■■■ LEFT-OVERS How to Cook Odds and Ends of Food into Appetizing Pishes m m ii r iwii i .nwu—w ii w aMiii p ii— «Wfc l u itt u im^l ISABEL GORDON CURTIS ■Hifli^H ALBERT R. MANN LIBRARY New York State Colleges i. OF Agriculture and Home Economics AT Cornell University Cornell University Library Left-overs made palatable.How to cook od 3 1924 003 579 475 Cornell University Library The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003579475 Left - Overs Made Palatable How to Cook Odds and Ends of Food Into Appetizing Dishes A Manual of Practical Economy of Money, Time AND Labor in the Prep ARATION AND USE OF FoOD BASED on actual results by man^ of the best cooks and housekeepers, every recipe Kaying also been tested at the New England Cooking School, by some of the ablest experts, or by the author Associate Editor of the Good Housekeeping- Magazine Orange JuDD Company NEW YORK : NimtxBir Hvmdked a»d FinsBH 6^ /Ie6\/ COFYRXGHTKD I90I by ORANGE JUDD COMPANY All rights reserred Printed in I). S. A. Contents Introduction. CHAP A Few Rules to Be Observed. PAGE I. Left-Overs of Fat I II. Stale Bread 8 III. Cold Coffee 28 IV. Cereal Left-Overs 34 V. Sour Milk 46 VI. Cold Potatoes ... . . 61 VII. Vegetables 70 VIII. Sauces and Sundry Additions to Rechauffes 86 IX. Beef 94 X. Cold Veal IIS XL Cold Lamb ...... 120 XII. Pork and Ham I2S XIII. Poultry 132 XIV. Fish 145 XV. Stale Cake 153 XVI. Cheese 157 XVII. Left-Over Fruit 163 List of Illustrations FIG. Class at the New England Cooking School 1. Brown and White Sandwiches 2. Rice with Date Sauce 3. Rice Croquettes .... 4. Creamed Macaroni on Toast 5. Brown Bread Steamed in Pound Cans 6. Doughnuts and Fried Leavings 7. Pear-Shaped Potato Croquettes 8. String Bean Salad 9. Croquettes and Cutlets ID. Pressed Meat with Cucumber Garnish 11. Mound of Lamb with Peas 12. Cheese Straws and Rings PAGE Frontispiece 3 37 40 44 48 S3 67 77 91 109 121 158 Introduction WHAT shall I do with the left-overs?" is a problem that faces every housekeeper at least once a day. The cook books on a kitchen shelf aid her slightly, but few suggest anything more than salads, croquettes and hashes. There are unclassified recipes that call for sour milk, cold potatoes or stale bread, but one finds every day in the refrigerator of a careful cook other remains which seem almost hopeless because they are small in quantity and varied in number. For such perplexed housewives this book has been prepared. Before beginning to compile these recipes, I turned for suggestions to a number of women who had repute as good and economical cooks. I also began a course of training at the New England Cooking School of the Good Housekeep- ing Institute, giving special attention to the dainty and most appetizing methods of serving left-overs. Under the guidance of Miss Stella A. Downing, the efficient principal of the school, the widest variety possible of rechauffes were prepared. Standard recipes were adapted to certain food remains, while new recipes were tested and improved, from them the best have been culled. These recipes are not merely a compilation, they represent beyond recent work the accumulated knowledge of years of housekeeping and careful management, also every- day aid from good housewives in all parts of America, such as one must acquire in a decade of editorial work dealing with household problems. In writing of how to use left-overs, one must necessarily allow for the judgment of the cook. There may be small left-overs in your refrigerator which did not happen to be in mine at the preparation of a cei tain dish — that does not pro- hibit their use if the combination of one food with another i; not an outrage on the palate. This is of special application to salads and croquettes, where oftentimes the choice of ingre- dients is limited only by what is on hand. This book simply endeavors to show how to make palatable, both for hot and cold weather, the remains from every meal. To its teachings add common sense and aid in setting aside the verdict of Ian Maclaren that the American housewife is the most wasteful cook in the world. A Few Rules to be Observed in Cooking from Recipes in This Book \ LL measurements are level. A cup is the glass measuring cup marked with thirds and quarters. When it is full it is leveled off smoothly with a dry knife. When flour is to be measured in cupfuls, sift it, then lift with a spoon into a cup. Do not shake or press it down, simply make it full, then run a spatula . over the top to level it. A tablespoonful of butter is measured in the same way. A tablespoonful of melted butter means butter melted before measuring. One cup of cream, whipped, means> cream measured before whipping. Whipped cream requires measuring after being whipped. BT LKVEI. MEASUBBUBBT Left- Overs of Fat DO NOT throw away scraps of fat. The grease that accumulates on top of soup stock, bits of suet from roasts and steak, sausage and bacon drippings, the fat on top of the gravy from a roast, even mutton drippings,- which some cooks despise, can be saved and converted into a pail of drippings that will do all sorts of excellent service. Keep a fat jar as you do a receptacle for stock pot materials. See that it is scrupulously clean and set it in a cool place. Empty it twice a week in summer and once in winter. Take all the scraps, put them through ;. meat chopper and set over the fire in a saucepan with enough cold water to cover them. Let them cook till the fat is melted and the water almost evaporated. Strain and press all the fat from the scraps. When this forms into a solid cake, lift it off, put with it any fat that requires clarifying and do it altogether. Pour over it a pint of boiling \yater, add a teaspoon of salt and boil it uncovered for an hour. Set the saucepan where it will cool as quickly as pos- sible and lift the cake of fat as soon as it hardens. Scrape the sediment from the bottom, melt again, let- ting all the water cook out of it. Strain through two folds of cheesecloth, and the fat will be ready for frying. If only a teacup of fat is added to this supply once a week, it will save the buying of fat for frying purposes, even in a large family. Keep it clean by straining carefully every time it is used. 2 Left-Overs Keep in another jar a different supply of fat, the fine flavored drippings of pork or beef for frying pota- toes and various foods that call for sauted treatment. If it is very brown or holds water in it, treat to a boiled bath as for frying fat and you will have a dish of drippings that excels even the traditionally fine quality of salt pork. When fat becomes too dark for frying, and pieces accumulate which are not fit to add to the frying material, clarify it occasionally and save it for soap grease. A ten-cent can of lye and the accu- mulation of two months' unavailable fat will make sixteen pounds of excellent soap, suitable for laundry, cleaning and sink purposes. Half an hour's work will accomplish the job and you will have a pan full of a fine, firm white jelly ready to be cut into cakes. Small Aids for the Thrifty Housewife If the end of a beefsteak has been blackened during the broiling process, and you wish to convert it into a mince or stew, simply wash it by pouring boiling water over it. If a recipe calls for a cup of left-over gravy, and there is not such a thing in the refrigerator, make a substitute by stirring into a cup of boiling water a teaspoon of beef extract. When you want a spoonful of onion juice, cut the vegetable in two and press it in a lemon squeezer kept specially for this purpose. If you need only a few drops, cut a slice from the onion and scrape t. e surface three or four times with a sharp knife, holding it over the dish you wish to flavor. If you want a teaspoon of chopped onion, cut a slice from one end, then hold it in your left hand while with a vegetable knife you cut into it for a half inch, first one way, then the other. Made Palatable 3 Slice off the onion that has been cut, it will be in very fine cubes. Grow a box of parsley in the kitchen window all winter long and find a corner for it outdoors in the summer. A pinch of parsley in the cooking and a few sprigs of it as a garnish are the very finish of some tasty rechauffes. When a dish that has a liberal garnishing of parsley is removed from the table, put each green sprig in ice water to revive if wilted and lay away wrapped in wet muslin, to be used again as a garnish or in cooking. BROWN AND WHTTT5 SANDWICHES When you add dried macaroons, chopped