in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2
bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a
few minutes. Then add 1 glass of sherry wine, salt and pepper and
sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.


16.--Messina Macaroni.

Boil some macaroni in salted water until tender. Then fry 1 onion and
2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce,
salt and pepper to taste. Then add the macaroni, and let fry
altogether. Serve hot with baked chicken.


17.--Dutch Prune Pudding.

Boil prunes until very soft; remove the stones. Mash well; add the
yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of
bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and
the whites of the eggs beaten stiff. Put in a well-buttered
pudding-dish and bake in a moderate oven until done. Serve cold.


18.--Irish Beef Stew.

Season a piece of fat beef; put in a stew-pan with some hot water. Let
cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and
1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and
1 cup of tomatoes; season with salt and pepper. Let all cook until
done. Serve hot.