bay leaf, a blade of mace, four pepper corns,
two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and
half a pint of stock: simmer gently for four hours. Then cut the liver
into thin slices, place in a basin, and cover with the liquid: let it
remain until next day. Then pound the liver to a paste, add a
tablespoonful of salt, a saltspoonful of white pepper; add three
quarters of a pound of clarified butter; pound well together and pass
through a wire sieve; put into pots; smooth over the top with a knife,
then pour over hot clarified butter or lard and keep in a cool place.

POTATO CROQUETTES.

MRS. J. G. SCOTT.

Take two cupfuls of cold mashed potatoes, beat up with two
tablespoonfuls of melted butter and three eggs, make into rolls, cover
with cracker dust, or bread crumbs and fry.

KIDNEY STEW.

MRS. SEPTIMUS BARROW.

One tablespoon flour, one half tablespoon of salt, one saltspoon pepper,
three gills stock or water, one tablespoon mushroom ketchup, two ounces
butter or bacon fat. First: Wash the kidney and remove the core--cut
into thin slices; mix together pepper, salt and flour, roll kidney in
it. Brown it quickly in the butter, then add stock or water; skim well
and cook very slowly for two hours.

STEWED SWEETBREADS.

MRS. ERNEST WURTELE.

Soak the sweetbreads in salt and water for twenty minutes, then take
them out, wipe them well, and take off the skin. Parboil them for twenty
minutes or half an hour, after which you stew them in a little milk,
till they are tender, add a little salt and pepper, make a little sauce
of the milk and serve. Use a double kettle when stewing.

COLD ENTREE.

MRS. FRANK DUGGAN.

An entree that supplies the want of fish for luncheon. Take the contents
of one can of sardines, mince fine with a silver fork removing bits of
bone, the tails, etc., etc., add celery salt, pepper and salt to taste,
a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a
few drops of Harvey's sauce, the same of anchovy sauce. Add a
tablespoonful of capers. Mix the whole thoroughly with a little thick
cream, (sweet), or mayonnaise. Mould into minature pyramids and serve
on lettuce leaves: further garnish the dish with parsley. One can of
sardines will be sufficient to make four pyramids. Finely chopped celery
may be added before the mayonnaise.

STUFFED TOMATOES (HOT ENTREE.)

MRS. JAMES LAURIE.

Six tomatoes, three ounces cooked white meat of any