Farm and home cook book and housekeeper's assistant

Roast FiUet of Veal Remove the bones and fill in with a dressing seasoned with salt and pepper, parsley' and thyme. Bake in a hot oven, allowing 20 minutes for every lb veal. Baste with dripings — any fat except salt pork. When done thicken the gravy with a little flour. — [S. B., N. Y. Veal with Pork Put slices of fat salt pork in a frying pan with just water enough to cover and let come to a boil, then drain the water from the pork, return it to the fire, put slices of veal on top of the pork, dust with salt and pepper, and fry slowly, turning often until both are nicely browned. The flavor of both meats is improved by this combination and method of cooking. — [Mrs. A. B. W., N. Y. JelUed Veal Boil a lean piece of veal in water enough to cover, until the bones separate from the meat. Cut the meat in small pieces, boil the liquor down to about 1 pt, add to it y^ box clear gelatine, soaked about 10 minutes in a little cold water, 3^ teasp celery salt, % teasp cayenne pepper, 1 level teasp mustard, and the juice of 1 lemon. Let boil up a minute, then strain over the meat, put in a mold, and let stand over night to get cold. Slices of hard-boiled eggs can be put in with the meat. When hard, turn out and serve cut in slices. — [Mrs. A. B. W., N. Y. Roast Loin of Pork Separate each joint of the loin, make an incision in the thick part of the pork, and fill with a dressing mixed with some chopped suet and seasoned with onions and spices to taste. Bring the edges of the meat together and sew them up, then wrap the meat in a well greased sheet of white paper, tie up with twine, put in a dripping pan, place in a hot oven, and baste often with the grease which will melt from the roast. Bake about 20 minutes for each pound of pork. — [Mrs. R. F. K., la. Fried Pork Tenderloin Cut the tenderloin in 1-inch slices, pound with a potato masher, sprinkle with salt and pepper, roll in beaten egg, then in cracker crumbs, and fry a nice brown in plenty hot drippings, or butter. Tenderloin is too dry for boiling, and if roasted should be basted frequently. — [Mrs. M. M. B., Mo. Mock Birds (Pork) Spread any preferred dressing on thin slices of lean, boiled salt pork, fasten the ends together firmly with wooden toothpicks, brown these rolls ih a pan, and then remove to a platter. Add to the fat in the pan some finely minced onion and a little flour, and when brown add some water and pepper to taste, and return the stuffed rolls to this gravy, and let stew about 2 hours. — [Mrs. C. J. M., Neb. Fried Salt Pork Cut salt pork in slices and let soak over night in buttermilk or sour milk. Next morning drain off, roll in corn meal, and fry brown on both sides, in hot drippings. — [Mrs. E. G. S., N. Y. SALT PORK AND SMOKED HAM 163 Salt Pork with Vegetables Soak a piece of salt pork in water over night. In the morning put on with clear cold water, and add some carrots, turnips, rutabagas, and potatoes, cut in pieces, also a few pieces of celery stalks or root. Let boil until the water has reduced and the meat and vegetables are done. Instead of salt pork a piece of bacon or a ham bone may be used. — [Mrs. E. O. B.. Minn. Salt Pork with Dried Apples