nuts or dry brown bread crumbs to ice cream, allow one cup of the crumbs to one quart of cream. Chop all meat for sandwiches, and if there is too little of one sort to be used, combine with any other left-over, provided it is of a flavor that makes a good combination. Chicken, veal, ham, sweetbreads and tender white pork may be used together. Meat used in slices, as in old-fashioned sandwiches, cannot be 4 Left-Overs well seasoned. Minced, it can be mixed with mayon- naise, softened butter, cream or stock, and the season- ing may consist of anything, lemon, chopped pickles, celery or olives, a spoonful of fnustard and lemon juice, a drop of tabasco or onion extract, grated horse-radish, vinegar, catsup, chives, parsley or grated cheese. The seasoning is limited only by taste and the ingredients on the pantry shelves. Nothing is too humble to be transformed into a delicious sandwich. Morsels of meat or fish can be chopped and rubbed to a paste, even one hard-boiled egg, with several tablespoons of meat, will make half a dozen excellent sandwiches. The secret lies in fine seasoning and dainty service. When buttering pans, Dario molds, cake tins, or anything which requires greasing, use a small, flat bristle paint brush. It costs ten cents, and if kept clean will last for years. Cold soda biscuits can be dipped quickly in water and heated through, or they may be sliced thinly, toasted crisply and served with coffee. Cold muffins are good split and toasted. Cold johnnycake, sliced thin, makes a sweet crisp toast for breakfast. Do not throw away the salt left in the ice cream pail after freezing. Pour it into a colander, shake the water from it and leave it there till it dries, then return to the bag to be used again. You will be surprised to find nearly a pint of salt saved after the freezing of a couple of quarts of cream. If you have no fat at hand in which to fry cro- quettes, roll them pyramid shaped, set them on their broad base in a baking pan, pour a tablespoon of melted butter over each one and bake in a hot oven till crisp and brown. It will take from ten to fifteen minutes to cook them. Keep constantly in the refrigerator a wide- mouthed glass jar with mayonnaise or a boiled salad Made Palatable 5 dressing. It can be made with some left-over yolks of eggs in an odd quarter of an hour while you wait for something to bake or stew, and the convenience of it can be realized only when the supply is out. Wash eggs before using them, then save the shells for clearing coffee or soup. Four eggshells, to which something of the albumen clings, are enough to clear one pot of coffee. The crushed eggshells are capital for cleaning the insides of cruets or any bottle with a narrow neck. One is often puzzled to think of ways of utilizing the whites or yolks of eggs when the other part has been used. If making boiled custard, salad dressing or anything which calls for only yolks, plan to make either a snow or white cake, meringues for puddings or pies, frosting, etc. Soft-boiled eggs may be boiled again till hard, and the yolks mashed and seasoned and used in sandwiches, or served plain in meat and fish sauces, salads or soups ; the whites may be put into the stock kettle or used as a garnish for all sorts of dishes. Dropped eggs, bits of omelet and otner cooked eggs may be used in egg sauce, soup, stufifing, or in made- over fish or meat dishes. — Mrs. Mary Woodbridge. Sometimes yolks of eggs are left over when mak- ing a dish which calls for only whites; drop them gently in a bowl of cold water if you do not need them immediately. They will not spoil if they stand for several days. Handle them carefully so they will not break. A cold fried egg chopped and seasoned makes a good sandwich. Children like an oyster sandwich made by putting cold stewed oysters between buttered crackers. — H. Annette Poole. When you serve a baked bean salad, accompany it with olive or anchovy sandwiches. 6 Left-Overs Before making a chicken salad, let the pieces before being cut stand in some chicken or white stock for a few hours. It will make it deliciously moist and tender. Roast or boiled chicken, or even a bit of canned chicken, can be treated in this way and improved. A pint of new potatoes, too small to serve in pre- sentable fashion, may be boiled, skinned and covered with a white sauce or allowed to cool and served whole as a potato salad with a few shredded chives sprinkled over them. If the liquor about olives gets emptied accidentally, make a fresh brine of salt and water and replace the olives in their bottle. A pinch of ground cloves in a warmed-up meat dish is often a pleasing addition. Nutmeg is the spice to use with poultry. In making hash, never stir with a spoon, it makes the mixture disagreeably pasty. Toss lightly with a fork. Save the skins of particularly fine oranges and lemons, they may be very easily candied at home and save buying an expensive item in cooking. Use the skins in two halves as when you cut them to extract the juice on a lemon squeezer. When you have a dozen or so on hand, drop them in boiling water and cook for half an hour, changing the water three times before they are done. When ready you can pierce them with a straw. i\Iake a sirup of equal parts of sugar and water. Cook the skins in it till they grow transparent and you have a thick sirup. Drain the skins on a plate, then roll in pulverized sugar and set in a cool oven to dry. Save the sugar into which the sirup changes to flavor and sweeten sauces for pud- dings or fritters. Keep the lemon and orange ipeel packed in a fruit can with a close lid. When using Made Palatable 7 peel, cut it in fine strips with a scissors. You will find it much easier to use than a knife. Save the oil from good sardines ; a tablespoonful of it gives an agreeable flavor to a brown sauce for heating sardines and it economizes on butter. A slight flavor of onion is almost a must-have in hot dishes prepared from cold meat. Rubbing the inside of the salad bowl or fork with a cut clove of garlic or onion will give r.U the flavor desirable where the least flavor possible is desired. If you cannot allow soup stock time enough to cool and the fat to harden, remove fat with absorbent cotton. Roll it in a tiny pad, dip it deftly across the top of the soup and the fat will be absorbed. If there is much fat, several bits of cotton may be necessary to clear it. When you begin to grow tired of a watermelon that refuses to be eaten up, chop it coarsely, add a cup of sugar and a few tablespoons of sherry and transform it into one of the most luscious of sherbets. Before you fry cold potatoes, dust them with flour. They will taste better and brown better. One of the most successful transformations of a plain omelet into a delicious dish is the pouring over it when cooked a cup of hot white sauce containing a cup of green peas. A cup or two of blanc mange enriched with eggs and well flavored may be made into a delicious pudding. Reheat it in the double boiler and press into a half-pound buttered baking powder can. When required cut in inch thick slices, roll till dry in flour, egg, crumb and fry in smoking hot fat. Serve with a wine sauce. Save the blanched, crisp feathery tops of celery. They make the most sightly of garnishes. Left-Overs II Stale Bread Brown Bread Brewis Steamed Bread Toasted Sandwiches Toast Spider Browned Bread Sandwiches in Cream Sauce White Bread Brewis Bread Crumb Buckwheat Cakes Brown Bread Cream Toast with Cheese Fried Bread Milk Toast Brown Bread Saute Tomato Toast Bread Griddlecakes Bread Crumb Omelet Bread Roulettes Bread Sauce Mock Bisque Soup English Monkey Bread Croquettes Dressing for Baked Fish Potato and Bread Stuffing for Fowl Roast Goose Stuffing Spanish Dressing Giblet Stuffing Orange Pudding Walnut Pudding Lemon Meringue Pud- ding Prune and Bread Pudding Apple Custard Pudding Plum Pudding Fig Pudding Orange Marmalade Pud- ding Scalloped Apples Bread Pudding with Rasp- berry Sauce Apple Dowdy Crusty Apple Pudding Chocolate Souffle Brown Bread Ice Cream Cocoanut Pudding Plain Cracker Pudding Cracker Fritters Made Palatable 9 A CAREFUL housewife plans to keep in stock the smallest amoiint possible of stale bread, and of that stock not a morsel is consigned to the garbage pail. There is economy in adopting the Eng- lish fashion of bread cutting, placing the loaf on a wooden trencher with a keen knife and cutting at the table each slice as it is required. Look carefully to the stale bread remains of each day. Keep a wire