Take mashed potatoes, seasoned with salt, pepper, and butter; line a
baking dish with it; lay upon this slices of cold meat (any kind),
with a little pepper, salt, catsup, and gravy; then another layer of
potatoes, another of meat, and so forth till pan is filled, having the
last a cover of potatoes. Bake until thoroughly warmed. Serve in the
dish in which it is cooked.



COLD MEAT TURNOVERS. MRS. A. B.

Roll out dough very thin; put in it, like a turnover, cold meat,
chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs.
Make into small turnovers, and fry in lard until the dough is well
cooked.



VEAL CUTLETS. MRS. U. F. SEFFNER.

Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg;
roll in corn meal or cracker crumbs; salt and pepper; put in skillet
with the fat from bacon; fry slowly until a nice brown.



VEAL LOAF. MRS. GERTRUDE DOUGLAS WEEKS.

Three pounds of veal or beef, chopped fine; three eggs, beaten with