SPICED VEAL
Chop three pounds of veal steak and one thick slice of salt pork, as fine as sausage meat; add to it three Boston crackers, rolled fine; half a teacup of tomato catsup, three well-beaten eggs, one and one-half teaspoons of salt, one teaspoon of pepper, and one grated lemon; mould it in the form of a loaf of bread, put it into a small dripping pan, cover with one rolled cracker, and baste with a teacupful of hot water and two tablespoons of butter. Bake three hours, basting very often.
CREAMED DRIED BEEF
Pick in small pieces one-fourth of a pound of thinly-cut rather moist dried beef and brown in a little butter. When brown pour in it a coffecupful of milk and cream. Let it come to a boil and slightly thicken with a little butter and Gold Medal Flour creamed together. When it boils, pour it over a platter of brown toast and serve it at once.
BEEF BALL
Three pounds choice beef (rare) chopped fine, ten butter crackers crushed thoroughly, half teacup butter, pepper and salt to taste, half cup water. Mix all well together, press down hard in pans, dip a few spoonfuls of the water in which the beef was boiled over the top, and bake one and a half or two hours. Slice when cold.