The Federation cook book

Add seasoning, unbeaten egg, enough to mix the cracker crumbs. Place in a small pan solid and smooth. Cover top one-half inch deep with water. Bake slowly for three hours. If oven is too warm set pan in another pan of water. For small family use half of the amount of materials.— MRS. KATE MANN BAKER. Veal Entree (Original) Made from the meat left over from the soup pot. Select a firm piece of meat for your soup. When about cooked tender remove from the sauce pan. Cool thoroughly. With a sharp knife cut into small squares. Prepare a small piece of onion and some celery ; chop together very fine. Beat 1 egg light and prepare enough cracker crumbs for the amount of meat ; pepper and salt according to the taste. When all has been arranged dip your squares into the egg, then into the mixture of onion and celery and last into the cracker crumbs. On the stove have a frying pan containing either hot butter or lard ; into this place your veal squares allowing them to brown well and serve. — HILDA TILGHMAN, Nautilus Club, Oakland, Cal. Mock Duck 3 Ibs. round steak 1 half loaf bread 1 pint eastern oysters 1 small onion 3 medium-sized celery stalks 1 teaspoon butter 1 fourth teaspoon pepper 2 large tablespoons butter Salt to taste. Oysters may be left out of this dressing if desired. Put dressing inside of steak, sew together and bake as you would a medium-sized roast, basting often. — MRS. CHARIES SMITH, 609 14th ST., BAKERSFIELD. Hamburger Roll 2 Ibs. Hamburger steak 1 pork sausage Mix with above dressing and bake, basting frequently. — MRS. CHAS. SMITH, 609 14th ST., BAKERSFIELD. Stuffed Ham Remove the bone from the ham, and fill the cavity with a dressing made to suit the taste. A good stuffing may be made of bread crumbs wet with milk, 2 eggs, a tablespoonful of butter, thyme and celery, and a half dozen chopped oysters. Bind securely into shape and inclose the ham in a paste of flour and water to keep the juices in. Tie or sew the ham thus enveloped in a pudding cloth ; put in a pot of boiling water and boil gently, allowing 20 minutes to a lb. Remove the ham from the water when done and take off the bag and the paste crust. Pare the skin very carefully. Put the skinned ham into the covered roaster; coat well with fine bread crumbs, set in a moderate oven and cook covered 10 minutes for each lb. of ham. — Miss ETHEL MILLER. Celery Stuffing With Pork Use one quart of bread crumbs moistened with hot milk, butter the size of an egg, and a cupful of celery cut in small pieces ; season with salt and pepper ; cut deep gashes in the pork and fill with the mixture. — L. B. RIDLEY. Beefsteak With Oyster Blanket Wipe a sirloin steak cut one and one-half inches thick, broil five minutes and remove to platter.. Spread with butter and sprinkle with salt and -pepper. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper and dot over with butter. Place on grate in hot oven, and cook until oysters are plump. — MRS. ISABELLE J. BARRAUD, S. F. CAL. Chicken Pot Pie