r rice and
cook until dry, adding gravy from time to time.

This can be eaten hot or cold.

Der Mensch ist was er iszt. German.

Liver Dumplings (Leber Kloese)

1 calf's liver
1/8 lb. Suet
1 small onion
1/4 loaf bread
3 eggs
2 tablespoons bread crumbs
Salt, pepper and Sweet marjorie to taste.

Soak liver in cold water for one hour, then skin and scrape it and run
it through meat chopper twice; the second time adding the suet. Brown
finely cut onion in two tablespoons of lard; add salt, pepper and sweet
marjorie to taste.

Soak 1/4 loaf bread in cold water, squeeze out the water and mix the
bread with the liver, then add three well beaten eggs and enough flour
to stiffen. Drop one dumpling with a spoon into one gallon of water
(slightly salted), should it cook away, then add more flour before
cooking the remainder of the mixture.

Boil thirty minutes, and longer if necessary. When properly cooked the
middle of the dumpling will be white.

Before serving, brown bread crumbs in butter and sprinkle over the
dumplings.

A Baked Ham

Should be Kentucky cured and at least two years old. Soak in water over
night.

Put on stove in cold water. Let it simmer one hour for each pound. Allow
it to stand in that water over night.

Remove skin, cover with brown sugar and biscuit or cracker crumbs,
sticking in whole cloves. Bake slowly until well browned, basting at
intervals with the juices. Do not carve until it is cold.

This is the way real Kentucky housekeepers cook Kentucky ham.

DESHA BRECKINRIDGE.

[Illustration]

An ill cook should have a good cleaver.
Owen Meredith.

Belgian Hare

2 rabbits
1 quart sour cream
Thin slices of fat bacon

Skin rabbits and wash well in salt water. Cut off the surplus skin and
use only the backs and hind quarters. Place in roasting pan, putting one
slice of bacon on each piece of rabbit. Have the oven hot.

Start the rabbits cooking, turning the bacon over so it will brown; when
brown turn down the gas to cook slowly. Pour 1/2 the cream over in the
beginning and baste often. When half done pour in the remainder of the
cream and cook 1 1/2 hours.

If there is no sour cream, add 1 tablespoon of vinegar to sweet cream.
The cream makes a delicious