Choose a fine, fresh one. Wash well, lay in salt and water an hour, then wipe dry. Stuff with a force-meat of crumbs, minced salt pork, pepper, salt, and chopped parsley with a little onion. Pack this in tightly, sew the heart up in coarse net, fitted well to it, and stew one hour and a half in weak broth. (A cupful can be taken from your soup stock.) At the end of this time, take it out, undo the cloth, and return the heart to the saucepan with enough gravy to half cover it. Add to this a tablespoonful of butter cut up in as much flour; pepper and salt to taste. Cover closely, and simmer half an hour, turning the heart as it browns. Dish it; add the juice of half a lemon to the gravy, boil once, and pour over the heart.

Ramakins.

Beat eggs, butter, and seasoning together; then the cheese, lastly, the flour. Work all to a cream; spread thickly upon the bread, and brown lightly.

Potatoes à la Crème.

Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely chopped parsley. Shake over the fire until the potatoes are hot all through, and pour into a deep dish.

Lima Beans.

Open the can an hour before it is needed, and empty into a bowl. When ready for the beans drain off the liquor and cook in boiling water twenty-five minutes. Drain, butter, pepper and salt, and serve.

Newark Pudding.