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Liver-and-Bacon Hash

Chop any cold cooked liver, and season with salt and pepper. Crush a few slices of cold, crisp bacon and add to it. To every cup of liver allow four tablespoonfuls of cooked rice, or any coarse cereal, and mix lightly together. Melt two tablespoonfuls of butter or drippings in a frying-pan, add one-quarter cup of tomatoes, and turn in the meat mixture. Cover and simmer slowly until well heated. Serve on a hot platter, and garnish with nicely browned potato cakes.