Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

[illustration: SCRAPPLE] Boil two set of pigs’ feet until the meat can be slipped from the bones. When cold chop fine, strain cool and skim the fat from the liquor in which the feet were boiled. Return to the fire, add the chopped meat, season well with salt, pepper and sage and thicken with corn meal and one cup of wheat flour until it is of the consistency of hasty pudding. Boil thoroughly, stirring constantly; pour into deep pans to mold. When cold, cut in slices, roll in flour and fry. This makes a charming breakfast dish and will keep for a long time in cold weather. LIVER AND LEMON SAUCE FOR POULTRY. ‘The liver of one fowl, one lemon, salt, one-half pint of melted butter. Wash the liver and let it boil for a few minutes. Peel the lemon very thin, remove the white part and pips and cut into very small dice. Mince the liver with a small bit of the lemon rind, very fine; add these ingredients, the melted butter, season; add the cut lemon, heat it but do not allow to boil lest the butter oil. RISSOLES OF COLD MEAT: Chop cold meat very fine, add a little onion, parsley, pepper, salt and spice, one egg, and milk until the mixture is pretty wet. Put some stock into a frying pan (or milk and water if you have no stock), a piece of butter the size of an egg, one tablespoonful of flour blended in water. When this boils put in the mixture, let it simmer till thick, then put it to cool. When cold cut the paste in small pieces, dip in beaten egg, then in cracker crumbs and fry in hot lard. ESCALLOPED BEEF. Put in a buttered pudding dish a layer of finely chopped rare roast beef or steak, then a layer of macaroni, one of rolled dried bread crumbs or oyster crackers, one of sliced tomatoes, pickled tomatoes or picalilli; sprinkle pepper, salt and small pieces of butter between each layer. Repeat until the dish is full, taking care to have cracker or bread crumbs on top. Pour over all a cup of stock. Bake an hour in a moderate oven. MEAT CROQUETTES. MRS. I. BALE: Chop fine cold roast beef or veal, add an equal amount of boiled rice. Moisten with gravy left from roast and one egg. Season with salt, pepper and sage. Mold into small cakes and fry in butter. FILLED CROQUETTES. MRS. FABIAN. Make two pancakes, size of griddle, spread thin over them the following mixture: One cup finely chopped meat, one-third cup crumbs, even tablespoon butter, one egg beaten separately, salt, pepper and little nutmeg. Roll pan cakes as you would jelly roll, when cold cut in inch pieces, dip in crumbs and egg and fry as croquettes. BRAISED LIVER WITH VEGETABLES. Wash liver very carefully and dry; then with a sharp knife, score both sides, making cuts a quarter of an inch deep and about one-half inch apart. Mix together a scant teaspoonful of salt, quarter of a teaspoonful each of pepper, ground alspice and cloves. Rub into the cutsin the liver. Ina deep pan make a bed of sliced vegetables—onions, carrots and turnips and cover with thin slices of salt pork. Lay the liver on the vegetables and sprinkle with the remainder of the seasoning and cover with more slices of pork. Pour in a pint of rich stock or boiling water, cover closely and braise in a moderate oven for two hours. Any that is left over may be sliced cold for luncheon or may be diced for salad. BAKED LIVER. MRS. F. K. WOODRUFF. Take a whole piece of calf’s liver, after washing and drying thoroughly, place it in baking pan—lard it with fine pieces of salt pork, and sprinkle salt, pepper and flour over top, then pour over about two cups