The Monmouth Baptist ladies' cook book

Three pounds of veal, one pound of pork, cooked till very tender, salt and pepper while cooking. Let cool and grind. Add more salt and pepper if needed, also a little celery salt. Add stock and mold together and press. This is especially nice for luncheon. VEAL 'SCALLOP. Mrs. W. S. Holliday. Mince cold veal very fine; put a layer in the bottom of buttered baking dish, season with pepper, salt and a little nutmeg. Put a layer of fine crumbs, next veal and so on until dish is full. Wet with good broth and put a layer of crumbs wet with milk and mixed wilh a beaten egg. If the oven is hot cover with a pan and bake half an hour, then brown ten minutes. WILD GAME. A. W. Gates. To broil venison, cut the steak in slices one-half an inch thick, rub both sides well with olive oil, and let stand an hour or so, then broil over a clear bed of coals. Serve with drawn butter and currant jelly. It may be oven or pot roasted or stewed like beef. Moose may be prepared in the same way, but is best pot roasted. Wild rabbits are cooked like chicken. Make well done. Remove the thin muscular membrane extending from the flank over the intestines. SPANISH STEW. Katherine Phelps. Put in a stewpan one-third cup of butter and one chopped onion. Cook until the onion turns brown. Add two pounds of veal cut in pieces for serving and a little bacon chopped fine. When the veal is slightly browned add one pint of water (more if necessary) and cook slowly until tender. In the meantime stew one-half pint of rice, one quart of tomatoes, a bay leaf, a couple of cloves and a little red pepper until the rice is done. Pour the rice over the veal and cook very slowly for fifteen minutes. Serve the veal in center of the platter surrounded by the rice. If preferred the veal may be removed before the rice and tomatoes are added and kept warm, and ready for the table. MEAT BALLS- Mrs. A. J. Waid. Take pieces of left over, cooked meat, fat and lean, and put them through a meat chopper. To about a pint of this meat add two eggs, a handful or two of rolled crackers, pepper and salt to taste. Stir all together, add water enough to moisten. Form into flat cakes. Grease the frying pan; cook lightly. MEAT BALLS. Mrs. Christine Swanson. One and one-half pounds of good raw steak, onefourth pound of suet, one large onion, each chopped or ground fine; two slices of bread soaked in a little cold water, one-half teaspoon of salt, pepper, cloves and alspice. Mix thoroughly and form into balls. BRINE FOR CORNING BEEF OR TONGUES. Mrs. Frances Hubbard. To one gallon of water use one and one-half pounds of salt, one-half pound of sugar and one even tablespoonful of saltoeter. Boil and skim. When cold pour over the meat. This ratio should be increased, for a large quantity of meat. A tongue should be left in brine two weeks. Boiling piece one week only. Large tongue requires four or five hours boiling. No. 2. — CORNED BEEF OR HAM. Mrs. E. C. Cady. Seven pounds of salt, three pounds of brown sugar, four ounces of saltpetre, two ounces of soda and two gallons of water. Boil and skim well and turn on meat when cold. Let them remain three or four weeks before using. YORKSHIRE PUDDING. Mrs. E. R. Sturtevant.