fine, butter size of an egg, three
eggs, three tablespoonfuls cream or milk. Mix the eggs and cream
together. Mix with the veal four pounded crackers, one teaspoonful
black pepper, one large tablespoonful salt, one large teaspoonful sage.
Mix well together and form into a loaf. Bake two and one-half hours,
basting with butter and water while baking. Serve cut in thin slices.

VEAL LOAF.

Three pounds of veal chopped fine, one-half pound salt or fresh pork,
one cup powdered crackers, one cup water, two eggs, three teaspoonfuls
salt, three teaspoonfuls sage, one teaspoonful pepper. Bake in rather
quick oven.

VEAL PIE.

Crust for veal or chicken pie, two teacups flour, two teaspoonfuls
baking powder, one teaspoonful salt, two tablespoonfuls shortening; beat
one egg and fill the teacup with milk, add to flour. Boil veal in cold
water until quite tender, keep out a quart of the broth after it is
cooked. When two-thirds done put in the salt.

Gravy for Pie.

Two tablespoonfuls melted butter, three tablespoonfuls flour; mix well,
add salt and pepper, one cup cream, slightly warm; stir in the quart of
broth after thickening is added. Cook about fifteen minutes, stir, but
do not boil. Put meat and gravy in baking dish, cover with dough and
bake twenty minutes.

EGGS

Eggs should be kept in cool places. If a recipe calls for just the white
of an egg, the yolk may be kept from hardening by putting in a cup of
cold water. Eggs may be cooked soft in two ways: Pour boiling water over
the egg and cover them from five to ten minutes. Second method: Put eggs
into cold water, and when water bubbles they are cooked.

BAKED EGGS.

Twelve hard-boiled eggs, one-half pint cream, butter size of an egg, one
teaspoonful fine chopped parsley, one tablespoonful flour, salt and
pepper. Mix cream, butter, flour and parsley. Cook till thick. Slice
eggs, after each layer of eggs one of bread crumbs; cover with sauce,
then bread crumbs, and bake till brown.

CHEESE OMELET.

Four eggs, four tablespoonfuls cold water, one-fourth teaspoonful salt,
three level tablespoonfuls grated cheese, two level tablespoonfuls
melted butter. Put butter in saucepan, separate whites from yolks. For
omelet do not beat yolks too long, only until lemon color. To yolks add
water and salt. Beat whites and pour yolks over whites; fold and cut
with a spoon. _Do not beat._ Pour in saucepan, loosen with a knife
around edges, cook until it sets.