Cut the last shavings from the almost naked bone of a boiled ham. If you have no "left-overs" of cold veal, boil a pound of this meat. The coarsest piece will do, but it must be lean. While the veal cools, boil down the liquor in which it was cooked to a half cupful. If your veal is already cooked treat a cupful of gravy in the same way. Add to this a teaspoonful of butter, the juice of half a lemon, pepper and salt, with a pinch of mace. Chop veal and ham very fine, mix up well together, wet with the gravy, and press hard into a bowl. Lay on the surface a saucer or small plate, and set on this a flat-iron or other weight. By the morrow it will be firm. Turn out bottom upward, and cut in thin perpendicular slices. Scraps of poultry can be worked up nicely in this way, mixing them with ham. By keeping a long look ahead and paying wise heed to the "bits and sups "that would otherwise be thrown away as worthless, the housekeeper can grace her board with many a pretty " relish" unknown to most people whose "obligation to live prudently " implies coarseness, if not meanness of fare.

Veal Loaf 2

Two pounds of leg or loin veal, chopped very fine; quarter of a pound of salt pork, chopped with the veal; quarter of a cupful of milk; half a cupful of cracker-crumbs; two eggs; one tea-spoonful of pepper; two teaspoonfuls of salt; one teaspoonful of onion-juice; one teaspoonful of kitchen-bouquet; quarter of a cupful of butter.

Mix all the ingredients but the last together, mould into a loaf, and place in a pan, dot with the butter and sprinkle with flour.

Bake one hour. Remove to a hot dish, thicken the gravy in the pan with a tablespoonful of flour, brown, add half a pint of boiling water, stir until smooth, with one teaspoonful of Worcestershire sauce, and pour over meat.