Veal Sandwich.
One slice raw ham, 2 large slices of veal from the leg, 1 onion, 1 bay leaf, about 1 cup sour milk. Make a sandwich by placing the ham between the veal slices. Place in a small roaster, adding the onion, bay leaf, and about 1 cup hot water. Bake in a medium oven until tender, then add the sour milk; bake about 10 minutes longer.
This is also very good when prepared with tomatoes, omitting the sour milk. Place meat in pan, add onion, bayleaf, ½ cup hot water and 1 can tomatoes. Bake until tender.—Alicia K. Steinhoff.
Veal Collops.
Take neat pieces of cold veal cut thin, dust them with a seasoning of nutmeg, mace, salt and cayenne, and sprinkle with a little lemon juice. Melt butter in a pan and fry veal slightly. Arrange on a hot dish. To the butter left in pan add 1 teaspoon Worcestershire sauce or ketchup, ½ teaspoon anchovy essence. Stir until thoroughly hot. Pour over veal, and serve with little rolls or fried bacon, fried bread and slices of lemon.—Mrs. F. Ingham.
"One Piece" Luncheons.
Boston Baked Beans.
Soak 1 quart navy beans in cold water over night; boil in fresh water next morning. When they begin to soften, drain the water off and put beans in a bean pot or a gallon stone jar. Add 1 pound lean salt pork cut in pieces. 1 teaspoon dry mustard mixed with ½ cup good molasses, 1 small can tomatoes strained, and enough boiling water to cover beans. Add salt, if necessary, and more water also. Bake from 4 to 5 hours in slow oven.—Mrs. Klipp.
