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Meat and Potato Sandwiches. Any kind of cold meat, cut in slices and seasoned with salt and pepper ; four large potatoes, two eggs, salt, pepper, one-fourth of a cupful of boiling milk, one table-spoonful of butter. Have the meat cut in thin slices and seasoned with salt and pepper. Pare, boil and mash the potatoes. Add the milk, butter, salt, pepper and one well-beaten egg. Cover the slices of meat on both sides with this preparation, and dip in well -beaten egg. Put in the frying-basket and fry till a light brown. Serve on a hot dish. Minced Veal and Eggs. One quart of cold veal, chopped rather coarse ; one teaspoonful of lemon juice, one cupful of stock or water, two table-spoonfuls of butter, one teaspoonful of flour, salt, pepper. Melt the butter in a frying-pan. Add the flour to it. Stir until smooth, and add the stock and seasoning. When it boils up, add the chopped veal. Heat thoroughly, and dish on slices of toast. Put a dropped egg in the centre of each slice, and serve very hot. Mutton, Rechauffe. Cut cold roasted or boiled mutton in slices about half an inch thick, and cover both sides with sauce made in this way : Put two table-spoonfuls of butter in the frying-pan, and when melted, add one of flour. Stir until smooth. Add, gradually, one cupful of stock, and two table-spoonfuls of glaze. Boil for one minute, and stir in the yolks of two eggs. Season with salt, pepper and one table -spoonful of lemon juice, and remove from the fire at once. Season the mutton with salt and pepper, and as soon as the sauce begins to cool, dip both sides of the slices in it, and roil them in fine bread crumbs. Beat one whole egg and the two whites together. Dip the sauced mutton in this and again in the crumbs. Fry in boiling fat for two minutes. Drain on brown paper, and serve with either tomato, Tartare or Hollandaise sauce. Any kind of cold meat can be served in this manner. Chicken in Jelly. A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a teaspoonful of curry powder, salt, pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with water to cover, and boil down to one cupful. Put the gelatine to soak in one-fourth of a cupful of cold water. When the stock is reduced as much as is necessary, strain and season. Add the curry and chicken. Season, and simmer ten minutes ; then add the gelatine, and stir on the table until it is dissolved. Turn all into a mould, and set away to harden. This makes a nice relish for tea or lunch. If you have mushrooms, omit the curry, and cut four of them into dice. Stir into the mixture while cooking. This dish can be varied by using the whites of hard-boiled eggs, or bits of boiled ham. To serve : Dip the mould in warm water, and turn out on the dish. Garnish with parsley. Chicken Cutlets. Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter ; let this cool on the meat, and dip in beaten egg and in fine bread crumbs. Fry in butter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around. Pieces of cold veal make a nice dish, if prepared in this manner. Broiled Liver.