Veal Loaf

One and a half pounds raw veal chopped fine, one-third cup cracker crumbs, one well beaten egg, one-half teaspoon salt, one-half teaspoon pepper, one-half teaspoon ginger, one-half teaspoon sage, one small onion cut fine, one-half cup water and two tablespoons butter. Remove skin and membranes from the lean veal and chop or grind it fine. Add the crackers, then the eggs and then the other ingredients. Mix well: put in a buttered pan, pressing it in compactly, and put lumps of butter on the top. Bake two or three hours and serve cold, cutting in thin slices. - Mrs. O. Ramey, Williams, Ariz. •

Veal Loaf

Three pounds of raw veal chopped very fine, butter the size of an egg, three eggs, three tablespoonfuls of cream or milk; if milk use a small piece of butter. Mix eggs and cream together; mix with veal six crackers, crushed fine, one-half teaspoon-ful black pepper, one large tablespoonful salt and one large tablespoonful sage. Mix well together and form into a loaf. Bake three hours in moderate oven, basting with butter and water while baking. Serve cut in slices. - Manistee Public School.

Veal With Asparagus

In a hot pan put the yolks of two hard boiled eggs rubbed to a paste with one tablespoon melted butter. Heat with one-half pint rich milk or thin cream, stirring well. Put in two cups of tender roast or stewed veal cut in cubes and one cup asparagus tips, add salt and pepper to taste and cook five minutes. - J. W. Baylis, Williams, Ariz.

Veal Sausage

Two pounds veal steak, one-fourth pound salt pork chopped, season with salt, pepper and a little sage. - Mrs. William Wente, Manistee, Mich.

Veal Stew

Cut veal into good sized squares. Put in the pot with boiling water, add one sliced carrot, one sliced parsnip, one small onion, one tablespoon salt. Boil two hours. Remove vegetables fifteen minutes before serving, adding several small peeled potatoes, and egg dumplings, and cover tight. Dumplings can'be steamed if preferred. Thicken gravy and serve on a large hot platter garnished with water cress. - Miss Charlotte Wickstrom, Hartford, Conn.

Veal Terrapin

Cut lean roast veal into dice, brown one tablespoon flour, add one cup milk and cook until smooth, add the veal. Season to taste with salt and cayenne, add three hard boiled eggs coarsely chopped, one-half teaspoon lemon juice and cook five minutes longer and take from tin. Garnish with potatoes and hard boiled eggs. Shrimps can be used instead of veal. - Mrs. Will Mclntyre, Phoenix, Ariz.

Pressed Veal

Boil until thoroughly done three and one-half pounds of Veal and one and one-half pounds of salt pork (with lean.and rind removed), salt and pepper to taste, then chop very fine. Dressing: Use one cup of the liquid, butter size of an egg. Let this come to a boil and stir in two well beaten eggs. Boil two minutes, stirring constantly to keep it smooth. Add more salt and pepper if necessary. Pour over the chopped meat and mix well. Place in a pan and press. - Mrs. C. H. Hodskin, Manistee, Mich.

Veal Pie

Place in a pot three pounds veal cut in pieces about two inches square with hot water enough to cover; a little grated onion, little grated carrot, butter size of an egg, nine small peeled potatoes. Put in a sauce pan, two tablespoonfuls flour, one tablespoon butter, brown nicely, add one-half teacupful sweet cream. Pour the veal mixture in this, letting it boil up good. Season to taste and put all in a bake dish. Make a nice biscuit dough for the upper crust, and place over bake dish, making about five holes in crust for ventilation. Bake twenty minutes or less. Fill holes with blackberry jelly and serve hot. - Miss Esther Hanson, Hartford, Conn.