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Deviled Liver

Put the liver into a deep dish, cover it with milk, and let it stand about an hour; take it out and skin it. Prepare about a tablespoon each of lard and butter, mixed with salt and pepper and an onion chopped fine. Put this in slits cut into the liver. Then put it in a pan and pour on enough water to cover it. Put it in the oven, with a cover on, and bake half an hour, then take cover off and bake another half-hour.

— Miss Matilda Jackson

VEAL CUTLET (Breaded).

Cut meat in pieces to suit, salt same, dip in flour and beat. Beat an egg in a pan, dip the meat in the egg, then in cracker dust or bread crumbs, and fry.

— Mrs. J. H. Bagley

VEAL POTΡΙΕ.

Take two pounds of veal, put in a kettle which has a tight cover, cover with boiling water, let boil slowly half an hour, then add salt and pepper to taste. Continue to boil until the veal is tender, then cover with dumplings made of one cup of flour, one-half cup of milk, scant teaspoon of salt, one heaping teaspoon of baking powder, one rounded teaspoon of lard. Put a weight on the lid of the kettle to prevent the steam from escaping. Let boil steadily for twenty minutes. Do not take the lid off the kettle while the dumplings are boiling.

— Mrs. Stanley Vincent