Veal Scallop

Take the remains of a veal roast, chop fine, roll one-half dozen soda crackers fine. Put a layer of the meat in the bottom of a buttered dish, sprinkle with pepper and salt, then put a layer of cracker crumbs, then wet with milk, and put bits of butter on, then more meat, etc.; make very wet with the milk; when the pan is filled, mix some powdered cracker with one egg, salt, and milk and spread over the top with bits of .butter, bake with the cover one-half hour, then take off the cover an I let brown ten minutes. Any other kind of meat is good. Oyster scallop is made in same way.

Steak Roll

Two pounds of sirloin steak, pound well, season with butter, pepper and salt. Make a dressing as for Turkey, spread over the meat, roll and tie with string, season the outside roast, basting once in a while.

Pot Roast

For a small family take two pounds of beef, put in boiling water, cook till it begins to get tender, adding water a little at a time as it boils away. Season with pepper, salt and butter. Let the water boil away and fry the meat brown, not letting it burn, make a gravy of flour and water and butter, season, pour over the meat and serve.

Clam Pot-Pie

Take fifty clams, wash, clean and boil in one quart of water; take out the clams when the shells open, add three quarts of water to the clam juice, and season with butter, pepper and salt to taste; when this boils add the clams and dough of raised biscuit, cover tight and boil one hour.

Head Cheese

Take the ears, head, and feet of a hog, clean thoroughly, and boil until very tender, with a little salt. When done take out and chop fine, season with salt, pepper, and sage to taste, put into moulds till cold, then slice and put in vinegar.

Spiced Beef

Boil a shank of beef in as little water as wall cover it until the meat falls from the bone, chop it fine, spice with cloves, pepper, salt, and summer savory; add enough of the liquor in which it was boiled to moisten well, press into moulds and when cold slice for use.

Fricasseed Chicken

Take a piece of butter size of an egg, put in a cooking pot with two tablespoonfuls of flour. Let them melt and brown slightly. Cut up the chicken and cook in this gravy until tender; add chopped onion to the gravy if liked. Before serving add a little parsley.

Chicken Pie

Cook the chicken three-quarters done, season with butter, pepper and salt, crust, light puff paste, thicken the gravy and bake one hour.

Chicken Salad

Take one chicken, boil tender with a small piece of salt pork, chop fine without the pork, add one head of chopped celery. For the dressing use the yolks of four hard-boiled eggs rubbed to a paste, add one fourth tablespoon of cayenne pepper, one teaspoon of black pepper, two tablespoons of prepared mustard, one gill of vinegar, one-half cup melted butter. Pour this over the chicken and celery and stir well; chop the whites of two of the eggs with the chicken, slice the whites of the remaining two in rings, place on top the salad after it is in the dish ready for the table, and in each ring place a little sprig of the green top of the celery. If you cannot get celery use cabbage and season with celery essence.

A Delicious Beefsteak

Have your frying pan very hot, wipe the steak dry, place in it, and cover closely. Turn frequently, and keep covered. When done, add to the gravy one table-spoonful of hot coffee, a good-sized lump of butter, salt and pepper to taste, pour over the steak, and serve hot. Add mushrooms if liked.

Roast Beef

The pieces for roasting are the sirloin and rib pieces. When roasted in an oven, dash a cup of boiling water over the meat; this checks the escape of the juices. Baste frequently with salt and water and the drippings. Allow about a quarter of an hour to the pound if you like the beef rare, more if you prefer it done. For gravy, remove the beef to a dish, skim the drippings, add a cup of boiling water, a teaspoonful of flour stirred in cold water. Pepper and salt to taste. Serve with mustard or scraped horseradish.

Potted Beef

Take ten pounds of the cheaper parts of beef, or the best if you like; boil until the meat comes from the bone; skim all out into your chopping bowl, remove the bones and gristly pieces, chop the meat fine, and add the gravy, of which their should be a quart; season with salt, pepper, and a teaspoonful of powdered mace. Pack away in bowls, or any dishes you prefer. This slices nicely, and is good cold, or fried in batter.

Ham Toast

Chop some lean nam fine, put it in a pan with a little pepper, a lump of butter and two eggs beaten. When well warmed, spread on hot toast well buttered, and serve.

Pieces of cold beefsteak or roasts make a nice dish prepared in the same way, except omitting the eggs and using a little water. Also pieces of cold steak or roast may be chopped fine, water added, seasoned with salt and popper, and thickened with a little flour to be used without toast.

Sour, Hash

Take part of a calf's liver and the heart and boil until done. When cold chop fine, and make a gravy with the water in which it was boiled, and season with salt, popper, butter, and a tablespoonful of vinegar.