Slice the liver and put in cold water or sour milk for at least an hour. Change the water several times, then dry the liver and fry on a hot, oiled skillet, with onions. Serve with a salad of apples and lettuce, with French or mayonnaise dressing. TONGUE. Soak the tongue over night in cold water. Boil from three to four hours and serve with dried mushrooms and brown flour gravy. CROQUETTES. Chop fine some left-over meat, mix with one-half or one-third dried bread-crumbs, a little salt, pepper and mace. Then add several beaten eggs, mix well, form into balls, roll in egg and cracker-crumbs, and fry in hot fat. Drain on paper or in a wire sieve. TONGUE IN GELATINE. Fresh left-over tongue may be kept for a while by preserving it in gelatine with veal bone. BRAINS. Brains are very nutritious, but they are not a wholesome food for people with chronic indigestion. They should be served on dry toast and eaten with sour salads of fruits and greens. SALISBURY STEAK. Secure some fresh, thick, sliced, round steak. Scrape, or grind in a meat-cutting machine, and mould into flat, round cakes. Have an iron spider very hot and oiled to prevent sticking. Lay the meat cake in, and turn from side to side till cooked sufficiently. CREAMED CHIPPED BEEF. Bring to a boil some soup stock from veal or mutton bone, thicken with cornstarch or white flour, boil 10 minutes, and add one-quarter or one-third part of hot cream. Cut or chop the dried beef fine, pour over it some boiling water, let stand a minute, then drain, and mix the beef with the cream gravy. Add a pinch of pepper, if desired. In place of cream, milk and butter may be substituted and prepared like butter sauce. BREADED GOOSE. Use goose which has been cooked in sour gelatine. Take the pieces out of the bowl and warm in order to remove the gelatine. Then beat up several yolks of eggs, turn the meat in it, then roll in flour or rye nuts, and fry in hot fat. Serve with apple sauce or tomato puree. HAM HASH. Take equal parts of mashed potatoes and finely chopped boiled ham. Mix with several well beaten eggs and fry in the form of a large flat cake. Serve with macaroni. MEAT CAKE. Soak some stale bread in cold water. Press out very dry and mix fine. Add some finely chopped onions, parsley, and a little pepper, and mix with one-third or one-half of finely chopped left-over or fresh meat. Mix all well and shape into a loaf. Bake in an oven with moderate heat. Add boiling water and fat. Baste occasionally, and bake one hour. When done, thicken the gravy with a little flour. Serve for dinner with salad of greens. SMALL MEAT CAKES. Prepare the same as the foregoing. Shape into small balls and fry in hot fat. TURKEY.