It will save you money—It will save time and labor—It will increase your sales—It will add to your profit—It will make new customers and please your old ones.
It is made of steel, handsomely enameled in dark red and trimmed in nickel, size 20×22 inches, weight 175 pounds, very powerful and geared to high speed; it will last a lifetime. Light running because it’s ball bearing and is so simple in construction it will not get out of order. Convenience and saving of meat otherwise wasted by hand slicing, rapidity and easy operation are important features distinctive of the Peerless Slicer.
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
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Pork Sausage
To make a fine pork sausage, use shoulders only and cut out all the flabby fat and add to 75 lbs. clean trimmed pork 25 lbs. of back fat, 1 lb. of “P” Best Spice (p. 16 ), Special Victor (p. 24 ) as wanted, 2 small onions, chopped very fine, salt according to taste, and 15 to 20 lbs. of water. Add water slowly while chopping meat and at time of mixing. The mixing part is of great value, as you can add much more water to your meat, and your sausage will have a fine appearance, and the spices are evenly distributed. Use hog casings only for pork sausage. If you desire to make smoked pork sausage out of this, do not add as much water as for fresh sausage; have your meat more solid and smoke sausage in a hot smoke-house, but not too close to the fire. To make a fancy pork sausage use our English Breakfast Pork Sausage Seasoning (p. 20 ) and use either hog casings or sheep casings.
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