ard
and dry. When hot, season with salt, pepper and butter, and serve with
mashed potato. Or you can chop cold boiled potatoes with the liver and
make a regular hash of it if preferred.--[R. L.

_Heart._

STUFFED.

Take three hearts, remove the ventricles and dividing wall, wash and wipe
out dry. Fill with 3 tablespoons chopped ham, 4 tablespoons bread crumbs,
a little melted butter, some pepper and salt; beat up an egg and mix the
meat, etc., with as much of the egg as is needed to bind it together. Tie
each heart in a piece of cloth and boil three hours, or till tender, in
salt and water. Remove the cloths carefully, so as to keep the dressing in
place, rub them over with butter and sprinkle with a little flour, and
brown in a brisk oven. Reduce the liquor and thicken it. Serve with mashed
potatoes and apple jelly.

BOILED.

Make a biscuit dough rather stiff, sprinkle a well-cleaned heart over with
a little pepper and salt, roll the heart securely in the biscuit dough,
wrap all in a clean white cloth and sew or baste together loosely, then
put in a kettle of hot water and boil about four hours. Serve hot by
removing cloth and slicing.

_Sausage._

SAUSAGE WITH DRIED BEEF.

To 10 lbs. meat allow 5 tablespoons salt, 4 of black pepper, 3 of sage,
and 1/2 tablespoon cayenne. Some persons prefer to add a little ginger,
thinking that it keeps the sausage from rising on the stomach. Mix the
spices thoroughly through the meat, which may be put into skins or muslin
bags and hung in a cold, dry place, or partly cooked and packed in jars
with a covering of lard. Every housekeeper uses fried and baked sausages,
but sausage and dried beef is a more uncommon dish. Cut the sausage into
small pieces, put it into a stewpan with water to cover, and put on to
cook. Slice the dried beef and tear it into small pieces, removing fat and
gristle, and put into the stew pan. When done, thicken slightly with
flour, season and stir an egg quickly into it. Don't get the gravy too
thick and don't beat the egg--it wants to show in little flakes of white
and yellow.--[Rosalie Williams.

SAUSAGE ROLLS.

Make a rich pie paste, roll out thin and cut, with a large cooky cutter or
a canister lid, large discs of the paste. Take a small cooked sausage, and
placing it on the edge of the circle of paste, roll it up and pinch the
ends together. Bake in a quick oven and serve hot or cold.

WITH CABBAGE.

Put some pieces of fat and le