Stewed Liver

Parboil the liver in salted water and when tender cut into small squares. Thicken 1 qt milk with 2 tablesp flour, add butter size of an egg, and salt and pepper to taste, then put in the pieces of liver, let boil up once more, and serve on hot buttered toast-[E. P., Mass.

Fried Liver (Sour)

Fry liver and bacon until nicely brown, then put on a warm platter and fry some onions in the remaining fat, and when brown add 1/4 cup vinegar, 1/2 cup water, and salt and pepper to taste. Let come to a boil, then thicken with a little flour, let boil a few minutes, pour over the liver and bacon, and serve. Heart may be sliced and prepared in the same way.-[Mrs. L. D., Col.

Liver Loaf

Boil 1 lb liver until tender, chop fine; mix with 2 well beaten eggs, add 4 boiled and chopped potatoes, a small piece of chopped salt pork, fried half done, butter the size of a walnut, and salt, pepper and sage to taste. Form into a loaf, sprinkle with bread crumbs, and bake. Can also be shaped into small cakes and fried.-[Mrs. J. A. W., Mo.