Cut the liver into slices of a good and equal shape. Dip them in flour and fry brown. Place on a hot dish and keep before the fire while you prepare the gravy. Mince the herbs fine and put into the frying-pan with a little more butter; add the other ingredients with one teaspoonful flour. Simmer gently until the herbs are done, and pour over the liver.--_Mrs. A. M. D._ BEWITCHED LIVER. 3 pounds calf's liver, chopped fine. ¼ pound salt pork. 1 cup grated bread crumbs. 2 eggs well beaten. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. ½ teaspoonful red pepper. Mix all well together, and put into a tin mould; set it in a pot of cold water and let it boil two hours. Then set the mould in a cool oven to dry off a little; when thoroughly cold turn it out.--_Mrs. J. H._ SIMPLE WAY OF COOKING LIVER. Wash calf's liver and heart thoroughly; chop them fine as possible, after they have been boiled till very tender; then add pepper and salt, and one tablespoonful flour, straining into it a little of the water.--_Mrs. J. P. H._ CALF'S BRAINS. Beat up the brains with a little lemon-peel cut fine, a little nutmeg grated, a little mace beaten, thyme and parsley. Shred fine the yolk of an egg, and dredge with flour. Fry in little flat cakes and lay on top of the baked head. If for soup, mix in one-half the brains with the soup while the soup is boiling, and make the other in cakes and lay together with forcemeat balls in the soup.--_Mrs. R._ CALF'S HEAD. Split the head, take out the brains, boil till it will fall to pieces. Cut it up fine and season with pepper, salt and nutmeg to the taste; add one-quarter pound of butter, wineglassful wine, and the brains, which are not to be boiled with the head. Put in a dish and bake with or without paste.--_Mrs. J. D._ BAKED CALF'S HEAD. Boil until tender, then cut into pieces and put into a deep dish with pepper, salt, a few cloves, mace, a little thyme. A spoonful butter with flour, well mixed through the meat, a layer of bread crumbs on top. Then add a wineglass of wine and fill up the dish with the water the head was boiled in, and bake three-quarters of an hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just before sending to the table.--_Miss N._ VEAL DAUBE. After the head of a calf is skinned and the feet prepared by taking off the hoofs, scraping, etc., throw them into cold water for twenty-four hours. Put them in a boiler of cold water, and simmer until the flesh leaves the bones and there is but little water left.