Have the butcher cut the liver in thin slices.  Wipe with a clean damp cloth and then roll in flour and brown in hot fat.  Now add

  One cup of stewed tomatoes,
  One and one-half cups of thinly sliced onions,
  Two green peppers, chopped fine.

Cover closely and cook for five minutes, then add

  Two tablespoons of cornstarch,
  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  One-quarter teaspoon of mustard,
  One-half cup of cold water.

Dissolve the starch and spices well and then bring the mixture to a boil and cook slowly for fifteen minutes.  Now place mashed potatoes on a large platter, shaping them flat on top.  Lay the slices of liver on and then pour over them the sauce and garnish with nicely brown strips of bacon.  Sprinkle with finely chopped parsley and serve.

CHOP SUEY

Slice sufficient meat from the cold roast of pork.  Now cut in half-inch blocks and place in a pan and add

  One cup of celery, cut in dice,
  One green pepper, minced fine,
  Four onions, minced fine,
  One cup of finely shredded cabbage,
  One and one-half cups of thick brown sauce,
  Two teaspoons of salt,
  One teaspoon of pepper,
  One teaspoon of Worcestershire sauce.

Heat slowly to the boiling point and cook until the celery and cabbage are tender and then make a border around a large hot platter of cooked noodles and lift on the chop suey.  Garnish with finely chopped parsley and serve.

Note.—­Make the brown sauce from the left-over gravy and bones making a stock.

DELMONICO ROAST BEEF

Have the butcher cut the seventh and eighth rib from a roast, removing the chine bone.  Now have him remove the blade and meat between it and the skin, cutting off the top of the ribs.  This gives you a heart-shaped piece of very tender beef.  It is really the eye of these two ribs.  Place the roast in a pan and dust lightly with flour, and then place in a hot oven for thirty minutes to start cooking.  Now reduce the heat and cook, allowing twenty minutes to the pound, counting the time from the minute you reduce the heat.

Use the top of the ribs and the piece of meat from the blade for the pot roast or a beef a la mode.  Have the butcher remove the blade and roll the flap-like piece around the ribs, fastening it with a skewer or the entire piece may be boned and rolled.

BAKED SLICE OF HAM

Have the butcher cut the ham in one-inch thick slices.  Trim and then cut around the edges every two inches apart to prevent curling.  Place on a baking dish and pour over the ham

  One cup of water,
  Two tablespoons of syrup.

Bake in slow oven 25 minutes.

ROAST SHOULDER OF LAMB