Veal Chops
First beat until tender, then lay the chops in a pan, pour in just enough boiling water to barely cover them. Cover closely and simmer till tender, sprinkling over after they are nearly done, with a little pepper and salt. Lift from the pan, dry with a clean towel, butter them, then cover with beaten egg, and sift on cracker crumbs. Lay on a baking dish or pan and set in the stove to brown. Garnish and serve.--Mrs. S. T.