The thorough good cook

Chop up together three pounds of calves' or pigs' liver, two pounds of bacon, half a pound of fat of bacon, some parsley, chives, salt, pepper, spice, thyme ; a bay-leaf, sage, and garlic chopped up separately. Line the bottom of the saucepan or mould with thin slices of bacon or of pork ; cover these three fingers deep with forcemeat, then with slices of bacon, and so on till the mould is nearly full ; then cover the whole with slices of bacon and bake it three hours ; let it get cold, then warm the mould that you may take it out whole. Dress and garnish it with jelly, sweet herbs, the yolks of some eggs chopped up, etc. 6. American Breakfasts. The following articles are popular in spring and summer for breakfast on the other side of the Atlantic : — Veal cutlets ; stewed or fried clams ; cold boiled ham or tongue ; clam fritters ; broiled shad ; broiled and fried fish ; stewed or broiled chickens ; minced veal ; pickled salmon ; fried sweet potatoes ; fried egg-plant ; green corn fritters ; stewed pigeons ; broiled or sliced raw tomatoes ; fish-balls ; cucumbers ; pepper grass ; cresses ; robins on toast ; eggs ; omelettes of all kinds ; tongue or ham toast ; rice cakes ; batter cakes ; ripe fruits ; jam and marmalade ; buckwheat cakes, piled one on the other till a miniature Eiffel Tower is formed, with plenty of butter between each layer, and maple syrup poured over the whole. Mem. — Americans at home generally begin breakfast with a glass of iced water and a large Havana orange. 7. Mexican Omelette. Have half a pound of smooth sauce (p. 347) in a saucepan, place it on a moderate fire, add a piece of butter the size of half an egg, twelve shelled and cooked shrimps, and season with a little salt and a very little pepper. Let it cook for two minutes, stirring it lightly; then add a quarter of a good-sized emptied and peeled green pepper, finely mashed; cook for one minute longer, then let it rest on the corner of the stove. Make an omelette with six eggs, fold up the opposite side, pour half of the preparation into the centre, fold the other end up, and garnish both sides with more shrimps, pouring the balance around the dish ; then send to the table. 8. Stuffed Egg Fruit. Take a few of the egg fruits, cut off the ends, divide them in halves, scoop out the interior, salt them, and let them remain for an hour. Chop up some onions and fry them nearly black, add garlic and sage leaves, a couple of minced tomatoes, pepper and salt, and let the whole brown in the oven. Stuff the " eggs " with this mixture, having first washed the salt from them, and dip them in oil. Then place them in a stewpan with a little brown gravy and braise them, or roast tliem in the oven in oiled paper cases. 9. Fried Egg-Plant. Peel one medium sized egg-plant, cut it into six round slices, about lialf an inch in thickness, and season with half a teaspoonful of pepper. Dip the pieces in beaten egg and in fresh bread-crumbs, and fry them in hot fat for five minutes. Remove, salt slightly again, and drain them well; serve on a hot dish over a folded napkin. 10. Celery Porridge.