Mrs. W. A, Durrie. Three pounds lean beef (round), chopped fine, three eggs, six milk crackers, rolled fine, one-half cup butter, one teaspoon pepper, one teaspoon sage, one-half tea- spoon cloves, one-half teaspoon cinnamon, one table- spoon salt✪ Beef Loaf. Chop all together, press into pan and bake one and one-quarter hours, basting with butter. VEAL LOAF. Mrs. 0. H. Perry. Three pounds veal, one pound salt pork, chopped together, six milk crackers, rolled fine, two well beaten eggs, butter size of an egg, a little chopped onion, nut- meg flavoring, salt and pepper✪ Veal Loaf to taste. Mix well to- gether, press into a pan with a little water and crumbs on the top. Bake and baste often. To be eaten cold. VEAL LOAF. Mrs. W. 8. Oould, New York. Three pounds veal cutlet, one-quarter pound salt pork, chopped fine, three eggs, well beaten, one cup rolled crackers, salt and pepper. Stir all together and bake one hour and a quarter. JELLIED CHICKEN. Mrs. C. M. Oovld, Bayside, L. /. Take an old fowl and boil down to one pint of liquor, let this get cold. Remove grease, add one-half package of Cox's gelatine, dissolved in cold water. Heat the 128 KIRMESS COOK BOOK. liquor, stir in the gelatine, then pour in a mold, add pieces of the fowl cut up in star and dice shape, put on ice for eight hours. Serve with hard boiled egg✪ Jellied Chicken over the top, grated very fine. This may be used in timbals also. TIMBALE OF MACARONI. Mrs. C. A. Gould's French Chef. Cook macaroni in boiling water with salt, strain it. Cut in small pieces a few mushrooms washed in water with a few drops of vinegar. Put a piece of butter in a saucepan, then take mushroms out of water, put them in with the butter, put on side of stove so the juice will come out and cook slowly about fifteen minuets, then sprinkle one tablespoonful of flour over the mushrooms, then add a little hot boiling water or boiling stock, add salt, pepper, spice of all kinds and lemon. Let it boil up again. Take yolk of one egg, mix it with cream enough to mix well✪ Timbale of Macaroni. Take oflf mushroom sauce from fire, cool a minute, then add yolk and cream to it. Put into the timbale dish a little piece of butter, some of the macaroni and sauce alternately, until all is in. Bake one-half hour, slowly. Serve in the same dish. TIMBALES OF SPAGHETTI. {Mary, Mrs. Gould's Cook.) Cook a package of spaghetti broken in pieces, in boiling salted water. Drain and lay in cold water, dry on towel. Place it with a half-pound of English or American cheese✪ Timbales of Spaghetti, cut in pieces, on stove until cheese is melted, allow it to cool. Grease individual timbale ENTREES. 129 moulds, place spaghetti mixture in them. Put them in a pan of hot water ; place in oven until thoroughly heated. Serve as an entree on a platter with a cheese sauce. VEAL MOUSSE. Mrs. P. V. M., Chicago, III. ✪ Veal Mousse

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Mrs. W. A, Durrie. Three pounds lean beef (round), chopped fine, three eggs, six milk crackers, rolled fine, one-half cup butter, one teaspoon pepper, one teaspoon sage, one-half tea- spoon cloves, one-half teaspoon cinnamon, one table- spoon salt. Chop all together, press into pan and bake one and one-quarter hours, basting with butter. VEAL LOAF. Mrs. 0. H. Perry. Three pounds veal, one pound salt pork, chopped together, six milk crackers, rolled fine, two well beaten eggs, butter size of an egg, a little chopped onion, nut- meg flavoring, salt and pepper to taste. Mix well to- gether, press into a pan with a little water and crumbs on the top. Bake and baste often. To be eaten cold. VEAL LOAF. Mrs. W. 8. Oould, New York. Three pounds veal cutlet, one-quarter pound salt pork, chopped fine, three eggs, well beaten, one cup rolled crackers, salt and pepper. Stir all together and bake one hour and a quarter. JELLIED CHICKEN. Mrs. C. M. Oovld, Bayside, L. /. Take an old fowl and boil down to one pint of liquor, let this get cold. Remove grease, add one-half package of Cox's gelatine, dissolved in cold water. Heat the 128 KIRMESS COOK BOOK. liquor, stir in the gelatine, then pour in a mold, add pieces of the fowl cut up in star and dice shape, put on ice for eight hours. Serve with hard boiled egg over the top, grated very fine. This may be used in timbals also. TIMBALE OF MACARONI. Mrs. C. A. Gould's French Chef. Cook macaroni in boiling water with salt, strain it. Cut in small pieces a few mushrooms washed in water with a few drops of vinegar. Put a piece of butter in a saucepan, then take mushroms out of water, put them in with the butter, put on side of stove so the juice will come out and cook slowly about fifteen minuets, then sprinkle one tablespoonful of flour over the mushrooms, then add a little hot boiling water or boiling stock, add salt, pepper, spice of all kinds and lemon. Let it boil up again. Take yolk of one egg, mix it with cream enough to mix well. Take oflf mushroom sauce from fire, cool a minute, then add yolk and cream to it. Put into the timbale dish a little piece of butter, some of the macaroni and sauce alternately, until all is in. Bake one-half hour, slowly. Serve in the same dish. TIMBALES OF SPAGHETTI. {Mary, Mrs. Gould's Cook.) Cook a package of spaghetti broken in pieces, in boiling salted water. Drain and lay in cold water, dry on towel. Place it with a half-pound of English or American cheese, cut in pieces, on stove until cheese is melted, allow it to cool. Grease individual timbale ENTREES. 129 moulds, place spaghetti mixture in them. Put them in a pan of hot water ; place in oven until thoroughly heated. Serve as an entree on a platter with a cheese sauce. VEAL MOUSSE. Mrs. P. V. M., Chicago, III.

Kirmess cook book