416 DR. CEASE'S RECIPES. 



rubbed over -mth garlic, but none of this must be mixed with the sausage mass. 

 In filling the sausages the meat must be well crammed home with suitable 

 appliances, as pressure with the hand alone is quite insufficient to keep out the 

 air, which is sure to spoil the result. After hanging for 2 or 3 weeks to dry, 

 the red color of the meat and the white bits of fat will be visible through the 

 skin of the sausages, and then it is time to smoke them. By careful attention 

 to these directions, sausages thus prepared will keep well for at least a year and 

 a half, and the delicacy of their flavor increases as they get older. The great 

 secret of their keeping qualities is to put in plenty of bacon. 



Remarks. — Where the word " bacon " is used here, and above " fat bacon," 

 they mean simply fat pork, fresh, of course, the same as the beef must be, not 

 " bacon," as we understand the word in the United States to mean cured and 

 smoked sides — not at all — this is not it, but fresh, fat pork. 



2. Bologna Sausage Americanized. — Somebody has Americanized 

 the above, as follows, but 1 don't know who; still, it will be nice'for those who 

 like cayenne (and, by the way, if we would all use more cayenne or red pep- 

 per, and less of the black, it would be the better for us); but I should try only 

 1 spoonful at first, and if more would be tolerated by the children (who, as a 

 general thing dislike it very much), and only a small onion, increasing or lessen- 

 ing either, as found most agreeable: 



"Lean pork, 6 lbs. ; lean beef, 3 lbs; beef suet, 2 lbs. ; salt, 4 ozs. (I should 

 say 6 ozs.); 6 table-spoonfuls of black pepper, 2 table-spoonfuls of cayenne pep- 

 per, 2 tea-spoonfuls of cloves, 1 of allspice, and 1 minced onion. Chop or 

 grind the meat, and mix well the powdered spices through it. Pack in beef 

 skins as you do those of pork, tie both ends tightly and lay them in strong 

 brine. Let them remain one week, then change them into a new brine. Let 

 them remain another week, frequently turning them. Then take them out, 

 wipe them, and send them to be smoked ; when smoked rub the surface well 

 with sweet oil or butter and hang them in a dark, cool place." 



Remarks. — It strikes me that 1 table-spoonful of cayenne will be found 

 enough for most persons, especially children, who are very fond of "Bologna." 

 After all this mincing for sausage, " Bologna," etc., it may not be amiss to 

 close with a mixture for Christmas pie, aside from those in the department of 

 " Dishes for the Table," etc., to have always ready for use through the winter, 

 as follows: 



Minced Meat for Pies.— Chopped beef (the neck does very well if 

 boiled very tender — any part should be thus boiled), 5 cups; suet (uncooked), 

 chopped, after freeing it from the membrane and stringy portions, 2 cups; 

 stoned raisins, unchopped, 3 cups; English or dried currants, and cherries, if 

 you have them, each, 1 cup; brown sugar, 5 cups; nice cider, 6 cups; or, if no 

 cider is to be had, water, S^ cups, and good vinegar, 2^^ cups; but these are 

 not equal to the cider; citron, chopped, 2 cups; cloves, cinnamon, nutmeg, 

 mace, allspice (all in powder), and salt, each, 1 table-spoonful (more of all, or 

 any one of these spices, or salt, if desired, on tasting); the grated yellow and 

 juice of 2 lemons; nice, tart, chopped apples. Directions — As this amoimt 

 will make more than many families will wish to make into pies at one time, for 



