Liver Loaf

Put a calf's liver through the meat grinder, season lightly with salt, pepper, a dash of cayenne and nutmeg and three eggs, one-fourth cup of melted butter ; mix well together, put into a well-buttered mould or bread pan, bake standing in a pan of hot water for one hour. Serve cold, garnishing with slices of hard-boiled egg and pickles or olives. Or serve hot with a brown sauce.

How To Broil Venison Steak

Cover with melted butter, and then broil as you would other steaks. Season with salt, pepper and butter, or cover with maitre d'hotel sauce. Serve at once.

Ham Puffs

2 cups water. 4 eggs. 2 cups flour. 1/2 cup finely chopped cooked ham.

1/2 teaspoonful curry powder.

1/4 teaspoonful salt.

A little cayenne of paprica.

As soon as the water boils stir into it the flour; beat well; stir until the batter leaves the sides; remove from the fire; beat in the eggs one at a time; add the ham and seasonings. Drop the batter from the tip of the spoon into smoking-hot fat; cook until brown; drain on soft paper. Serve with white sauce or cabbage salad.

Cocktail Of Little Neck Clams And Oysters

Chill thoroughly one-half dozen of little neck clams or oysters for each person; mix one tablespoon-ful of lemon juice, one tablespoonful of mushroom catsup, six drops of tobasco sauce, a little paprica, one-fourth teaspoonful of salt, two teaspoonfuls of horseradish; allow a tablespoonful and a half for each person. Serve in sherry glasses, grape fruit, lemon and orange shells, fresh tomatoes or peppers.

Baked Bananas

Select small bananas, pull down a section of the skin and remove the coarse threads, cover with the skin and lay them in an agate pan, bake until the skins turn black. Remove the pulp from the skin and cover with a Sultana Sauce.

Sultana Sauce

Pick over and wash one-half cup of Sultana raisins, cook until plump and tender in boiling water, mix two tablespoonfuls of flour with a cup of sugar and one-fourth teaspoonful of salt, pour on this one and one-half cups of boiling water, stir until smooth and boil for ten minutes, then add the raisins, that have been drained from the water they were cooked in, a few gratings of lemon peel and two tablespoonfuls of sherry or brandy.