Have some hot lard ready in the frying-pan, put the cutlets on to fry, with the prepared side down; when of a light yellow brown, dress the other side the same way and fry, keeping closely covered. When they are perfectly done (veal should never be rare), place in a hot dish; pour one teacup of milk, one small piece of butter, pepper, salt, and minced onion and parsley into the pan, stirring constantly. When it boils up, pour into the dish and garnish with parsley. Always sift browned cracker over such dishes.--_Mrs. S. T._ COLD VEAL DRESSED WITH WHITE SAUCE. Boil one pint milk and thicken it a little with one teaspoonful flour, wet with cold water. When well boiled, put in very thin slices of veal, and simmer slowly for fifteen minutes. Have the yolk of an egg well beaten up, and add to the meat, also a piece of butter. Let it boil up once, stirring all the time, and serve it on toasted slices of bread. A few slices of bacon, cut thin and fried to a crisp, make a good relish with this dish.--_Mrs. G. P._ MINCED VEAL. Cut some slices of cold veal into small bits or dice; take the cold gravy and add to it a half-pint of boiling water, one teaspoonful tomato or walnut catsup, the grated peel of one lemon, pepper and salt. Simmer it with the meat slowly for half an hour; then add half a teaspoonful flour made into a thin batter and pour it into the gravy, stirring it rapidly. Boil for ten minutes; turn in one-half cupful cream, or same quantity of milk with a small piece of butter; let it boil up. Serve on a hot platter garnished with sippets of fried bread.--_Mrs. P._ VEAL LOAF. 2 pounds chopped veal. ½ pound chopped pork. 3 tablespoonfuls powdered cracker. 1 tablespoonful sage. 2 tablespoonfuls butter. 1 teaspoonful black pepper. 1 teaspoonful mace. Salt to taste. 1 egg well beaten and mixed in the ingredients. Make up into a loaf or pone, and bake slowly three and a half hours. This is an excellent dish to use with lettuce, etc., in the spring or early autumn, when game is out of season. It is best to be made the day before using.--_Mrs. R. R._ VEAL LOAF. Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fibrous or sinewy particles, and chop very finely, almost to a paste. Mix in rolled cracker crumbs with one egg to hold it together, a little butter, red and black pepper, and salt to taste. Form into a small loaf; dredge with the cracker crumbs, and put several little pieces of butter over the outside. Set this loaf uncooked, with about one quart water or some broth, in a pan; put it in the oven and baste constantly for two hours, and when taken out to cool, pour any remaining liquid over the loaf. It ought to cut in slices and be quite compact--no caverns in the inside of the loaf.--_Mrs. G. P._ VEAL CAKE.