E. D. P

2 pounds of lean veal, Large slice of raw ham or 1/4 of pickled pork,

3 teaspoons of parsley chopped very fine, 1/2 teaspoon of onion chopped very fine, Salt, pepper, and cayenne pepper to taste, 1/4 pound of butter,

3 eggs.

Run the meat and onions (three small-sized ones) through the grinder twice till very smooth. Cream all this with 1/4 pound of butter and break in the eggs one at a time. Beat this mixture until light. Shape into loaf and bake for 3 hours. Sprinkle with grated bread-crumbs. Put some water in the pan and skim off the grease and thicken the gravy with brown flour. This is delicious for tea or to take on a picnic.

Venison

Mrs. C. S. Brent

Put the venison to bake. Make a dressing of bread-crumbs highly seasoned with salt and pepper. When the meat is half done, turn it over and cut on either side places 2 1/2 inches long, which fill with the dressing. Pour over the meat 1/2 cup of catsup. Take 1/2 cup black molasses, 1 tablespoon allspice, and 1 tablespoon brown sugar. Put this too over the meat. Then crumble the light bread over. Baste often, for it burns easily. Just before removing from the fire put bits of currant jelly here and there.

Broiled Venison

E. D. P

Take nicely cut steaks and broil over hot coals. Remove and rub with butter. Broil a few minutes longer and place on a hot dish. Melt currant jelly and season with wine. Add a little more butter to hot steaks and pour wine and jelly over.

Omit jelly and wine and serve as you would beefsteak, and serve with thin slices of lemon.