is one. Cut a calf's or sheep's liver into thin slices, flour both sides, sprinkle with salt and pepper; put into a thickly buttered bag and cook for about ten minutes. Meanwhile, have ready as many thin rashers of bacon as there are slices of liver and put them in a bag five minutes before the liver is done. Dish both together on a very hot dish and serve immediately.
BROILED KIDNEYS.
This is another very savoury breakfast dish. Foreign kidneys answer very well; skin them, cut in halves, and wrap each half in a thin rasher of fat bacon. Put them on a skewer to keep them in position, place in a buttered bag, and cook fifteen minutes.
A GERMAN BEEFSTEAK
is very nice for a hearty breakfast eater. Mince finely half a pound of steak, removing skin, gristle, and fat; mix well with a finely minced onion, half a teaspoonful minced parsley, and pepper and salt to taste. Flatten into an oblong shape, sprinkle on each side with flour, put into a well greased bag, and cook twenty minutes. Then cut a hole in the bag, drop in an egg, and cook three minutes longer.
SAUSAGE ROLLS
are also very good. Take four or five pork sausages, and wrap each when skinned in an oblong piece of pastry, short crust or puff pastry according to taste. Put into a well buttered bag and cook twenty minutes.
RISSOLES
make a nice change for breakfast, and are easily and quickly made. Roll out some light, shortcrust paste. Have ready some finely minced cooked meat, nicely seasoned, and mixed to a thick paste with gravy which has been thickened with flour. Put a little heap of this at regular intervals on half the pastry, cover with the other half and cut out each rissole with a pastry-cutter, pressing the edges well together. Put into a well greased bag, and cook twenty minutes.
BACON AND MUSHROOMS