Most for your money cookbook

For each heart: i small onion, minced, i tablespoons bread crumbs, i tablespoon melted fat, j^ teaspoon sage, salt, pepper, and a dash of cayenne. Stuff, sew up opening and brown heart in fat; then stew in very little water with a carrot and an onion. When tender eat at once. Although beef, lamb and pigs' hearts are both good and cheap, the one that appeals most to us is veal heart. In New York City we pay a nickel apiece for these, and since they weigh around half a pound, that's probably the cheapest solid meat available anywhere. To make the dish economical it's advisable to cook more than enough for one meal, since the cooked meat keeps well and is fine when cold. Let the veal hearts lie in cold water to discharge coagulated blood, wash thoroughly, open up pockets with a knife, trim veins, fill with rich stuffing flavored with onion juice and poultry seasoning, or your own herb mixture, and have that stuffing moist. Sew up, and slowly bake or braise with onion, carrot, herbs, and peppercorns. If some of them are to be eaten cold, the family will welcome the change if these are stuffed somewhat differently: a little ground liver, or sausagemeat, or leftover poultry, mixed with the crumbs, with slightly different seasoning — and then let the ones so stuffed cool in the gravy, wipe dry, and slice thin. The circular slices with the inner rounds of stuffing are attractive to look at and very palatable. BEEF HEART The heart of every animal is both substantial and tasty, as anybody knows who has fished the chicken heart out of a stew and gobbled it as an appetizer while the cook was making the dumplings. Heart is as good meat in its way as kidneys or high-priced liver, and the best thing about buying hearts is that there's almost no waste. But being the most active of all muscles, the old and big ones, such as beef, are both lean and dry, so the fat they lack must be supplied in stuffing or in basting sauce, and the dry tough texture must be overcome by long, slow cooking and much basting. Beef heart is especially obdurate, but it is a fine dish, if the cook starts out with some of the courage its consumption was anciently supposed to supply. It tastes something like game and is entirely worthy of being eaten with currant or grape jelly. Three hours should be allowed for braising, or two for roasting. A fireless cooker does this dish at little cost. First soak the heart in cold water for half an hour, then parboil it; strain and save the liquid to use in basting. Enlarge the natural openings or pockets with a knife, and stuff with breadcrumbs which have been wet and squeezed dry, mixed with minced suet or bacon, and seasoned with thyme, grated nutmeg or an infinitesimal amount of powdered cloves, and a teaspoon of grated lemon rind (the yellow outside only). Sew up, and place in the pan with a sliced onion, a bit of carrot, a bay leajf and celery leaves. Reduce the parboiling liquor, add to it 2 tablespoons bacon fat or other fat, and either the juice of a lemon or 2 tablespoons of vinegar to help tender it, and baste with the mixture every 15 minutes. Keep closely covered until done. There should be plenty of good rich gravy.