Calf's Heart, Liver, And Tongue.

Clean and put the heart and tongue in cold water, bring to a boil quickly, and skim. Add salt; when nearly done put in the liver, first scalding it. When the meat is tender remove it, and season the liquor to taste. Thicken it with flour wet in cold water, or cooked in hot butter. Add half as much strained tomato as liquor. Put the liver in the center of the platter, with alternate slices of the heart and tongue round the edge. Pour the tomato sauce over the whole. Chop fine all that is left over, and warm it in the tomato sauce, and serve it on toast.

Spiced Tongue Or Calf's Heart.

Boil a fresh tongue until the skin will peel. Trim off the roots, and rub the tongue all over with a mixture of one teaspoon of allspice, half a teaspoon each of pepper and ginger, then dredge with flour. Fry one minced onion in two tablespoons of butter, then brown the tongue all over. Put it in stew-pan, add flour to the butter left in the pan, and about a pint of water, or enough to make a thin gravy. Pour it over the tongue, add half a cup of raisins and half a cup of vinegar. Stew until tender and serve with the gravy. Prepare a calf's heart in the same way, stuffing the cavity with raisins rolled in the spice

Calf's Brains

Soak in cold water for an hour, changing it twice and adding some vinegar and salt to the last water. Then tie in cheese-cloth and put in boiling water with seasoning, and cook for twenty minutes. Drain and blanch in cold water

Then, like sweatbreads, they may be prepared in many ways, breaded and fried, or served with a white, brown, or tomato sauce, or added to croquettes, etc

Sweetbreads

Soak in cold water half an hour, parboil fifteen minutes in water with a little salt and lemon juice in it, then put in cold water

They are then ready to broil, to serve in a cream or other sauce, or as a salad

Meat Loaf

Two pounds of raw beef, mutton, or veal, or two kinds together, chopped fine with one-fourth pound of fat salt pork. Season with two teaspoons of salt, a little pepper, and one teaspoon of mixed herbs. Mix with one-half cup of cracker or dry bread-crumbs and two beaten eggs. Pack in a mold and steam for two hours. Then brown in the oven, basting with melted butter. Serve hot or cold

Boiled Ham

Brush and clean a large ham in lukewarm water in which a teaspoon of borax has been dissolved, and soak in cold water over night. In the morning shave off the hardened surface. Put it into a large kettle and cover with cold water. Let it heat slowly, and as it begins to boil remove the scum. Keep the kettle where it will barely bubble, and let it cook till tender; allow twenty minutes or more to the pound from the time simmering begins. If a fork will pierce through the thickest part and the skin will peel off easily, it is done. Let it remain in the liquor until cold. Then peel off the skin. Mix one cup of fine cracker crumbs, half a cup of brown sugar, one saltspoon of pepper, and one saltspoon of powdered tarragon, and moisten slightly with melted butter. Spread this thickly over the fat surface, and return to the oven till brown and crisp.

After using the best portions of a ham for broiling and frying, the remainder may be boiled. Cook slowly until the bones slip out. Drain it from the water, and pack the meat in a pan, the fibers all one way, lean alternating with the fat, and press it until cold and firm