basket, set in a tin pan in the pantry, to receive all scraps left on plates, toast crusts or morsels from the bread jar. Never put them in a cov- ered pail or jar, they will mold. Save all soft inside parts of a loaf to be used as soon as possible for crou- tons, or croustades, slices or cubes for toast and toast points, and soft scraps for meat and fish dressings, puddings, omelets, scalloped dishes, griddlecakes, souffles, croquettes and the numerous dishes for which stale bread may be utilized. For stuffing for poultry, fish, spareribs, veal or game it is often possible to use the dry "heels" and crusts by soaking and adding to them a portion of dry crumbs. The scraps which can be used in no other way may be saved for crumbing. When the basket becomes full, put the bread in a pan and set in a mod- erate oven with the door open. Never allow these crusts to grow more than a golden brown. The browner crumbs are, which are used as a covering for croquettes, etc., the less frying they will stand. Before a croquette rolled in very brown crumbs is heated to the heart, it will appear almost burned. When the scraps of bread are thoroughly dry, roll them on a board or put through the meat chopper, using the finest knife. If there are children in the family who like " rusk," the old-fashioned New England name for browned crumbs sprinkled into cold milk, reserve the coarser lo Left-Overs crumbs for this purpose. Sift through a fine sieve, and the crumbs which fall, no larger than corn meal, may be put away to be used for crumbing purposes. Save the rusk in the same way, keeping it always uncovered. If the air is not allowed free circulation into the can, the crumbs will spoil. When rusk is used, heat it slightly in the oven. After croquettes h?-"e been crumbed, scrape together all the fine crumbs left on the board and sift, returning what is dry to the can. Bread crumbs are always preferable to cracker crumbs in covering anything which has been dipped in egg. Cracker crumbs do not brown well. In the recipes in this book, stale bread and crumbs are spoken of in a distinctive fashion. Dried bread crumbs are those which are rolled and sifted, suitable for crumb- ing, but not for use in puddings or scallops, for they would absorb too much moisture. Stale crumbs are made from odds and ends of stale bread, rubbed on a grater or crumbled fine. They must be used at once or they will mold. Stale bread that is broken and unsightly can be used for brewis, bread puddings, or in scallops. Toast or steam all that can possibly be used in such a way. Remove crusts before toasting. It makes a dish more sightly, and the crusts can be dried for crumbs or worked into a dressing. Slices of bread too ragged to be toasted may be trimmed into dia- monds, fingers, oblongs, rounds or triangles for canapes. Cut smaller pieces in dice, narrow strips or squares for croutons. Fry for forty seconds in hot fat, or butter lightly and brown in the oven. They are an attractive accompaniment for thick soups. Toast that will cut into Vandykes or long points can be utilized for surrounding dishes of spinach, Brussels sprouts, asparagus or green vegetables served in a mold. Dishes au gratin will use many of the dry Made Palatable II bread crumbs. Instead of dotting the crust with mor- sels of butter, melt the butter in an omelet pan, two tablespoons of butter to one-half cup of crumbs, and toss lightly with a fork till every morsel is buttered. Brewis, steamed bread and toasts of a large variety are some of the changes to ring in the daily menu, and they can be made so appetizing that a family has no suspicion it is aiding to keep the bread jar in good condition. BROWN BREAD BREWIS 2 cups stale brown bread i cup stale white bread I tablespoon butter 2|- cups milk For this dish use the smallest odds and ends of the bread, crumbling the larger portions into inch pieces. Put the butter in a spider. Allow it to melt, but not brown, and put in the bread. Pour the milk over it and simmer, stirring occasionally to keep the bread from sticking to the pan. Season with a dash of salt and white pepper. Serve hot. STEAMED BREAD Into the middle of a large steamer with a close fitting lid set a cup or bowl inverted and around it arrange slices of stale bread you wish to steam. Do not allow them to touch the side of steamer or they will become water-soaked. Fit the steamer tightly into the mouth of a kettle of boiling water. The bread will be ready in a few minutes. In taking it out turn the lid over instantly to prevent water dripping on the bread. Butter each slice and arrange on a hot plate with a napkin over them. Stale biscuit or rolls may 12 Left-Overs be steamed in the same fashion or sprinkled with cold water and set for a few minutes into a hot oven. TOASTED SANDWICHES Often after a picnic or entertainment a housewife has a number of bread and butter sandwiches left, too stale to serve. They may form the basis of a bread pudding or they make an attractive dish for breakfast, luncheon or supper in the shape of toasted sand . iches. Do not take them apart, lay them between the wires of a toaster and hold over a clear red fire. The butter will melt and the inside be left soft, warm and buttered, with the outside a crisp, golden brown. TOAST Trim the crusts from stale slices you wish to toast and move it carefully over a clear red fire for two minutes. Then turn it over and let all the moisture be drawn out of the bread. Butter and serve immediately. Toast may be utilized, especially for breakfast, in all sorts of ways. Plain toast is a favorite in most house- holds, then there is milk toast, cream toast, dropped eggs on toast, water toast, and the excellent dish of bread soaked in egg and milk which has all sorts of names, French, Spanish, German and Scotch toast, but more properly egged toast. At the luncheon and dinner table toast appears in all forms, under chicken and with such vegetables as asparagus and spinach, under minced meats, fricassees and creamed mixtures or in the delicate canape. SPIDER BROWNED BREAD Take several slices of stale bread cut rather thick, cut off the crusts and butter them on both sides. Lay them in a dry, hot spider over a rather slow fire and pover with a tight lid. When one side has browned Made Palatable 13 delicately, turn and brown the other. They will be crisp outside, yet soft inside. SANDWICHES IN CREAM SAUCE Sandwiches left over are not usually very inviting, but they may be made so by this method. Warm them slightly in the oven, and to every three sandwiches made from chicken, veal or tongue, make a white sauce with one tablespoon of butter, one tablespoon of flour, one-half teaspoon of salt, a dash of pepper and one cup of milk cooked until thick. Then add the yolk of one egg well beaten. Pour this over the sandwiches and serve at once. — Miss Ella E. Woodbridge. WHITE BREAD BREWIS Heat a pint of milk in a double boiler. Stir into it enough bits of stale wheat bread to absorb all the milk. Season with a little butter and salt. If should not be pasty or sloppy, but will be a light dry porridge. It is a favorite with children, especially if served on a small pretty saucer and dotted with bits of bright jelly. Serve hot. — H. Annette Poole. BREAD CRUMB BUCKWHEAT CAKES ^ cup stale bread crumbs 2 cups milk ■J teaspoon salt i cake compressed yeast if cups buckwheat flour I tablespoon molasses J teaspoon soda Scald the milk and soak the crumbs for a half hour. Add the salt, yeast and buckwheat flour and let it stand over night. In the morning, stir in the molas- ses and soda melted in a spoonful of warm water. Beat briskly for a few minutes and bake on a hot greased griddle. 14 Left-Overs BROWN BREAD CREAM TOAST WITH CHEESE. 