A Little Cook-Book for a Little Girl

hot platter ready, and lay the slices of liver in a nice row on it, and then put one slice of bacon on each slice of liver. Put parsley all around, and sometimes use slices of lemon, too, for a change. Liver and Bacon on Skewers Get from the butcher half a dozen small wooden skewers, and prepare the liver and bacon as you did for frying, scalding, dipping the liver in flour, and taking the rind off the bacon. Make three slices of toast, cut into strips, and put in the oven to keep hot. Cut up both liver and bacon into pieces the size of a fifty-cent piece and put them on the skewers, first one of the liver and then one of the bacon, and so on, about six of each. Put these in the hot fryingpan and turn them over till they are brown. Then lay one skewer on each strip of toast, and put lemon and parsley around. You can also put large oysters on the skewers with pieces of bacon, and cook in the same way. Broiled Steak See that the fire is clear and red, without flames. Trim off most of the fat from the steak, and rub the wires of the broiler with it and heat it over the coals. Then put in the meat and turn over and over as it cooks, and be careful not to let it take fire. When brown, put it on a hot platter, dust over with salt and a very little pepper, and dot it with tiny lumps of butter. Put parsley around. Steak ought to be pink inside; not brown and not red. Put a fork in as you did with the chops, and twist in a little, and you can see when it gets the right color. Steak with Bananas Peel one banana and slice in round pieces, and while the steak is cooking fry them in a little hot butter till they are brown. After the meat is on the platter, lay these pieces over it, arranging them prettily, and put the parsley around as before. Bananas are very nice with steak. Frizzled Dried Beef Take half a pound of dried beef, shaved very thin. Chop it fine and pull out the strings. Put a large tablespoonful of butter in the frying-pan, and when it bubbles put in the meat. Stir till it begins to get brown, and then sprinkle in one tablespoonful of flour and stir again, and then put in one cup of hot milk. Shake in a little pepper, but no salt. As soon as it boils up once, it is done, and you can put it in a hot covered dish. If you like a change, stir in sometimes two beaten eggs in the milk instead of using it plain. Veal Cutlet Wipe off the meat with a clean wet cloth, and then with one that Is dry. Dust it over with salt, pepper, and flour. Put a tablespoonful of nice dripping in a hot frying-pan, and let it heat till it smokes a Little. Lay in the meat and cook till brown, turning it over twice as it cooks. Look in the inside and see if it is brown, for cutlet musl not be eaten red or pink inside. Put in a hot oven and cover it up while you make the gravy, by putting one tablespoonful of flour into the hot fat in the pan, stirring it till it. is brown. 'Then put in a cup of boiling water, half a teaspoonful of salt, and a very little pepper; put this through the wire sieve, pressing it with a spoon, and turn over the meat. Put parsley around the cutlet, and send hot to the table.