To every pound of meat used add two pounds of tongues, which have previously been cut into small pieces, mixing thoroughly. These are to be placed in large casings and boiled for about an hour. The flavor of the product may be improved if the tongues are previously placed for a day in spiced brine. Pickled tongues are sometimes used, steeped first in cold water for several hours. BLACK FOREST SAUSAGES. This is an old formula followed extensively in years gone by in Germany. Very lean pork is chopped into a fine mass and for every ten pounds, three pounds of fat bacon are added, previously cut comparatively fine. This is properly salted and spiced and sometimes a sprinkling of blood is added to improve the color. Fill into large casings, place over the fire in a kettle of cold water and simmer without boiling for nearly an hour. LIVER SAUSAGE. The Germans prepare this by adding to every five pounds of fat and lean pork an equal quantity of ground rind and two and one-half pounds liver. Previously partly cook the rind and pork and chop fine, then add the raw liver well chopped and press through a coarse sieve. Mix all thoroughly with sufficient seasoning. As the raw liver will swell when placed in boiling water, these sausages should be filled into large skins, leaving say a quarter of the space for expansion. Boil nearly one hour, dry, then smoke four or five days. ROYAL CAMBRIDGE SAUSAGES are made by adding rice in the proportion of five pounds to every ten pounds of lean meat and six pounds of fat. Previously boil the rice about ten minutes, then add gradually to the meat while being chopped fine, not forgetting the seasoning. The rice may thus be used instead of bread, and it is claimed to aid in keeping the sausages fresh and sweet. BRAIN SAUSAGES. Free from all skin and wash thoroughly the brain of two calves. Add one pound of lean and one pound of fat pork previously chopped fine. Use as seasoning four or five raw grated onions, one ounce salt, one-half ounce ground pepper. Mix thoroughly, place in beef casings and boil about five minutes. Afterward hang in a cool place until ready for use. TOMATO SAUSAGES. Add one and one-half pounds pulp of choice ripe tomatoes to every seven pounds of sausage meat, using an addition of one pound of finely crushed crackers, the last named previously mixed with a quart of water and allowed to stand for some time before using. Add the mixture of tomato and cracker powder gradually to the meat while the latter is being chopped. Season well and cook thoroughly. SPANISH SAUSAGE