Mary Jane's cook book

Put a loin of veal in a dripping pan and sprinkle with pepper and salt. Add half a cup of white stock, cover and cook until veal is so tender that the bones can be removed. Remove them and press veal carefully together. Let it cool and serve sliced thin, or brush over with beaten egg, dip in fine crumbs and brown. Serve hot with mushroom sauce. ROAST LEG OF PORK. Leg of pork. Bread crumbs, 1 cup. Onions, 2 pounds. Salt and pepper. Sage, 1 tablespoon. Cut onions into quarters and parboil in salted water for 15 minutes, drain and chop. Add sage, seasoning and crumbs. Stuff the pork with this forcemeat, then rub meat all over with salt and roast, allowing 20 minutes for each pound of meat. Serve hot with apple sauce. BREAD FILLING. Stale white bread, 3 cups. Salt, 1 teaspoon, Chopped onion, 2 tablespoons. Pepper, % teaspoon. Drippings, 1 tablespoon. Paprika, a dash. Chopped parsley, 1 tablespoon. Put drippings in a saucepan, add onion and bread which has been soaked in water and pressed dry between the hands, then add seasoning and parsley, mix wrell and keep stirring until it has cooked dry. VEAL CUTLETS. Veal steak, 2 pounds. Anchovies, 6. Butter, 2 tablespoons. Lemon, 1. Lard, 1 tablespoon. Salt and pepper. Capers. Egg, 1. Bread crumbs. Cut veal in slices ^ inch thick and 3 inches square, pare the corners round and beat lightly to flatten. Season with salt and pepper and dust with flour. Dip each cutlet in egg and cover with fine crumbs. Fifteen minutes before serving place a frying pan on fire with the butter and lard ; as soon as hot fry the cutlets to a golden brown. Arrange on a warm dish and lay in the center of each y2 teaspoon of capers. Soak the anchovies in cold water, remove the skin and bones and divide into halves. Roll them up and place one of these rolls on each veal cutlet with i/4 of a lemon. Garnish with parsley and serve. If preferred, the veal cutlets may be served without anchovies, capers and lemon, but with tomato sauce. Mrs. H. B. C., East Boston. STUFFED BREAST OF VEAL. Breast of veal. Flour, salt and pepper. Bread stuffing. Cold water, 1 cup. Drippings, 1 tablespoon. Cut a pocket in the veal, wipe, fill and sew up. Place in a roasting pan, rub over with the drippings, dust with flour, salt and pepper and put into a hot oven. Roast for 20 minutes, then add 1 cup of cold water, reduce the heat of the oven and roast for 1 hour, adding water as needed. Remove meat from pan and add 1 tablespoon of flour stirred into 1 tablespoon of melted butter. Boil 3 minutes and strain. PORK AND APPLE PIE. Fresh lean pork, 2 pounds. Stock, 1 cup. Apples, 3. Drippings, 2 tablespoons. Onions, 2. Powdered sage, 1 teaspoon. Potatoes, 2 pounds. Salt and pepper. Cayenne. Wipe pork and cut into small pieces, removing all skin, bone and superfluous fat. Add seasonings and mix well. Scald onions, then slice, also slice potatoes and apples. Grease a deep baking dish and put in the ingredients in alternating layers, making the top layer a thick one of potatoes. Pour over the stock and dot with drippings. Set pie in tin of hot water and bake 3 hours, closelv covered the first 2y2 hours, and uncovered the last half hour. SWEDISH STEW.