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s and potato balls to the gravy. I have sent but one recipe to a cook book, and that was a direction for driving a nail, as it has always been declared that women do not know how to drive nails. But that was when nails were a peculiar shape and had to be driven in particular way, but now that nails are made round there is no special way in which they need to be driven. So my favorite recipe cannot be given you. As for my effort in the culinary line--I have not made an effort in the culinary line for more than at least thirty years, except once to make a clam pie, which was pronounced by my friends as very good. But I cannot remember how I made it. I have a favorite recipe, however, something of which I am very fond and which I might give to you. I got it out of the newspapers and it is as follows: Spread one or two rashers of lean bacon on a baking tin, cover it thickly with slices of cheese, and sprinkle a little mustard and paprika over it. Bake it in a slow oven for half an hour and serve with slices of dry toast. Now that is a particularly tasty dish if it is well done. I never did it, but somebody must be able to do it who could do it well. Faithfully yours, ANNA H. SHAW. [Illustration] Daube Brown a thick slice from a round of beef in a hot pan and season carefully, adding water to make a pan gravy; add also a pint of tomato juice and onion juice to taste; cover and simmer gently for at least an hour and a half; turn the meat frequently, keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned. When served, it should be, if carefully done, very tender. The gravy may be thickened or not, according to individual taste. MRS. SAM'L SEMPLE. [Illustration] Liver a la Creole Take a fine calf liver. Skin well and cut in thick slices. Season with salt and pepper. Fry in deep fat and drain. Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in parsley and pour at once over liver and serve. Chicken Croquettes 1 pound of chicken
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