Liver A La Begue New Orleans

(Mrs. E. B. Peirce.)

Secure a fine bit of calf liver, fresh and good color. Skin well. Have quantity of lard in frying pan, well heated. Slice liver in thick slices. Place in lard and let cook slowly after seasoning with pepper and salt. Let lard cover liver. Simmer on slow fire, and when cooked drain off grease. Serve on hot plate.

Suet Pudding

(F. M. Doty.)

Suet pudding to serve with roast beef. 1 cup suet chopped fine, 2 cups of flour, 1 teaspoon of salt, 1/2 teaspoon of pepper. Rub together and add water cold, to make a stiff dough. Roll about an inch thick and turn over like jelly roll, tie in a cloth, allowing plenty of room for swelling and boil 3 hours. Have the water boiling and keep it so.

Pork Tenderloin Eu Casserole

(Jessie J. Ullrich.)

Take two strips of tenderloin, split, stuff with bread dressing, seasoned with 1/2 small onion, browned in butter, salt, pepper, and sausage or bacon drippings, then tie the dressing securely between the strips with cord and salt, pepper, and flour thoroughly. Place this in covered baking dish, and surround with one can tomatoes, two large, green sweet peppers, six medium sized onions, about ten little sausages. Salt, pepper and small quantity of papricka. Bake under cover for about one hour until vegetables are done. Potatoes may be added if desired. Original.

Meat Patties

(Mrs. Hirschberg.)

1 1/2 pounds of lean meat, from round steak. Take out all fat, chop very fine by hand. Chop 5 onions fine and cover barely with water and boil until well softened. To this add the lean meat, pepper and salt, and cook for twenty minutes. Make pie crust dough with ice water, and 1/4 of pound of butter. The meat should be well moistened, but not too much juice or gravy. Any gravy left may be kept to pour on the patties when served. Cut your dough round, and put meat on half of the circle, folding the other half over and pinching edges together. Cook in deep hot lard. Size of patties may depend upon the number you wish to serve.

Sauces

Chestnut Stuffing for Turkey.

1 teacup of mashed sweet potatoes, 1 teacup of mashed and boiled chestnuts, 1 dessertspoon of butter, 1 wineglass of cream, salt and black pepper to taste. Mix potatoes, chestnuts, cream and season. Put stuffing in when turkey is half roasted. Baste often.

Daubs. A Creole Southern Dish

(Mrs. H. L. Taylor.)

Get 4 pounds best cut of round of beef, 1/2 can of tomatoes or three fresh ones; 1 onion, minced, one small red pepper, 2 cloves, 3 peppercorns, 1 tablespoonful of lard, 1 tablespoonful flour, salt and pepper. Melt the lard and fry the onion, then a tablespoonful of flour. Cook until a golden brown, then add the tomatoes and cook about ten minutes or less, stirring all the time. Add 1 cup of water Fry the meat first on one side then on the other, add the gravy, the seasonings (a sweet pepper minced is an improvement) and cook on a slow fire for about one hour. This is equally good when cold. More hot water is added if the gravy dries in cooking.