One pound pork sausage, one tablespoonful pounded crackers, two well beaten eggs. Work thoroughly together, and make into cakes. These will be rather soft, but dropping each one into a plate of pounded or grated cracker will enable you to handle them. Put into a hot frying-pan. No lard is to be used, but keep the pan covered while frying.--_Miss E._ BAKED HASH. Take cold beef or veal, chop the meat very fine, put it in a pan with some water; add salt, pepper, butter and bread crumbs to taste. Season with a little chopped onion, parsley and thyme, all minced fine, half a cup milk or cream with one egg beaten. Grate some crumbs over the top, and bake till brown.--_Mrs. J. H. F._ SANDWICHES. Grate one quarter pound cold ham in a bowl, with one tablespoonful chopped pickle, one teaspoonful mustard, a little black pepper, six dessertspoonfuls butter; put in a bowl and stir quickly until a cream. Add the ham and seasoning, mix all together well. Have slices of light bread and spread the mixture on each side of each slice. Cold grated tongue, instead of ham, is very nice spread on the inside of biscuit. _Sandwiches._ Mince ham and tongue together, and spread between buttered bread. Add a little French mustard to the mince if liked.--_Mrs. R._ PILLAU. Take cold fresh meat, either chicken or veal, and cut it up quite small after taking off the outer skin either fat or gristle. Mix it well with some cold rice, then stir this in a batter made of two eggs well beaten, and about one quart milk. Season with salt, pepper, and butter. Bake in a deep dish.--_Mrs. A. B._ CALF'S HEAD PUDDING. Skin the head, take out the brains. Thoroughly wash, then soak the head one night to extract the blood. Put on in cold water and boil five or six hours, or until the bones are ready to drop out. Pick it very fine, taking all the bones out; then add the liquor in which it was boiled, one tablespoonful butter, four eggs well beaten; one small piece of lemon or pickle; one onion, if liked; pepper and salt. Lay the brains all over the top and bake. Bread crumbs are an improvement. The liquor seasoned makes excellent soup.--_Miss F. E._ LIVER PUDDING. Take two hog's heads, clean nicely; two livers, two lights, and cut all the good part off half a dozen milts; half a dozen sweetbreads; half a dozen kidneys, split open. Put all together in a tub of salt and water; let them soak all night; take them out next morning, put them in a kettle with two slices of fat pork. Let all boil until done, then take it up and let it cool a little and grind it in a sausage mill, and while grinding, skim some of the grease off of the kettle and pour it into the mill. After it is ground, season with black pepper, salt, and onions chopped fine, to suit the taste. If it is not rich enough, boil more middling or pork and mix with the meat; if stuffed, boil again a few minutes. PIG'S HEAD PUDDING.