| 1 pound sausage meat | 4 apples |
Shape meat into small flat cakes, and put in the center of a dripping pan; core apples, cut into half-inch slices, and put around sausage. Bake in a hot oven until brown, basting frequently with the fat from the sausage.
150.—SAUSAGES WITH OYSTERS AND EGGS
| 4 small sausages | 2 eggs slightly beaten |
| 1 teaspoon grated onion | ¼ teaspoon salt |
| 1 cup small oysters |
Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown; add oysters, and cook until edges ruffle; add eggs and salt, and scramble until firm.
151.—BREAKFAST BACON
Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking.
152.—BROILED HAM
Ham for broiling should be cut in very thin slices. Trim off superfluous fat, cover ham with lukewarm water, and stand on back of range for fifteen minutes; dry, and broil over clear fire until fat is brown.