Most for your money cookbook

Try your hand at making original spreads. If you like coffee, stir the contents of a George Washington "Ace" into as much butter as it will take and spread it on crackers for an unusual treat when you can*t have a cup of hot coffee, but hanker for the taste. Fresh fruits, especially apples, mix in to refreshing spreads and also double the volume of butter and cheese, making it go twice as far. Beef extract and fish pastes are likewise excellent, although they add to the cost of the original spread instead of reducing it, as bulkier ingredients do. Swell Pickings BEEF LIVER PATTIES I POUND BEEF LIVER I SCANT TEASPOON SALT I EGG yi TEASPOON PEPPER ^ CUP BREAD CRUMBS COOKING FAT 1 TABLESPOONS ONION JUICE 3 ONIONS, SLICED With a dull knife scrape liver to pulp, discarding veins and stringy tissues. Wet bread crumbs with lukewarm water and squeeze dry, then mix with liver pulp, beaten egg, onion juice, salt and pepper, and form into cakes ^ inch thick. Fry in hot fat. The patties are done as soon as the reddish. color has changed to brown all the way through, and care should be taken to never overcook liver, for it quickly becomes leathery and flavorless, and indigestible as well. Prepare the sliced onions separately by putting them into rapidly boiling water and cooking for 5 minutes. Drain them, but save some of the water in which they're cooked. When you take up the liver patties put the cooked onions into the frying pan gravy, add a spoonful of the onion water and stir lightly for a moment until onions have absorbed the liver flavor. Put patties in center of hot platter, surround with onion slices, which fall into decorative rings, and serve with dish gravy made by stirring some more of the onion water into the contents of the frying pan. Because beef liver is toughest and driest of the livers, it should be cheaper than either lamb or pig. And to overcome the toughness it must be scraped to a pulp, which also helps bring out its fullest flavor. Calves' liver, which probably is tastiest of the lot, costs three times as much as beef, so its use is prohibitive. In fact, chicken, turkey, and even goose livers are a better buy than calves' liver, and are truly epicurean when broiled or fried in butter. Turtle and fish livers, when obtainable, are also excellent. In fact, a doctor will tell you that any kind of liver is good for your liver. FRIZZLED BEEF DRIED BEEF FLOUR BUTTER BUTTERED TOAST Cut any quantity of dried beef into thin strips and put in saucepan half full of water, bring to boiling point, stir in some butter and thicken with flour to make a tasty gravy. Season with pepper, or not, but no salt. Heap on hot buttered toast and go to it. Dried beef is called "jerky" by Texas cowboys; it's their Americanization of the Spanish xarque. They cut a steer into strips and hang them on the fence to dry in the baking sun. The only trouble with dried beef is its high price, but a little of it goes a long way and it has a wild, gamey tang all its own. HAM TOAST Put minced cold boiled ham in a pan with hard-boiled eggs chopped fine and simmer in a little butter. Season with mustard and cayenne and spread on thick slices of buttered toast.