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Bacon and Calf's Liver

The most economical way to prepare this is to fry the bacon first and make the fat serve for the liver, which, as well as the bacon, should be cut into thin slices. Fry the bacon, and remove it as soon as it is done enough to a hot dish before the fire; flour and pepper the liver, and place it in the pan; turn frequently until done, then place a slice of bacon on each slice of liver. Make a gravy by pouring off the fat and dredging a little flour into the pan, pour in enough water to supply the quantity of gravy desired, add a table-spoonful of lemon-juice, boil and pour upon the dish. Garnish with force-meat or slices of lemon. Time, from five to ten minutes. Cost, bacon, 1s., liver, 10d. per pound. BACON AND EGGS.

Place nicely-cut slices of streaked bacon, from which the rind has been cut off to prevent it from curling up, into a cold pan over a slow fire; turn frequently and serve with eggs, which may be poached or fried, and laid on the bacon. Time, three or four minutes. Bacon, 1s. per pound.