Boil a piece of veal; the hock is good. Pick he meat from the bones and chop, not fine. Rub the yolks of 4 lard-boiled eggs into a smooth paste. Add ½ teacupful of melted ratter (some prefer olive oil), the same of vinegar, 2 tablespoon -uls of dry mustard, 1 tablespoonful of sugar and 1 teaspoonful each of pepper and salt. Stir with the meat. Mince 1/3 as much celery, white lettuce or cabbage as meat; mix and add just before serving. Use the whites of the eggs out in rings, and parsley for garnishing.

Lobster Salad. Pick the meat from 1 or 2 lobsters; cut in dice and mix with twice the quantity of finely chopped lettuce, blanched celery or white cabbage. Arrange lightly in a dish and pour over it almost any salad dressing - nonpareil, cream or mayonnaise or he following:

2 yolks of eggs, hard-boiled. 2 tablespoonfuls of olive oil.

Rub together. 1 teaspoonful of fine salt. 1 teaspoonful made mustard. ½ cupful of vinegar. Mix and stir slowly through the eggs. Pour over the salad. Garnish with sliced cucumber pickles, rings of white of eggs, or parsley, with beets cut in fancy shapes.