VEAL CROQUETTES—­Make a thick sauce from one cup of milk, two level tablespoons of butter, and four level tablespoons of flour.  Cook five minutes, season with salt, pepper and celery salt, and a few drops of lemon juice, and a tablespoon of finely minced parsley.  Add two cups of cold cooked veal chopped fine and cool the mixture.  Shape into little rolls, dip in an egg beaten with one tablespoon of water then roll in fine bread crumbs.  Fry in deep smoking hot fat.  Be sure to coat the whole surface with egg and to have the fat very hot, as the mixture has been cooked once and merely needs beating to the center and browning on the outside.

VEAL LOAF—­Mince fine three pounds lean raw veal and a quarter of a pound of fat pork.  Add a half onion chopped fine or grated, a tablespoonful of salt, a teaspoonful pepper and a teaspoonful seasoning herbs.  Mix well, add two-thirds of a cup cracker crumbs, a half cup veal gravy, the yolk of one egg and the whites of two beaten together.  Form into a loaf, pressing firmly together.  Brush over with the yolk of an egg, dust with finely rolled cracker crumbs and set in a greased rack in the dripping pan.  When it begins to brown, turn a cup of hot water into the pan and baste frequently until done.  It will take about an hour and a half in a moderate oven.

VEAL PATTIES—­Make a sauce of two level tablespoons each of butter and flour, one cup of stock or boiling water, and one cup of thin cream.  Cook five minutes, add two cups of finely chopped cooked veal, half a level teaspoon of salt, a saltspoon of pepper, also the beaten yolks of two eggs, and a tablespoon of finely minced parsley.  As soon as the egg thickens take from the fire and fill hot pastry cases.

VIRGINIA STEW—­A half grown chicken or two squirrels, one slice of salt pork, twelve large tomatoes, three cups of lima beans, one large onion, two large Irish potatoes, twelve ears of corn, one-fourth pound of butter, one-fourth pound of lard, one gallon of boiling water, two tablespoonfuls salt and pepper; mix as any ordinary soup and let it cook for a couple of hours or more, then serve.

BROILING STEAK—­While many prefer steak fairly well done, still the great majority desire to have it either rare, or certainly not overdone.  For those who wish a steak well done—­completely through—­and still not to have the outside crisp to a cinder, it is necessary to cut the steak possibly as thin as one-half inch, and then the outside can have that delicious and intense scorching which quickly prevents the escape of juices, and also gives the slightly burned taste which at its perfect condition is the most delicious flavor from my own preference that can be given to a steak.  By this I do not mean a steak burned to a cinder, but slightly scorched over a very hot fire.

FOR RARE BROILED STEAK—­For those who are fond of rare steak it can be cut from one inch to one and one-quarter inches in thickness and the outside thoroughly and quickly broiled, leaving the inside practically only partially cooked, so that the blood will follow the knife and still the steak has been heated completely through and a thin crust on either side has been well cooked, which has formed the shell to retain the juices.