_Jellied Veal._--Jellied veal gives the impression of an expensive preparation, and yet nothing is cheaper or simpler. Put a knuckle of veal into a pot that can be tightly covered; season well with two or three slices of unsmoked bacon, the heart of an onion, salt, pepper and a little butter, adding just enough water to steam the meat thoroughly (replenishing it from time to time as needed), and cook over a slow fire until tender--probably about four hours. When done there should be about two teacupfuls of broth. Prepare three cold hard-boiled eggs. Cut the veal into pieces the size of a walnut. Now choose a dish just large enough to hold the meat, the eggs and the broth. Slice the eggs and place a few pieces on the bottom of the dish. Now put in a layer of veal; then more egg and continue in this way until the veal is used. Strain the broth over the veal and set it away in a cool place, preferably on ice, until quite firm. When about to serve it, loosen by slipping a knife, warmed in water, between the meat and the dish. Garnish with parsley or lettuce, and serve with salad of any kind. _Roast Pork._--Pork should be thoroughly cooked in a medium hot oven. For the leg or the shoulder allow twenty-five minutes to the pound. For the spareribs allow fifteen minutes. Sprinkle the spareribs well with salt, pepper, sage, and a little chopped onion, or bake a few onions in the same dish. Put a little water in the pan and add to it as it cooks away. The leg, the loin, and the shoulder may be stuffed with well-seasoned sage stuffing. To make this, cut a few strips of fat pork into small dice and fry over a slow fire. Add a finely chopped onion and cook until brown. Crumble as many slices of dry bread as you will need, and fry with the onion and pork over a slow fire until nicely browned. Moisten a little with milk or cream, and fill the space left by removing the bones. Sew tightly together and bake thoroughly. Peeled, raw potatoes are very nice baked in the same dish with the pork. A medium sized potato will require a little over an hour to bake in a moderate oven. Apple sauce, sauerkraut, or cabbage cooked with a little vinegar, are nice to serve with pork. _Broiled Pork._--Very thin slices cut from a leg of pork, or the cutlets, or the chops, are extremely nice and delicate when broiled. They must be cut thin; the coals must be bright and hot; and the meat turned very often. Serve on a hot platter. _Fried Pork._--For frying, pork should not be cut over a half an inch thick: Cook slowly from forty minutes to an hour, with the pan closely covered, to keep in the steam. Pork requires a long, slow process to develop its flavor and tenderness. Nearly everyone cooks it too fast, and for too short a time. When thoroughly steamed and nicely seasoned with salt, pepper, sage and a little onion, well fed pork is as toothsome and dainty as turkey. Make a brown gravy and pour over the meat. Serve with apple sauce.