Veal Loaf

Three pounds raw veal, 1 heaping teaspoon salt, piece of butter size of an egg, I teaspoonful of pepper, 2 raw eggs. Chop the veal fine, mix all together with about 2 tablespoons of water, mold this into a loaf, roll it in eight tablespoonfuls rolled crackers, pour over it three tablespoonfuls of melted butter, place in a pan and bake two hours, slice when cold.

Nona Roberts.

Veal Loaf

Chop fine 3 pounds veal, chop fine three-fourths pound salt pork, roll one dozen square crackers, put half of them in the veal with two eggs, season if needed with pepper and salt, mix all together, make in a solid form, then take the crackers that are left and spread smoothly over the outside, bake one hour, slice when cold.

Mrs. J. W. Haughey, Wellington, Kan.

Veal Soufflee

Two pounds ground veal or one and one-half pound of veal and one and one-half pound of fresh pork, one and one-half cup cracker crumbs, yolks of 3 eggs, one-half cup milk, 2 tablespoons melted butter, one and one-half teaspoonfuls salt, one-half teaspoonful pepper or a little cayenne, one small onion chopped fine, one-fourth teaspoonful nutmeg. Lastly, beat whites of eggs stiff and add. Put in greased pan, cover tightly and steam two and one-half (2 1-2) hours. Put greased paper in bottom of pan. Sauce: Two tablespoonfuls butter, one tablespoonful flour, yolk of 1 egg, 2 cups milk, season.

Mrs. Edward L. Wolff.

Veal Croquettes

One tablespoon butter, two heaping tablespoons flour, one pint milk. Cream above and cook until thick, then add 1 pint of chopped veal. Set out and cool, then mould in cone shapes, roll in cracker or bread crumbs and fry in deep fat. Garnish with parsley and serve with or without tomato sauce.

Veal Cutlets

Take as many veal cutlets or chops as desired. Dip each piece in egg seasoned with salt and pepper , then roll in bread or cracker crumbs and fry in hot lard until done.

Mrs. Edward L. Wolff.