Meat Loaf

2 cups ground meat 1 teaspoon onion juice 1½ teaspoons salt Few grains pepper

1 cup bread crumbs soaked in ½ cup milk, or 1½ cups oatmeal mush

1 beaten egg (may be omitted)

1 teaspoon finely-chopped parsley

Mix the first 4 ingredients, add the soaked bread crumbs or mush gradually, kneading the mixture until spongy, then add the beaten egg, and more seasonings if needed and the chopped parsley. Shape into a loaf and place on a pan covered with suet. Put suet on top of loaf. Sprinkle with salt and pepper and flour. Bake 40 minutes, basting occasionally with melted suet mixed with boiling water.

Calf's Liver And Bacon

Cut 1 pound of liver into ¼-inch slices. Cover with boiling water, let stand five minutes to draw out the blood. Drain, remove veins and skin. Wipe the liver, sprinkle with salt and pepper. Cook in hot bacon fat until brown on both sides, turning occasionally. Make a gravy, using 2 tablespoons of the bacon fat and 4 tablespoons of flour. Brown the two in a pan, add 2 cups of boiling water gradually and stir until smooth, season with salt and pepper. Put the browned slices of liver into the gravy and cook slowly 15 minutes. Put liver and gravy on a hot dish, arrange the crisp bacon around the edge and serve. Liver may be larded and baked in one large piece.

Pork Chops With Dressing

6 pork chops

½ onion, finely chopped

1½ cups bread crumbs

2 tablespoons pork fat,

chopped 1/6 teaspoon pepper

¾ teaspoon salt ¼ cup hot water 1 beaten egg

Mix bread crumbs, pork fat, seasonings, water and egg. Spread on pork chops. Put chops in a pan close together; add a little water to cover bottom of pan and bake in a moderately hot oven 1 hour, basting occasionally.

Pork Sausage

5 pounds lean, raw, fresh pork, or half pork and half beef

1 ½ tablespoon salt

1 tablespoon pepper

2 tablespoons sage

1 tablespoon summer

savory ½ tablespoon thyme

Force the meat through the food chopper. Mix the meat and spices In a large mixing bowl thoroughly with a potato masher, wooden spoon or with the hands. Fill sterilized bags, made of cotton cloth 3 inches wide by 8 or 10 inches long, to within 2 inches of the top. Cook 30 minutes in boiling salted water. Cool and store in a cold place.

Chop Suey

1 quart pork or chicken,

cubed ¼ cup chopped salt pork

fat 1 pint water or white stock

1 onion, chopped

2 cups celery, cut in

1-inch lengths ½ tablespoon salt 2 tablespoons molasses

3 tablespoons flour 3 tablespoons water 1 tablespoon China soy ½ cup fresh mushrooms

Cook the meat in the fat until a golden brown. Add the water, onion, celery, salt and molasses. Simmer 1 hour. Mix the flour and water and add to the mixture until thickened. Then add the molasses, China soy and mushrooms. Cook 10 minutes longer and serve.

Baked Rabbit

1 rabbit

Strips of salt pork fat

4 tablespoons flour 1 cup milk

Salt and pepper

Skin rabbit. Remove head and lower part of legs. Remove insides, etc. Wash thoroughly and soak 1 hour in acidulated water. Wipe dry. Lard with salt pork strips, dredge with flour. Sprinkle with salt and pepper. Arrange on strips of salt pork fat and bake in oven about 2 hours, basting generously with milk occasionally. Currant jelly may be added to the gravy.