3½ pounds leg of veal. ¼ pound salt pork. 6 soda crackers rolled and sifted. 1 tablespoonful salt. 1 tablespoonful black pepper. 1 nutmeg. 2 eggs well beaten. Butter the size of an egg. Hash veal and pork together, cutting very fine. Then mix seasoning very thoroughly and form into oval shapes. Put a small piece of butter and bread crumbs over the top, while in the baking dish; half a teacup water, and baste frequently while baking. In moulding it and when mixing it keep wetting the hands in cold water, also wet the dish when you begin moulding it in shape.--_Mrs. J. P. H._ HASHED MUTTON. Cut cold mutton into very thin slices, and make a gravy by boiling the bones for two hours with a little onion, pepper and salt. Strain this gravy and thicken it with a little flour, adding a small amount of tomato or mushroom gravy to flavor it, and a small piece of butter. When the gravy is of a proper consistency, put in the slices of mutton, and let it simmer slowly for ten minutes. Serve on a platter with parsley and sippets of bread. _Hashed Mutton._ Fry in a saucepan three small onions, and three small slices of bacon or ham, until they are brown; then add a little more than half a pint water, and thicken it with flour. Next strain it and add it to the meat with a little sauce; pepper and salt to the taste. It will take about an hour to hash. MUTTON HASH. Cut the meat up fine, putting the bones on to stew in water; then take out the bones and put in the hash, with pepper, salt and gravy left from the day before. Let these stew at least half an hour. Put in one large tablespoonful browned flour. Add-- 6 tablespoonfuls red wine. 1 tablespoonful walnut catsup. 1 tablespoonful tomato catsup. A lump of butter rolled in a little flour. If a small dish, proportion the seasoning. Beef, goose, and duck hash can be made the same way.--_Mrs. R._ HOTCH POTCH. During the summer season get lamb chops, which half fry. Cut up cabbage, lettuce, turnips, onions and any other vegetables, which boil, with seasoning of pepper, salt, etc.; one hour before dinner, put in the lamb chops, with some green peas; boil the potatoes separately. SCOTCH BROTH. 3 pounds of the scrag end of a neck of mutton. 1 onion. 1 small turnip. A little parsley. A little thyme. Put the mutton in the pan and cover with two quarts cold water, add the vegetables and not quite one teacup rice; one small carrot and a little celery added will give a nice flavor. When it boils, skim carefully, cover the pan, and let it simmer for two hours. Of course, the vegetables must be cut small. MEAT LOAF. Chop fine whatever cold meat you may have, fat and lean together; add pepper and salt, one finely chopped onion, two slices of bread which have been soaked in milk, and one egg. Mix well together and bake in a form. This makes an admirable tea or breakfast dish.--_Mrs. J._ BLACK STEW.