The Monmouth Baptist ladies' cook book

Mrs. Otillie Roeder Neece. Moisten bread with a little hot water and melted butter, chop liver, heart, gizzard, with one small onion and little parsley; mix with bread and season with pepper, salt and sage. TURKEY DRESSING. Mrs. Bessie M. Rice. Take one loaf of stale bread broken fine, moisten slightly with water, season with salt, pepper and one or two eggs and one-quarter pound of melted butter. Add to this one-half pint of olives with stones removed. TURKEY PATTIES. Mrs. J. F. Meeker, Marshalltawn, la. Turkey patties are made exactly as are chicken patties. To one cup of turkey take one cup of turkey gravy or one cup of water made rich by a generous lump of butter ; season, and thicken with a little flour ; pour into pastry shells and bake in a quick oven. FRIED TURTLE. John A. Settle. If possible cut off head, then cover with scalding water and let stand for three minutes, after which remove skin from legs, open the shell and cut out the meat just as you would cut up a chicken ready for frying. Let meat stand in salt water over night, parboil for half and hour. Dip in flour or batter and fry just as you would chicken. Serve hot. VEAL BIRDS. Mrs. Josephine Barker, Rochelle, 111. One and one-half pounds of veal steak, one cup of bread crumbs, one tablespoonful of lemon juice, one tablespoonful of finely chopped onion, the yolk of an egg, a pinch of thyme, summer savory or sage, salt, pepper and butter. Cut the meat into square pieces about three inches long. Take the little pieces trimmed off in cutting squares and chop fine or grind and mix with bread, etc., for stuffiing. Take a small lump of dressing and fold square of veal over it and pin with two tooth picks.They resemble little birds, the picks answering for drum sticks. Have in a frying pan, two tablespoonsful of butter and the same of lard, smoking hot, and after rolling the birds in flour, fry to a nice brown all over. Then pour over them a cup of sweet cream and cover tight. Set on an asbestos mat and let simmer for at least twenty minutes. Put what gravy is in the pan over the birds. They should be tender enough to eat with a fork. BRAIZED TENDERLOIN OF VEAL. Mrs. William Dungan, Kansas City. Braize in a hot buttered skillet thick steaks of veal. Make a sauce of two tablepoons of butter, three of flour, salt and pepper, and four cups of warm water; cook to a smooth sauce and pour over the veal. Let simmer on back part of the stove two hours. BREADED VEAL. Mrs. O. J. Blackburn. Cut in pieces ready to serve, salt and pepper, then dip in beaten egg, then in cracker crumbs and repeat and fry in butter and lard. CREAMED VEAL. To a pint of tender veal use a cup of white stock, season well and pour over slices of toast, and two hard boiled eggs cut lengthwise in strips. JELLIED VEAL. Boil veal tender, chop, put in mold with liquor it was boiled in. Season well with pepper and salt. Press in a few hard boiled eggs. JELLIED VEAL. Mrs. H. B. Smith.