ll and serve with brown
sauce. Mushrooms may be added to the dressing if desired. (Roll may be
steamed instead of roasted if desired.)

SAUCE.--Melt and brown one large tablespoonful butter, add to it two
tablespoonfuls of flour, stir until it is smooth and brown, then add
one pint of the liquid strained from the pan. Stir until it thickens,
take from the fire and add one tablespoonful of Worcestershire sauce;
season with salt and pepper.

DIRECTIONS FOR BOILING HAM.--Put the ham in cold water over night and
boil in the same water in the morning. When done skin it and roll it in
crackers mixed with pepper, and put into oven to brown.

VEAL LOAF.--Two pounds of veal chopped, one half pound salt pork,
chopped or put through meat grinder twice. Add one egg, twelve
crackers, rolled fine, salt and pepper to taste. Bake one and one half
hours. (The above meat recipes were demonstrated in American Cookery
series by Mrs. A. McKay.)

VEAL STEW, WITH LEMON AND EGG SAUCE.--Four pounds veal, salt and
pepper, stew the veal until tender, drain off the broth, leaving barely
enough to cover the meat. Beat six eggs and add slowly to them, beating
all the time, the juice of three lemons. Pour this over the veal and
heat but do not boil.--Mrs. Aaron J. Bessie.

NORWEGIAN MEAT PUDDING.--Take five pounds of round steak, quarter pound
beef suet, grind ten or twelve times, add salt, nutmeg, one cup sweet
cream, one pint milk, mix well. Bake in pudding tin with funnel in
center. Set tin in pan of boiling water. Bake one hour.

PUDDING SAUCE.--Drain liquid from pudding when done. To this add sweet
cream, thicken with flour and milk. Season with salt, nutmeg and
capers. This will serve ten or twelve people.--Mrs. R. Meidell.

German Cookery

BOILED MEAT BALLS.--One pound of round steak, one egg, one slice of
bread, two tablespoons melted butter, one teaspoon salt, a dash of
pepper. Trim off all the fat, skin and bones, wash them and put on
stove in cold water with one onion, piece of celery, a little parsley
and salt to taste. Let boil one hour. Chop or grind the meat, soak the
bread in water and press, then mix with all ingredients and form into
balls the size of an egg, and boil in the above broth ten minutes. For
the gravy brown one tablespoon butter, one of flour, add the broth and
stir smooth. Put meat balls into a deep dish and pour gravy over
them.--Mrs. J. Bruegger.

MARYLAND BAKED HAM.--Soak a ham over night in cold w