e onion. Let stew one hour or until tender.--Mrs. R. Meidell.

STEAMED VEAL LOAF.--Take two pounds raw veal, grind, two teaspoons
salt, one fourth teaspoon pepper, butter size of an egg, one cup
freshly grated bread crumbs, two eggs, two tablespoons milk, knead
until well mixed. Butter baking powder cans, coat with bread crumbs,
fill compactly with the meat, put on cover, stand in kettle of water
almost to the top of the mold. Boil steadily one and one half hours.
When cool remove from molds at once. Can be eaten hot.--Mrs. Paul
Leonhardy.

JELLIED VEAL OR CHICKEN.--Three pounds of stewing veal shank or
chicken, one tablespoon of chopped onion, one tablespoon chopped
celery; one level teaspoon of salt, dash of pepper. Cover with water
and boil steadily until the meat is very tender and liquor reduced.
Remove the meat from the liquor, free it from gristle and bones and
chop fine. Strain the liquor, stir it through the meat and pack in a
square mold, laying a heavy weight on top. Serve it cold, cut in thin
slices and garnished with sliced hard boiled eggs, sliced lemon or
pickled beets.--Mrs. Whitehead.

SCRAMBLED CALF'S BRAINS.--Soak two pounds of calf's brains in strong
salt water one hour. Then carefully remove all membrane and blood
clots. Dip the brains in flour and fry brown in hot drippings, bacon
preferred. Hash the brains with a knife and scramble four fresh eggs
with them, season with salt and pepper, tossing well together with a
knife until nicely browned. Serve with toast or hot buttered rolls or
baking powder biscuit.--Contributed.

CROWN OF LAMB WITH CURRIED RICE BALLS.--Have the marketman prepare the
rack of lamb for a "crown" roast by scraping the flesh from the ribs
half way down, joining the rack together and fastening it firmly.
Sprinkle with pepper and salt, wrap the ribs in oiled paper and roast
in a brisk oven. Baste often and allow fifteen minutes to each pound.
Garnish with rice balls made as follows: Steam one cupful of rice until
tender. Make two cupfuls of sauce by melting two tablespoonfuls of
butter, adding one teaspoonful currie powder, one saltspoonful of onion
juice, and two tablespoonfuls flour, and stock, or water and milk, and
one half teaspoonful of salt. Cook until smooth, then add sufficient
sauce to the rice to form into balls; reheat them in a steamer, dip
them in the sauce which has been kept warm and fill the crown.

MINT JELLY.--Is a toothsome accompaniment to roast lamb, an