Liver And Bacon And Onions

1 lb. of liver and 1/2 lb. of bacon. Boil the liver in salt water for 5 minutes to remove any impurities. Drain and wipe dry, and lay in flour, salted and peppered. While this is being done fry the bacon, remove and fry the liver in the same fat. Remove liver and fry onions in the same - drippings. Arrange the liver in the center of platter, the bacon around it, and the onions on top of the liver. This will sverve 4 people. - Mrs. F. E. Clower, 1103 S. 8th Ave., Maywood, 111.

Variation I

Slice any kind of liver (calves' liver preferred) not too thin. Fry an equal number of slices of bacon first. The liver may be dipped in egg and cracker crumbs, in flour, or fried plain, and served on the slices of bacon. - Mrs. John Ward, 6639 Union Ave., Chicago, 111.

Baked Liver

AVipe a whole liver and score several times to the depth of 1/2 inch. Lay thin strips of salt pork in the scores and add an onion, 2 carrots, a turnip, a potato, and any other vegetable on hand, cut fine. Place them around the liver and sprinkle 2 tablespoons of finely cut pork over the vegetables. Dust all well with salt and pepper. Cover the liver with water at first, letting it boil away. Serve the vegetables on the platter with the liver. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Calf's Liver Braised

Wipe with a clean wet cloth. Lard the rounded side with bacon or salt pork. Fry 1 onion in salt pork fat. Put the liver and fried onion in a braising-pan; add hot water or stock to half cover, 1 teaspoon of salt, 1 saltspoon of pepper and 1 tablespoon of herbs. Cover, and cook in a moderate oven 2 hrs., basting often. When ready to serve, strain the liquor, season with lemon juice, and pour it over the liver. - Mrs. A. C. Christy, Glen View, 111.

Calf's Liver, Creamed

Cut 2 lbs. of liver in small pieces, cover with salt and cold water for 10 minutes, and drain, Heat 5 tablespoons butter, put in the liver, seasoning with salt and pepper, and cook slowly 8 minutes, browning it on all sides; then take up the liver and place it where it will keep warm. Place 1 slice onion in the frying-pan and cook 1 minute; add 3 teaspoons of flour and cook, constantly starring, until it begins to froth. Draw the pan back, gradually add the cold milk and cook 1 minute, stirring all the time. Place the liver in the pan with the gravy, cover the pan and stew very slowly 5 minutes longer. - Mrs. E. D. Bennett, Bartlett, 111.

Liver Dumplings

Skin a calf's liver and rub it through a sieve. Put it into a basin with 2 oz. finely chopped bacon, 7 oz. fried dice of bread; add 4 beaten eggs, 1 minced onion, and season with nutmeg, salt and pepper. Mix well with a little cold water and enough flour to bind the dumplings. Make them into small, round balls, and boil them in salted water for 15 minutes. Serve hot with fried bread crumbs and a sauce of melted butter, thickened with grated potatoes. - Mrs. Conklin, 914 N. 5th Ave., May-wood, 111.

Fried Liver

Have the liver sliced fairly thin, dip it in flour, cracker or bread crumbs and beaten egg, or fry it plain in bacon or other pork dripping. If desired, onions may be fried with the bacon, or afterwards, in the same fat, and served in the center of the platter on which the liver is arranged. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

Liver Hash

Cut the liver into pieces the size of a penny; it must measure 1 pt. after cutting. Heat 1 tablespoon of butter, and stir in 1 teaspoon of flour, cooking and stirring until brown; then add 1 cup of water, gradually, and season with salt and pepper. Place the liver in this sauce, and simmer very gently 20 minutes. Add 1 teaspoon of lemon juice, and serve very hot. - Mrs. Joseph King, Kenilworth, 111.

Calf's Liver And Mushrooms

Mix 1/2 lb. of butter, the yolks of 3 hard-boiled eggs, and put them into a charing-dish, adding salt, a very little cayenne pepper, and a pinch of dry mustard. When heated, put in 1 calf's liver, cut in small squares, and gently stew in butter and a little water, and add part of can sliced mushrooms. When it has cooked 5 minutes, add a small glass of Madeira, and serve on hot toast. - Mrs. C J. Jeffries. Win-netka, 111.

Ragout Of Lamb's Liver

Boil till tender. Cut in thin round slices. Make a rich brown sauce; season with spices and wine. Stew the liver in till hot, and serve at once. Garnish with alternate slices of lemon and hard-boiled eggs. - Mrs. James Moore, 4412 S. Dearborn St., Chicago, 111.