LIVER FRICASEE
1 pound liver,
4 tablespoons flour,
2 cups boiling water,
¾ teaspoon salt,
2 tablespoons bacon fat,
¼ teaspoon paprika,
1 tablespoon grated onion,
6 slices toast.
Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion and flour until brown; add seasonings, and stock in which liver was cooked; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit.
BREADED PORK CHOPS PHILADELPHIA STYLE
6 chops,
1 egg,
½ cupful of milk,
1 cupful of bread crumbs.
Pinch of salt.
Beat the egg and milk together, adding the salt. Dip the chops into this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be served in the same way.
SALMON CROQUETTES
One can of salmon, the yolks of six hard boiled eggs. Mix and season to taste with salt and pepper. Beat into the mixture one raw egg. Add three or four grated crackers and brown in hot lard.
