Miss Parloa's kitchen companion

Slice the hard-boiled eggs, and arrange some of them in a circle on the bottom of a charlotte mould. Now put in a layer of the stewed veal and then a layer of egg, and continue in this way until all the materials are used. Set away in a cold place for three or four hours. At serving-time dip the mould into warm water for a few moments, and then loosen the contents by slipping a knife between the jellied meat and the mould. Turn out on a flat dish, and garnish with parsley or watercresses. * Veal Loaf. Use for this dish five pounds of veal, cut from the leg, one cupful of cracker crumbs, powdered fine, one cupful and a half of stock, three eggs, three-quarters of a pound of fat salt pork, one-quarter of a cupful of dried bread crumbs, one table-spoonful of fine chopped onion; one scant teaspoonful of thyme, half a teaspoonful of sweet marjoram, half a teaspoonful of summer savory, three generous teaspoonfuls of salt, one teaspoonful of white pepper, and two table-spoonfuls of butter. Chop the veal and pork exceedingly fine. Add to the chopped mixture the crackers, seasoning, two of the eggs, well beaten, and one cupful of the stock. Mix well with the hands. Next, butter the bottom of a flat cake-pan. Form the mixture into a loaf about three inches and a half high and five wide, and place this in the buttered pan. Beat the third egg well, and spread it on the loaf with a brush or a piece of cotton cloth. Now sprinkle the meat with the fine bread crumbs. Put it into a rather hot oven, and cook for three hours, basting frequently with the remaining half-cupful of stock, in which the two table-spoonfuls of butter should be melted. Serve with the veal loaf a sauce made as follows : — Put two table-spoonfuls of butter on the stove in a small frying-pan, and when it becomes hot, stir in two level table-spoonfuls of flour. Stir until smooth and brown ; then draw the pan back, and gradually add one large cupful of stock or milk. Boil for three minutes, stirring all the while ; then set the sauce back where it will keep hot. Pour the gravy which is in the pan into that which has just been made. Season with salt and pepper, and pour around the meat, or serve it in a separate dish. Veal loaf may be served cold for luncheon or supper. Leg of Lamb a la Jardiniere. Use a leg weighing about seven or eight pounds. Put it into as small a kettle as will contain it, and cover with boiling water (two quarts should be enough). Put into a muslin bag an onion, half a small carrot, half a small turnip, two cloves, four allspice, and, if you have them, four leaves of celery. Tie the bag and put it into the kettle with the meat. Mix four table-spoonfuls of flour with one cupful of cold water, and stir this thickening into the hot water in the kettle. Add four teaspoonfuls of salt and one of pepper- Cover, and heat to the boiling-point ; then skim carefully, and set the kettle back where the water will just bubble for four hours. Place the meat on a large warm dish, and pour some of the gravy around it. Arrange, in little groups about the leg, carrots, turnips, and peas, cooked a la jardiniere, and serve at once. The gravy left from the dish will be a good foundation for a thick vegetable soup. Broiled Breast of Lamb.