Devilled Ham
Devilled ham is an excellent dish and affords a most satisfactory method of utilizing remnants of cold boiled ham. Allow one-third of fat to two-thirds of lean; chop the meat as finely as possible, and to every quart of it allow one tablespoon of white sugar; one teaspoon of dry mustard; one saltspoon of cayenne; one-half cup of vinegar. Mix the seasoning well with the meat, and press the whole in a bowl. It is ready to serve at once.
SAUSAGE-When cooking sausage in casings, prick the skins with a steel fork to prevent their bursting. If cooking it in bulk, shape sausage into balls with the hands. Place it in a hot fryingpan, and fry until brown, adding no fat, as there will generally be plenty in the meat. Remove the sausage, when done, to a platter, add one tablespoon of dry flour to the fat in the pan, and cook one minute, stirring all the time; then gradually add one cup of milk, still stirring. When the gravy is boiling and is of a creamy consistency, add salt and pepper to taste, pour the gravy over the sausage, and serve.