1½ lbs. of veal and 2 strips of bacon, chopped together. ½ cup of bread-crumbs. 1 beaten egg. ½ teaspoonful of grated nutmeg. ½ teaspoonful of black pepper. 1½ teaspoonfuls of salt. Bake three hours. Chop the meat all together; then put everything in a dish and stir in the egg, beaten without separating, and mix very well. Press it into a bread-pan and put in the oven for three hours by the clock. Every half-hour pour over it a tablespoonful hot water and butter mixed. You can put a tablespoonful of butter into a cup of water, and keep it on the back of the stove ready all the time. After the meat has baked two hours, put a piece of heavy brown paper over the top, and keep it there till the meat is done, or it may get too brown. This is to slice cold; it is very nice for a picnic. PRESSED CHICKEN This was one of the things Margaret liked to make for Sunday-night supper. Have a good-sized chicken cut up. Put it in a saucepan and cover with cold water, and cook very slowly and gently, till the meat falls off the bones. When it begins to grow tender, put in a half-teaspoonful of salt. Take it out, and cut it up in nice, even pieces, and put all the bones back into the saucepan, and let them cook till there is only about a pint and half of broth. Add a little more salt, and a sprinkling of pepper, and strain this through a jelly bag. Mix it with the chicken, and put them both into a mould, and when cold put it on ice over night. After it has stood for an hour, put a weight on it, to make it firm. Slice with a very sharp knife, and put on a dish with parsley all round. This is a nice luncheon dish for a summer day, as well as a supper dish. When you have bits of cold meat which you cannot slice, and yet which you wish to serve in some nice way, make this recipe, which sounds difficult, but is really easy and very nice: MEAT SOUFFLÉ 1 cup of white sauce. 1 cup of chopped meat. 2 eggs. Teaspoonful of chopped parsley. Half a teaspoonful of minced onion. Put the parsley and onion in the meat, and mix with the white sauce. Beat the yolks of the eggs and stir in, and cook one minute, and then cool. Beat the whites of the eggs and fold in, and bake half an hour, or a little more in a deep, buttered baking-dish. You must serve this immediately, or it will fall. LUNCH ROLL Half a pound of beefsteak, all lean; half a pound of cooked ham, quite lean; both to be passed through the mincing-machine; half a pound of bread-crumbs, two sprigs of mace, half a nutmeg, pepper and salt to taste; two eggs, the yolks and whites well beaten; two hard-boiled eggs. Mix all together and make in the shape of a sausage. Tie very tightly in a cloth and boil for two hours. Glaze it and serve cold. The ham usually makes it salt enough, and cayenne is a great improvement. HASH