2 tablespoons butter I tablespoon flour I cup milk I cup grated cheese I cup cheese Make a white sauce from the milk, butter and flour, when it boils add the grated cheese and well- beaten egg. Cook slowly till mixed, then add a cup of cheese cut into small cubes. Season with salt and cayenne and pour over slices of toasted brown bread. FRIED BREAD 3 slices stale bread 1 ^gg 6 tablespoons milk 2 tablespoons olive oil Cut the bread into fingers three inches wide and the length of the slice. Beat the egg slightly, add the milk. Dip the bread in the mixture. Put the oil in a spider and allow it to grow quite hot. Drop the bread into it and saute till brown. Drain on soft paper. Arrange log cabin fashion and serve it with a sweet liquid sauce or maple sirup. MILK TOAST 6 slices stale bread 2 cups milk 2 teaspoons cornstarch 2 tablespoons butter Dry the bread thoroughly in the oven, then toast over a clear fire to a golden brown. Heat the milk in the double boiler, add the butter, and when scalding hot, the cornstarch moistened in cold milk. It ought to be like a milk sauce. Lay the toast on a hot platter and baste each slice with the sauce. Serve very hot. Made Palatable 15 BROWN BREAD SAUTE Cut the crusts off round slices of Boston brown bread with a large cooky cutter. Fry bacon in a spider and put it on a hot platter when crisp. Then lay the bread into the bacon fat and saute on both sides. Serve a crisp curled slice of bacon on each brown round. TOMATO TOAST l^ cups strained tomato ^ cup scalded milk |- teaspoon soda 3 tablespoons butter 3 tablespoons flour i teaspoon salt 6 slices toast Make a tomato sauce from the butter, flour and tomato, add the soda and salt, then the milk. Dip the toast in the sauce. Serve hot. BREAD GRIDDLECAKES i^ cups scalded milk i^ cups stale bread crumbs 2 tablespoons butter 2 eggs ■J cup flour ^ teaspoon salt 3^- teaspoons baking powder Pour the hot milk and the melted butter over the crumbs and soak until they are soft. Add the well- beaten eggs, flour, salt and baking powder. Cook on a griddle like cakes. BREAD CRUMB OMELET I cup stale bread crumbs 1 cup milk 3 eggs 2 tablespoons butter i6 Left -Overs Soak the bread crumbs for half an hour in the milk. Add the yolks of the eggs beaten till thick and lemon-colored. Pepper and salt to taste, then put in the whites of the eggs whipped to a dry froth. Cook in the melted butter and serve like an omelet. BREAD ROULETTES I cup Stale bread crumbs ^ cup milk I egg Dash salt I teaspoon parsley Soak the bread crumbs in the milk. Mix with the egg and seasonings. Form into tiny balls, flour, egg, crumb and fry in hot fat. BREAD SAUCE J cup Stale bread crumbs ij cups scalded milk 1 tablespoon butter Pepper and salt ^ cup browned crumbs Pour the hot milk over the stale crumbs and cook in a double boiler for twenty minutes. Add the butter, pepi>er and salt. Put a tablespoon of butter in an omelet pan and in it brown one-half cup of dry crumbs. Pour the sauce about game, timbales or anything you wish to serve with it, and on the top sprinkle browned hot crumbs. MOCK BISQUE SOUP ij cups canned tomatoes 2 teaspoons sugar Half an onion 6 cloves Sprig parsley l^ teaspoons soda Made Palatable i7 Quarter bay leaf 2 cup stale bread crumbs 4 cups milk J teaspoon salt I teaspoon pepper 5 tablespoons butter Scald the milk with the bread crumbs, onion, pars- ley, cloves and bay leaf, and rub through a sieve. Cook the tomatoes with the butter for fifteen minutes, add the soda and rub through a sieve. Reheat the bread and milk to the boiling point. Add the tomatoes. Season with salt, pepper and butter and pour into a tureen. ENGLISH MONKEY I cup Stale bread crumbs I cup milk I tablespoon butter I cup grated cheese 1 egg Paprika Salt 6 slices toast Soak the crumbs for twenty minutes in the milk. Put a tablespoon of butter in a granite saucepan. Add the cheese. When it melts, pour in the bread and milk, the egg thoroughly beaten, and seasonings. Stir thoroughly. When the mixture is smooth and creamy serve on delicately toasted crustless slices of bread. BREAD CROQUETTES 2 cups stale bread crumbs I cup hot milk Grated rind i lemon ■J cup currants •| teaspoon cinnamon Yolks 2 eggs i8 Left-Overs Boil the breaa crumbs lOr two minutes in the hot milk. Add the lemon, currants, cinnamon, and re- move from the fire. Beat in the yolks of the eggs. Cool. Form into croquettes. Crumb and fry in hot fat. DRESSING FOR BAKED FISH 1 cup Stale bread crumbs 2 tablespoons melted butter 1 teaspoon minced parsley ^ teaspoon minced onion i teaspoon Worcestershire sauce 2 tablespoons water I teaspoon each capers and olives chopped fine I teaspoon tomato catsup 1 teaspoon lemon juice Moisten the bread crumbs with the water and melted butter. Add the seasonings. Mix thoroughly. POTATO AND BREAD STUFFING FOR FOWL 2 cups mashed potato I cup stale bread crumbs 5 tablespoons melted butter I tablespoon sage 1 egg Mix together the potato, bread crumbs and sea- soning. Moisten with the butter and beaten egg. ROAST GOOSE STUFFING lo apples f cup currants ^ cup raisins 2 cups stale bread crumbs I egg I teaspoon cinnamon Pare and quarter the apples, steam them with the raisins and currants. When cooked, beat hard for five Made Palatable 19 minutes, then stir in the crumbs, the beaten egg and the cinnamon. SPANISH DRESSING 2 cups stale bread crumbs I tablespoon butter I teaspoon minced onion I teaspoon chopped parsley ■^ teaspoon salt. Sage, thyme and summer savory Juice and grated peel i lemon Pour enough hot water over the bread crumbs to moisten them. Add the butter and seasonings. GIBLET STUFFING Chicken giblets I slice salt pork I cup stale bread 6 small oysters I teaspoon powdered sage I tablespoon butter Salt and pepper Cook the giblets slowly with the salt pork in a pint of water. When tender, put through the meat chopper. Soak the bread in the liquor in which the giblets were cooked, add the chopped meat, oysters, butter and seasonings. Puddings The variety of puddings into which stale bread enters is endless. It begins with the old-fashioned economical pan-dowdy and ends with the Queen of Puddings, rich in jam and lovely in meringue. For puddings use only stale bread or crumbs, rejecting crusts. Do not add the oven-dried crumbs, or you 20 Left-Overs will have a pudding as tough as a doormat. Left- overs of fruit, fresh berries, peaches, plums, goose- berries, apples, prunes, apricots, almost anything can help to enrich a bread pudding. A cupful of canned or stewed fruit or a few spoons of jam or marmalade gives a morsel of delicious flavoring. The good cook uses common sense and the material she has at hand. If a recipe calls for red raspberries and she has nothing but dried apples, she can season them with spices, and the dessert will be a success. The base of any bread pudding light as a soufifle and large enough for a family of four consists of one cup of stale bread crumbs, two cups of milk and one egg. This may be enriched by almonds, chocolate, nut meats, raisins, currants and peel or fruit of any description. ORANGE PUDDING i^ cups stale bread crumbs I cup cold water I cup sugar 1 cup orange juice Juice half a lemon 2 eggs 1 tablespoon melted butter i teaspoon salt 2 tablespoons powdered sugar i teaspoon orange extract Soak the crumbs in the water for twenty minutes, then add the sugar, orange and lemon juice, the yolks of the eggs slightly beaten, the butter and salt. Beat till thoroughly mixed, pour in a buttered dish and bake in a moderate oven till the pudding is firm. Allow it to cool slightly and cover with a meringue made from the whites of the eggs, the sugar and the orange flavoring. Brown delicately and serve hot or cold. Made Palatable 21 WALNUT PUDDING Meats from 12 English walnuts 1 cup stale brown bread crumbs 2 cups milk 2 tablespoons sugar 3 eggs 1 teaspoon vanilla Scald the milk in a double boiler and add to it the crumbs and chopped walnut meats. Allow the mix- ture to simmer gently for five minutes. Take from the fire. When cool, stir in the yolks of the eggs beaten with the sugar. Add the vanilla and the whites of the eggs beaten to a stiff froth. Pour in a buttered mold and bake for thirty minutes. Serve hot with a wine sauce or hard sauce. — Miss Margaret Bailey. LEMON MERINGUE PUDDING 2 cups Stale bread crumbs 2 cups cold water I lemon I cup sugar 3 eggs ^ cup chopped suet 3 tablespoons powdered sugar Soak the crumbs in the water for thirty minutes, then add the juice and grated rind of the lemon. Beat the yolks of the eggs till thick and lemon-colored, add the sugar and suet and mix thoroughly. Add the other ingredients. Bake for an hour. Beat the whites of the eggs to a dry froth and make a meringue with three tablespoons of powdered sugar. Heap lightly on top of the pudding, dust with powdered sugar and brown delicately. Serve with a liquid sauce. 