Veal Loaf

3 lbs. of raw veal, butter the size of an egg, 8 crackers, 1 nutmeg, a tablespoonful of pepper, 1 of salt, 2 eggs. The veal is chopped fine, the whole mixed well, made into a loaf and baked 2 hours. Put water around the loaf while baking.

A. Kate Shriver.

Sweet Breads Stewed

Wash and remove all the bits of skin, soak in salt and water 1 hour, then parboil. When half cooked take from fire, cut into small pieces, stew in a little water till tender, add a piece of butter, a teaspoonful of salt, a teaspoonful of flour, and boil up once. Serve on toast very hot. Another way is to prepare as above and serve with tomato sauce.

Irish Stew

Take 2 lbs. of stewing lamb, 6 potatoes, 4 onions, 4 carrots, 4 turnips, 1/2 cup of rice; boil until tender.

A. B. C.

Calf Sweet Breads, Fried

After soaking 1 hour, trim free from fat and skin, then put them into boiling water, add a teaspoonful of salt and boil 15 minutes, then throw them into cold water for five minutes. Put in a cold place until ready for use. They will keep 36 hours. Always boil in aliminum or granite sauce pan. Cut the boiled sweet bread into pieces about 2 inches square, dip into egg seasoned with pepper and salt, then roll in bread crumbs and fry in a little lard and but-ter mixed.

Mock Terrapin

Fry 2 lbs. sliced calf's liver till brown, then cut up into small pieces, dredge a little flour over them, add 3 hard boiled eggs chopped fine, a little mus-tard, cayenne pepper, salt, and a cup of cream or milk. Let boil up once and serve.

Miss Emily J. Young.

Baked Liver

Soak calf's liver in cold water 1 hour, drain a few minutes and then dip in flour, seasoned with salt and pepper. Lay in skillet 8 or 10 pieces, add large pieces of lard and butter, and if liked a whole onion. Cover with boiling water and put in hot oven and bake 1 hour. Mrs. H. S. Ehrhart.

Roast Spareribs

Trim the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper. Fold, stuff with turkey dressing, sew up tightly, place in dripping-pan with a pint of water. Baste frequently, turning over once so as to bake both sides equally until a rich brown.

Mrs. John A. Cremer.

Southern Style Breakfast Bacon

Bacon must be sliced thin and boiled for a minute or two in little water, drain, dip in flour and crisp in its own fat. Mrs. J. P. Barnitz.

Delicious Boiled Ham

Put the ham to soak over night in cold water. In the morning scrape and wipe off well. Put ham in kettle with sufficient water to cover. When the water begins to boil place where the heat will be just sufficient to keep up a gentle boiling. From 4 to 5 hours will be required to boil a ham of 12 lbs. Remove the kettle from the stove and allow the ham to remain in kettle 2 hours or until cool. On removing draw off skin, sprinkle over entire surface a layer fo bread crumbs, 3 tablespoonfuls of brown sugar, dot attractively with cloves. Put into oven to brown. Mrs. S. L. Bixler.