Tripe Calf's Foot Jelly

The quantities here given are small, but you can easily double or quadruple them. Take a calf's foot, have it split in two and the bone cracked in several places so that the juices will easily cook out. Souse it freely in cold water, and set it over the fire in a pot of cold water about a quart and threequarters. Cover well, and bring to boil very slowly in order to draw the sweetness from the bone. When it boils skim and set where it will sleepily bubble and simmer for three or four hours. Take from the fire, pour through a colander, and set to cool.

When cold take off the fat which rises to the top, and any coarse sediment at the bottom, heat in a porcelain saucepan, and add the grated yellow of half a lemon, the juice of the lemon, a small blade of mace, a short stick of cinnamon, and a cup of sugar. If you wish their flavor, add also a little ginger and a clove, but the jelly is as well without them. Lastly stir in the beaten white of an egg, cook together gently six or seven minutes, and strain twice through a jelly bag. Pour into molds or into small glasses from which the jelly may be eaten. Cool thoroughly, and serve.

Stewed Calf's Head

Have the butcher prepare the head for use. When it comes to you, wash it thoroughly and remove the brains, which may be cooked separately according to the directions following or may be included in the stew you are about to make. Put the head in a pot, cover it with cold water, take off the scum that rises as the meat heats, and boil it gently for one or two hours, until it is tender. Take it from the fire, let it cool, and carefully take out all the bones. Put back all the meat in a pot or stewpan, add the brains if you wish to stew them, add also a little salt and cayenne pepper, and the liquor in which it was boiled, and let it stew slowly for an hour. You may serve the meat without further additions, merely thickening the gravy with a little flour or cornstarch if it seems thin.

If, however, you wish to make the meat a little less simple, add half an hour before serving a pint of mushroom buttons. If you do not have the mushrooms, a handful of finely minced sage is a pleasant addition. Or if you prefer capers or green nasturtium seed pickled, they also are good.Forcemeat balls are also an agreeable accompaniment to meat of the calf's head.

Stuffed Heart With Oyster Dressing.

A New Orleans Dish  use veal or lambs' hearts; four are sufficient. Remove the muscle from the centre of each heart. Boil them in salted water for one hour. To make the dressing: In a saucepan have one tablespoon of boiling butter. Add a tablespoon of flour, and when browned one minced onion, allowing it to brown slightly. Add one teacup of oysterjuice and two teacups of cracker crumbs. Season with a pinch of thyme, some cayenne pepper, and half a teaspoon of salt. Stir constantly to prevent burning. Last of all add one dozen chopped oysters. Allow the dressing to cook until quite dry.

Stuff the hearts with this dressing, and lay them in a bakingpan. Dust a little flour over each heart and lay across each one a slice of bacon. Bake fifteen minutes, basting with tomatojuice.

Lamb Hearts And Livers

Wash, clean, cut in small pieces, and gently stew till done two lamb hearts and livers. Take them from the liquor in which they have stewed, chop fine, and add a few breadcrumbs, a flavor of parsley and onion, and salt to your taste.

Put back into their liquor and stew them till the liquor is boiled down to a gravy. Then put in a baking dish and set in a moderate oven half an hour. Serve in the baking dish and garnish with rings or slices of hardboiled eggs.

Baked Calf's Liver. A Southern Dish

Dust with flour two pounds of liver, which you have bought whole. Lay it in a deep earthen bakingpan. Season with pepper and salt and one minced onion, and lay across the top half a dozen slices of bacon.

Add two cups of tomatojuice, with which you baste the liver while it is baking. Bake in a moderate oven until the liver is tender enough to pierce with a fork. Before serving squeeze the juice of half a lemon over the whole.

Liver Balls

Parboil half a pound of liver. Chop fine, chopping with it a slice of bacon. Mix in a teaspoon of chopped capers or nasturtium seed, a teaspoon of chopped cucumber pickles, a tablespoon of chopped onion, a teaspoon of salt, and a little pepper. Add a beaten egg to serve to hold all the ingredients together, mold into balls, roll in cracker crumbs and fry in a hot saucepan in which you have already fried crisp three or four slices of bacon.

With this there may go well a salad of lettuce dressed with French dressing.

Fried Calf's Liver

Select tender calf liver, and wash in cold water. Pour the water off, and put the liver in a pan. Over it pour boiling water. Take it out and wipe dry. Cut in slices and season each slice separately with salt and pepper. Sprinkle lightly with flour, and lay on a pan, ready to fry. Have the fryingpan hot, put into it pieces of bacon, and brown.

When done take out and lay on a hot platter. Now drop the liver into the hot fat, turn often, and cook slowly until done, being careful not to cook long enough to harden or burn. If more fat is needed, add a little butter and lard. Lay the liver in the center of the platter, the bacon around it, and pour the hot fat over it, without any thickening.