VEAL BIRDS

Slices of veal cut from the loin. Remove bones, skin and fat, pound it until it is one-fourth inch thick ; cut into pieces, four inches square ; take little pieces trimmed off, with pork and chop fine ; take one-half as much sifted cracker crumbs as you have meat ; season highly with salt, pepper, thyme, lemon, cayenne, and onion ; moisten wnth one egg beaten to the consistency of soap-suds or stock ; spread the mixture on each slice and roll over and fasten wnth tooth picks ; dredge with flour, fry in butter until a nice brown, then half cover with cream and simmer twenty minutes. Remove the picks ; serve on toast, after thickening the cream with flour. Mrs. Walrath,

Cooking School.