The new home cook book

Six Boston crackers, three eggs, one tablespoon of salt, pepper and sage, or summer savory ; three pounds of veal. The veal must be raw and chopped fine ; mix all well together and pack it hard in a deep tin pan ; bake slowly for one hour; a tablespoon of butter improves it. This is a nice relish for tea, and should be sliced thin when cold. VEAL LOAF. Mrs. G. W. Brayton, and others. Three pounds raw veal ; one-half pound raw salt pork chopped fine ; three Boston crackers rolled fine, or bread crumbs; three eggs, one teaspoon black pepper, little sage, little mace or nutmeg, one tablespoon of salt. Make in a loaf and baste while baking with butter size of an egg with water, and put on outside of loaf a small quantity of rolled crackers. Bake about three hours. Is very nice cold, cut in thin slices. SPICED VEAL. Mrs. C. E. Brown, Evanston. Take four pounds veal, chop it fine and season highly with salt, pepper, cloves and cinnamon ; add four small crackers rolled out, one egg, and a lump of butter nearly the size of an egg ; mix thoroughly together and press it in a baking tin, and bake two and a half hours. When thoroughly cold, slice for tea. Some prefer it in rolls, convenient for slicing, and baked from one-half to threequarters of an hour. JELLIED VEAL. Boil the veal tender, pick it up fine, put in a mould, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste ; a layer of hard boiled eggs improves it. FRICANDEAU. Mrs. J. M. Brown, and Mrs. M. L. Three and one-half pounds of cold roast veal chopped fine, one tablespoon of salt and one of pepper, one-half a nutmeg, four or five rolled crackers, three eggs. If the veal is thin, add a piece of butter half as large as an egg, and tablespoon of cream. Form all this in a large roll, and spot the roll over with bits of butter; then strew over it the pounded crackers, (a little of the cracker should be mixed with the meat,) put it in the oven, and from time to time add a little water. Cook s'lowly two hours. When cold slice thin, and it makes an excellent relish. CROQUETTES OF CHICKEN, VEAL OR SWEET BREAD. Mrs. Gen. N. J. T. Dana. Put in a stew pan a piece of butter size of an egg, one spoon of flour, a little pepper, salt and nutmeg ; let it melt and mix well ; chop the meat, but not too fine ; put in the mixture and stir till well mixed ; when cold add the yolks of two eggs to bind it ; roll into oblong shape, dip it into egg beaten with a little pepper and salt ; roll in crumbs of bread or powdered crackers and fry in boiling lard. SWEET BREADS. Scald in salt and water, take out the stringy parts ; then put in cold water a few minutes; dry in a towel; dip in egg and bread crumbs, and fry brown in butter; when done place in a hot dish ; pour into the pan a cup of sweet cream, a little pepper and salt, and a little parsley chopped fine ; add flour, and when boiling pour over the sweet breads ; add mushrooms, if desired. SWEET BREADS — BROILED. Mrs. Bates. Parboil, rub them well with butter, and broil on a clean gridiron ; turn them often, and now and then roll them over in a plate containing hot melted butter, to prevent them from getting hard and dry.