ing as usual,
taking care not to break the prunes. When half done, take up the prunes,
remove pits, crush and add to a dressing made as follows: Moisten 2 cups
bread crumbs--one-third corn bread is preferable to all wheat--season with
salt, pepper and a mere hint of onions. Put into a cheesecloth
bag--saltbag if at hand--and bake beside the roast for half an hour,
taking care to prevent scorching. Serve in slices with the roast.

SPARERIB.

Season well with salt, pepper and a little sage. Put in roasting pan with
a little water, bake a nice brown. By cracking the ribs twice, you can
roll up and fasten with skewers, or tie up with coarse twine. Put the
stuffing inside, same as turkey. After it is done, take meat from pan. If
the water is not all cooked out, set on top of stove until none remains.
Pour out the grease, leaving about half a cup. Set back to cool so as not
to cook the gravy too fast at first. Stir 2 spoons or more of flour into
the grease and let brown. Add boiling water to make the required amount of
gravy. Before removing from fire, add 1/2 cup sweet cream. Baked or
mashed potatoes with cold slaw are in order with sparerib, with currant,
cranberry or apple sauce. Very nice cold with fried potatoes or chips for
supper.

_Liver._

WITH BACON.

Pour salted boiling water over the liver and let it stand a few minutes,
drain and slice. Crisp thin slices of bacon in a hot frying pan, lay them
neatly around the edge of a platter or deep dish, and set the dish where
it will keep hot. Fry the liver in the drippings from the bacon and put it
in the middle of the dish. Pour a little boiling water into the frying
pan, season to taste with pepper and salt, thicken with browned flour and
pour over the liver or serve separately.--[R. F.

LIVER AND ONIONS.

Use two frying pans. In both have a generous supply of fryings or salted
lard. Cut the liver in thin, even slices, and wash in cold water. Wipe
each slice dry before placing it in the hot grease; fill the frying pan
full, pepper and salt all, cover with lid and set over a brisk fire. Slice
the onions and place them in the second frying pan of hot grease, pepper,
salt and stir frequently. Turn the liver once, each slice. When done,
place on a platter, with the onions heaped over and around.--[H. M. G.

HASHED.

Parboil the liver, chop it fine and put it into a hot frying pan with just
enough of the liquor it was boiled in to moisten it so it won't be h