Routine: Bread the veal and set aside until ready to cook.

Scrape and put small new potatoes on to boil.

Open canned fruit for compote and arrange in individual glasses. Assemble asparagus salad and place in refrigerator. Saute the veal and brown the potatoes.

Breaded Veal Steak

Select veal cut from the round and have it sliced thin. Cut into portions and dip into beaten egg. Roll the pieces in finely powdered bread or cracker crumbs and set aside until ready to cook. Allow twenty minutes for saute. Heat fat in the frying pan. When smoking hot, lay the breaded veal in the pan and allow the egg mixture to set. Turn and do likewise on the other side, then reduce the heat. Season with salt and pepper and cook over low heat until the meat is nicely browned on both sides.

To make a gravy, add two tablespoons of flour to the remaining fat and mix well. Add one and one half cups of milk and stir until smooth and thick.

Mixed Fruit Compote

Mix nine ounce cans each, of Queen Anne cherries, apricots, and pineapple tidbits with one sliced banana. Arrange in sherbet glasses and serve with macaroons.

Browned New Potatoes

Scrape and wash enough small potatoes for the family. Put on to boil with sufficient salted water to cover potatoes. When almost tender, remove from the fire and drain. Put two tablespoons of butter into frying pan and when bubbling, add the potatoes. Turn gently until all sides are brown. More fat may be needed depending on the size and quantity of the potatoes. Season with salt and pepper.

Asparagus Salad Vinaigrette

1 small can asparagus

4 tablespoons minced onions

French dressing

4 tablespoons minced sour

Pickles yellow cheese

Drain contents of one can of asparagus. Arrange in groups on lettuce, sprinkle onion and pickle over the asparagus and dress with French dressing. Salad may be garnished with cheese carrots. Take any good snappy soft yellow cheese. Mold in the hand into the shape of tiny carrots. Thrust small sprig of parsley into the large end and serve with the salad.