Buy half a pound of calf’s liver and half a pound of bacon. Cut the liver in thin slices and pour boiling water over it, and then wipe each slice dry. Slice the bacon very thin and cut off the rind; put this in a hot frying-pan and cook very quickly, turning it once or twice. Just as soon as it is brown take it out and lay it on a dish. Take a saucer of flour and mix in it a teaspoonful of salt and a very little pepper; dip the slices of liver in this, one at a time, and shake them free of lumps. Lay them in the hot fat of the bacon in the pan and fry till brown. Put on a hot dish, and then put one slice of bacon on each slice of liver. Put parsley all round, and sometimes use slices of lemon, too, for a change. BACHELOR BREAKFAST Two slices of bacon fried. Place on them a fried egg and on the top a cooked tomato which has been fried in a little butter. GRILLED STEAK See that the fire is clear and red, without flames. Trim off most of the fat from the steak, and rub the wires of the grill with it and heat it over the coals. Then put in the meat and turn over and over as it cooks, and be careful not to let it get burnt. When brown, put it on a hot dish, dust over with salt and a very little pepper, and dot it with tiny lumps of butter. Put parsley round. Steak ought to be pink inside; not brown and not red. Put a fork in as you did with the chops, and twist in a little, and you can see when it gets the right colour. VEAL CUTLET Dust the meat over with salt, pepper, and flour. Put a tablespoonful of dripping in a hot frying-pan, and let it heat till it smokes a little. Lay the meat in and turn it over twice as it cooks, until it is brown, for veal cutlets must not be eaten red or pink inside. Put in a hot oven and cover it up while you make the gravy, by putting one tablespoonful of flour into the hot fat in the pan, stirring it till it is brown. Then put in a cup of boiling water, half a teaspoonful of salt, and a very little pepper; put this through the strainer, pressing it with a spoon, and pour over the meat. Put parsley round the cutlet, and send hot to the table. Margaret’s father said he could not possibly manage without potatoes for breakfast, so sometimes Margaret made something nice out of the cold potatoes she found in the larder. CREAMED POTATOES