VEAL LOAF
| 2 | pounds of veal, chopped fine. |
| ¼ | pound of salt pork, chopped with it. |
| ½ | cup of bread crumbs, soaked in milk. |
| 1 | egg. |
| 1 | teaspoonful of chopped onion. |
| ½ | teaspoonful each of pepper and paprika. |
| 1 | level teaspoonful of salt. |
Have the meats chopped together at the market; put the crumbs in a bowl and cover them with milk, and let them stand for fifteen minutes; then squeeze them dry and add to the meat. Beat the egg without separating it, and mix that in next, and then the seasoning. Stir all together, and put in a bread tin and bake one hour. Have on the stove a cup half full of hot water mixed with two tablespoonfuls of butter, and every fifteen minutes open the oven door and pour a quarter of this over the meat. When done, put in a cold place over night. Slice thin, and put parsley around it.
"You see, this is very easy to make, and it is always good for luncheon for ourselves, and for Sunday night supper as well. You can make it Friday afternoon, and then, by the time for the picnic, it will be ready to slice."
"And what are they to eat with it?"
"I think it would be nice to have some sandwiches—hot ones."
"Hot sandwiches, Mother Blair! I never heard of them. How do you make them?"
"I invented them myself," laughed her mother. "I really did, this very morning, when I was thinking about the picnic. Here is the rule."