fry in deep fat. Tomato sauce may be served with it.
CREAMED LIVER
Use calf's liver left from breakfast, and chop very fine. Make a cream sauce, add the chopped liver and bring to a boil. Arrange thin slices of crisp bacon on pieces of toast and pour the creamed liver over.
BEEF OLIVES
Take slices of rare, roast beef and roll each one around a thin slice of bacon which has been fried until transparent, but not crisp. Bind with twine and boil rapidly for five minutes, drain, and remove the strings. Add the bacon fat to some of the roast-beef gravy; season with tomato catsup or Worcestershire; boil up once and pour over the olives. Serve very hot.
CORNED-BEEF HASH
Chop cold, cooked corned-beef very fine, and mix with twice its bulk of mashed potato, season with salt, pepper, and sweet green pepper chopped fine. Warm in a frying-pan with a little butter. Corned-beef hash may be served on toast with a poached egg on each slice.
