Fried Liver
Cut the slices thin, scald them for some minutes, put them in a pan with hot lard, and fry slowly till browned on both sides; and a little salt and pepper. Take up the liver, and pour into the pan half a teacup of water; let it boil a few minutes; put the liver back, stir it up, and cover it up for a short time to keep it from being hard.
Kidneys can be cooked the same way, excepting you must add some butter, as they are very dry.--Mrs. P.W.