The Pennsylvania German cook book

Chop cold veal very fine, put into a buttered dish, a layer of veal, a little salt and pepper and some small bits of butter strew over it a layer of finely powdered crackers, pour over it milk enough to moisten it. then add another layer of veal, etc., and so on, until dish is full, wet well with gravy and warm water. Cover to keep in the steam, and bake one-half hour in hot oven. .Mrs. (i. K. Holbien. VEAL BAKED. WITH DRESSING. Put veal steak into a pan with a little • water, butter and salt, then take one egg and the same quantity of water, which thicken with cracker crumbs, spread on the meat and bake. .Mrs. C. 0. Waltz. VEAL STEAK. Koll in Hour, put in pan with hot lard and butter, season, and fry brown on both sides, then pour on a cup of hot water, cover and let it simmer until dinner is ready. VEAL STEW. Boil meat until tender, make a gravy and season well, add butter to gravy. TO ROAST A TURKEY. After turkey is cleaned and ready to be filled, rub it well with salt inside and outside, take one pint of oysters and two pints of crackers, crush crackers and mix with oysters, add butter and salt, mix with a fork, so as not to break the oysters, fill the turkey, sew it up, then wrap it with strips of old clean muslin until it is wrapped tight, put into dripping pan with some water and roast. Sometimes it requires two or more hours bak¬ ing- Mrs. I. K. Wells. OTHER DRESSING. Take half crackers and half bread crumbs, season with pepper, salt and but¬ ter, moisten with water. POULTRY. DRESSING FOR A TURKEY FROM SIX TO SEVEN POUNDS. Take five pints of breail crumb.s, two tablespoons corn meal, one teaspoon salt, one half teaspoon pepper. Boil the heart, liver, gizzard and neck until the meat falls from the bones, chop fine and add butter size of an egg melted in the liquor to the amount of one pint when done, pour this over the bread crumbs, when cold, stuff turkey closely. Kmma Drown. THE PENNSYLVANIA GERMAN COOK BOOK. Turkey may be boiled instead of baked or roasted, should be accompanied with celery and jellies. ROAST CHICKEN. After washed and drained, rub inside with salt and fill with either of the fol¬ lowing dressings. Bread and cracker crumbs, seasoned with salt, pepper and a little sage, moisten by pouring over it, butter melted in hot water, some add an egg. GRANDMOTHER'S DRESSING. Fiy two good sized potatoes cut into dice, with the liver and heart in butter, when potatoes are nearly done add bread crumbs, season and add two or three eggs, fill chicken and roast. A nice way if you have a double pan is to boil on top of stove until tender, then take off cover and brown in oven. S. K. CHICKEN POT ROAST. A nice way to prepare young chicken. Put butter into a fiat bottomed iron ket¬ tle, let it get hot, put iu a layer of chick¬ en and season with salt and pepper, let it fry until brown, then turn and fry the other side. Then take out into a dish, put in the rest of the chicken and fry the same way. After it is all fried brown put the whole into the kettle, cover it airtight, set back on the stove and let it simmer slowly. Add no water; it gets nice and tender. Before taking up veg¬ etables, take out chicken and make gravy in kettle. It takes a little more than an hour to prepare it and is very nice. Mrs. K. Schmacher. BAKED CHICKEN.