Liver Dumplings (Leber Kloese)

1 calf's liver

¹/₈ lb. Suet

1 small onion

¼ loaf bread

3 eggs

2 tablespoons bread crumbs

Salt, pepper and Sweet marjorie to taste.

Soak liver in cold water for one hour, then skin and scrape it and run it through meat chopper twice; the second time adding the suet. Brown finely cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to taste.

Soak ¼ loaf bread in cold water, squeeze out the water and mix the bread with the liver, then add three well beaten eggs and enough flour to stiffen. Drop one dumpling with a spoon into one gallon of water (slightly salted), should it cook away, then add more flour before cooking the remainder of the mixture.

Boil thirty minutes, and longer if necessary. When properly cooked the middle of the dumpling will be white.

Before serving, brown bread crumbs in butter and sprinkle over the dumplings.

A Baked Ham Should be Kentucky cured and at least two years old. Soak in water over night. Put on stove in cold water. Let it simmer one hour for each pound. Allow it to stand in that water over night. Remove skin, cover with brown sugar and biscuit or cracker crumbs, sticking in whole cloves. Bake slowly until well browned, basting at intervals with the juices. Do not carve until it is cold. This is the way real Kentucky housekeepers cook Kentucky ham. Desha Breckinridge.

An ill cook should have a good cleaver.

Owen Meredith.