One teaspoon of salt,
One teaspoon of white pepper,
One-half teaspoon of poultry seasoning,
Two-thirds cup of cornmeal.
Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.
CHILI SAUCE
Place in a preserving kettle
Two quarts of stewed tomatoes,
Two cups of finely sliced onions,
One cup of finely chopped green peppers,