Veal Pudding

Slice veal in pieces 1-2 inch thick, butter a pudding dish and have ready 2 cups of boiling rice. Fill the pudding dish with alternate layers of rice and meat, finishing with the rice, and seasoning each layer. Pour over all 1 cupful of milk to which has been added a beaten egg. Bake 45 minutes.

Veal Cutlet

Take a cutlet and cut it into pieces about the size of an oyster, season each with pepper and salt, then dip in egg and roll in cracker crumbs. Put into the refrigerator 5 or 6 hours before you are ready to fry them. Mrs. B. F. Porter.

Veal Loaf

Chop 3 lbs. of raw veal, add butter size of an egg, 3 tablespoons of cream or milk, 4 powdered crackers, salt, 1 tea-spoon black pepper and 1 large tablespoon sage. Mix thoroughly, form into a loaf, and bake 2 1-2 hours, basting frequently with butter and water. Serve cold cut in thin slices.

Mrs. W. G. Dunnigan.

Veal Loaf

Three lbs. uncooked veal, 1-2 lb. salt pork, 1 cup of rolled crackers,'2 well beaten eggs, 1 teaspoon sugar, 1-2 teaspoon salt, 1 teaspoon pepper. Chop the meat very fine or run through a grinder, mix all thoroughly with the hands into a loaf, and bake 2 hours, basting often. Serve either hot or cold. Mrs. Mary McKay.

Spiced Veal

Use a meat grinder to chop 3 lbs. of veal, 6 crackers, and 1 slice of very fat salt pork. Then mix well with 3 beaten eggs, 1-2 cup tomato catsup, juice and grated rind of 1 lemon and salt and pepper to taste. Mix well, make into a loaf and bake slowly.

Veal Pot Pie

Put on to cook in cold water 2 lbs. veal, a breast piece is best, and 1-2 cup of diced salt pork. Later add four good sized potatoes, little pieces of carrot, turnip and a few sprigs of parsley, 1 bay leaf, and salt and pepper to taste. Dumplings to be cooked in the stew for 5 or 10 minutes: Two cups of flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 tablespoon butter, 2-3 cup milk and 2 well beaten eggs.

Mrs. S. F. Pine.