Directions for Cookery, in its Various Branches

white onions, and throw them whole into a sauce-pan with plenty of water. Boil them slowly till quite soft; then drain them in a cullender, and mash them. Wipe out your sauce-pan, and put in the mashed onions with a piece of butter, two table-spoonfuls of cream or rich milk, some nutmeg, and a very little salt. Sprinkle in a little flour, set the pan on hot coals (keeping it well covered) and give it one boil up. When the chitterlings are quite tender all through, take them up and drain them. Place in the bottom of a dish a slice or two of buttered toast with all the crust cut off. Lay the chitterlings on the toast, and send them to table with the stewed onions in a sauce-boat. When you take the chitterlings on your plate season them with pepper and vinegar. This, if properly prepared, is a very nice dish. TO FRY CALF'S FEET. Having first boiled them till tender, cut them in two, and (having taken out the large bones) season the feet with pepper and salt, and dredge them well with flour. Strew some chopped parsley or sweet marjoram over them, and fry them of a light brown in lard or butter. Serve them up with parsley-sauce. TO FRY CALF'S LIVER. Cut the liver into thin slices. Season it with pepper, salt, chopped sweet herbs, and parsley. Dredge it with flour, and fry it brown in lard or dripping. See that it is thoroughly done before you send it to table. Serve it up with its own gravy. Some slices of cold boiled ham fried with it will be found an improvement. You may dress a calf's heart in the same manner. LARDED CALF'S LIVER. Take a calf's liver and wash it well. Cut into long slips the fat of some bacon or salt pork, and insert it all through the surface of the liver by means of a larding-pin. Put the liver into a pot with a table-spoonful of lard, a little water, and a few tomatas, or some tomata catchup; adding one large