Breakfast Fritters

Mrs. Dr. Ross.

Chop very fine any kind of cold meat - though veal or ham is the nicer. For one cup of minced meat take one cup of sweet milk, one egg, tablespoonful bread-crumbs, and one of flour; add a little pepper and salt, and fry to a light brown, as you would small butter-cakes.

A Nice Way Of Cooking Cold Meats

Mrs. Barrows.

Chop the meat fine, season with salt, pepper and a little onion, or else tomato catsup; fill a bread-pan two-thirds full, cover it over with mashed potato, which has been salted, and has milk in it; lay bits of butter over the top, and set it into the oven for fifteen or twenty minutes.

Omelet Of Veal

Mrs. C. G. Du Bois.

Take two pounds of veal, chopped fine, eight grated crackers, one spoon sage, same of pepper and salt, four eggs, one teacup of sweet milk, one-half butter; mix all well together, and bake one and a half hours.

Scrapples

Mrs. Herbert, Ventura.

Take a pig's head, boil it until the meat cleaves from the bone; cut it fine, mix it in the liquor it was boiled in, with Indian meal, pepper, salt and herbs to suit the taste. Boil until it is about the consistency of mush. Let it cook, cut in slices, fry in lard. It will keep two or three weeks.

Hunter's Roast

Mrs. R. M. Widney.

Ingredients - One leg mutton; one pound smoked bacon. Preparation - Cut the bacon in slices about two inches long and three-fourths inch; make insertions or pockets near the surface of the mutton and insert the bacon. Roast in usual manner. The slips of bacon should be so inserted that the fat from the bacon, while roasting will" drain down through the mutton to flavor it.

Spiced Veal

Mrs. C.G. Du Bois.

Take some of the thick loin of veal; cut it into small pieces, and pour over it as much hot spiced vinegar as will cool it. To one-half pint of vinegar put a teaspoonful of allspice, a very little mace, salt and cayenne pepper.

Hamberger Steak

Mrs. J. A. Graves.

Equal parts of beef, veal and pork, chopped fine; season with pepper, salt, thyme and nutmeg, grated lemon peel and the juice of one lemon, eggs and bread crumbs; shape into oblong form and cover thickly with flour; bake and baste often.

How To Cure 1,000 Hams

Mr. E. S. B.

Sixty pounds of salt; three gallons of molasses; two and one-half pounds of potash; one-quarter pound of saltpetre. Pack and fill up with well or spring water; lie in brine five weeks and then they are ready to smoke.

Beef-Steak Pie

Mrs. Barrows.

Take cold roast beef, cut it into thin slices, about an inch long; take raw potatoes, peel them, and cut them in thin slices. Have ready a deep dish; lay some of the potatoes on the bottom, then a layer of beef, and so on until the dish is filled; season it as you would chicken pie; fill it with boiling water, cover with a crust, and bake it.