ment's notice to
supplement the cup of tea or coffee so welcome after a hot, dusty trip.
It is a wise plan to keep a variety of Summer Sausage on hand, as in a
very few minutes delicious sandwiches may be prepared with this, these
sandwiches having the charm of novelty. It is impossible to deal in a
short article with the many varieties of Summer Sausage, but there are
three or four which can be touched upon. To have a thorough
understanding of their goodness one must not only read about them but
taste them. They are the staple diet in many foreign countries and in
the Armour brand the native flavoring has been done with remarkable
faithfulness--so much so that large quantities are shipped from this
country every week to the countries where they originated.

CERVELAT: This sausage is made of finest pork chopped fine, smoked and
air dried. It is highly spiced. A very delicious way to serve this is to
cut thin slices of white bread in rounds just the size of the sausage.
Put the meat, cut very thin, between the slices of bread and toast for a
minute with a very hot fire. This keeps the exposed sides absolutely dry
and the sandwich can be eaten without a fork.

GERMAN SALAMI: This sausage will be much appreciated by people who like
the smoky flavor of ham and bacon. In it the meat is chopped a little
coarser than in the Cervelat, and the spicing is the same as that used
in Germany. Serve cut very thin, with rye or bran bread.

LACKSCHINKEN: This is a very delicately flavored German titbit. It is
made of boneless pork loins cured in mild sweet pickle before smoking.
It makes delicious sandwiches with white or brown bread sliced thin and
lightly buttered.

MORTADELLA, a favorite Italian sausage, is made from lean pork ham meat
chopped very fine. The flavoring is delicious, the careful blending of
spices giving a distinctly foreign touch.

In many restaurants throughout the country they serve, as in foreign
countries, a slice or two of Summer Sausage as an appetizer before
beginning the meal. This custom is rapidly spreading into the home, and
Summer Sausage now has an established place in the daily bill of fare.

Armour's Monthly Cook Book

Copyright, 1913, by Armour and Company

_A Magazine Devoted to the Interests of Women_

Vol. II

OCTOBER, 1913

No. 12

[Illustration: _All true work is sacred; in all work, were it but true
hand labour, there is something of divineness._--CARLYLE.]

Ed