnish about 2-1/4 pounds of souse.

UTILIZING COLD MEAT "LEFT-OVERS"

Small pieces of cold roast beef, veal or steak may all be utilized by
being put through the food chopper. To 1 cup of finely-chopped cold
m