Veal Oysters

Cut 1½ lbs. veal cutlets into pieces the size of an oyster, season with 1 tablespoon salt, dust with flour, dip into beaten egg, roll in bread crumbs and fry light brown on both sides. Serve with lemon quarters.

Mrs. E. A. Garrett.

Veal Cutlets

Have the butcher French the cutlets. Salt, pepper and flour the same and brown well in fryings, then place them in a roasting pan and dot over with butter each piece; add very little water, cover tightly and allow to steam in a slow oven until tender. - Mrs. Arthur Traeger.

Rolled Veal Chop

Buy the small rolled veal chops. Salt and dip each in beaten egg which has been seasoned with salt and pepper; then roll in fine bread crumbs. Melt lard in iron frying pan and place rolls in this. Let cook very slowly for one-half hour or more. - Miss June Daniels, Champaign, Ill.

Veal Birds

Cut round veal in 3 inch pieces. Pound flat and roll up, stuffing with bread dressing. Roll in egg and cracker crumbs. Bake, basting often to keep meat tender. - Mrs. R. M. Wrigley.

Stuffed Veal (Spanish Style.)

Take a piece of very lean, solid veal. With a sharp knife make several large cuts in it, and in the cuts stuff thin pieces of raw ham. Put in a kettle, together with an onion, bay leaf, a pepper, several cloves and salt. Cover with water and let boil until tender. To be eaten hot, or sliced cold. - Mrs. Arthur Traeger.

Jellied Veal

Take 3 or 4 lbs. of knuckle and shank of veal, simmer until it will drop from bone in enough water to cover nicely. When done take meat from kettle and pick the meat from the bones and in to small pieces. Strain the water and return to kettle add the meat, and season with salt and pepper to taste, a little celery salt or other seasoning may be added as desired. Turn into moulds and let get cold, when it should slice nicely. In warm weather a little gelatine may be added if necessary.

Mrs. Jessie Burroughs.

Veal Loaf

2 lbs. of veal,

1 small tablespoon of salt,

3 tablespoons of cream or milk, or enough to make loaf as soft as can be handled,

Pepper,

2 eggs,

¼ lb. of fresh pork,

6 small tablespoons of crackers,

Butter the size of an egg,

Sage.

Mix well together and form into a loaf. Bake 1½ hours, basting with butter and water while baking. - Mrs. J. H. Riggs.

Veal Pocket

Get a roast of veal, have butcher prepare for filling, wash and wipe the meat, season inside and outside with 1 tablespoon of salt, and ½ tablespoon of pepper. Make a dressing as for chicken, stuff the breast and sew it up. Lay in roasting pan with slices of pork under it, spread over with butter and a few slices of pork on top. - Mrs. E. W. Oliver.