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Sausages and Potatoes

One may easily transform a homely platter of sausages into a most sightly dish. Prepare plenty of mashed potato, pressing it through a ricer, adding butter, milk and seasoning, then whipping it till light with a fork. Make a bank of the potato in the center of a platter and around it build a wall of potato roses, squeezed through a pastry bag. Set this in the oven to brown lightly. Fry the sausages, pricking them all over to prevent bursting. When the skins are well crisped lay a row of the sausages on the bank of potato and send to the table piping hot. See Page XXVI.