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Veal Left-Overs

walnut and set in a baking pan. Pour over them the hot tomato sauce.

Cook in a hot oven for twenty minutes. Serve on a platter garnished with water cress.

Windermere recipe).

Croquettes (English 1½ cupfuls milk, 1½ tablespoonfuls butter, 3 tablespoonfuls flour, 1 teaspoonful salt, Dash cayenne, 2 cupfuls cold chopped veal, 1 tablespoonful chopped parsley, cupful cold rice, VEAL is the flesh of an immature.egg. Roll into balls the size of a creature, and will not keep fresh as long as that of an older animal. A left-over of beef may be kept a day or two before serving again; it is better to see to the condition of veal twenty-four hours after cooking, especially in hot weather, and serve it as soon as convenient. Veal has little flavor, and requires considerable seasoning. Brown sauce is the general accompaniment to veal at the first cooking. Save every spoonful of sauce to use with it when warming If there is no brown gravy, white sauce may take its place. Veal makes an excellent ragout, seasoned with onion juice and cayenne, minced and poured on toast for breakfast; in a salad or croquettes, it tastes very much like chicken. Add to it a few mushrooms or 2 or 3 spoonfuls leftover sweetbreads, and you have delicious rissoles. It is excellent combined with oysters in a scallop. When preparing it for a salad, be careful to reject all morsels of gristle as well as brown or hard meat. Onehalf measure each of cold veal and finely chopped white cabbage is delicious with a horse-radish dressing. Marinate for two hours, else you will find the salad a tasteless one.

Nut Balls. 1 cupful cold chopped veal, 12 chopped blanched almonds, teaspoonful salt, 1 egg, Pepper, Paprika, 1 cupful tomato sauce.

Mix the meat, almonds, and seasoning, and moisten with the well-beaten Yolks 3 hard-boiled eggs.

Make a white sauce from the milk, flour, butter, and seasonings. To 1 cupful sauce add the chopped meat and parsley. Spread on a plate to cool. Into the cupful sauce beat the rice and the yolks of the eggs pushed through a potato ricer. Spread on a plate to cool. Take a tablespoonful meat mixture and flatten into a cake.

Inside this put a teaspoonful rice mixture rolled in a tiny ball. Wrap the meat around it till covered. Roll in flour, egg, crumbs, and fry in deep fat. Pile cannon-ball fashion on a platter. Garnish with parsley.-MARY KENDALL.

Calf's Liver Terrapin with Mushrooms. 2 cupfuls cold liver, 1 cupful stock, 2 tablespoonfuls butter, 3 eggs, 1 teaspoonful salt, MRS. CURTIS'S COOKBOOK 1 teaspoonful paprika, 1 teaspoonful kitchen bouquet, teaspoonful mustard, 2 drops McIlhenny's Tabasco Sauce, 1 cupful mushrooms, 2 truffles.

Boil the eggs hard. Rub the yolks smooth with the butter, salt, paprika, kitchen bouquet, mustard, and tabasco. Add the liver cut in small pieces and the stock. Cook five minutes, add the mushrooms and truffles, and serve garnished with whites of eggs cut in rings.

Veal Omelet.

If you have a cupful of cold roast veal left over, chop it fine, season with pepper, salt, and a dash of paprika; then tuck it between the folds of an omelet. Pour over it before sending to the table a cup of hot, well-seasoned tomato sauce.

Roast Pork.