49 MODERN HOUSEHOLD COOKERY BOOK.

ed with tomato sauce. Saute.—After lifting out chops, add dessert- spoonful of brown flour, one sliced tomato, to pan. Rub smooth, and boil gently for five minutes. Add boiling water (half cupful); stir and boil for three minutes.

Marrow Bones.—Have the bottom of the bones cut so that they will stand upright. Cover the ends, where the marrow is, with a flour and water paste. Boil them in a saucepan, but do not let the water come higher than half way up the bone. Time required to boil, rather more than one hour. Serve a hot dry toast with them. The marrow should be scooped out, quickly spread lightly over the toast and then freely sprinkled with pepper and salt.

Meat Loaf.—Ingredients: Two lbs. beefsteak, %4-lb. salt pork, salt, pepper and sage, 4 crackers, 2 eggs, 1 cupful milk. Take about. two pounds of any kind of beefsteak and one-half pound of salt pork. Grind in meat chopper. Then roll four crackers fine; two eggs, and one cupful milk. Mix together thoroughly. Season with pepper and salt, and a dash of ground sage. Bake in a moderate oven about three-quarters of an hour. Can be eaten hot, or sliced, when cold. Baste with butter and water.

Mock Sweetbreads.—lIngredients: Three-quarters pound veal, yolks of 2 eggs, a little suet or bacon, 1 teacupful white crumbs, 1 tablespoonful cream, pepper, mace, salt. Beat veal well in a mor- tar; add a little suet, or bacon, the yolks of eggs, and white crumbs. Season with pepper, mace and salt, and cream. Make up in shape of sweetbreads, brown in the oven, or cook in boiling fat. Serve with good gravy.

Mock Pigeon.—Ingredients: Two slices fillet of veal 1 inch thick, a little chopped ham or bacon, 1 cupful crumbs, pepper, salt, ketchup, some browned flour, very little thyme and parsley, 2 cup- fuls gravy or stock. Take the bones out, and flatten the fillets. Make a forcemeat of the crumbs, ham, thyme, parsley; season and spread over. Roll the meat up and bind in two oblong rolls with string, flour, and lay in a deep dish; pour over the stock; cover with another dish, and bake two hours, basting occasionally with the gravy. When done, lay in a hot dish, and remove the string. Thicken the gravy with a good dessertspoonful of browned flour. Season with salt and pepper, a dessertspoonful ketchup. Boil up once; pour over, and serve.

Meat Souffle.-—Ingredients: One tablespoonful butter, 1 cup- ful hot milk, 1 tablespoonful flour, 1 cupful chopped chicken or meat, 2 eggs, %4-cupful stale bread. Rub one tablespoonful of but- ter into one tablespoonful of flour; add one cupful of hot milk, sea- soned with salt and pepper to taste. Stir in one cupful of chopped chicken or meat, one-quarter cupful stale bread. Remove from gas; add yolks of two eggs, and then the stiffly beaten whites. Pour off in a buttered pan and bake one-half hour in a moderate oven. !