22 Left-Overs PRUNE AND BREAD PUDDING 2 cups prunes 8 slices buttered bread 2 eggs 4 tablespoons sugar 2 cups milk Nutmeg Soak the prunes over night, and in the morning remove the stones. Cover the bottom of a buttered baking dish with a layer of buttered bread cut in wide fingers. Cover with the prunes and a dust of nutmeg and sugar. Put in another layer of buttered bread, then prunes with sugar and nutmeg. Let the crust be bread with the buttered side up. Beat the eggs well, add the milk and pour over the pudding. Bake for an hour, covering the pudding with a plate for a half hour, then leaving it uncovered to crust. Serve with a hard sauce or lemon sauce. APPLE CUSTARD PUDDING 2 cups pared and quartered apples I cup stale bread crumbs 4 tablespoons sugar I tablespoon flour I tablespoon butter I egg ^ lemon ^ cup water Put the apples with the water in a granite sauce- pan and cook till the fruit mashes easily. Remove from the fire, add the sugar, butter, and the grated rind and juice of a lemon. Mix the flour with the bread crumbs and stir into the mixture. Beat the egg till it is light and add it last. Turn into a buttered dish and bake in a moderate oven for three-quarters of an hour. Serve hot with hard sauce. Made Palatable aj PLUM PUDDING I cup suet I cup raisins I cup currants ^ cup citron and candied orange peel I cup sugar 3 cups stale bread crumbs 4 eggs ■^ cup milk 4 tablespoons brandy I teaspoon cinnamon ■J teaspoon each of allspice, cloves and nutmeg Grated rind i lemon Chop the suet very fine. Seed the raisins. Slice the citron and orange peel, mix with the currants, sugar and bread crumbs, moisten with eggs well beaten, milk and brandy, then add the seasonings. Pour into a buttered mold. Steam four hours and serve with brandy sauce. FIG PUDDING I cup chopped figs J cup finely chopped suet 1 cup chopped apple J cup brown sugar ^ cup stale bread crumbs i cup milk 2 eggs I cup flour To the suet add the sugar, apple and figs. Pour the milk over the bread crumbs, and add the yolks of the eggs well beaten. Combine the mixtures, add the flour and the whites of the eggs beaten until stiff. Turn into a greased pudding mold and steam four hours. 24 Left- Overs ORANGE MARMALADE PUDDING I cup Stale bread crumbs I cup orange marmalade ^ cup chopped suet ^ I teaspoon baking powder I cup flour ^ cup sugar 1 egg i^ cups milk Toss the dry ingredients together. Add the suet and marmalade, then stir in the milk and egg. "Beat for five minutes. Pour into a buttered mold, cover tightly and steam for two hours. SCALLOPED APPLES 6 large tart apples 2 cups stale bread crumbs 2 tablespoons molasses ^ cup hot water Pare the apples and cut in generous slices. Into a buttered baking dish put a layer of bread crumbs, then a layer of the sliced apples and a top layer of crumbs. Add the hot water to the molasses and pour it over the pudding. Bake for twenty minutes. BREAD PUDDING WITH RASPBERRY SAUCE 2 cups stale bread crumbs 2 cups milk 3 eggs Salt Soak the crumbs for half an hour in the milk. Beat the yolks of the eggs till thick and lemon-colored and add to the soaked crumbs with a pinch of salt. Cut in the'whites of the eggs beaten to a stiff froth and bake, setting in a pan of hot water in a moderate Made Palatable 25 oven for forty minutes. Put no sugar in this pudding; the sauce suppHes all the necessary sweetness. RASPBERRY SAUCE 3 tablespoons powdered sugar 1 4 tablespoons butter 1 cup red raspberries Juice I lemon Cream the sugar and butter together. Mash the fruit and beat in with the sugar and butter. Add the lemon juice and beat till very light and frothy, APPLE DOWDY i loaf stale brown bread 8 large tart apples ■J teaspoon cinnamon i cup dark brown sugar ^ cup cold water 2 tablespoons butter Cut the bread in thin slices and pare off the crusts. Butter each slice. Lay them into a buttered baking dish till it is neatly lined. Inside put the apples, pared and sliced, the sugar, cinnamon, a dust of salt, and pour over all the water. Cover the top with the bread, buttered side up. Bake slowly for an hour. Serve hot with a liquid or a hard sauce. CRUSTY APPLE PUDDING 8 large tart apples ^ cup sugar i cup seeded raisins Citron and lemon peel J cup water I cup stale bread crumbs Pare the apples and core them. Set them in a deep granite baking dish. Fill the space from which the cores were cut with bits of shredded lemon and 26 Left- Overs citron peel, sugar ana seeaed raisins. Pour over them the water, dust hghtly with salt and granulated sugar and bake in a moderate oven till nearly tender. Take them from the oven and sprinkle over the top a thick crust of buttered bread crumbs and another dust of sugar. Allow them to bake for ten or fifteen minutes, or till the crumbs brown. Serve with wine sauce. CHOCOLATE SOUFFLE 1 cup stale bread crumbs 2 cups scalded milk I square chocolate A cup sugar 1 egg Dash salt ^ teaspoon vanilla Pour the milk over the crumbs and allow them to swell for half an hour. Melt the chocolate in a bowl in the mouth of a boiling kettle, add to the sugar and scrape it into the soaked bread, beating well. Add the salt, vanilla and egg slightly beaten. Turn into a but- tered di.sh and bake for three-quarters of an hour. Serve hot. BROWN BREAD ICE CREAM 2 cups sifted brown bread crumbs I quart vanilla ice cream Dry the brown bread in the oven and put it through the meat chopper, using the finest knife. Sift it and use only the finest portion, which is like corn meal. Add it to any vanilla cream mixture and freeze. The result is something not imlike macaroon cream. COCOANUT PUDDING 3 eggs 4 cups milk I cup broken crackers Made Palatable 27 ^ cup sugar 1 teaspoon vanilla i cup grated cocoanut Beat the yolks of the eggs and the white of one till very light, pour the milk over the crackers and let them swell slightly. Add the eggs, sugar, cocoanut and vanilla. Pour into a buttered baking dish and set in a pan of warm water before putting in the oven. Test the pudding as you would a custard, by running a silver knife in the center. If the knife comes out clean, the pudding is cooked. Watch the pan of water and do not allow it to boil ; add cold water when it grows too hot. Beat the whites of two eggs to a dry froth, add two tablespoons of powdered sugar and heap the meringue on the pudding when it comes from the oven. Sprinkle with grated cocoanut and set it in tlie oven to brown lightly. Drop bits of currant jelly here and there over the top just before serving. This pudding is as good cold as hot. CRACKER FRITTERS 2 cups broken crackers 4 eggs I cup milk Pepper and salt Soak the crackers in the milk, add seasoning and beaten eggs. Beat thoroughly. Drop by spoonfuls in boiling fat and fry brown. Serve with lamb chops. PLAIN CRACKER PUDDING Put broken crackers into a small pudding dish till iialf full and pour over them enough hot milk to cover. Lay a plate on top to let the crackers swell and set them in a warm place for two hours, then they will be almost like a jelly. Serve cold, heaped over with whipped, sweetened cream flavored with vanilla and dotted with morsels of currant jelly. 28 Left-Overs III Cold Coffee Mocha Cream Frosting Coffee Jelly Coffee Cream Sauce Coffee Filling for Cake Coffee Sponge Walnut Coffee Cake Cafe Parfait Coffee Frosting Coffee Mousse Coffee Cake Coffee Frappe Coffee Ice Cream Frozen Coffee with Cream WHEN the coffee pot leaves the dining table, pour the coffee through a strainer and a double thickness of cheesecloth. If only a few table- spoons of the clear, brown liquid remain it is enough for flavoring some delicate dessert. If it cannot be used at once, keep it in a corked bottle in the refrigerator. In hot weather, when iced coffee is one of the most refreshing drinks, left-over coffee need never go a-begging. The daintiest way to serve it is in goblets with a few shavings of ice and a spoonful of whipped cream floating on top. When it is to be used as a chilled beverage, sweeten it while hot and let it cool several hours before using. If well chilled, it will require less ice and thus lose less of its strength. MOCHA CREAM FROSTING I cup butter I cup sugar \ cup strong coffee Made Palatable 29 Cook the coffee and sugar together till a thick sirup is the result. Cool it. Cream the butter till very light and white. Beat slowly into the sirup. This is used for a fiUing and frosting for layer sponge cake. The cream is thick enough to retain its form, and is generally forced through a pastry bag when a much ornamented cake is desired. COFFEE CREAM SAUCE Yolks 3 eggs 4 tablespoons sugar Dash salt I cup strong coffee cup thick cream Beat the yolks slightly, add four tablespoons sugar and the salt. Pour on the coffee and cook in a double boiler until you have a thick custard. Pour in the cream beaten stiff. Allow it to grow quite cold and serve with vanilla ice cream. COFFEE SPONGE i| cups strong coffee I cup sugar ^ cup milk |- cup water I tablespoon gelatine ^ teaspoon salt 3 eggs ^ tablespoon vanilla Mix the coffee, milk, half of the sugar and the gelatine, soaked for half an hour in the water, and heat in a double boiler. Add the rest of the sugar, salt and the yolks of the eggs slightly beaten. Cook until the mixture thickens. Remove from the stove and add the whites of the eggs beaten until stiff and dry, then the vanilla. Pour into a wet mold, chill on ice. Serve with whipped cream. 