Calves' Hearts

A favorite dish in our house is casseroled calves' hearts, which are so tender and well flavored they might almost be palmed off as venison. Fry an onion with a few slices of fat bacon; roll four calves' hearts in flour, and brown them all over. Put in a hot casserole, add one cupful of stock, a shredded pimiento and half a teaspoon-ful of mixed, whole spices. Cover the casserole tightly, then bake for two hours. Before serving, garnish the meat with crisped bacon.

Casserole of Beef. Recipe on Page 210.

Corn Cakes to serve with Meat. Recipe on Page 336.

Casseroled Veal. Recipe on Page 212.

Creamed Asparagus Tips.

The Individual Casserole Makes an Attractive Way of Serving Left-overs.

When clearing up food remnants, try my plan of scraping what can be used in this way into the little dishes before the food cools. Sometimes it may be only a few spoonfuls of some creamed dish, chicken, fish, oysters, lobster, crab, sweetbreads, dried beef, or a remnant of some meat with gravy. If it seems too dry, add a spoonful of milk or gravy. Set the ramekins in the refrigerator until required. Generally they need to be topped off with crumbs, or a film of grated cheese which is a delicious addition. If they are baked in a pan of boiling water, the food will be more moist and the dishes easier to wash. The only food I do not ramekin in this way is a baked egg, which is improved by a slightly crusted bottom.

Chicken pie ramekins are a favorite luncheon at our house. Into the larger ramekin I put bits of stewed chicken, first picking it from the bones. Fill the dish three-quarters full with meat and gravy, then cover with a rich biscuit crust shaped with a cutter about the size of the ramekin. Cut a hole in the top and bake crisp. It is well to set chicken pies in the oven on a tin, as the gravy is liable to ooze out while baking.

Certain vegetable left-overs may be reheated in ramekins ; potatoes, mushrooms, cauliflower, and cabbage are good when gratined. Asparagus tips, peas, beans, or onions may be creamed. Macaroni and spaghetti topped off with cheese, make delicious little side dishes for dinner.

Even left-over desserts may be re-served in ramekins. Bread pudding enriched by fruit, cocoanut, chocolate, or apples, if moistened slightly with milk or a spoonful of cold custard, makes a very respectable appearance when served piping hot in ramekins. Do not fill the little dishes to the top, but leave space for a garnish of hard sauce which adds to its toothsomeness as well as to looks. Cabinet, fig, blueberry, tapioca, Indian, rice, cracker, or fruit-tapioca as well as plum pudding and, indeed, almost any remnant of a steamed pudding may be made over successfully by moistening and reheating in ramekins. Of course a " musthave " with such a dessert is a spoonful of hard sauce or a rich liquid sauce which enhances the flavor of a pudding.