Veal And Ham Pie

(Elinor B. Fyffy.)

1 large knuckle of veal; 2 pounds of sliced veal; 2 pounds of sliced ham, 3 hard boiled eggs. Make a thick stock of the veal bone, season with bay leaves, 2 onions, salt and pepper. Cut the sliced veal and ham in strips about half an inch wide. Put first a layer of veal, then of ham, criss cross, leaving a space between, then a layer of egg sliced. Use salt, pepper, nutmeg, alspice, and cloves to season. Keep on with alternate slices of meat till the dish is full. If the stock has not jelled use a little gelatine. Fill the dish with the stock, cover with a rich pie crust, cutting a hole the size of a quarter in the middle. Bake two hours. Then fill the pie with stock and put away to cool. The pie should be jellied and served cold.

Boston Baked Beans

(Mrs. E. B. Peirce.)

Three cupfuls navy beans; one-half pound salt pork; one-half pound fresh pork; three tablespoonfuls New Orleans molasses. Put beans into a stewpan and pour boiling water over them sufficient to cover them, adding a teaspoonful of soda. Parboil them a half hour or until they shrivel. Then pour off the water. Again cover them with boiling water and simmer until tender, but not soft; then add the molasses, and salt to taste. Place the pork in a beanpot, shake black pepper plentifully over it, then add the beans and cover. Bake at least six hours in a slow oven, adding water when dry. They should be reddish brown in color when ready to serve.

Baked Pork And Beans

(Mrs. Holmes; Used By Edna Sampsell.)

Two and one half cups of beans, put on in plenty of cold water, and cook slowly for one hour. Drain the beans. Put in the bottom of a pan. One pound of fre>h pork, salt it and pour your beans over it. Dissolve in water 2 teaspoons of mustard, 2 teaspoons of brown sugar, and pour over the beans. Keep the beans moist while cooking, but at the last instead of moistening them with more water pour on a little milk.

Baked Hash

Run any kind of cold cooked meat through the grinder. Equal parts of mashed Irish potatoes. Salt and pepper to taste. Butter and milk enough to keep it from being too stiff. Put in a baking-dish and pour over 2 tablespoons of tomato catsup. Sprinkle well with breadcrumbs and brown. Serve hot.

Hamburg Steak

Two pounds of lean meat, 2 teaspoons of salt, 1 teaspoon of pepper, 1 tablespoon of onion juice. Run the meat through a meat chopper twice and add the seasoning and shape like a steak and broil. Serve hot with butter. To get onion juice. Peel an onion and cut in pieces and squeeze through lemon squeezer.

Deviled Kidneys

(A. L. M. S.)

Broil the kidneys in the usual way and when half cooked score them with a knife and put in the cuts a little mustard, cayenne and salt; finish broiling them. Put them on small squares of toast, hot and buttered; put a small lump of butter mixed with chopped parsley into the center of each. Stir the gravy that has run from the kidneys over the fire, with a squeeze of lemon juice, pour over the kidneys and serve hot. Excellent breakfast dish.