The national course in home economics

be cooked before chopping; add one tablespoonful of salt, one salt-spoonful of pepper, one teaspoonful of finely-chopped parsley, ten drops of onion juice; mix well. When cool form into croquettes; roll into beaten eggs, then roll in bread-crumbs and fry in hot lard Mrs. R. McAdams. VEAL OYSTERS. Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper, salt and a little mace; dip in egg, then into cracker crumbs and fry. They both look and taste like oysters. To be eaten with tomato sauce. L. D. T. BAKED VEAL PIE. Use the neck or any part of the veal which you prefer. Cook it by boiling an hour, then place the meat in a very deep dish, and when you lay on the upper crust wet the edge of the under crust all around and flour it; then lay on the upper crust and press your hand upon the edge, so that the flour and water will make the crusts adhere and prevent the gravy from escaping. Prick the top several times with a large fork. If you have pieces of crust left, cut them into leaves and ornament the pie. Bake one-half hour. M. A. M. VEAL, CHICKEN OR RABBIT BONDINETTES. To every pound of finely-minced meat add one-quarter of a pound of mashed potatoes; season with salt and pepper and moisten with a gravy made from the bones of the cold meat. Press the minced meat into wellbuttered cups and bake for twenty minutes. Turn out on a dish, pour a little browned gravy round and stick a sprig of parsley into each bondinette. Mrs. Ella Field. VEAL LOAF. Four pounds of veal, three-quarters of a pound of salt pork chopped fine together, one teacupful of cracker crumbs, powdered fine, one and one-half cups of stock, three eggs, one-fourth of a cup of dried breadcrumbs, one scant teaspoonful of thyme and marjoram, one-half teaspoonful of summer savory, three generous teaspoonfuls of salt, one teaspoonful of pepper, one-fourth of a teaspoonful of nutmeg, two tablespoonfuls of butter; add to the chopped meat the cracker crumbs, two eggs well beaten and one cup of the stock; mix well with the hands; butter a flat cake tin, form the mixture into a loaf, place in the tin; beat the third egg well, spread it on the loaf, sprinkle over with fine bread-crumbs; bake in rather hot oven three hours, basting frequently with the remaining stock in which the two tablespoonfuls of butter have been melted. Edith Van Vormer. VEAL LOAF— No. 2. Have the butcher grind (not chop) four pounds taken from a leg of veal, and one pound of fat salt pork. Roll one-half of a pound of soda crackers fine and mix all together. Use little salt and pepper and thyme — about one teaspoonful. Beat two eggs, and add them. Mix thoroughly with the hands and shape into a block, using a square pan to cook it in. Roast one hour and one-half, basting constantly. To be sliced and eaten cold. Mrs. Maria Whiter. VEAL CHEESE. Three pounds of chopped veal, one slice of salt pork, sixteen small crackers, three eggs, one-half pint of water, salt, pepper and sage to taste; bake three hours. D. C. M. VEAL CUTLETS WITH VERMICELLI. (German Style.)