30 Left-Overs CAFE PAUFAIT I cup milk i cup strong coffee Yolks 3 eggs Salt I cup sugar 3 cups thin cream Scald the milk and coffee together, and add half the sugar. Use this mixture for making a custard with the eggs, salt and the rest of the sugar. Add one cup of cream and let it stand for half an hour, then cool and strain. Add the remainder of the cream and freeze. COFFEE M0US.se 4 cups thin cream I cup strong cold coffee 1 cup sugar 1 1 tablespoons gelatine 2 tablespoons cold water 3 tablespoons hot water Soak the gelatine in cold water, dissolve it in boiling water. Add the coffee and sugar. Set in a pan of ice water, stir until it begins to thicken, then fold in the whip from the cream. Put in a mold, cover, pack in ice and salt and let it stand for four hours. COFFEE FRAPPE 4 cups strong coffee ^ cup sugar I cup cream Pour the coffee over the sugar and stir till it melts. Add the cream. Freeze, stirring it occasion- ally. Serve in sorbet glasses. If you wish you may make the frappe from the clear, sweetened coffee and serve with a spoonful of whipped cream in each glass. Made Palatable 31 eOFFEE JELLY 2 tablespoons granulated gelatine ^ cup cold water I cup boiling water i cup sugar 1 tablespoon lemon juice 2 cups cold coffee Soak the gelatine in cold water, dissolve in boiling water, strain and add to the coffee, sugar and lemon juice. Turn into a mold and chill. COFFEE FILLIXG FOR CAKE 1 cup hot milk i teaspoon butter 2 egg yolks 2 tablespoons cornstarch -| cup very strong coffee Beat the yolks until thick and lemon-colored. Add the sugar and cornstarch, then the milk and butter, and cook until it boils. Add the coffee. Re- turn to the double boiler and cook until thick. When cool, fill the cake and cover it with a coffee frosting. WALNUT COFFEE CAKE ■^ cup butter I cup sugar ^ cup strong coffee if cups flour 2^ teaspoons baking powder Whites 3 eggs f cup walnut meats, broken in pieces Cream the butter, gradually add the sugar, and beat until white and frothy. Pour in the coffee. Sift in the flour with the baking powder, add the walnut meats, and the whites of the eggs beaten to a stiff froth. Bake in a deep pan and ice with coffee frosting. 3a Left-Overs COFFEE FROSTING Add to a cup of confectioner's sugar as much strong coffee as will give you the consistency of cake frosting. Flavor with half a teaspoon of vanilla. Beat till very smooth, then spread on the walnut coffee cake. Garnish with halves of English walnuts. COFFEE CAKE ■| cup butter 2 cups sugar 4 eggs 2 tablespoons molasses I cup strong coffee 3^ cups flour 5 teaspoons baking powder I teaspoon cinnamon J teaspoon mace ^ teaspoon allspice f cup raisins 1 cup currants ^ cup citron 2 tablespoons brandy Cream the butter and sugar. Add the well- beaten yolks of the eggs, the milk and coffee, then the flour, with all the dry ingredients sifted in, the raisins, currants and citron rolled in flour, and the brandy, lastly the whites of the eggs beaten to a stiff froth. Frost with coffee icing. COFFEE ICE CREAM 2 cups milk ij cups sugar 2 tablespoons flour i teaspoon salt 2 eggs 2 cups cream ^ cup cold strong coffee Made Palatable 23 Scald the milk in a double boiler. Pour it over the flour, salt, sugar and well-beaten eggs, and stir till the sugar is dissolved. Return to the double boiler and cook till the custard coats the spoon. When cold, add the coffee and cream, then freeze. FROZEN COFFEE WITH CREAM 4 cups cold coffee i^ cups sugar Whites 2 eggs 2 cups cream 2 tablespoons powdered sugar I teaspoon vanilla Add the beaten whites of the eggs and the sugar to the coffee, freeze till stiff. Pack. When ready to serve, whip the cream, sweeten slightly and stir in one cup of it to the coffee. Reserve the rest to put in a frothy mound on top of each sorbet cup. — Mrs. Ashley. 34 Left-Overs IV Cereal Left-Overs Rice with Cheese Crust Rice with Cheese Rice Griddlecakes Rice with Date Sauce Rice Waffles Rice Gems Rice Bread Rice and Corn Meal Muf- fins Cream Rice Pudding Rice and Apple Pudding Rice Croquettes Oatmeal Muffins Farina Muffins Fried Mush and Bacon Fried Mush Hominy ^luffins Hominy in Cream Sauce Hominy Griddlecakes Macaroni and Celery Savory Macaroni Creamed Macaroni on Toast Macaroni and Chicken Macaroni a la Italiene Macaroni Croquettes THE appetizing dishes which may be evolved from a small left-over of any cereal are many. By cereals I include every description of breakfast food, rice, macaroni, hominy or oatmeal. Even a few spoonfuls of well-cooked cereal can be utilized in gems or griddlecakes or can be fried in butter and eaten hot with maple sirup. Set it away carefully, covering tightly. An excellent plan is to keep three baking powder tins, a quarter, half-pound and pound size, for this purpose. The variety in size will fit the amount of the left-over. Brush the can inside with butter, pack in the cereal while hot and cover. When needed, slip it out of the can, cut in one-half-inch slices and roll in Made Palatable 35 llour to dry. Dip in egg and crumbs and fry in smell- ing hot fat. Eat with maple sirup. Cream of wheat,, mush, hominy, wheatena, Quaker oats, iiaked rice, farina, Pettijohn, Ralston's food, wheatlet, indeed any of the large variety of cooked breakfast foods can be made palatable in this way. If the left-over only amounts to a cupful, combine it with flour as given in oatmeal muffins and you will have a most satisfactory hot breakfast bread. Served with bacon these second-day preparations of cereals form a very nice relish. The uses of cold rice cannot be enumerated. There are so many methods of transforming it into most attractive dishes that many housewives while preparing hot rice for the table, cook a double portion and reserve it for various uses. A cup of rice is a pleasant addi- tion to many hot breakfast breads. It may be made into delicious puddings, fritters, pancakes, mixed with a cup of cold tomato or even left-over tomato soup, well seasoned, sprinkled with cheese and buttered bread crumbs and baked till brown, when it appears as a palatable entree. It can be utilized for croquettes, drop cakes, for a thickening to soups and stews, it may be curried, worked into left-over meat dishes, and even changed into ice cream. Macaroni and spaghetti left-overs make good rechaufifes. With the addition of a few spoonfuls of milk or water, cold macaroni cooked in white sauce or spaghetti which made its first appearance in tomato sauce may be reheated in the double boiler, a spoonful of each put in a ramekin dish, then covered with grated cheese and baked. RICE WITH CHEESE CRUST 2 cups cold boiled rice I cup milk 36 Left-Overs 2 eggs Pepper and salt to taste I cup grated cheese I tablespoon butter Put the rice in a double boiler and cook it in the milk till smooth and soft. If there are any lumps in the rice, beat with a wire whisk. Add the well-beaten eggs and the salt and pepper. Pour into a shallow baking pan, sprinkle the cheese lightly over the top, dot with morsels of butter and bake till the top is deli- cately brown. This makes a nice entree. RICE WITH CHEESE 3 cups cold rice I tablespoon butter Dash cayenne and salt I cup grated cheese 1 cup milk ^ cup buttered cracker crumbs Reheat the rice in a double boiler. Butter a pud- ding dish and cover the bottom of it with the rice. Dot it with scraps of butter. Sprinkle with grated cheese, cayenne and salt, and repeat until the rice and the cheese are used up. Add the milk, cover with the buttered cracker crumbs and bake twenty minutes. RICE GRIDDLECAKES ^ cup cold rice 2^- cups flour 3 teaspoons baking powder ^- teaspoon salt 4 tablespoons sugar i^ cups milk 2 tablespoons melted butter Made Palatable 37 Sift together the dry ingredients. Work in the rice with the tips of your fingers. Add the well-beaten egg, milk and butter. Beat well. Cook on a griddle. RICE WITH DATE SAUCE Take cold rice, put it in a double boiler with a little milk and let it steam till the milk is absorbed. Sweeten to taste and add a dash of nutmeg. Press the rice into buttered cups. Turn out and serve hot BICE WITH DATE SAUCE individually with a lemon sauce in which cut