The Pattern cook-book

Another mode of cooking the dumplings is to boil them in with the stew ; but they are very apt to be heavy unless served the moment they are done, which in some homes is not always possible. The steamed dumplings can always be relied upon to be light. VEAL LOAF. This may be served cold for luncheon or tea, or hot with the sauce given in the recipe. Two and a-half pounds of veal. One-half pound of salt pork. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. One tea-spoonful of chopped onion. One-half cupful of cracker crumbs. One-quarter cupful of water or stock, One egg. Two table-spoonfuls of butter. One-half tea-spoonful of sage. Chop the veal and pork very fine, and add the other ingredients, except the butter. Mix all well together with the hands. Butter a small pan or deep pie-tin, and press the mixture into it like a loaf, making it about three inches high. Cook for two hours in a rather hot oven, basting with another half cupful of water or stock in which the butter has been melted. Serve with the following sauce : Two table-spoonfuls of butter. Two table-spoonfuls of flour. One cupful of milk. Salt and pepper to taste. Heat the butter hot, and stir in the flour. When the above ingredients are well browned, draw the pan back and slowly add the milk. Boil three minutes, stirring all the time; add salt and pepper, and set back to keep hot. Pour into the sauce the gravy that remains in the pan after baking the loaf, and having stirred the sauce well, turn it over the loaf and serve. JELLIED VEAL. Any cheap pieces of veal will do for this dish, which is very nice for luncheon or supper. Three pounds of veal. One table-spoonful of chopped onion. One-half table-spoonful of sage or any other herbs available. Salt and pepper. Cut the meat in pieces, and stew slowly in a very little water. When tender take it from the kettle and chop fine. Then return the meat to the kettle, with the water it was cooked in, and add salt and pepper, the sage and onion, and a bit of celery or parsley if it is to be had, chopping all the vegetables very fine. Cook ten minutes, and pour into a square tin. When cold cut into slices and serve. Care should be taken not too use too much water for cooking the veal STUFFED PEPPERS. (A SOUTHERN DISH.) This is one of the most satisfactory ways of using cold veal. The peppers should be large and green and not too thick. Carefully cut round the tops of the peppers about half an inch from the stem, dig out all the seeds, and cut out the " partitions " or thick pieces inside the peppers. Soak the peppers and tops in salted water over night, changing for fresh water in the morning. Chop the veal rather fine, and season with salt, but no pepper. Wipe the peppers dry, place in each, as it is being prepared, a small piece of butter, and fill it v^^ilh the chopped veal, placing another bit of butter on top of the meat. Fit the tops, and sew them on with coarse thread. When all are stuffed and sewed, place them in a kettle with water enough to nearly cover them, adding a tablespoonful of butter to the water. Stew slowly, turning the peppers occasionally, until they look shiny and semitransparent. This will take a full hour.