Preparation: The meat is chopped fine or ground twice and mixed well with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is then formed into oblong shapes, dipped in roll crumbs and baked or fried to a light brown in hot butter or lard, then placed on a platter. For the gravy put ½ tablespoonful of flour into the butter or drippings, steep and add ¾ cup of water or bouillon or left over gravy. Strain and pour over the meat balls and serve. They are also good served cold. No. 33—VEAL HASH FROM REMNANTS. Quantity for 6 Persons. 1 lb. of veal 1 tsp. of chopped onions Salt, pepper 1½ tbsps. of butter ½ tbsp. of flour ½ cup of cream Some water if necessary 2 tbsps. of white wine Preparation: The meat is chopped and put into hot butter with onions. Cook and then add ½ tablespoonful of flour, salt, pepper and cream and boil slowly for 5 minutes. If it gets too thick, add more water or cream and the wine, if you wish. Serve on fresh wheat bread toast. This is a fine breakfast dish. No. 34—LIVER DUMPLINGS. Quantity for 6 Persons. 1¼ lbs. of calf liver ¼ lb. of bacon 3 rolls ⅛ lb. of butter, good measure 4 eggs Salt, pepper 1 pinch of nutmeg ½ onion 3 qts. of salt water or broth for cooking 2 cups of flour Preparation: The liver and bacon are chopped very fine or ground twice. The rolls are grated and browned in butter. The onions are cut fine and cooked or fried to a light yellow in ½ tablespoonful of butter. Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver and bacon, then cut out dumplings with a floured round wooden ladle as large as a medium-sized potato. The salt water must boil, then put in the dumplings and cook for 10 minutes. Put them in a dish or platter and baste with browned butter in which some roll crumbs or onions are fried. Try one dumpling first and if it does not stay whole, add more flour. Sauerkraut will go well with this dish. No. 35—VEAL OR CALF’S LIVER WITH BREAKFAST BACON. Quantity for 6 Persons. 2½ lbs. of calf’s liver ½ lb. of bacon Salt 1 pinch of pepper 1 tbsp. of flour 1 onion 1 cup of water Flour for dipping 1 oz. of butter Preparation: Liver is cut into ¼ inch strips and bacon in 3x4 inch slices. The bacon is fried light yellow, then put on a platter and kept hot. The liver is sprinkled with salt and pepper, dipped in flour and baked to a light brown in butter or the bacon drippings. Then placed on the same platter with the bacon and served. Stir into the bacon drippings or butter 1 tablespoonful of flour and the sliced onions, boil and add water or bouillon. Strain the gravy and serve. No. 36—LARDED AND BAKED CALF’S LIVER. Quantity for 6 Persons. 2½ lbs. of calf’s liver in one whole piece Salt, pepper ⅛ lb. of bacon for larding ¼ lb. of butter ½ pt. of cream 1 tbsp. of flour 1 carrot 1 onion 1 small piece of celery 5 pepper-corns 2 cloves 1 bay-leaf 1 pt. light white wine