s.

CHEESE DRESSING

Four tablespoons of grated cheese,
One teaspoon of mustard,
One teaspoon of paprika,
One teaspoon of salt,
Eight tablespoons of oil,
Four tablespoons of vinegar.

Place in a bowl and blend well together.

DEVILED EGG SALAD

Hard boil two eggs and then remove the shells and cut open the length
of the egg. Remove the yolks and then rub through a fine sieve and add

One-half teaspoon of mustard,
One-quarter teaspoon of paprika,
One teaspoon of grated onion,
One teaspoon of finely minced parsley,
One-half teaspoon of salt,
Three tablespoons of mayonnaise.

Mix well and then form into balls, placing one ball in the place in
the white of the egg, which had been left by the yolk. Now place each
white or one-half egg in the nest of lettuce and place around the egg

Six cooked string beans,
One slice of tomato, cut in two,
Two thin slices of onion,

and garnish with two tablespoons of Russian dressing.

VEAL

Veal is the dressed carcass of the calf. The flesh should be firm,
pinkish white and should be well cooked to develop its flavor and
nutritious qualities. The cuts are the neck, shoulders, rack, breast,
loin and leg. The shoulders, breast and loin are used for roasting,
the neck and end of the leg for stewing, the leg for cutlets and
the rack for chops. The knuckle from the leg of veal may be used for
stews, soups, stock or pepper pot.

Other products from the calf are heads, brains, hearts, sweetbreads,
feet, calves' liver, tripe, kidney and tongue. The kidneys are usually
left in the loin.

TO COOK

The shoulder may be boned and rolled or left plain or just remove
the blade bone and then use a filling. The breast may have the bones
removed and then a pocket made and filled.

To roast the loin trim and tie into shape and then roast.

Meat from the neck, breast and knuckle is frequently used with chicken
and, if properly prepared, it is delicious. Stock made from veal
bones is rich in gelatine and may be used for meat loaves, moulds and
aspics.

TO PREPARE BREADED CUTLETS

Cut the cutlets into suitable pieces and then roll in flour and dip in
beaten egg, and then dip again in fine bread crumbs, patting firmly.
Fry quickly to a golden brown. Place in a hot oven to finish cooking.
The cutlet may be served with either brown gravy or tomato sauce.

VEAL CROQUETTES

One cup of milk,
Five level tablespoons of cornstarch.

Place