Prick the sausages on all sides that the skin may not burst in cooking. Set into a moderate oven in a frying-pan. Let cook about half an hour, then turn them and let cook another half hour. Just before the sausages are done pour some of the fat into another frying-pan (or keep the sausage hot on the serving dish and use the original pan). Have ready some half slices of pineapple, roll these in flour and let cook in the hot fat until browned on one side, then turn and cook on the other side. If preferred the pineapple may be dipped in fritter batter instead of flour. Dispose the pineapple at the ends of the dish and serve at once. [Illustration: COLD MEAT WITH VEGETABLE SALAD] Cold Meat with Vegetable Salad Cut cold meat of any variety in thin slices; trim off all unedible portions and dispose neatly in the center of an ample dish. Around the meat set heart leaves of lettuce, each holding six or eight cold, cooked string beans, cut in pieces, a few slices of radish and a slice of cooked beet. Pour vinaigrette sauce over the whole or set a tablespoonful of mayonnaise or tartare sauce above the vegetables in each nest. Tomatoes, cut in slices or in julienne strips, may be used in place of the beet and radish, but not with either of them. Vinaigrette Sauce Allow a tablespoonful of oil and half a tablespoonful of vinegar for each service. To this add one-eighth a teaspoonful of salt and pepper as desired, gherkins or capers (the latter with cold lamb), chives (or onion juice), chervil and parsley to taste, all chopped exceedingly fine. [Illustration: CHICKEN-AND-HAM RISSOLES] Chicken-and-Ham Rissoles