A Course of Lectures on the Principles of Domestic Economy and Cookery

different kinds of stuffing. For this to-day I shall use a little stale bread, crumbed, seasoned with salt and pepper, and moistened with butter; a tablespoonful of butter to a scant cupful of bread, or in place of butter you could use an egg. After you put a little stuffing in the tenderloins fold them together and either tie or sew them so as to keep the stuffing inside. Put the tenderloins in the dripping pan in the oven and bake them until they are thoroughly browned. Then take off the strings and serve them. They are very nice if you bake potatoes in the pan with them. If the oven is hot the potatoes and tenderloins will bake in about the same time. The potatoes should be peeled. Remember what I told you about always taking large stitches in sewing up meat, so that you can see to pull them out when the meat is done. Of course, pork tenderloins will be pretty sure to yield drippings enough to baste with. I have spoken about that in the baking of meats two or three times. No water is needed in preparing them. The tenderloins, when sewed up, will resume their original shape. FRIED LIVER. First, wash the liver in cold water, then pour scalding water on it and let it stand for about ten minutes to draw out the blood; slice it about half an inch thick. After the liver is scalded and sliced, roll it in flour, season it with salt and pepper and put it into the frying pan containing about a quarter of an inch of hot fat, which may be drippings or fat from bacon or salt pork. In that case you first would fry the salt pork or bacon to get the fat or drippings, and put the slices of pork or bacon to keep warm when they are done. After the pork or bacon is fried put it on a dish to keep warm, and then fry the liver in the drippings. As soon as the liver is browned on both sides serve