Boneless Birds

Cut up veal, or leaf steak in pieces about 2 inches square, and pound each piece until it is quite flat. Dust all with pepper and salt, and lay on each piece a strip of bacon, roll it up and tie with string, dip each piece in flour and brown in a mixture of butter and dripping; when birds have become brown pour on enough water to cover them; let them simmer gently about 2 hrs., thicken gravy with a little flour. Serve hot. - 'Mrs. H. A. Klein, 12 E. 48th St., Chicago, 111.

"Veal Bewitched."

Chop very fine 3 lbs. of veal taken from the leg, 1/4 lb. salt pork, 1 cup of bread crumbs. 3 teaspoons of salt, 1 of black pepper, a scant 1/2 teaspoon of cayenne, and a pinch of cloves; work in thoroughly 2 raw eggs and put in mould or kettle, cover tightly, and steam 3 hrs.; remove from the fire and put in the oven a short time to dry; leave the oven door open. When cold, turn out, cut in thin slices, and serve. - Eloise Jennings, Win-netka, 111.

Stuffed Breast Of Veal

Make an incision between the ribs and the meat to form a cavity in which to place the stuffing. Make a stuffing of 1 cup of bread crumbs, 1/4 lb. of fat salt pork, 1 teaspoon of sweet marjoram, 1 teaspoon of thyme, 1 teaspoon of salt, 1/4 teaspoon pepper. The pork should be chopped very fine, and will make about a large tablespoonful. Butter may be used in its place, if preferred. Roast the same as plain veal. - Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111.

Veal Chicken Or Rabbit Bondinettes

To a lb. of finely-minced meat add 1/4 of a lb. of mashed potatoes; season with salt and pepper, and moisten with a gravy made from the bones of the cold meat. Press the minced meat into well-buttered cups and bake for 20 minutes. Turn it out on a dish, pour a little brown gravy around, and stick a sprig of parsley into each bondi-nette. - Mrs. C. J. Jeffries, Winnetka, 111.

Danish Veal Chops

Take the chops off of the leg, spread on each one parsley, salt and pepper, roll up, tie with a string or run through with a toothpick. Put butter in a frying-pan, let it get brown. Put in the veal chops and let brown, add milk or cream enough to half cover, and turn the dhops over. Season, and serve. - Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111.

Veal Croquettes

1 pt. of chopped cooked veal, 1 teaspoon of onion juice, 1 tablespoon of chopped parsley, 1 level teaspoon of salt. Mix thoroughly, make cream sauce with 1/2 pt. of milk, 1 tablespoon of butter, 2 tablespoons of flour, a little pepper and nutmeg. Add this to meat and mix. When cold form into croquettes. Dip in egg, roll in bread crumbs and fry in hot fat. - Mrs. M. Gorman, 3855 Cottage Grove Ave., Chicago, 111.

Veal Cutlets With Vermicelli

Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in cheese, mixed with sifted crumbs. Let it absorb, dip in the egg and again in the cheese mixture. Stand aside for 2 hrs., then fry in plenty of butter. Have ready some vermicelli boiled in salt water, then drained and1 mixed with tomato sauce. Arrange the vermicelli in the center of a chop platter and place the cutlets around them. - Mrs. C. J. Jeffries, Win-netka, 111.