JELLIED VEAL.

1 knuckle of veal. 1 blade of mace. 12 whole cloves. 1/2 cup of vinegar. 1 onion. 1 bay leaf. 6 pepper corns.  Salt and pepper to taste.

Wipe the knuckle and cut it into pieces.  Put into a kettle with 2 quarts of cold water; bring slowly to simmering point; skim and simmer gently for 2 hours; then add the onion, mace, bay leaf, cloves, pepper corns, and simmer 1 hour longer.  Take out the knuckle, carefully remove the bones and put the meat into a mould or square pan.  Boil the liquor until reduced to 1 quart, add the vinegar, pepper and salt to taste, strain and pour over the meat.  Stand away until cold, when it may be turned out and garnished with parsley and lemon.

FILLET OF VEAL (STUFFED).

1 cup of bread crumbs. 1 tsp. of summer savory. 1 ssp. of pepper. 1/2 cup of chopped salt pork or ham. 1 tsp. of salt.

Have the bone removed from the shoulder, fill the space from which the bone was taken with the stuffing, fasten the meat together with a skewer to prevent the stuffing from coming out, put into the pan with 3 or 4 tbsps. of dripping, allowing 20 minutes to each pound, basting frequently in a moderately hot oven.

PORK AND BEANS.

Soak the beans over night in cold water.  In the morning wash them well in a colander, put them on to boil in cold water, at the first boil drain this water off and cover with fresh boiling water.  Score the rind of the pork and put it in with the beans.  Simmer gently until you can blow off the skin of the beans.  To do this, take 3 or 4 beans in your hand, blow hard on them, and if the skin cracks they are done.  Take out the pork and drain.  Put the beans into an earthen pot or granite kettle with a cover; almost bury the pork in the centre of the beans.  Add 1 tsp. of salt to 1 pint of the water in which the beans were boiled, pour this into the pot, sprinkle with pepper, pour over the beans 1 large spoonful of molasses, put on the lid, bake in a moderate oven for 6 or 8 hours.  If baked in an ordinary iron baking pan they must be covered with another on which has been placed a weight, carefully watched, and baked only 3 hours.

ROAST SPARE RIBS.

Put the spare ribs in a baking pan, sprinkle lightly with pepper, add 1/2 tsp. of salt to 1/2 cup of boiling water, and pour in the bottom of the pan.  Roast 20 minutes to every lb., basting often.  When done, make a gravy and serve as for any other roast. (Spare ribs may be stuffed, the ribs cracked crosswise, the stuffing placed in the centre, the two ends folded over, roast as above.)

BROILED HAM.

Have the ham cut into slices about 1/4 inch thick, trim off the rind and rusty edge.  Broil the same as steak or chops. (This is a very nice way to serve ham with poached eggs.)