Veal And Ham Pie

Cut the veal and ham into thin slices, lay a slice of ham (about one-third the slice of the veal, season it with the seasoning as given above, and roll them up and place them in the dish, add water and chopped (not sliced) hard-boiled eggs, place on the crust and bake in a moderate heat, the same as for beefsteak pie. If the ham is very salt use less salt and more pepper in the seasoning. Parsley is a great favorite generally with veal. Those wishing it can add it; also force meat balls. Catsup, either mushroom or tomato or a little Worcestershire sauce, may also be added. Some are very fond of sausage meat added to the weal pie; but all these are mere matters of taste. - Prof. C. H. King.

Potted Beef

- Put the beef in a kettle, with some little slices of salt pork at the bottom; sprinkle with salt and a little Cayenne pepper, pour over two tablespoonfuls of vinegar, and set the kettle over the fire, covering it closely. When it has fried a little at the bottom, turn the meat, and in ten minutes add a half pint of water. Do not let the meat boil dry, but add a little water occasionally, letting it cook slowly, and keep it closely covered.

Beef Omelet

- Three pounds beef chopped fine, three eggs beaten together, six crackers rolled fine, one table-spoon salt, one tea-spoon pepper, one table-spoon melted butter, sage to taste. Mix well and make like a loaf of bread; put a little water and bits of butter into the pan. invert a pan over it, baste occasionally, bake an hour and a quarter, and when cold slice very thin.

Chicken Or Beef Croquettes

Take cold chicken, or roast or boiled beef or veal, mince very line, moisten with the cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt and an onion or sage; make into small cakes, cover with egg and bread-crumbs, and fry in lard and butter. One cup fresh boiled rice may be added before making into cakes.

Apple-Butter Custard Pie

Beat together four eggs, one tea-cup apple-butter, one of sugar, one level table-spoon allspice, add one quart sweet milk and pinch of salt; bake in three pies with an under-crust; - and, by the way. never omit a pinch of salt in custard and lemon pie; and, in fact, many kinds of fruit pies, such as green-apple, currant, gooseberry, and pie-plant, are improved by it.

Sweetie's Favorites

- Three eggs, one tea-spoon sugar, one coffee-cup sweet milk, one of warm water, four table-spoons potato yeast, flour enough to make stiff batter; beat yolks and sugar well, stir in milk, water, and yeast, and lastly flour, stir well, and set in warm place to rise; when light. beat whites to a stiff froth, and stir into batter with a pinch of salt; bake like batter cakes. These are splendid for breakfast if set the night before.

Potato Cakes

- Mix thoroughly with cold, mashed potatoes left from dinner, the well-beaten yolk of an egg; make into cakes as you would sausages, place in skillet with a table-spoon hot ham or beef-drippings. cover tightly, and, in five minutes, when lower side is browned, turn, remove cover, fry until the other side is a nice brown; serve hot. Make up after dinner ready for frying for breakfast.

Potatoes a la Duchesse are now the most fashionable, and, if a really good potato is capable of being improved, perhaps this is the best method. Take cold, mashed potatoes, roll out and form into little biscuit-shaped cakes (a little flour will be required to form them, but do not mix flour with the potato), arrange cakes on a pie-plate, glaze them over with beaten egg, and bake to a delicate brown.