The new Kentucky home cook book

Three and a half pounds of veal cutlet, three slices, or about five cents' worth, of pickled pork ; one tea-cupful of powdered crackers, two well-beaten eggs, one table-spoonful of salt, one tea-spoonful of black pepper, half tea-spoonful of chopped onion, one-third of a tea-spoonful of ground cloves, half tea-spoonful of ground allspice. Chop the raw veal and pork together, to which add the other ingredients, then add a cupful of milk. Knead well together, and make out into the form of a loaf. Cover the top with powdered cracker, put bits of butter here and there over it. Bake for two hours, putting in the pan either milk or water with which to baste very frequently. Mrs. J. F. Atwood. VEAL LOAF. Three pounds lean veal chopped as fine as sausage; three eggs well beaten, one tea-cupful of rolled crackers, a lump of butter the size of an egg, one table-spoonful of black pepper, one table-spoonful of salt. Mix all the ingredients together, and form into a loaf. Put into a pan with one and a half pints of water; bake two hours and a half; baste frequently. Mrs. J. A. Ciiappell. FRICANDEAU. Three pounds of uncooked veal, yelks of three eggs, one tea-cupful of cream, butter the size of an egg, juice of two lemons, grated rind of one, salt, pepper, and a little sweet marjoram rubbed fine. Make into a roll, rub with butter, strew cracker crumbs over it ; bake two hours. When cold, slice. Delightful for lunch. MOCK TERRAPIN. Two pounds of veal, boiled until thoroughly cooked ; chop it fine ; one pint of Madeira wine, one table-spoonful of butter; mix with a table-spoonful of flour, one tea-spoonful of TJw New Kentucky Home Cook Book. 57 nutmeg, one table-spoonful of allspice, one table-spoonful of cloves; add to this a table-spoonful of the liquor in which the meat was boiled ; then mix all together and cook ten minutes. After taking off of the fire, add two table-spoonfuls of wine and a little lemon juice. Slice a lemon and lay on top. Mrs. Virginia Wxlgtjs. ROAST OF PORK. Wash the roast carefully, score the skin crosswise, salt and pepper it well. Put into the pan a very little water, as the meat will soon become heated, the fat melted, and there will be gravy enough to baste the roast with, which must be done very frequently to keep it from becoming hard and dry. Pork must be thoroughly cooked to be good, allowing at least twenty minutes to each pound. Take up the roast, skim off the greasy part from the gravy, add a little flour, stir it in smoothly, boil a moment, put in salt and pepper. Serve at once. Apple sauce is excellent with pork. PORK STEAKS OR CHOPS. Beat them a little, dip in flour, in which put salt and pepper. Fry in hot lard until well cooked and nicely browned. Or, dip them in well-beaten egg, then in bread or cracker crumbs. Fry as above directed. ROAST PIG. A pig not over six weeks old is the nicest size for cooking whole. Have it carefully prepared, wash well, wrap a cloth around it, which keep wet to make it white. It must be kept twelve or twenty-four hours before cooking. Make a rich dressing of bread crumbs, butter, powdered sage, a little onion, with plenty of pepper, and salt. Stuff the pig so it will be well shaped and plump. Sew up. Bake two hours and a half. Put but a little water in the pan, with a small piece of butter to baste with at first, as very soon the