The new home cook book

CALF'S LIVER — FRIED. Cut in thin slices ; wash and drain them, roll them in corn meal or cracker crumbs, and fry in fresh or salt pork gravy or butter. CALF'S LIVER — STEWED. Boil till partly done ; take out of the sauce-pan ; chop in small pieces; put back in the sauce-pan; skim well ; stew until tender; season with butter, pepper and salt; thicken with a little flour, and serve over slices of toasted bread. CALF'S LIVER MARINE. Mrs. J. M. Ayer. Lard the liver ; add pepper and salt sufficient to season it, then roll and tie it ; cut two onions in thin slices and lay in the bottom of an earthen crock ; add two slices of salt pork cut thin, and lay the liver on that ; add more pepper and salt, a little vinegar and salad oil, and set in a cool place for twenty-four hours. Cook over a slow fire from half-past two until six ; a wine-glass of claret added at half-past four is excellent. This is arranged for dinner at night ; of course the rule for time will do for noon dinner. Easily mistaken for canvas-back duck. TO ROAST VENISON. Mrs. Porter. Wash a saddle of venison thoroughly in several waters, then rub it over with vinegar, red pepper and a little salt; lard with strips of salt pork rolled in seasoned bread crumbs ; season if you like, with sweet marjoram and sweet basil, one teaspoon each, also pepper; then rub the whole over with currant jelly, and pour over it one bottle of claret wine. Let it stand over night, and next morning cover the venison with a paste made of flour and water half an inch thick ; then cover with soft paper, and secure well with strings ; place it in the dripping-pan with some claret, butter and water, and baste very often ; half an hour before you take it up, remove paste and paper, baste it with butter and dredge with flour to make it brown. For Sauce. — Take a pound and a half of scraps of venison, with three pints of water, a few cloves, a few blades of mace, one-half a nutmeg, and salt and cayenne pepper to taste ; boil it down to a pint, skim off the fat and strain ; add half a pint of currant jelly, one pint of claret and one-quarter pound of butter, divided into bits and rolled in flour. ROAST PIG. See that the pig has been well scalded ; put in the body a stuffing of dry bread crumbs, seasoned with sage, salt and pepper, and sew it up ; skewer the legs back or the under part will not crisp ; put in a hot oven after dredging well with flour, and baste it frequently with melted butter while roasting, or rub the pig with a cloth wet with melted butter. When done, serve whole on a platter, and garnish with parsley and celery tops alternately. Take off some of the fat from the gravy, set the rest on the top of the stove, thicken with a little flour, add a half glass of sherry wine, and the juice of half a lemon and serve in a gravy boat. HEAD CHEESE. Mrs. C. Bradley.