One-half loaf baker's bread dried and soaked in cold water; squeeze the bread well with the hands until all the water is out. Smother a small onion in a large piece of butter, but do not brown it; add this to the bread, also one pound chopped veal, one-half pound tender pork, grated half nutmeg, pepper, salt, chopped parsley, three eggs, beating the whites to a froth and adding last. — Mrs. Werner.
VEAL LOAF.
Three-fourths pound raw veal, one-fourth pound raw salt-pork, three eggs, nine crackers, three teaspoons salt, one and a half teaspoons pepper, parsley. Chop very fine, and bake one hour. When cold, slice thin. — Mrs. W. H. Nash.
GERMAN PICKLES.
One bushel large, yellow cucumbers; peel, cut up lengthwise and remove seeds; sprinkle with salt and let stand twelve hours. Strain and thoroughly dry with a cloth; cover with cold vinegar and let stand for two weeks; pour off vinegar, dry cucumbers, put in a jar with a teacup of mustard seeds and spices. Boil sufficient vinegar to cover and pour over them warm. — Mrs. Werner.
ESCALLOPED OYSTERS.
Sprinkle a buttered dish with cracker crumbs, then put in a layer of oysters, some bits of butter, a little pepper and salt, and so on until the dish is full, leaving crumbs and butter on top. Pour over the top a little milk. Bake until of a light brown.