Veal Paprika

Take two pounds of loin of veal. Have the veal cut in good-sized pieces. Put a tablespoonful of fat or drippings into the pot. Add two onions sliced, make red with paprika. Let this cook until the onions are well done but not brown. Add the meat, which is well sprinkled with salt. Cover and let them brown thoroughly. Turn occasionally so it will brown on all sides. Let it simmer for a while in its own juice, then just cover it with boiling water and let it simmer for one hour. This is very good served with boiled spaghetti which has been seasoned with butter, pepper, and salt.

Creamed Veal

Cut enough cold veal into fine pieces' to fill two cups. Season to taste with pepper, salt, mace, and add a little parsley, according to one's liking; pour over this one cupful of milk, put this on the stove and let it come to a boil, and then stir in two tablespoonfuls of flour which have been previously rubbed smooth with two table-spoonfuls of butter. Serve on toast.

Veal Loaf

Mix well together three pounds of finely chopped veal (the neck or fore-quarter veal is very good) with one-half pound of salt pork. Add four common crackers (one-half cupful), rolled fine, one teaspoonful of black pepper with one-half teaspoonful of nutmeg and two tea-spoonfuls of salt. Add three beaten eggs and make into a loaf. Bake one hour and a half or two hours in a slow oven. Baste with butter. Put on the outside of the loaf a small quantity of the rolled cracker. This loaf may be made with only one egg, using one-fourth cupful of milk.

Spare-Ribs Stuffed With Apples And Prunes

Sew together several pounds of fresh spare-ribs, so that they form a pocket, then stuff with the following: One pound of prunes boiled for five minutes (pour the juice of the prunes into a bowl). Peel and cut a quart of sour apples into small pieces, then mix them with the prunes, adding to this mixture, sugar, a little cinnamon, and a tablespoonful of cracker dust. Put this stuffing into the spare-ribs and sew the pocket together. Put juice of the prunes into pan in which the spare-ribs are to be roasted, and cook in the oven for one hour.

Parisian Pork Tenderloins In The Chafing Dish

Remove the small rounds of meat from the under part of the pork ribs and place in the chafing dish, together with a cupful of the brown gravy, a few drops of tabasco sauce, half a cupful of tomato catsup, a pinch each of salt and celery salt, and a small piece of butter; simmer only until the meat is thoroughly heated, then place over the hot water pan, stirring in a cupful of cooked macaroni that has been cut in small pieces; serve very hot on squares of fried hominy, garnished with crisp parsley.

Philadelphia Scrapple

Cleanse and scrape well a pig's head and feet and boil until tender, putting on the fire in cold water with some onions, carrots, two of each, some pieces of turnip, salt, and pepper, and a dash of paprika. When tender remove from the liquor and put the meat through a meat chopper; extract all grease and boil again in some good rich stock. To each three pounds of meat, add one pound of Indian meal and one pound of rolled oats. Cook in double boiler for an hour. It should be very thick like porridge. Sugar added to the scrapple improves it. Wet molds or square bread tins in cold water, fill with scrapple, and set away to cool. When wanted for use, slice, dip in crumbs, and fry in butter.