Delicately seasoned sausage, made of carefully selected Government-inspected meats, has a very definite place as a staple food. Sausage is all food, no waste, and most appetizing. The correctly blended seasonings of high-grade sausage, fresh, smoked or dry, start the gastric juices and act as an aid to digestion. FRESH PORK SAUSAGE Fresh pork sausage is very high in fuel value, the fat adding to the protein, heat and energy-producing material. This makes it essentially a cold-weather food. The drippings should always be saved to use as a sautéing medium or shortening. HOW TO SERVE Fresh sausage, either links or bulk. Fry and serve with toast, pancakes or muffins, mashed potatoes, rice or hominy, for breakfast, dinner or luncheon. Stuff potatoes and apples with fresh pork sausage, bake and serve as a nutritive luncheon novelty. Tart fruit always adds to the meal of which fresh pork sausage is the main dish. SMOKED SAUSAGE Bologna and Frankfurters have gained wide reputation as dependable meats satisfactory for all informal occasions. They are made of pork, beef, and mutton. They are carefully spiced with delicate mild spices. SUGGESTIONS FOR SERVING Smoked sausage may be used for any meal. The Bologna is preferable for luncheon dishes and picnics; the Frankfurters for any hot meal. [Illustration: Frankfurters offer many possibilities] Left-overs of either sausage may be made into such appetizing breakfast dishes as omelet, creamed sausage on toast or heated in the oven with mashed potatoes. [Illustration: More than the best breakfast] DRY SAUSAGE As dry sausage is a product which originated across the water, American housewives are rapidly learning to appreciate its higher food value. Fresh U. S. Gov’t inspected meat cuts are selected and combined with the choicest seasonings and subjected to unique curing processes, making this a most delicious food ready to eat. There is a wide variety to suit every taste. Recipes from Italy, France and the other foreign countries are followed or improved upon to make American dry sausage the superior food it is. Dry sausage may be made into a great variety of appetizing dishes or served sliced, cold. It is wholesome and nutritious. An attractively garnished platter of Dry Sausage is a favorite for a cold meal. HOW TO SERVE BREAKFAST: Creamed dry sausage with apple-fritters; diced and cooked in pancakes; stuffed into potatoes before baking; or in fritters. LUNCHEON: Dry sausage croquettes, dry sausage sandwich; cheese and dry sausage rarebit; omelet au summer sausage. DINNER: Dry sausage dressing for fowl or meat, dry sausage stuffed in peppers, dry sausage with tomato sauce; potatoes stuffed with dry sausage and cheese; dry sausage meat loaf; casserole of dry sausage and hominy. _Armour’s Sausage of all varieties is nationally famous for delicacy of flavor and wholesomeness_ READY TO SERVE MEATS