Show 0V3 H L > g M T 8 Pole do Veau a VAnglalse Take slices of calves liver Put these inn in-n pan with a large piece of butter pepper pep-per and salt Mince fine a bunch of parsley and a small piece of onion together to-gether Add these to the liver Cook about twenty minutes Serve immediately imme-diately Date Jelly Rinse a pint mould in boiling water and then in cold put a little lemon Jelly at the bottom and then arrange some halved and stoned dates in a pattern after dipping them in a Jelly pour over sufficient Jelly to set the dates and then fill up the mould in layers of Jelly and dates put in a cold place until set and when ready turn out into n glass dish Potato Flour Sponge Cake Beat the yolks of eight eggs with onehalf pound of powdered sugar for thirty minutes add the Juice nnd zest of one lemon beat the whites to u stiff froth mid them to the yolks then fold in without with-out sifting one qua ter pound potato Hour bake on a rack placed about two inches from tho bottom of the oven inn in-n very light heat for fortyfive to sixty minutes depending upon the thickness of the cake Date or Fig Gems Bent the yolks of two eggs and mix with one cupful of milk sift a teaspoonful and a half of baking powder with half a cupful of white Hour and mix with half n 1 cupful of finely chopped figs or dates add flour and fruit to the milk and eggs stir In one cupful of whole wheat flour beat the two whites of eggs stiff and fold into the mixture bake In well greased gem pans in a moderate oven on n rack midway of the oven Pepper Mnngoes Select firm bull nosed peppers ns the milder Spanish ones do not male good pickles They must however be perfectly green Cut n slice from the stem amid remove nil the seeds taking care not to bruise the peppers Put the pepper cups mind covers into n stone Jnr and cover with n strong brine Let them stand three days then drain and cover with clear cold water twentyfour hours Put Into each pepper some shredded cabbage cab-bage a tiny white onionn small string beaD a gbcrkcu and three or four nasturtium nas-turtium seeds Make a paste of half n cup mustard seed a tablespoonful of grated horseradish a tablespoonful ground mustard two tnblcspoonfuls sugar two dibitspoonfuls of olive oil and a teaspoonful each celery seed mace and allspice Fill the peppers with this paste packing In firmly then replace tho caps and tie or sew in place Pack the peppers In n stone jar and cover with scalding hot water Let them remain in this two days then pour off the vinegar reheat and again turn over the peppers Cover close anti keep In a cool dry place |