Baked Heart

Use either beef or pork heart. Clean thoroughly, cut out all the clots of blood and stringy parts, soak in salt water 2 or 3 hours, then drain and put in a kettle with plenty of water, a piece of suet the size of an egg, salt and pepper to taste, and let boil until tender. Make a dressing moistened with the water in which the heart was boiled, and fill the opening of the heart, then put in a deep pan, and if any of the dressing is left over, place it around the heart, and bake until brown, turning and basting often, using the water in which the heart was boiled.-[Mrs. J. H. S. Mich.

Deviled Heart

Cook veal heart until tender, chop or grind fine, mix with 1/2 the quantity of bread crumbs, season with salt, red pepper, sage, and a little grated nutmeg, put a layer in a buttered baking dish, moisten with the liquor the heart Was boiled in, sprinkle with bread crumbs, dot with butter, and bake about 1/2 hour.-[L. E. M., Mich.