Plunge the calf's brains into boiling water for three minutes, remove from water and pick off the dark muscles, roll into cracker dust or bread crumbs in small patties and drop into hot fat. Salt and pepper.
ROAST BEEF SOUFFLE Mrs. H. S. Hart
One tablespoonful butter melted in sauce pan, one tablespoonful of flour added and well mixed, one cup milk. Chop beef, or any kind of cold meat quite fine and add to milk after it has thickened; salt and pepper to taste. Then stir in the yolks of three eggs, cook slightly, cool, add beaten whites of eggs. Put in greased dish and bake about half an hour. Is nice served with tomato sauce or peas. About one and one-half cups of the chopped meat for the above.
MEAT LOAF Mrs. L. E. Brown
Two pounds of round steak; one pound fresh pork; four tomatoes; three pimentoes; two eggs; four crackers, rolled; salt, pepper and paprika. Mix altogether; bake in bread pan two hours in moderate oven. Sauce: One and one-half tablespoonfuls butter, flour and milk. Season with liquid from meat.
TOUGH STEAKS Mrs. E. S. Smith
Pour a mixture of two tablespoonfuls of vinegar; and one of olive oil over a steak. Let stand several hours before broiling. The result is delicious.
VEAL CROQUETTES Belle Shaw
Two pounds veal, chopped fine; one teaspoonful chopped parsley; two eggs, hard boiled and chopped; salt and pepper, to taste. Soak enough bread crumbs, and add to mixture; form balls. Roll in egg and cracker crumbs and fry in deep fat.
BONED AND STUFFED LEG OF LAMB Mrs. H. L. Baumgardner