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Calves' Hearts

If the hearts are being used, cut them in half inch slices, crosswise. If liver is chosen, it should be sliced thin, then scalded, and after standing for five minutes in the scalding water, the outer membranes should be pulled off and the tough veins removed. Then dust the meat with salt and pepper. In the meantime, melt sufficient Snowdrift in a frying-pan to barely cover the bottom, and for each pound of meat, slice into this six peeled onions and add a sliced green pepper, from which the seeds have been removed. Add a few grains of sugar and a little salt and pepper, and fry the vegetables together gently until they are done. Then remove them from the Snowdrift and quickly fry the meat in it. Then put the meat on a platter, cover it with the fried vegetables, and serve very hot. If desired, this may be accompanied by Tomato Sauce.