Cookery for Little Girls

brown in fat. They are often served with tomato sauce. [Illustration: VEAL CUTLET AS REED BIRDS] VEAL CUTLETS The veal for this purpose, sometimes called Mock Reed Birds, should be sliced thin, then cut in four-inch squares. Spread lightly with butter, sprinkle with salt and pepper, and scatter with finely minced parsley and celery, or either one alone. Roll each piece up tightly and tie with a piece of white string. Place "birds" in a hot skillet with a little water and melted butter, cover and simmer for twenty minutes, then brown in butter or fat as preferred. Serve on rounds of hot buttered toast, with brown gravy. BEEF STEW (BROWN) Take one pound of round steak, cut in small pieces and sprinkle with salt and pepper. Put a little suet in a hot kettle, or melt two tablespoons of butter, and add a couple of slices of dry onion, turning frequently until brown, then put in the meat. Stir to keep from scorching until well seared on all sides, cover with boiling water, and set on the back of the stove to simmer for at least three hours. As it boils down, allow to brown before filling up again, and have the meat covered with the broth when done. Thicken with two tablespoons of flour stirred to a smooth paste in half a cup of cold water. Add more salt then if necessary. Send to the table in a covered dish, and serve with mashed potatoes. SOUTHERN BAKED HAM When there is going to be company, baked ham is one of the nicest kinds of meat that can be had. Take either a small end or half a ham, as needed, and soak several hours in cold water. Wash well and put on in a kettle with cold water to cover and boil slowly, allowing at least twenty minutes to the pound. After boiling half an hour, remove one-third the water, and fill up with fresh boiling water, and keep covered until done. Then set aside and allow to cool in the liquor. When cold, lift out, trim off