The Monmouth Baptist ladies' cook book

Chop cooked veal fine, and salt to taste. Add to one pint of any soup stock a quarter box of gelatine, salt, pepper and nutmeg to taste. Take two hard boiled eggs and one lemon, slice thin, line mould with lemon and eggs, fill with the chopped meat and bits of lemon and egg, pour over all the soup stock and set away to cool. Chicken or turkey may be used the same way. Miss Mabel Pillsbury. Boil two pounds of lean veal. When cold chop fine with one-fourth pound of salt pork. Add four butter crackers rolled fine, two eggs well beaten, three hardboiled eggs sliced thin, two teaspoons of salt, one saltspoon of pepper, one-half teaspoon of nutmeg. Put in baking mold. Pour over it the meat liquor until it stands on the top. Cover with cracker crumbs and bake one hour. Mrs. J. R. Ebersole. Three pounds of raw veal chopped very fine, butter the size of an egg, three eggs, three tablespoons of cream or milk, if milk use a small piece of butter, mix the eggs and cream together, mix with the veal four pounded crackers, one teaspoon of black pepper, one large tablespoon of salt, one large tablespoon of sage. Mix well together and form into a loaf. Bake two and a half hours, basting with butter and water while baking. Serve cut in thin slices. Miss Linnie Brewer, Mrs. Sexton. Three pounds of veal chopped fine, one-quarter pound of salt pork or equal quantity of butter, one cup pounded crackers, two well beaten eggs, one-half teaspoon of black pepper, one teaspoon of salt, one tablespoon of sage, one-fourth of a nutmeg, juice of >one lemon. Mix and press into a bread pan. Bake two hours and eat cold. Mrs. John Brewer. For three pounds use two eggs, beaten light, four crackers rolled fine, leave out enough to roll it in. One teaspoon of pepper and one teaspoon of salt. Butter size of an egg, melted. Mix all together. Bake two or two and a half hours, according to heat of oven. Baste often with the water. Take out of the oven a half hour before dinner. Mrs. Ed P. Reed. Three pounds of Hamburg (veal) steak, three eggs, one-half cup of butter, one tablespoon of pepper, one tablespoon of salt, four tablespoons of milk, one teaspoon of sage, six rolled crackers. Bake two hours. Beat eggs, crackers, butter and milk together, mix salt, pepper and sage with the meat, mix well with hand, cover with a layer of lard. Make meat into a loaf. > PICNIC VEAL. Buy a breast of veal and have the butcher cut a pocket into it. Make a dressing as for turkey and fill the pocket and sew it up. Salt and pepper well and lay some slices of salt pork or bacon across the top. Have your pan hot with a large piece of butter. Put in the meat and cover with another pan for the first hour. This is nice sliced cold for a picnic basket. VEAL PIE. Mrs. Chas. Sterner. Boil veal until very tender, about four hours. Season well. Tear or cut in rather small pieces. Make a rich gravy, using plenty of butter. Put in baking pan, cover with a rich biscuit crust like chicken pie and bake. PRESSED VEAL. , Mrs. Sherman Goltry, Enid, Okla.