VEAL CROQUETTES.— 1 pt. of chopped oooked veal, 1 tea- spoon of onion juice, 1 tablespoon of chopped parsley, 1 level tea- spoon of salt. Mix thoroughly, make cream sauce with ^ pt. of milk, 1 tablespoon of butter, 2 tablespoons of flour, a little pepper and nutmeg✪ Veal Croquettes. Add this to meat and mix. When cold form into croquettes. Dip in egg, roll in bread crumbs and fry in hot fat. — ' Mrs. M. Gorman, 3855 Cottage Grove Ave., Chicago, 111. VEAL CUTLETS WITH VERMICELLI.— Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in dheese, mixed with sifted crumbs. Let it absorb, dip in the egg and again in the cheese mix- ture. Stand aside for 2 hrs., then fry in plenty of butter. Have ready some vermicelli boiled in salt water, then drained and* mixed with tomato sauce✪ Veal Cutlets with Vermicelli. Arrange the vermicelli in the center of a chop platter and place the cutlets around them. — Mrs. C. J. Jeffries, Win- netka, 111. VEAL CUTLETS WITH BACON.— Neatly trim the cutlets so that they will be of one size, and shape and then beat them with the rolling-pin until they are a little more than a 54 of an inch; in thickness. Dip each cutlet into beaten egg and then into fine, dry bread crumibs, seasoned with salt and pepper. Place them in a pan, well greased with cold dripping. Fry gently until done on one side; turn and fry the other side. When done, serve with slices of bacon✪ Veal Cutlets with Bacon. —Mrs. David Harvey, 1449 S. State St., Chicago, 111. BOILED FILLET OF VEAL.— The fillet should be cut from small, tender veal. Stuff with oyster stuffing✪ Boiled Fillet of Veal. Fasten together neatly and securely with tape. Cover with cold water and allow it to slowly reach the boiling point. Skim carefully and simmer for 3 or 4 hrs. Remove the tape, first inserting skewers to hold the veal in place. Use oyster sauce in serving.— iMrs. Frank E. Cox, 3805 Wentworth Ave., Chicago, 111. BOILED CALF'S FEET.— Bone 2 white calf's feet as far as tihe first joint and soak in warm water 2 hrs. Now put into a stew- pan 2 slices of bacon^ 2 tablespoons of butter, 2 of lemon iuke» COOK COUNTY COOK BOOK 351 some salt and whole pepper, 1 onion, 1 bunch of savory herbs, 4 cloves and 1 blade of mace; lay the feet in and add just enough water to cover. Stew gently for about 3 hrs., remove the feet and serve them, covered with parsley and butter. The stock from the feet should be strained and reserved for use. It will prove a good addition to gravies, etc. — Mrs. J. E. Callin, 2717 S. Wabash Ava, Chicago, 111. TO COOK CALF'S HEAD.— Clean the calf's head, split in halves, take the eyes and snout bone away, soak in cold water for 2 hrs. Wash the brains in several waters, and lay them in cold wa- ter. Put the head together; cover it with cold water, add a table- spoon of salt; iboil slowly for 2 or 3 hrs. When it has boiled about an hr., take out J4 of the liquor for gravy; add salt, pepper^ parsley, chopped fine, a tablespoon of lemon juice✪ Boiled Calf's Feet, and put over the fire to boil. Beat up an tgg, with 2 ta'blespoons of flour. Remove the skin from the brains and teat them up with the egg and flour. W'hen well beaten, thicken the gravy with it and stew 15 minutes. — Mrs. C. J. Jeffries, Winnetka, 111.

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VEAL CROQUETTES.— 1 pt. of chopped oooked veal, 1 tea- spoon of onion juice, 1 tablespoon of chopped parsley, 1 level tea- spoon of salt. Mix thoroughly, make cream sauce with ^ pt. of milk, 1 tablespoon of butter, 2 tablespoons of flour, a little pepper and nutmeg. Add this to meat and mix. When cold form into croquettes. Dip in egg, roll in bread crumbs and fry in hot fat. — ' Mrs. M. Gorman, 3855 Cottage Grove Ave., Chicago, 111. VEAL CUTLETS WITH VERMICELLI.— Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in dheese, mixed with sifted crumbs. Let it absorb, dip in the egg and again in the cheese mix- ture. Stand aside for 2 hrs., then fry in plenty of butter. Have ready some vermicelli boiled in salt water, then drained and* mixed with tomato sauce. Arrange the vermicelli in the center of a chop platter and place the cutlets around them. — Mrs. C. J. Jeffries, Win- netka, 111. VEAL CUTLETS WITH BACON.— Neatly trim the cutlets so that they will be of one size, and shape and then beat them with the rolling-pin until they are a little more than a 54 of an inch; in thickness. Dip each cutlet into beaten egg and then into fine, dry bread crumibs, seasoned with salt and pepper. Place them in a pan, well greased with cold dripping. Fry gently until done on one side; turn and fry the other side. When done, serve with slices of bacon. —Mrs. David Harvey, 1449 S. State St., Chicago, 111. BOILED FILLET OF VEAL.— The fillet should be cut from small, tender veal. Stuff with oyster stuffing. Fasten together neatly and securely with tape. Cover with cold water and allow it to slowly reach the boiling point. Skim carefully and simmer for 3 or 4 hrs. Remove the tape, first inserting skewers to hold the veal in place. Use oyster sauce in serving.— iMrs. Frank E. Cox, 3805 Wentworth Ave., Chicago, 111. BOILED CALF'S FEET.— Bone 2 white calf's feet as far as tihe first joint and soak in warm water 2 hrs. Now put into a stew- pan 2 slices of bacon^ 2 tablespoons of butter, 2 of lemon iuke» COOK COUNTY COOK BOOK 351 some salt and whole pepper, 1 onion, 1 bunch of savory herbs, 4 cloves and 1 blade of mace; lay the feet in and add just enough water to cover. Stew gently for about 3 hrs., remove the feet and serve them, covered with parsley and butter. The stock from the feet should be strained and reserved for use. It will prove a good addition to gravies, etc. — Mrs. J. E. Callin, 2717 S. Wabash Ava, Chicago, 111. TO COOK CALF'S HEAD.— Clean the calf's head, split in halves, take the eyes and snout bone away, soak in cold water for 2 hrs. Wash the brains in several waters, and lay them in cold wa- ter. Put the head together; cover it with cold water, add a table- spoon of salt; iboil slowly for 2 or 3 hrs. When it has boiled about an hr., take out J4 of the liquor for gravy; add salt, pepper^ parsley, chopped fine, a tablespoon of lemon juice, and put over the fire to boil. Beat up an tgg, with 2 ta'blespoons of flour. Remove the skin from the brains and teat them up with the egg and flour. W'hen well beaten, thicken the gravy with it and stew 15 minutes. — Mrs. C. J. Jeffries, Winnetka, 111.

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