Make a biscuit dough rather stiff, sprinkle a well-cleaned heart over with a little pepper and salt, roll the heart securely in the biscuit dough, wrap all in a clean white cloth and sew or baste together loosely, then put in a kettle of hot water and boil about four hours. Serve hot by removing cloth and slicing. _Sausage._ SAUSAGE WITH DRIED BEEF. To 10 lbs. meat allow 5 tablespoons salt, 4 of black pepper, 3 of sage, and 1/2 tablespoon cayenne. Some persons prefer to add a little ginger, thinking that it keeps the sausage from rising on the stomach. Mix the spices thoroughly through the meat, which may be put into skins or muslin bags and hung in a cold, dry place, or partly cooked and packed in jars with a covering of lard. Every housekeeper uses fried and baked sausages, but sausage and dried beef is a more uncommon dish. Cut the sausage into small pieces, put it into a stewpan with water to cover, and put on to cook. Slice the dried beef and tear it into small pieces, removing fat and gristle, and put into the stew pan. When done, thicken slightly with flour, season and stir an egg quickly into it. Don't get the gravy too thick and don't beat the egg--it wants to show in little flakes of white and yellow.--[Rosalie Williams. SAUSAGE ROLLS. Make a rich pie paste, roll out thin and cut, with a large cooky cutter or a canister lid, large discs of the paste. Take a small cooked sausage, and placing it on the edge of the circle of paste, roll it up and pinch the ends together. Bake in a quick oven and serve hot or cold. WITH CABBAGE. Put some pieces of fat and lean pork through the sausage mill; add a finely chopped onion, pepper, salt and a dash of mace. Cut a large, sound head of cabbage in two, scoop out the heart of both halves and fill with sausage meat; tie up the head securely with stout twine, put into salted water sufficient to cover the cabbage, and boil one hour and a half. Drain thoroughly and save the liquid, which should not exceed one cupful in all. Brown a tablespoonful of butter over a hot fire, stir in a teaspoon of browned flour and add the liquid; pour over cabbage and serve hot. GOOD SAUSAGE. This sausage recipe has been proved good. Take 30 lbs. pork and 12 oz. salt, 2 oz. pepper, 2 oz. sage. Put sage in a pan and dry in oven, then sift. You can add two ounces of ground mustard if you wish. Add 2 or 3 lbs. sugar, mix all together, salt, pepper, etc., and mix with meat before it is chopped. After it is well mixed, cut to your liking. _Fresh Pork._ CUTLETS. Cut them from a loin of pork, bone and trim neatly and cut away most of the fat. Broil fifteen minutes on a hot gridiron, turning them three or four times, until they are thoroughly done but not dry. Dish, season with pepper and salt and serve with tomato sauce or with small pickled cucumbers as a garnish. BREADED CUTLETS.