Mince cold veal very fine, sprinkle with salt and cayenne. Mash the yolks of three hard-boiled eggs, three tablespoonfuls cooking wine, three tablespoonfuls cream or milk, a little nutmeg and a little mixed mustard, a large lump of butter with a little flour rubbed in.
Let all steam five minutes, and serve hot on toast.
A nice relish for breakfast or lunch.—Miss E. S., La.
Breakfast Dish.
One pound pork sausage, one tablespoonful pounded crackers, two well beaten eggs. Work thoroughly together, and make into cakes. These will be rather soft, but dropping each one into a plate of pounded or grated cracker will enable you to handle them. Put into a hot frying-pan. No lard is to be used, but keep the pan covered while frying.—Miss E.
Baked Hash.
Take cold beef or veal, chop the meat very fine, put it in a pan with some water; add salt, pepper, butter and bread crumbs to taste. Season with a little chopped onion, parsley and thyme, all minced fine, half a cup milk or cream with one egg beaten. Grate some crumbs over the top, and bake till brown.—Mrs. J. H. F.
Sandwiches.
Grate one quarter pound cold ham in a bowl, with one tablespoonful chopped pickle, one teaspoonful mustard, a little black pepper, six dessertspoonfuls butter; put in a bowl and stir quickly until a cream.
Add the ham and seasoning, mix all together well. Have slices of light bread and spread the mixture on each side of each slice.