HOW TO PREVENT BURSTING AND SHRINKING OF SAUSAGE.
(Copyrighted; Reprint Forbidden.)
Many undergo a great deal of trouble from the bursting and shrinking of Sausage and it is a trouble which can be easily avoided, as it is entirely owing to the manner of boiling the Sausage. Ordinary round or long Bologna should be kept in water at 160 to 170 degrees Fahrenheit for about 30 minutes, and thick: large Bologna should be kept in water from 155 to 160 degrees Fahrenheit from three-quarters of an hour to one hour, according to the size. If the Sausage is very large, it will take from one and one-quarter to one and one-half hours to cook them thoroughly. When Sausage is boiled in water that is too hot the particles of meat will crumble and separate. The Sausage will taste dry, although water will be in the crevices between the small pieces of meat. The Sausage will look rough on the outside and will also lose more weight than when boiled as above directed. Many of them will burst when the water is too hot. After Sausage of any kind has been cooked, it should be handled as follows: Pour boiling water over it to wash off all the surplus grease that adheres to the casing and then pour cold water over it to shrink and close the pores of the casing. This is very important and should be closely observed by all packers and sausage makers who wish to have their Sausage look nice and keep its fresh appearance.
HAMBURGER STEAK
HOW TO SEASON HAMBURGER SO AS TO MAKE IT MORE PALATABLE AND PLEASING.
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A very successful way of increasing trade on Hamburger is to season it with one ounce of Zanzibar-Brand Hamburger Seasoning to every 25 pounds of meat. This gives the meat a Delicious Flavor, makes it more Palatable and Pleasing to the Taste and much more Appetizing and Satisfactory to the Customer. Sometimes Hamburger when made without Seasoning has a peculiar flavor and meat odor which many customers object to.
All this trouble is overcome by Seasoning all Hamburger with our Zanzibar Brand Hamburger Seasoning, as it gives the meat a Delicious Flavor and Aroma.
This is something that will increase the sale on Hamburger wherever it is used.