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 hard and dry. When hot, season with salt, pepper and butter, and serve with mashed potato. Or you can chop cold boiled potatoes with the liver and make a regular hash of it if preferred.--[R. L. _Heart._ STUFFED. Take three hearts, remove the ventricles and dividing wall, wash and wipe out dry. Fill with 3 tablespoons chopped ham, 4 tablespoons bread crumbs, a little melted butter, some pepper and salt; beat up an egg and mix the meat, etc., with as much of the egg as is needed to bind it together. Tie each heart in a piece of cloth and boil three hours, or till tender, in salt and water. Remove the cloths carefully, so as to keep the dressing in place, rub them over with butter and sprinkle with a little flour, and brown in a brisk oven. Reduce the liquor and thicken it. Serve with mashed potatoes and apple jelly. BOILED.