DRY SAUSAGE
As dry sausage is a product which originated across the water, American housewives are rapidly learning to appreciate its higher food value. Fresh U. S. Gov’t inspected meat cuts are selected and combined with the choicest seasonings and subjected to unique curing processes, making this a most delicious food ready to eat. There is a wide variety to suit every taste. Recipes from Italy, France and the other foreign countries are followed or improved upon to make American dry sausage the superior food it is.
Dry sausage may be made into a great variety of appetizing dishes or served sliced, cold. It is wholesome and nutritious. An attractively garnished platter of Dry Sausage is a favorite for a cold meal.
HOW TO SERVE
Breakfast: Creamed dry sausage with apple-fritters; diced and cooked in pancakes; stuffed into potatoes before baking; or in fritters.
Luncheon: Dry sausage croquettes, dry sausage sandwich; cheese and dry sausage rarebit; omelet au summer sausage.
Dinner: Dry sausage dressing for fowl or meat, dry sausage stuffed in peppers, dry sausage with tomato sauce; potatoes stuffed with dry sausage and cheese; dry sausage meat loaf; casserole of dry sausage and hominy.
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Armour’s Sausage of all varieties is nationally famous for delicacy of flavor and wholesomeness