powdered sage, one ounce each of parsley, savory,
marjoram and thyme mixed. Two teaspoonfuls of cayenne pepper, the same
of black, one grated nutmeg, one teaspoonful of cloves, one minced
onion, salt to taste. Chop or grind the meat and suet; season, and
stuff into beef skins; tie these up, prick each in several places to
allow the escape of steam; put into hot, not boiling, water, and heat
gradually to the boiling point. Cook slowly for one hour; take out the
skins and lay them to dry in the sun, upon clean sweet straw or hay.
Rub the outside of the skins with oil or melted butter, and place in a
cool, dry cellar. If you wish to keep them more than a week, rub
ginger or pepper on the outside, then wash it off before using. This
is eaten without further cooking. Cut in round slices and lay sliced
lemons around the edge of the dish, as many like to squeeze a few
drops upon the sausage before eating. These are very nice smoked like
hams.

COUNTRY PORK SAUSAGES.

Six pounds lean fresh pork, three pounds of chine fat, three
tablespoonfuls of salt, two of black pepper, four tablespoonfuls of
pounded and sifted sage, two of summer savory. Chop the lean and fat
pork finely, mix the seasoning in with your hands, taste to see that
it has the right flavor, then put them into cases, either the cleaned
intestines of the hog, or make long, narrow bags of stout muslin,
large enough to contain each enough sausage for a family dish. Fill
these with the meat, dip in melted lard, and hang them in a cool, dry,
dark place. Some prefer to pack the meat in jars, pouring melted lard
over it, covering the top, to be taken out as wanted and made into
small round cakes with the hands, then fried brown. Many like spices
added to the seasoning--cloves, mace and nutmeg. This is a matter of
taste.

_Marion Harland_.

TO FRY SAUSAGES.

Put a small piece of lard or butter into the frying pan. Prick the
sausages with a fork, lay them in the melted grease, keep moving them
about, turning them frequently to prevent bursting; in ten or twelve
minutes they will be sufficiently browned and cooked. Another sure way
to prevent the cases from bursting is to cover them with cold water
and let it come to the boiling point; turn off the water and fry them.
Sausages are nicely cooked by putting them in a baking-pan them in the
oven, turning them once or twice. In this way you avoid all smoke and
disagreeable odor. A pound will cook brown in ten minutes