The national course in home economics

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 cheese mixed with an equal quantity of crumbs (sifted); let this absorb, then dip in the egg and again in the cheese mixture. Stand aside for two hours, then fry in plenty of butter the same as doughnuts. In the meantime boil some vermicelli in salt water until well done, then drain and mix with tomato sauce, arrange the vermicelli in the center of a chopplatter and place the cutlets around them. Serve hot. N. H. ROAST LOIN OF VEAL. Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping-pan with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often; half an hour after turn over the roast and when done dredge lightly with flour and baste with melted butter. Before serving, carefully remove the twine. A roast of four to five pounds will bake in two hours. For a gravy, skim off some of the fat if there is too much in the drippings; dredge in flour, stir until brown, add hot water if necessary; boil a few minutes, stir in sweet herbs as fancied and put in a gravy boat. Serve with green peas and lemon jelly. Is very nice sliced cold for lunch, and Worcestershire or Chili sauce forms a fine relish. S. J. ENTREE OF VEAL. Take a piece of butter the size of an egg, three pounds of raw veal, one teaspoonful of salt, one teaspoonful of pepper and two raw eggs. Chop fine and mix all together, adding two tablespoonfuls of water. Mold this into a loaf, then roll into it two tablespoonfuls of pounded crackers and pour over it three tablespoonfuls of melted butter. Place in a pan and bake two hours. When cold, slice and use. Mrs. M. E. Weed. VEAL WITH OYSTERS. Take two pounds of tender veal, cut into thin bits, dredge with flour and fry in enough hot lard to prevent sticking; when nearly done add one and one-half pints of oysters, thickened with a little flour; season with salt and pepper and cook until both are done. Serve very hot in a covered dish. E. W. MEAT CROQUETTES. One pound of raw minced beef, one egg, one onion chopped fine with a little parsley, pepper and salt to taste. Form into cakes, dredge with flour, and fry in very hot Cocoanut or drippings. H. M. TO COOK CALF'5 HEAD.