Sausages, Fried.—Prick the sausages well, melt a little beef dripping in the frying-pan, and fry very gently over a low fire for at least half an hour. Remember, like all white meat, pork requires thorough cooking or it is most unwholesome. Indeed, many people have the sausages boiled for five minutes or so before frying, as they consider this takes off the richness. Sausages may also be baked after pricking them, if laid in a well-greased baking tin and cooked very gently in a moderate oven. In any case a garnish of mashed potato is an improvement. For this boil or steam five or six good-sized potatoes, drain and sieve them, moisten with 1oz. of butter or dripping, half a gill of milk, and one raw egg yolk, with pepper and salt to taste. Mix this all well, pat it out into as many little mounds as you have sausages (this is enough for six) and set them on a buttered baking tin in the oven till nicely coloured and hot; then lift them out on to a hot dish with a fish slice and serve with a sausage on each.