dates have been stewed for a few minutes. This makes a nice dessert. RICE WAFFLES if cups of flour f cup cold rice li cups cold milk 2 teaspoons baking powder 7} teaspoon salt I tablespoon melted butter I egg 38 Left-Overs Sift the flour, sugar, baking powder and salt. Work in tlie rice with the tips of the fingers. Add the yolk of the egg, well beaten, milk, butter, and last of all the white of egg beaten stiff. Cook on hot waffle irons. RICE GEMS I cup milk I tablespoon melted butter I cup cold rice 1 cup flour 2 teaspoons baking powder J teaspoon salt Beat the eggs till light, add the milk and butter. Beat the rice with this until smooth, then sift in the salt, flour and baking powder. Bake twenty minutes in hot gem pans. RICE BREAD 2 eggs I tablespoon melted butter I cup cold rice I cup white com meal ^ cup flour I teaspoon baking powder J teaspoon salt i^ cups milk To the yolks of the eggs beaten well, add the milk and butter, rice, corn meal and flour. Whip thor- oughly, add the salt and baking powder and last the whites of the eggs beaten to a stiff froth. Pour into shallow pans, allowing the batter to spread only an inch thick. Bake in a moderate oven for half an hour. Cut into squares when baked and serve hot." Made Palatable 39 RICE AND CORN MEAL MUFFINS -J cup white corn meal -| cup flour 1 teaspoon salt 2 teaspoons baking powder 1 cup cold rice 1 1 cups milk 2 eggs 2 tablespoons butter Sift the dry ingredients together, rub the rice in lightly with the tips of the fingers till every grain is separated. Beat the yolks of eggs till thick, mix with the milk, pour over the dry ingredients and beat well. Add the melted butter and at last the whites of the eggs beaten to a dry froth. Bake in a hot oven. CREAM RICE PUDDING 2 tablespoons cold boiled rice 3 tablespoons sugar Yolk I egg 3 tablespoons cornstarch 2 cups milk ■J teaspoon vanilla Put the milk with the cold rice in a double boiler, add the sugar and salt. When it boils, add the corn- starch wet in a few tablespoons of cold milk. Just before it is ready to take from the fire, add the egg and flavoring. Eat cold with whipped cream. — Mrs. Robert Ashley. RICE AND APPLE PUDDING 8 large tart apples -J cup chopped raisins and citron 2 cups cold rice ^ cup sugar Pare and core the apples, set them closely together in a deep baking dish and fill the hollows from which 4.0 Left-O vers the cores were cut with, chopped raisins and citron. Dust with sugar and nutmeg. Fill in all the spaces to the top of the dish with the rice and cover with a plate. Set it in the oven. In fifteen minutes uncover and bake fifteen minutes longer, allowing the rice to crust delicately. Serve warm with whipped cream. RICE CROQUETTES I J cups cold rice ^ teaspoon salt Yolks 2 eggs I tablespoon butter BICB CROQUETTES Put the rice in a double boiler with a little milk and let it cook till the rice has absorbed the milk. Remove from the fire, add the beaten egg yolks and butter and spread on a plate to cool. Shape into balls, roll in crumbs, then dent with the finger till the croquette is Made Palatable 41 like a small nest. Dip in egg, then in crumbs again, fry in deep fat and drain. Serve hot with a cube of jelly in each nest. OATMEAL MUFFINS I cup scalded milk 4 tablespoons sugar ^ teaspoon salt i yeast cake dissolved in ^ cup warm water I cup cold cooked oatmeal 2|- cups flour Scald the milk and add to it the sugar and salt, as soon as it grows lukewarm add the yeast. Work the flour into the oatmeal with the tips of the fingers and add to the milk. Beat thoroughly, cover and allow it to rise over night. In the morning pour into greased iron gem pans and set in a warm place to rise. Bake for half an hour. FARINA MUFFINS. 1 cup cold farina 2 cups flour 3 eggs ^ teaspoon salt 1 teaspoon sugar 2 tablespoons melted butter 2 teaspoons baking powder f cup milk Sift the dry ingredients together and work in the farina. Add the butter, milk and yolks of the eggs, at the last minute the beaten whites of the eggs. Pour into greased gem pans. Bake twenty minutes in a hot oven. FRIED MUSH AND BACON Cook slices of bacon in the spider. Lift them out and lay on a hot plate. Cut cold mush in neat 42 Left-Overs slices, dip in flour, egg and crumbs. Fry in hot fat till brown and crisp on both sides. Drain on soft paper and serve with the bacon. This makes a delicious breakfast dish. FRIED MUSH If there is an}- corn meal mush left from break- fast do not scrape it in cold spoonfuls into a bowl; reheat and allow it to become smooth, then pour into a square cake tin, calculate the amount of mush to the size of the tin, so it will make a cake two inches in depth. Cover when it cools and set in the refrigerato.. When it is needed for breakfast or supper, cut into squares about four inches in size and'roll them in flour till quite dry. Drop into smoking hot fat and fry brown. Drain and serve hot with maple sirup. HOMIXV MUFFINS I cup cold hominy 4 tablespoons butter 1 cup scalded milk 3 tablespoons sugar ^ teaspoon salt ^ yeast cake dissolved in |- cup lukewarm water Warm the hominy in a double boiler and break it into grains in a mixing bowl. Add the butter, milk, sugar and salt. When it is lukewarm stir in the yeast and enough flour to make a thick batter. Let it stand over night. In the morning fill gem pans two-thirds full, set to rise in a warm place and bake in a mod- erate oven. HOMIXY IN CREAM S.\UCE 2 cups cream sauce 2 cups cold hominy Made Palatable 43 Make. a cream sauce and into it stir the hominy. Reheat in a double boiler and serve very hot instead of potato. HOMINY GKIDDLECAKES i cup cold hominy 2 eggs 2 cups sour milk i^ teaspoons soda 2 cups flour -} teaspoon salt Warm the hominy and mix with it the well-beaten eggs. Sift in the flour and salt, alternating with a half cup of milk, till the mixture is ready to beat, at last stir in the soda dissolved in a tablespoon of warm water. Bake on a hot greased griddle. Eat vith maple sirup. MACARONI AND CELERY I cup cold boiled macaroni I cup celery 1 cup white sauce ^ cup buttered bread crumbs Salt and pepper ■J cup grated cheese Cut the celery into inch long pieces and boil for teri minutes in salted water. Drain and lay in a dish with the macaroni stirred lightly through it. Over it pour the white sauce, season with salt and pepper. Sprinkle over the top the buttered crumbs and grated cheese. Bake till the top is a delicate brown. S.WORY MACARONI • 2 cups cold macaroni 2 tablespoons butter Pepper Salt Paprika 44 Left-Overs Melt the butter in an omelet pan. Put in the maca- roni, dust with pepper, salt and paprika. Let it brown slightly, tossing it with a fork while it cooks. Serve very hot as a side dish, sprinkled with grated cheese. CREAMED MACARONI ON TOAST I J tablespoons butter I tablespoon flour I cup milk or cream Salt and pepper I cup cold macaroni ^ cup grated cheese 6 slices toast CBEAMED HACABONI ON TOAST Make a white sauce in a double boiler from the butter, flour and milk. Chop coarsely the macaroni, add it to the white sauce and allow it to cook for ten minutes. Pour over the buttered toast, dust liberally with grated cheese. Set on the top shelf of the oven for a few minutes and serve very hot. Made Palatable 45 MACARONI AND CHICKEN i^ cups cold chicken i^ cups macaroni 1 1 cups cold tomato sauce ^ cup buttered crumbs Butter a baking dish, put in a layer of macaroni, then a layer of cold chicken cut in small strips, then a few spoons of tomato sauce. Repeat in the same order till the dish is full, making the top layer maca- roni. Cover with the crumbs and bake till the top is brown and crusty. No seasoning is given in this recipe, because usually tomato sauce is well flavored. MACARONI A LA ITALIENE I cup cold macaroni 1 cup cold tomato sauce ^ cup grated cheese ^ tablespoon buttered crumbs Reheat the macaroni in a double boiler. Pour over it the tomato sauce. Cover with the cheese and buttered crumbs. Bake in a quick oven. MACARONI CROQUETTES 2 tablespoons butter 4 tablespoons flour 1 cup milk Yolk I egg 2 cups chopped macaroni 2 tablespoons cheese Pepper and salt If the macaroni is the remainder of a dish of tomato and macaroni or a well-seasoned cheese dish, it will be all the more tasty. Make a thick sauce from the flour, butter and milk, beat in the egg and cheese. Mix thoroughly, spread to cool, flour, egg, crumb and fry. Serve very hot with tomato sauce. 