Calf's liver is the best; slice it one-quarter of an inch thick; pour hot water over and let stand a few minutes to clear it from blood; then dry in a napkin. Take one-half a pound of thin sliced bacon✪ Liver and Bacon, or as much as you require, and fry to a nice crisp; lay on platter and keep hot; then MEATS. 117 fry the liver to a nice brown in the same pan, having first seasoned it with salt and pepper and dredged in flour. Serve with a slice of bacon on the top of each slice of liver. Ann Hewitt. FRIED BEEF LIVER. Cut in thin slices; pour over it <5^27/;2^ water; roll in flour; season with salt and pepper✪ Fried Beef Liver. Fry till done. R. Van Ness. SMOTHERED BEEFSTEAK. Take one large thin round steak. Prepare a dressing of a cupful of bread-crumbs, half a teaspoonful of salt, a dash of pepper, a tablespoonful of butter, a little sage, a speck of chopped onion and enough milk to moisten✪ Smothered Beefsteak. Spread over the meat, roll it up carefully, and tie the ends with a string. Fry a few thin slices of bacon in a saucepan and into the fat place this roll of beef. Brown on all sides, then add one-half a pint of water, and stew until tender. When cooked sufficiently, take out the meat, thicken the gravy and pour over it. Carve crosswise. Lulu Fowle, IRISH STEW— BEEF OR HUTTON. Take two pounds round steak or mutton chops, six potatoes, two tur- nips, four small onions, nearly a quart of water✪ Irish Stew— Beef or Mutton. Place meat in stew-pan, add vegetables, pour in one and one-half pints of cold water; cover closely, let stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed; serve hot. * Mary, BOILED BEEF TONGUE. Clean three fresh tongues and place in a kettle with just enough water to cover and one cup of salt✪ Boiled Beef Tongue; add more water as it evaporates, so as to keep the tongues covered until done — when they can be easily pierced with a fork; take out and if to be served at once remove the skin. If wanted for future use, do not peel until needed. If salt tongues are used, soak over night and omit the salt when boiling. Mrs. A. R. BEEF'S HEART STUFFED. After washing the heart thoroughly cut it into dice one-half an inch long; put into a saucepan with water enough to cover. Remove scum. When nearly done add a sliced onion, a stalk of celery chopped fine, pep- per and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of flour with a small quantity of water and thicken die whole. Boil up and serve. Miss Holland. 8 118 MEATS. BEEF LOAF— No. 2. Two pounds chopoed round steak, one slice chopped salt pork, one teacup browned bread-crumbs, one and one-half cups milk, one egg, piece of butter size of an ^gg, salt well and season with onion, mace, spice, etc., .to suit Individual taste. Bake about one hour in baking pan. A nutritious and economical dish. Will serve eight person. Eat either hot or cold. Esther Haight. TENDERLOINS STUFFED WITH OYSTERS. Take two large tenderloins, split them, season with pepper and salt✪ Beef's Heart Stuffed. Make a dressing of pint of oysters, teacup of cracker crumbs; season with salt, pepper, and celery-salt; spread one tenderloin with dressing putting the other one-half of tenderloin on top, then spread the top thick with dressing; tie together with string, bake as you would a chicken, baste often; very fine. Belle Foster. TENDERLOIN WITH flUSH ROOMS.

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Calf's liver is the best; slice it one-quarter of an inch thick; pour hot water over and let stand a few minutes to clear it from blood; then dry in a napkin. Take one-half a pound of thin sliced bacon, or as much as you require, and fry to a nice crisp; lay on platter and keep hot; then MEATS. 117 fry the liver to a nice brown in the same pan, having first seasoned it with salt and pepper and dredged in flour. Serve with a slice of bacon on the top of each slice of liver. Ann Hewitt. FRIED BEEF LIVER. Cut in thin slices; pour over it <5^27/;2^ water; roll in flour; season with salt and pepper. Fry till done. R. Van Ness. SMOTHERED BEEFSTEAK. Take one large thin round steak. Prepare a dressing of a cupful of bread-crumbs, half a teaspoonful of salt, a dash of pepper, a tablespoonful of butter, a little sage, a speck of chopped onion and enough milk to moisten. Spread over the meat, roll it up carefully, and tie the ends with a string. Fry a few thin slices of bacon in a saucepan and into the fat place this roll of beef. Brown on all sides, then add one-half a pint of water, and stew until tender. When cooked sufficiently, take out the meat, thicken the gravy and pour over it. Carve crosswise. Lulu Fowle, IRISH STEW— BEEF OR HUTTON. Take two pounds round steak or mutton chops, six potatoes, two tur- nips, four small onions, nearly a quart of water. Place meat in stew-pan, add vegetables, pour in one and one-half pints of cold water; cover closely, let stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed; serve hot. * Mary, BOILED BEEF TONGUE. Clean three fresh tongues and place in a kettle with just enough water to cover and one cup of salt; add more water as it evaporates, so as to keep the tongues covered until done — when they can be easily pierced with a fork; take out and if to be served at once remove the skin. If wanted for future use, do not peel until needed. If salt tongues are used, soak over night and omit the salt when boiling. Mrs. A. R. BEEF'S HEART STUFFED. After washing the heart thoroughly cut it into dice one-half an inch long; put into a saucepan with water enough to cover. Remove scum. When nearly done add a sliced onion, a stalk of celery chopped fine, pep- per and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of flour with a small quantity of water and thicken die whole. Boil up and serve. Miss Holland. 8 118 MEATS. BEEF LOAF— No. 2. Two pounds chopoed round steak, one slice chopped salt pork, one teacup browned bread-crumbs, one and one-half cups milk, one egg, piece of butter size of an ^gg, salt well and season with onion, mace, spice, etc., .to suit Individual taste. Bake about one hour in baking pan. A nutritious and economical dish. Will serve eight person. Eat either hot or cold. Esther Haight. TENDERLOINS STUFFED WITH OYSTERS. Take two large tenderloins, split them, season with pepper and salt. Make a dressing of pint of oysters, teacup of cracker crumbs; season with salt, pepper, and celery-salt; spread one tenderloin with dressing putting the other one-half of tenderloin on top, then spread the top thick with dressing; tie together with string, bake as you would a chicken, baste often; very fine. Belle Foster. TENDERLOIN WITH flUSH ROOMS.

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