VEAL AND HAM SANDWICH. MARY W. WHITMARSH.

Boil six pounds each of ham and veal. Save the water from boiling the
veal, and to it add half a box of gelatine, dissolved in a little cold
water. When the meat is cold, run through a sausage grinder, and with
the meats mix the gelatinous water. Season the veal with salt,
pepper, and sweet marjoram. Put a little red pepper in the ham. Make
alternate layers of ham and veal, using a potato masher to pound it
down smooth. Set in cold place. It is better to make it the day
before using.



POT ROAST. MRS. BELINDA MARTIN.

Use any kind of meat; put into an iron pot a tablespoonful of meat
fryings or butter; let it brown; wash off the roast, and put into the
pot. After it begins to fry, pour in enough water to half cover the
meat; season with pepper and salt; cover, and stew slowly. As the
meat begins to fry, add more water; turn it often, and cook about
three hours. A half hour before serving, add either Irish or sweet
potatoes, or turnips; let brown with the meat.



TO ROAST PORK.

Take a leg of pork, and wash clean; cut the skin in squares. Make a
dressing of bread crumbs, sage, onions, pepper and salt; moisten it
with the yolk of an egg. Put this under the skin of the knuckle, and