Veal Cutlets With Bacon

Neatly trim the cutlets so that they will be of one size, and shape and then beat them with the rolling-pin until they are a little more than a 1/4 of an inch in thickness. Dip each cutlet into beaten egg and then into fine, dry bread crumbs, seasoned with salt and pepper. Place them in a pan. well greased with cold dripping. Fry gently until done on one side; turn and fry the other side. When done, serve with slices of bacon. - Mrs. David Harvey, 1449 S. State St., Chicago, 111.

Boiled Fillet Of Veal

The fillet should be cut from small, tender veal. Stuff with oyster stuffing. Fasten together neatly and securely with tape. Cover with cold water and allow it to slowly reach the boiling point. Skim carefully and simmer for 3 or 4 hrs. Remove the tape, first inserting skewers to hold the veal in place. Use oyster sauce in serving. - Mrs. Frank E. Cox. 3805 Wentworth Ave., Chicago, 111.

Boiled Calf's Feet

Bone 2 white calf's feet as far as the first joint and soak in warm water 2 hrs. Now put into a stew-pan 2 slices of bacon, 2 tablespoons of butter, 2 of lemon juice some salt and whole pepper, 1 onion, 1 bunch of savory herbs, 4 cloves and 1 blade of mace; lay the feet in and add just enough water to cover. Stew gently for about 3 hrs., remove the feet and serve them, covered with parsley and butter. The stock from the feet should be strained and reserved for use. It will prove a good addition to gravies, etc. - Mrs. J. E. Callin, 2717 S. Wabash Ave., Chicago, 111.

How To Cook Calf's Head

Clean the calf's head, split in halves, take the eyes and snout bone away, soak in cold water for 2 hrs. Wash the brains in several waters, and lay them in cold water. Put the head together; cover it with cold water, add a tablespoon of salt; boil slowly for 2 or 3 hrs. When it has boiled about an hr., take out 1/4 of the liquor for gravy; add salt, pepper, parsley, chopped fine, a tablespoon of lemon juice, and put over the fire to boil. Beat up an egg, with 2 tablespoons of flour. Remove the skin from the brains and 'beat them up with the egg and flour. When well beaten, thicken the gravy with it and stew 15 minutes. - Mrs. C. J. Jeffries, Winnetka, 111.

Veal And Ham

These are often dressed together. Heat the frying-pan hot, and fry the ham, using no fat unless the meat is unusually lean. When the ham is cooked, place it on the serving dish, cook the veal in the juices left from the ham, frying without covering until it is a deep brown. After the veal is done, add a little water to the gravy, season with pepper and salt, if needed? and pour it out, thickening over the meat. - Mrs. J. Carey, 3248 S. State St., Chicago, 111.

Veal Loaf

3 lbs. chopped veal, 3 eggs, 1/2 doz. crackers (rolled fine), salt, pepper. Mix ingredients well and mould in a loaf. Put into pan. Over it lay strips of bacon and put around it 2 cups of water. Cook slowly for 1 hr. (at least). Serve with tomato sauce, or any sauce preferred. - Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111.

Veal Oysters

Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper, salt, and a little mace; dip in egg} and into bread or cracker crumbs, and fry. Serve with tomato sauce. - Mrs. C. J. Jeffries, Winnetka, 111.

Baked Veal Pie

Boil veal 1 hr., then place in a deep dish. When laying on the uppercrust wet and flour the undercrust all around. Lay on the uppercrust and press the edge so that the flour and water will make the crusts adhere and prevent the gravy from escaping. Pick the top several times with a fork. - Mrs. C. J. Jeffries, Winnetka, 111.

Veal Pot Pie

Get the little mealy pieces of veal, put into the fireless cooker kettle, add 1 onion pepper, salt, celery tops and 1 stalk, cover with water and bring to a good boil, put into fireless cooker for 6 hrs. Bring to a boil over the blaze and return to the cooker for 3/4 of an hr. with dumplings on top. - Mrs. E. J. Mc-Grath, 315 S. 5th Ave., Maywood, 111.

Veal Pudding

Cut 2 lbs. of veal into small pieces 1/4 inch thick. Melt butter the size of an egg on a clean pan and lay in the veal, a few slices of bacon, a sprig of thyme and season with pepper and salt. Simmer over a slow fire for 10 minutes, and then add 2 or 3 tablespoons of warm water. Boil up once and set aside to cool. Line a pudding-dish with, suet crust, put in the veal and bacon, and turn the gravy over it. Cover with paste, pressing firmly with the thumb! set the dish in a pudding bag or cloth, put in boiling water and boil constantly about 1 hr., or till done. - Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111.

Roast Veal

Wipe the meat, dredge with salt, pepper and flour, and place it in a pan, with some butter or slices of salt pork or bacon to provide basting fat. Roast 20 to 30 minutes for every lb. of veal. Baste every 20 minutes, using the liquid in the bottom of the pan for basting as soon as there is sufficient. Make a gravy the same as for any roast, using the liquid in the pan. This roast is improved in flavor by roasting in paper bags. - -Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.