Veal Croquettes

One pint minced cooked veal, 1/2 pint milk, 2 tablespoons flour, 3 tablespoons butter, 1 level teaspoon salt, 1/3 teaspoon pepper, 1/2 teaspoon onion juice. Put milk in saucepan; beat butter and flour together; stir in milk soon as it boils; when sauce is smooth and thick, add seasoned meat and cook 3 minutes; beat 3 eggs together and pour 1/2 of them over the cooking meat; remove from fire at once and stir well; pour into a platter and set away to chill. When chilled make into cylindrical shapes; roll in bread crumbs; drop in the beaten eggs; then in crumbs and fry in deep fat. - Mrs. L. A. B.

Veal Jelly Mould

Knuckle of veal covered with boiling water; add 2 tablespoons onion, 1 tablespoon celery, 1 teaspoon each of salt and parsley, 1/4 teaspoon ground cloves and dash of cayenne. Simmer until tender; chop meat fine and strain liquor; return to fire with 1 tablespoon vinegar and boil till reduced to 1 pint; then add to meat. - Mrs. C. H. W.

Veal Loaf

One pound beef, 1 pound veal, 1 pound pork, chopped; quarter loaf of bread, soaked; 2 eggs. Season with salt, pepper, chopped parsley and nutmeg. - Mrs. W.

Veal With Oysters

Fry 2 pounds tender veal, cut into thin bits and dredged with flour, in sufficient hot lard to prevent sticking; when nearly done add 1 1/2 pints of oysters. Thicken with flour, season with salt and pepper and cook until done. Serve hot in covered dish. - S. S.

Stewed Kidney

Boil kidneys night before until very tender, turn meat and gravy into dish and cover. In the morning, boil for few minutes, thicken with flour and water; add part of an onion, chopped fine, pepper and salt and lump of butter. Pour over toasted bread well buttered. - S. S.

Veal Scallop

Cold roast veal, or mutton finely chopped, cracker crumbs, butter, milk, salt, pepper, thyme. Put a layer of meat in a buttered pudding dish. The meat should be well seasoned. Then a layer of cracker crumbs seasoned with salt, pepper and- thyme. Put bits of butter on this layer and wet with a little milk. Then more meat, crumbs, butter and milk. When dish is full, wet with left over gravy diluted with water. Cover and bake about 45 minutes. Remove; cover a few minutes before done. - L. L. P.

Yorkshire Pudding (Serve With Hot Roast Beef)

Three eggs, 1 pint of milk, 2 cups of flour, salt. Mix and put in an extra pan and place in oven beside the pan of roast beef, about 20 minutes or 1/2 hour before serving the roast beef. Baste the pudding with the juice of the roast beef. Very fine.