re has
been cooked once and merely needs beating to the center and browning on
the outside.

~VEAL LOAF~--Mince fine three pounds lean raw veal and a quarter of a
pound of fat pork. Add a half onion chopped fine or grated, a
tablespoonful of salt, a teaspoonful pepper and a teaspoonful seasoning
herbs. Mix well, add two-thirds of a cup cracker crumbs, a half cup veal
gravy, the yolk of one egg and the whites of two beaten together. Form
into a loaf, pressing firmly together. Brush over with the yolk of an
egg, dust with finely rolled cracker crumbs and set in a greased rack in
the dripping pan. When it begins to brown, turn a cup of hot water into
the pan and baste frequently until done. It will take about an hour and
a half in a moderate oven.

~VEAL PATTIES~--Make a sauce of two level tablespoons each of butter and
flour, one cup of stock or boiling water, and one cup of thin cream.
Cook five minutes, add two cups of finely chopped cooked veal, half a
level teaspoon of salt, a saltspoon of pepper, also the beaten yolks of
two eggs, and a tablespoon of finely minced parsley. As soon as the egg
thickens take from the fire and fill hot pastry cases.

~VIRGINIA STEW~--A half grown chicken or two squirrels, one slice of
salt pork, twelve large tomatoes, three cups of lima beans, one large
onion, two large Irish potatoes, twelve ears of corn, one-fourth pound
of butter, one-fourth pound of lard, one gallon of boiling water, two
tablespoonfuls salt and pepper; mix as any ordinary soup and let it cook
for a couple of hours or more, then serve.

~BROILING STEAK~--While many prefer steak fairly well done, still the
great majority desire to have it either rare, or certainly not overdone.
For those who wish a steak well done--completely through--and still not
to have the outside crisp to a cinder, it is necessary to cut the steak
possibly as thin as one-half inch, and then the outside can have that
delicious and intense scorching which quickly prevents the escape of
juices, and also gives the slightly burned taste which at its perfect
condition is the most delicious flavor from my own preference that can
be given to a steak. By this I do not mean a steak burned to a cinder,
but slightly scorched over a very hot fire.

~FOR RARE BROILED STEAK~--For those who are fond of rare steak it can be
cut from one inch to one and one-quarter inches in thickness and the
outside thoroughly and quickly broiled, leaving the inside