er the meat well with fresh milk; season to taste with
pepper, salt, and a generous quantity of butter; let the mess simmer on
the back of the stove about twenty minutes, and serve it in a hot covered
dish.

_Jellied Veal._--Jellied veal gives the impression of an expensive
preparation, and yet nothing is cheaper or simpler. Put a knuckle of veal
into a pot that can be tightly covered; season well with two or three
slices of unsmoked bacon, the heart of an onion, salt, pepper and a
little butter, adding just enough water to steam the meat thoroughly
(replenishing it from time to time as needed), and cook over a slow fire
until tender--probably about four hours. When done there should be about
two teacupfuls of broth. Prepare three cold hard-boiled eggs. Cut the
veal into pieces the size of a walnut. Now choose a dish just large
enough to hold the meat, the eggs and the broth. Slice the eggs and place
a few pieces on the bottom of the dish. Now put in a layer of veal; then
more egg and continue in this way until the veal is used. Strain the
broth over the veal and set it away in a cool place, preferably on ice,
until quite firm. When about to serve it, loosen by slipping a knife,
warmed in water, between the meat and the dish. Garnish with parsley or
lettuce, and serve with salad of any kind.

_Roast Pork._--Pork should be thoroughly cooked in a medium hot oven. For
the leg or the shoulder allow twenty-five minutes to the pound. For the
spareribs allow fifteen minutes. Sprinkle the spareribs well with salt,
pepper, sage, and a little chopped onion, or bake a few onions in the
same dish. Put a little water in the pan and add to it as it cooks away.
The leg, the loin, and the shoulder may be stuffed with well-seasoned
sage stuffing. To make this, cut a few strips of fat pork into small dice
and fry over a slow fire. Add a finely chopped onion and cook until
brown. Crumble as many slices of dry bread as you will need, and fry with
the onion and pork over a slow fire until nicely browned. Moisten a
little with milk or cream, and fill the space left by removing the bones.
Sew tightly together and bake thoroughly. Peeled, raw potatoes are very
nice baked in the same dish with the pork. A medium sized potato will
require a little over an hour to bake in a moderate oven. Apple sauce,
sauerkraut, or cabbage cooked with a little vinegar, are nice to serve
with pork.

_Broiled Pork._--Very thin slices cut from a leg of pork, or t