Sausages.
THE mode of frying sausages is so simple, and generally known, that it needs no description. However, we shall notice one way, of which some cook may not be informed. Take six apples, and slice four of them as thick as a crown piece; cut the other two into quarters, and take the cores clean out. Fry the slices with the sausages till they are of a nice light brown colour. When done put the sausages into the middle of the dish, and the apples round them. Garnish with the apples quartered.