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