the meat, place filling between the meat and sew together. Put into a pan with water and bake 2 hours in self-basting pan.—Mrs. O. Kleppisch.
Filled Spareribs.
Buy 2 large sides of spareribs. Make a stuffing of diced apples, ½ package raisins, 2 eggs, bread crumbs, pepper, salt, cinnamon and a little sugar. Put stuffing between the ribs and bake in oven. Herbs may also be added to filling. This is a good substitute for turkey.—Mrs. W. H. Jacobs.
Veal Croquettes.
One cup cooked veal chopped fine, 1 tablespoon butter and 1 tablespoon flour mixed cold, a little salt, pepper, parsley, onion chopped; then pour ½ cup hot milk over all, stir smooth, add veal, stir and let cool. Roll balls in cracker crumbs and egg and fry in hot lard.—Mrs. H. G. Tischer.
Veal Loaf.
Two eggs, 1½ pounds chopped veal and pork a little celery or celery seed, ½ cup cracker crumbs, salt, pepper, and milk enough to moisten. Form in a loaf, bake, basting with tomato juice or sour cream.—Miss L. Gansz.
Breast of Veal.
Get a veal breast and have a pocket cut in. Take a stale white bread soak in water, drain water off. Beat 2 eggs light, add a little browned butter, a little parsley, some grated nutmeg and salt to taste. Stir all together and fill into pocket; sew up the end of pocket. Baste with butter and put in oven.—Mrs. C. Sommer.
Veal Cutlets with Tomato Sauce.
Bread cutlets, and fry brown. Tomato sauce: Fry, but do not brown, tablespoon fat, 1 tablespoon flour, 1 finely chopped onion, add 1 cup of tomato pulp, which has been carefully strained, cup water, 1 stalk finely chopped celery. Let boil a few minutes then season to taste.—Mrs. Mandel Z.
