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Show j Mary's Kitchen SAUSAGES FOR SUMMER. While the use of pork during hot months is more i r less taboo, sausaere Is very acceptable, from frankfurters ty the dllea.eK seasoned Imported sausages! These sausages are delicious delici-ous randwich iilli.igs or can be served Iced with salad as cold -""at or lightly broiled ar.C. served with mayonnaise may-onnaise and lettuce on toast as a hot open sandwich. Smoked pork nusuce 1 1 i ITS good In - mer Just as any smoked meat or fish. LI Nt HI ON l - U.I Put the small link sausage ln frying fry-ing pan Pour over boiling water to half cover. Cover closely a-nd slm-in. slm-in. r until water evaporates. Prick each sausage with a fork and fry to a delicate brown 6n all sides. l'raln on heavy papir. In mean-lime mean-lime prepare fresn pineapple in fan--haped slices. The slices should be not more than three-eighths of an Inch thick. Put the pineapple in the pan the sausage WW cookod in. sprinkle with 'War and simmer over a slow flro H'l 1h" 'ruit r tn-1 :t will take 15 minutes. If the sausage was not very fat add a little butter The sugar melts with th' butter or sausage fat and Caramelises. Return sausage to tho pan for the la.;t live minutes of cooking cook-ing to Insure blending of the juices and perfect hotness. Virange sausage .in. I pineapple on a hot platt?r anj yarnUh with watercress. water-cress. Allow one piece of pineapple for each sausage. Canned pineapple i bo used. (Copyright, 1 NEA Service.) |