The new practical housekeeping

Molded Veal. — Mince three-fourths pound cold roast veal very fine, after removing from it all skin and outside pieces, and chop a small slice of bacon ; mix these well together and add a third of a teaspoon minced lemon peel, half an onion chopped fine, salt, pepper and pounded mace to taste and a slice of toast soaked in milk. When all are thoroughly mixed, beat up an egg with which to bind the mixture. Butter a pudding dish, put in the meat, and bake threequarters of an hour ; turn it out of the mold carefully, and pour round it a good brown gravy, or set dish in pan of water and cook for an hour on top of stove, then spread over with beaten egg, sift with bread-crumbs and brown in oven. A sheep's head may be dressed in this manner and is an economical and savory dish. Veal Fatties. — Mince a little cold veal and ham, allowing onethird ham to two-thirds veal, add an egg, boiled hard and chopped, and a seasoning of mace, salt, pepper, and lemon peel ; moisten with a little gravy and cream. Make a good puff paste, roll rather thin and cut into round or square pieces ; put the mince between two of these, pinch the edges to keep in the gravy, and fry •a light brown. They may be also baked in patty-pans, when they should be brushed over with yolk of egg before put in oven. Oysters may be substituted for the ham. Veal Relish. — Make a sauce of milk or water, a large onion, sliced, a slice of salt pork or ham if liked, also a little sliced cucumber ; add sliced cold veal and thicken with yolks of one or two eggs, added after the whole has simmered twenty minutes, and it must not boil after the eggs are added. In winter chop a teaspoon pickled cucumber or capers and add just before sending to table. When sliced cucumber is used add juice of half a lemon the last thing. The dish may be varied by adding sometimes a few chopped oysters, mushrooms or celery. Celery should be put in with the onion before the meat. Veal with Macaroni. — Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with three tablespoons chopped ham for every three-fourths pint veal ; should the meat be very dry, add tablespoon good gravy. Season highly with pepper and salt, add quarter teaspoon ^ated nutmeg and quarter pint bread-crumbs, and mix these ingredients with one or two well-beaten eggs, which should bind the mixture and make it like force-meat. In the meantime, boil a quarter pound macaroni in salt and water and drain it ; butter a mold, put some of the macaroni at the bottom and sides, in whatever form liked ; mix the remainder with the force-meat, fill the mold up to the top, put a plate or small dish on it, and steam for half an hour. Turn out carefully, and serve with good gravy poured round, but not over, the meat. Chicken Sandwiches. — After cutting off top of a French Roll, remove carefully the crumb from the inside. Cut in small dice cold boiled chicken and tongue, half and half, and twice as much celery as meat ; mixed with any salad dressing liked and fill the roll covering with the cut off top. These are nice for either luncheon or when traveling, and cold cooked lobster, cut in dice and mixed as above, may also be used.