First beat until tender, then lay the chops in a pan, pour in just enough boiling water to barely cover them. Cover closely and simmer till tender, sprinkling over after they are nearly done, with a little pepper and salt. Lift from the pan, dry with a clean towel, butter them, then cover with beaten egg, and sift on cracker crumbs. Lay on a baking dish or pan and set in the stove to brown. Garnish and serve.--_Mrs. S. T._ ROAST VEAL. Plunge into boiling water, dry with a clean cloth; rub well with pepper and salt, then with butter. Dredge with flour, and put into a pan with two teacups of boiling water, a slice of bacon or pork, minced onion and parsley, pepper and salt. Set in a hot oven; simmer, baste and brown. Veal is longer cooking than lamb. When a light brown, with a pin, stick on a buttered paper to prevent dryness. Thicken the gravy with brown flour, if brown gravy is wanted, but always with mashed Irish potato if white gravy is desired.--_Mrs. S. T._ VEAL STEAK. First beat until it is tender, then without washing lay on a gridiron over coals; turn over it a tin plate to prevent hardness and dryness. Turn the steak, and when well done, with a knife and fork press it and turn it in a pan or plate of hot melted butter. After putting in plate of hot butter and letting it absorb as much of the butter as possible, lay it on a dish, pepper and salt it plentifully, and pour over the melted butter. (Set in the oven a few minutes, but not long enough for the butter to fry, which is ruinous to the flavor of steaks, game, etc.) When done, sift over grated cracker. Garnish with parsley and serve hot.--_Mrs. S. T._ VEAL CUTLET. Cut the veal as if for steak or frying, put lard or butter in the pan, and let it be hot. Beat up an egg on a plate and have flour on another; dip the pieces first in the egg, then in the flour, on both sides, and lay in the pan and fry until done, turning it carefully once. This makes an excellent dish if well prepared. This way is superior to batter.--_Mrs. D._ _Veal Cutlet._ Cut it in pieces the size of your hand, and lay in salt water some little time. Take out and wipe dry. Put a small piece of lard in the pan and sprinkle the cutlet with a very little flour, pepper, and salt. Fry until nearly done. When it begins to brown, pour off the lard, and pour in a little water, one large spoonful butter, and a little celery-seed. Turn it over frequently.--_Mrs. W._ _Veal Cutlets._ Trim smoothly and beat till tender, sprinkle over pepper and salt; then with a spoon spread over an egg beaten till thick, and cover thickly with pounded cracker.