Breaded Pork Chops

Have pork chops cut thicker than usual. Cut flank and tender-loin from bone and skewer into round shape. Arrange in shallow baking pan, with boiling water to half the depth of the chops. Sprinkle well with bread crumbs to which have been added salt, pepper and chopped onion, cover closely and hake in a slow oven for 1 1/2, hours. Remove cover, place on each chop 1/2 teaspoon of butter and bake until crumbs are brown.

Broiled Sweetbread

Scald sweetbreads in salted water, blanch in cold water and re-move stringy parts. Dry on a towel, dip in beaten egg, roll in fine bread crumbs and broil. Serve with crisp bacon.

Roast Sweetbreads

Sweetbreads, 2 pairs. Butter, 2 tablespoons. Minced carrot, 1 teaspoon. Minced onion, 2 teaspoons.

Beef extract, 1 teaspoon. Bay leaf, 1.

Lemon juice, 1 tablespoon. Boiling water, 1 pint.

Flour, 1 tablespoon.

Cook sweetbreads in usual manner, add butter, carrot, onion, extract, bay leaf and lemon juice and simmer slowly for 15 minutes. Turn into buttered baking dish, add water and flour blended with a little cold water. Cook in oven 1 hour and serve with mushroom sauce.

Calf's Liver

Calf's liver, 1. Salt pork, 5 strips.

Salt and pepper.

Minced onion, 1 tablespoon.

Brown sauce, 3 cups.

Make 5 short slits in the rounded side of a calf's liver and insert strips of salt pork (bacon may be used). Lay liver in a casserole, add onion and seasoning and pour over sauce which should be rather thin. Cover and cook for 2 hours in a medium oven.

Chicken Livers On Toast

Chicken livers. Butter, 1 tablespoon. Flour.

Madeira, 1/2 cup. Brown sauce, 1 cup. Salt and pepper.

Hot toast.

Wipe the livers with damp cloth, dry and cut each in quarters. Brown them in the butter for 5 minutes. Dredge with flour and add Madeira and brown sauce. Season and simmer for 10 minutes. Serve on slices of hot buttered toast.

Hamburg Loaf

Hamburg steak, 2 pounds. Bread crumbs, 2 1/2 cups.

Egg, 1. Onion, 1.

Salt and pepper.

To the Hamburg steak add two cups of the bread crumbs, all but a few drops of the egg, beaten, the onion chopped fine, re-serving a few whole slices, pepper and salt. Knead together thoroughly and form into a nicely shaped loaf. Rub over with the remaining egg, brush with the half-cup of crumbs and lay the slices of onion on top. Bake for 1 1/2 to1 1/2 hours. Serve with or without tomato sauce. Onion may be omitted if not desired.

Veal Loaf

Bread crumbs, 1 cup. Lemon juice, 1 tablespoon. Lean veal, 3 1/2 pounds.

Melted butter, 1/2 cup. Salt, 1 tablespoon. Pepper, a shake.

Egg, 1.

Mix all together and pack solidly in a buttered bread pan. Bake 1 1/2 hours in a hot oven. Cool, remove from pan and cut in thin slices.

Jellied Beef Loaf

Shank of beef, 4 pounds. Water.

Salt and paprika. Mace.

Boil the beef, which should contain both meat and bone, in enough water to cover, till it is very tender. Pour off liquid and let cool. Remove bone and gristle from meat, cut into small pieces and season. If liquid forms a firm jelly when cold, molt it and pour over meat. If it does not form a firm jelly boil it down till it will. Stir as it begins to set, then place on ice to chill. Serve sliced, with a garnish of parsley.