These are usually made in French pie moulds, holding about two quarts, requiring a large quantity of materials, and costing from five to six dollars; but they can be so simplified that any housekeeper can make them for one-half the above cost, and will be so pleased with results that she will enter them at once on her weekly bills of fare.

The rule for plain paste 1/4 pound of calf's liver

1 slice of bacon or quarter of a pound of ham 1/2, pound of veal

1 Terrine de Foies Gras aux Truffes du Perigord, Strasbourg 1/2, pint of mushrooms

Salt and pepper

Remove the fat from the top of the foies gras, take them from the pot and mash, adding about a tablespoonful of the fat you have taken off. Chop the veal very fine. Scald the liver, dry it with a towel, and chop it also very fine. Cut the bacon or ham into dice. Line an ordinary tin one-quart basin about two inches deep with a sheet of the plain paste. In the bottom put a layer of veal, next a layer of fois gras, next a layer of mushrooms, chopped, then a layer of liver, then a sprinkling of ham, pepper and salt, and so on until the materials are used. Roll out another piece of paste for the top cover, make an opening in the centre, place it over the top, and press the edges of the upper and the under crust firmly together. With a sharp knife cut a few leaves from the trimmings of the paste, arrange them tastefully in the centre of the top crust. Place it in a quick oven, and bake one hour; as soon as the top crust is a nice brown, cover it with a sheet of writing-paper to prevent its burning. When done, carefully lift it from the basin, place it on a folded napkin, and serve.