Year: 1878

4 Good Preparation of Veal.-This being the "veal season, !" 1.-the folloMingl is an excellent mode of preparing it to be eaten cold, and for keeping it on hand for several days, ready for immediate use: Take three and one-half pounds the thick part of the leg is preferable, with the tough tendonous parts removed chop it fine without cooking; mix well with it four soda crackers rolled fine, three well-beaten eggs, one tablespoonful of salt, one teaspoonful of pepper, one half nutmeg, two tabIespoonfuls of cream, or small piece of butter. Make it into loaf, and bake in dripping pan without water, with quick heat at first, to close the outside and retain the juices, and continue the baking about one and quarter to one and half hour. Serve cut in thin slices. An excellent lunch in travelling. >'tL -.3-..-t

 Another Way to Cook Veat.-ln England veal is prepared in this man. ner ,: Butter good-sized bowl, and line it with thin slices of hard boiled eggs. Have veal and ham both in very thin slices place in the bowl layer of veal, with pepper and salt, then layer of ham, emitting the salt then layer of veal, and so on alternating with veal and ham until the bowl is filled. Make a paste of four and water, as stiff as it can be rolled out cover the contents of the bowl with the paste, and over this tie doubled cotton cloth. Put the bowl into saucepan, or other vessel, with water just up to the rim of the bowl, and boil three hours then take from the fire, remove the cloth and paste, and let it stand until the next day, when it may be turned out and served in very thin slices.

 Baked Hash. Take any kind of cold meat and chop it very fine; add to it 8 small onion and half can of tomatoes

 season with pepper and salt and two beaten eggs ; put in yellow happy

 cover with plate and bake an hour,

 Remove the plate and let it brown handsomely; then turn it out on g platter.

 Fried Potatoes a0ith Eggs.-Slice colo

 boiled potatoes and fry in good butter

 until brown beat up one or two eggs

 and stir into them just as you dish then for table. Do not leave them moment on tho fire after the eggs are ill, as i they harden they are not half so nice One egg is enough for three or four per sons, unless they are very fond of pota toes; if they are, have plenty and put il two.-RatraI Home.

 4 Clean Foor.-The other day I wen to see my friend Mrs. Cook. She ha' just finished hopping her kitchen floor 1 noticed it looked very nice, and aske'

 how she kept it so well. "Why," sh said, "don't you know I oil it abou , every six months ? That is what make it so easy to keep clean" "Oil!' p said Chow do you do that?' So then sh

 told me as follows : 1T take quantit of the cheapest and least offensive oi Qinseed) I can secure, and appl

 smoothly, so that it will strike equall all over, and yet not stand in spots on tn surface. do this at night, after tn evenings work is done, and fix the plac ready for use again next morning. o course, it would not injure the oiled SUI face itself to track upon it at once, bu :. grease is liable to be tracked from il at first, to adjacent parts of the house ,, A neat coat of oil applied once in si months, or even once 8 year, sometime

 is sufficient to keep 8 floor in perfec

 order. One may in this way prepare t great advantage the floor of kitchens

 pantries, summer dining-rooms, port coes, closets, bathrooms and laborer'

 bedrooms. "-HousehoId