Dear Laura: I had a recipe for sausage made out of hamburger. It was so good. Now I can’t find my recipe. Hope you have one. Thanks for being there for all of us “recipe losers”! - Betty, Spokane.

Dear Betty: Most recipes for making sausage at home include pork or game meat. This one, adapted from an old community cookbook, uses hamburger. The seasoning formula may be varied. Consider the variations or substitute your own combination.

Hamburger Sausage

5 pounds hamburger

5 rounded teaspoons Morton TenderQuick salt or other curing salt (see note)

1 teaspoon hickory smoke salt or other seasoning salt

2 1/2 teaspoons mustard seed

2 1/2 teaspoons coarsely ground pepper

2 1/2 teaspoons garlic powder

1 teaspoon cayenne pepper, optional

Mix spices together, then add to meat and mix lightly. Refrigerate overnight. On the second day, remix and return to the refrigerator. On the third day, shape into 5 one-pound rolls and bake at 275 degrees until meat thermometer inserted in center of roll reaches 160 degrees, about 1 1/2 hours.

Sweet-Hot Italian Variation: To season 5 pounds of ground meat, prepare a seasoning powder by blending 1 1/2 tablespoons fennel seeds, 3 tablespoons coriander seeds, 3 tablespoons dried parsley, 1 tablespoon plus 2 teaspoons salt, 5 cloves minced garlic and 2 to 3 teaspoons coarsely ground black pepper in an electric blender. Mix, let stand in refrigerator, remix and bake as above.

Breakfast Sausage Variation: To season 5 pounds of meat, prepare a seasoning powder by blending 1 1/4 teaspoons dried thyme, 1 1/4 teaspoons dried sage, 2 1/2 teaspoons coriander seed, 2 1/2 teaspoons dried marjoram and 2 1/2 teaspoons coarsely ground black pepper in an electric blender. Mix, let stand in refrigerator, remix and bake as above.

Note: Tender-Quick salt contains nitrites and should not be used by people with nitrite sensitivities.

Dear Laura: Help! We can’t drink our tea without it!

On a recent trip to England, my husband and I enjoyed some of the unusual, and oh so delicious, Grassmere Gingerbread. It is famous in the Lakes District. Despite numerous baking attempts, we have been unable to replicate this rich, thin, hard, gingerbread with a crumb topping. We are hoping you or a reader might have a similar recipe. Thank you. - Elaine, Colville, Wash.

Dear Elaine: This ginger variation of a Scottish Shortbread is my attempt to re-create your special gingerbread. Perhaps a reader will have an authentic Grassmere version.

Ginger Shortbread

1 1/4 cups flour

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 cup brown sugar

1/2 cup (1/4 pound) firm butter, cut into pieces

2 tablespoons minced crystallized ginger

1 teaspoon grated lemon peel

1 tablespoon very finely ground walnuts

1 tablespoon sugar

Stir together flour, ginger, allspice and brown sugar until well blended. Using your fingers, rub butter into dry ingredients until the mixture is very crumbly and no large particles remain. Stir in minced ginger and lemon peel. Gather mixture into a ball; place in an ungreased 8- or 9-inch round baking pan with removable bottom or in a 9-inch springform pan. Firmly press out dough into an even layer.

With the flat side of fork tines, make impressions around edge of dough; then prick surface evenly. Sprinkle surface with walnuts. Bake at 325 degrees until pale golden brown, about 40 minutes.

Remove from oven. While hot, cut into 8 to 12 wedges with a sharp knife. Immediately sprinkle with sugar.

Yield: 8 to 12 servings.

Dear Laura: I would appreciate a recipe for Salt-Rising Bread. The recipe is difficult to find. My relatives in West Virginia who enjoyed it for many years are deceased. Thank you in advance. - Gordon, Spokane.

Dear Gordon: This recipe originated in a book published in 1914 and was submitted for printing in “Favorite Recipes from Ruralite Magazine” by a Mrs. H. Smith, who wrote: “It is the same as my mother-in-law used to make, and is really good.” If I were making it, I would substitute shortening or a vegetable oil for the lard.

Salt-Rising Bread

Starter:

2 cups hot water

1 teaspoon salt

1 heaping tablespoon white cornmeal

11 heaping tablespoons sifted flour

Bread:

10 cups flour

1 heaping tablespoon lard

1/2 teaspoon salt

2 cups warm milk

Cool water sufficiently to bear your finger in it. Add salt, corn meal and 10 tablespoons flour. Beat until smooth, then sprinkle the remaining flour over the top of mixture. Cover and let stand for 5 hours in a warm place.

The clear water should have risen on top of the mixture; drain off this water and beat the mixture thoroughly. Set aside for another hour; the mixture should be light and frothy. It is now ready to use.

Sift flour into mixing bowl; add salt. With your fingers, mix in the lard. Make a well in the center of the flour, pour in the yeast preparation and then the milk. Stir with spoon until stiff. Turn out on board and knead until smooth. Divide, shape and place in 4 buttered baking pans and let rise until full. Bake 45 minutes.

Yield: 4 loaves.

xxxx?