The new practical housekeeping

Fried Liver. — Cut liver in thin slices, pour boiling hot Water over and immediately drain off; this seals outside, takes awav the unpleasant flavor, and makes it much more palatable ; skin and have ready in skillet on stove some hot lard or beef drippings, or better, half and half; roll the liver in flour (Graham is nice), cracker or bread-crumbs, nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark-brown, when the liver will be thoroughly cooked. The time required is about a quarter of an hour. Make a gravy by stirring into the drippings a tablespoon flour and adding a pint milk. Boil up, season and serve poured over the liver. Some always single-bread liver. Or first throw into the hot drippings a half onion minced fine, if the flavor is liked, and one or two sprigs parsley, chopped. Turn the liver several times that it may absorb the flavor, When done put where it will keep hot and make a sauce in another pan by stirnng a teaspoon flour into tablespoon hot butter until brown, add cup boiling water, stirring well, and pepper, salt, tablespoon vinegar and heaping tablespoon capers. Drain tne slices of liver from fat and put into sauce until ready to serve, when arrange neatly on dish and turn the sauce over. For Royal Fried Liver, cut two-thirds pound calf's liver into slices, and fry half in butter ; then pound in a mortar, with a few capers, a few gherkins, allspice, and sugar, press through a sieve, and add juice of a lemon, and a little pepper, salt, and vinegar. Put in hot water or near the fire, but not on it, to keep hot. Flour the remaining slices and fry in fresh butter, place on a plate, and pour over them the first part, reduced to a thick sauce. Will be found delicious. Liver Rolls may be served with the above sauce. Fried Liver and Bacon is a dish common at most tables. Fry in a pan slices of bacon and keep hot while frying thin slices of liver, prepared as in Broiled Liver, in same fat. When done serve liver and bacon on same dish, garnished with slices of lemon or force-meat balls. Make a gravy by dredging a little flour in pan after pouring off some of the fat, adding a fourth pint broth, salt, pepper, tablespoon mushroom catsup and one of finely chopped gherkins or pickled walnuts if liked. Boil and pour round the liver in dish. Or serve with tomato sauce. Liver is apt to be dry and hard unless first dropped into boiling water, or let stand ten minutes or go in warm water. A good way is to steep it in vinegar and water half an hour, then cut into thin slices, skin, roll in flour, fry very crisp, and serve with fried onions. Some cut bacon and liver into small squares, place on skewers alternately, fry by immersing in hot fai, or in dripping pan in oven, turning two or three times, and serve on moist buttered toast. Sheep's liver should be parboiled before frying. For Minced Liver, cut in pieces and fry with slices of pork ; then cut both into dice, nearly cover with water, add a little lemon-juice and pepper, thicken the gravy with bread-crumbft or browned flour, and serve.