Beef Loaf

2 lbs. of beef chopped fine, 1 egg, a small onion, 1 cup of bread crumbs or crackers rolled fine, 1/2 cup of sweet milk or cream, salt and pepper to taste, 1 tablespoonful chopped parsley, 2 tablespoonfuls melted butter. Mix all together, press into a firm loaf, put into a greased pan, rub butter over top and bake 1 hour.

Mrs. Bortner.

Veal Pie

Wash a shank of veal weighing 3 or 4 lbs. and cover with boiling water, adding a few strips of fat beef or prok - beef preferred. Cook slowly until the veal is ready to fall from the bones. When cool remove the bones, cutting the meat so that no piece is larger than 2 inches. Return to the liquor, adding sufficient water to make a juicy stew. Season with salt and pepper; let come to a boil and thicken slightly with flour, as you would a stew. Line your pan with the dough 1/4 inch thick, or as thin as you can handle; pour in the meat, roll out the top crust, cut 4 holes in the top crust for the escape of steam, and bake in a rather hot oven 20 or 30 minutes. Serve in the dish in which it was baked.

Mrs. A. B. Conrad.

Veal Cake

A few slices of cold roast veal, a few slices of cold ham, 2 hard boiled eggs, 2 tablespoonfuls of minced parsley, a little pepper, good gravy or stock. Cut off all the brown outside from the veal and cut the eggs into slices. Procure a pretty mold; lay veal, ham, eggs and parsley in layers, with a little pepper between each, and when the mold is full, get some strong stock and fill up the shape. Bake for 1/2 hour, and when cold turn it out. Very convenient for picnics. Mrs. John A. Cremer.

Breaded Veal Cutlets

Trim and flatten the cutlets, pepper and salt and roll in beaten egg, then in pounded crackers. Fry rather slowly in good drippings, drain and squeeze a little lemon juice on each and serve hot, or serve with tomato sauce.

Mrs. John A. Cremer.

Veal Croquettes

Take 1 cup of cold roast breast of veal chopped fine, 1 cup of cold boiled rice, 1 egg, 2 tablespoonfuls of cream, 1 teaspoonful of minced parsley, a little onion juice, salt, pepper and nutmeg. Heat the milk, veal and rice together, add the egg and season-ing, turn out on a dish. When cold form into cro-quettes, roll first in beaten egg then in bread crumbs and fry in boiling fat. Any cold meat may be used instead of veal.

Emma E. Bucher. Philadelphia, Pa.

Pressed Veal

Stew 2 lbs. of lean veal, save the broth; cut very fine and season well with salt, pepper, parsley, and onion juice. Add 1 tablespoonful of melted butter, 1 cup bread crumbs, and 2 eggs well beaten. Mix the whole well together, tie this in a bag and boil in the above mentioned broth for 10 minutes. Put the bag under a heavy weight and keep cold. Then slice.

Mrs. J. A. Melsheimer.