Mother Hubbard's cupboard

Three pounds of the nice part of a leg of veal, chopped fine ; six crackers rolled fine ; two eggs, well beaten ; a piece of butter, size of an egg; one tablespoon of salt; one teaspoon of pepper, one-quarter of a nutmeg. Work all well together ; then make into a loaf, and put into a dripping pan ; cover with cracker crumbs and bits of butter. Have a little water in the pan, and baste often until done. Miss Ella I. Gould. VEAL OMELETTE. Two pounds veal, and one-quarter pound salt pork, chopped fine ; one teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs, eight tablespoons cream. -Mix crackers and meat; add the eggs and other ingredients. Bake two hours, covered with a pan. If you have not cream use six tablespoons of melted butter. Miss Jennie Morgan. baked omelette. Four or six eggs ; beat whites separate ; small teacup milk, piece butter, size of a walnut ; one tablespoon flour, a little salt. Beat yolks ; add butter, milk, flour and salt, lastly the beaten whites. Butter a dish just the right size to hold it and bake in quick oven. Jennie Morgan. OMELETTE. Soak a teacup of bread crumbs in a cup of sweet milk over night ; three eggs, beat yolks and whites separately ; mix the yolks with the bread and milk ; stir in the whites, add a teaspoon of salt, and fry brown. This is sufficient for six persons. Mrs. Ambrose Lane. SWEETBREADS. Scald in salted water ; remove the stringy parts ; put in cold water five or ten minutes ; drain in towel ; dip in egg and bread or cracker crumbs, and fry in butter or boil them plain. FROGS' LEGS. Fry in hot butter or lard. SOFT SHELL CRABS. Fry in butter or lard. BONED CHICKEN. Boil a chicken in as little water as possible until the meat will fall from the bones ; remove all of the skin, chop together the light and dark parts ; season with pepper and salt. Boil down the liquid in which the chicken was boiled, then pour it on the meat ; place in a tin, wrap tightly in a cloth, press with a heavy weight for several hours. When served cut in thin slices. Ida Satterlee. Sundries. 15 CHICKEN PIE. Two chickens, jointed small; cook them tender; season with butter, salt and pepper ; thicken the gravy with flour. Make a crust as for soda biscuit ; line the sides of pie dish with crust, half an inch thick ; fill the dish with the chicken and gravy ; cover with crust ; bake half hour. CHICKEN POT PIE. Two large chickens, jointed and boiled in two quarts of water ; add a few slices of salt pork ; season. When nearly cooked, add a crust made of one quart flour, four teaspoons baking powder, one saltspoon salt ; stir in a stiff batter with water ; drop into the kettle while boiling ; cover close and cook twenty-five minutes. Ellen. SMOTHERED CHICKEN. Open the chicken as for boiling; put into dripping-pan, with a little water ; season with butter, pepper and salt ; cover with another pan and cook until done ; take off cover and brown them. Make a gravy in dripping-pan of milk and browned flour ; pour over chicken. CHICKEN CROQUETTES.