46 Left-Overs Sour Milk Woodlawn Brown Bread Sunday Morning Loaf Steamed Graham Loaf Sour Milk Biscuit Corn Gems Whole Wheat Muffins Graham MufiSns Corn Muffins Spider Corn Cake Buckwheat Gems Indian Griddlecakes Rice or Hominy Griddle- cakes or Muffins Mother Johnson's Pan- cakes New Engfand Cooking School Doughnuts Gingerbread Sour Cream Soft Molasses Ginger- bread Whole Wheat Ginger- bread Ai Gingerbread Election Cake Soft Molasses Cookies Sugar Cakes Drop Ginger Cakes Indian Pudding Brandywine Inn Pudding Savory Pudding Corn Fritters Sour Cream Pie Mushrooms in Sour Cream Cottage Cheese Salad Dressing T HE use of sour milk has been handed down to us from our great-grandmothers, who had nothing but its lactic acid and the strong soda obtained from wood ashes to raise their biscuits, cookies and gingerbread. The art — and it was an art, as anyone will attest who remembers Dutch oven deli- cacies — has been stiperseded by the baking powders of to-day. Still, even now a good cook craves sour milk Made Palatable 47 for certain good things. Nothing can take its place in Boston brown bread or in cookies and gingerbread. A few of the best of these old-fashioned recipes are gathered together here. Milk or crefam used for baking is best when it sours quickly and docs not separate, but remains thick and smooth. The usual measurement to use in every recipe where lightness is desired is one level teaspoon of soda to two cups of sour milk or one cup of molasses. Sometimes the milk is sour, but not loppered ; then use it in gingerbread or brown bread, where there is molasses enough to complete the acidity, or let it stand for a few hours in a warm place to lopper. The more acid the milk is, the more soda it will require. Never use milk which has turned bitter or moldy. The only recipe in this volume which is an exception to the rule, and where cream of tartar adds to the raising quahties of sour milk, is the New England Cooking School doughnut. Miss Downing's expia- tion for setting aside a time-honored rule is that doughnuts have to be so light that the cream of tartar is added to make sour milk sourer, then more soda is used to neutralize it. The result is the best, although the most economical doughnuts, to be found in any cook book. If 3^ou are lucky enough to possess sour cream, cut down in each recipe two tablespoons of butter to one cup of sour milk, else the mixture will be too rich. WOODLAVVN BROWN BREAD 2 cups sour milk 1 egg 3 cups graham flour 2 teaspoons soda ^ cup molasses ^ teaspoon salt 48 Left-Overs If the graham flour is very coarse, sift it and throw away the bran. Add the salt, pour in the molasses, milk, beaten egg and the soda dissolved m a little water. If you desire bread that is not very dark or sweet, use two tablespoons of molasses and one tea- spoon of sugar. Steam for two and one-half hours in pound baking powder cans. Give it three hours if steamed in a quart pail. — Mrs. Edward C. Smith. BBO"\VW BREAD STEAMED IX POt'XD CA2(S SUNDAY MORNING LOAF 2 cups graham flour I cup wheat flour I cup Indian meal I teaspoon salt 1 cup molasses 2 teaspoons soda ^ cup cold water I tablespoon melted lard I cup sour milk i^ cups sweet milk or water Sift the dry materials together, add the molasses, lard, soda melted in the water, and milk. Beat thor- Made Palatable 49 oughly. Pour into a buttered mold and steam for three hours. This makes two medium-sized loaves. In New England these are called Sunday Morning loaves, because they are generally made Saturday night and put in the oven for half an hour next morn- ing to serve with the traditional baked beans. They keep for one or two weeks and may be heated for use at any time. STEAMED GRAHAM LOAF, 3 cups graham flour 1 cup wheat flour 2 teaspoons soda I teaspoon salt I cup molasses 2-1- cups sour milk Sift the dry ingredients, add molasses and milk, beat well and turn into a buttered mold. Steam three and a half hours. This mixture, cooked in one-pound baking powder cans, will make four loaves, which can be reheated when required. Place the cans on a frame in a kettle containing boiling water. Steam three hours. SOUR MILK BISCUIT 4 cups sifted pastry flour I teaspoon salt 1 teaspoon soda 2 cups sour milk I tablespoon lard I tablespoon butter Sift the dry ingredients with the tips of the fingers and rub in the shortening. Pour the milk in gradu- ally. Toss the dough on a floured board, pat and roll out. Cut in small rounds and bake in a hot oven. ^o Left-Overs CORN GEMS 2 cups yellow cornmeal i cup flour 4 tablespoons sugar ^ teaspoon salt 1 teaspoon soda 2 eggs 4 tablespoons melted butter 2 cups sour milk Sift together the dry ingredients. Add the milk, well beaten eggs and butter, and beat thoroughly. Pour into the buttered gem pans and bake in a hot oven. WHOLE WHEAT MUFFINS I cup whole wheat meal 1 cup flour 2 tablespoons sugar ^ teaspoon salt 5 teaspoon soda i^ cups sour milk 2 tablespoons melted butter I egg Sift the dry ingredients together, mix with the beaten egg, milk and butter. Bake in hot gem pans. GRAHAM MUFFINS I cup graham flour ij cups flour I cup sour milk ^ cup molasses f teaspoon soda I teaspoon salt Sift the dry materials. Add the milk to the molasses and beat well. Bake in hot greased gem pans in a hot oven. Made Palatable 51 CORN MUFFINS I cup corn meal I cup flour I tablespoon sugar 1 teaspoon salt -J teaspoon soda 2 eggs I J cups sour cream Sift the dry ingredients, mix with the beaten eggs and sour milk. Beat well, pour into buttered muffin rings and bake for twenty minutes in a hot oven. SPIDER CORN CAKE I cup corn meal ^ cup flour 1 tablespoon sugar ^ teaspoon salt ^ teaspoon soda ■| cup sour milk ^ cup sweet milk 2 tablespoons butter Sift the dry ingredients together and mix them with the well-beaten egg and milk. Beat thoroughly. Melt two tablespoons butter in an iron spider and pour the mixture into it. Pour half a cup of sweet milk over the top of the batter and set it very carefully into a hot oven. Bake for twenty mnutes. BUCKWHEAT GEMS 2-J cups sour milk I J teaspoons soda 2 tablespoons butter ^ teaspoon salt I cup wheat flour I cup buckwheat flour 52 Left-Overs Sift the flour with the soda and salt. Rub in the shortening and mix with the sour milk. Bake in gem pans for half an hour. INDIAN GRIDDLECAKES 2 cups yellow corn meal 2 cups sour milk I egg I tablespoon whole wheat flour I teaspoon soda Sift the dry ingredients, beat the egg well, add the milk and soda dissolved in a tablespoon of water. Make a batter, beat thoroughly and bake immediately on a hot griddle. RICE OR HOMINY GRIDDLECAKES OR MUFFINS I cup sour milk 1 cup cold rice or fine hominy ^ teaspoon salt f teaspoon soda 1 teaspoon melted butter Flour to make a batter Heat the rice or hominy over hot water and mois- ten gradually with the milk till free from lumps. Add salt and soda, stir in the beaten egg yolk, then the melted butter, then flour to make a soft batter, lastly the white of egg beaten stiff. This is for griddlecakes. For muffins, use flour enough to make a stiffer batter, drop into hot muffin pans and bake. MOTHER Johnson's pancakes 2 cups sour milk 2 cups flour ^ teaspoon salt 2 eggs I teaspoon soda Made Palatable 53 Make a batter of the flour and milk and allow it to stand over night. Next morning add the beaten yolks of the eggs, salt and soda dissolved in a table- spoon of hot water. Last the whites of the eggs whipped to a stiff froth. Bake on a hot, well-greased griddle. DOUGHNUTS AND TEIED LEAVINGS NEW ENGLAND COOKING SCHOOL DOUGHNUTS 2 cups flour f teaspoon salt I teaspoon cream tartar ^ teaspoon grated nutmeg ^ teaspoon cinnamon I teaspoon butter •^ cup sugar ^ cup sour milk I small egg f teaspoon soda Sift into a pan the flour, salt, soda, cream tartar and spices. Work in the butter with the tips of the 54 Left-Overs fingers. Add the sugar, well-beaten egg and sour milk. Beat thoroughly and toss on a board dredged with flour. Knead slightly. Pat and roll out to one-fourth inch thickness. Cut with a doughnut cutter, fry and drain. Fry the little balls left by the doughnut cutter and the scraps separately. Children like them for the droll shapes they take. GINGERBREAD I cup sour milk 1 cup molasses 2j cups flour if teaspoons soda 2 teaspoons ginger ■J teaspoon salt 4 tablespoons melted butter Mix the soda with the sour milk and add to the milk. Sift the dry ingredients into it. Add the butter and beat hard. Pour into a shallow buttered tin. Bake twenty-five minutes in a slow oven. SOFT MOLASSES GINGERBREAD ^ cup sour milk if teaspoon soda ■J cup butter I cup molasses 1 egg 2 cups flour 2 teaspoons ginger i teaspoon salt Cook the molasses and butter until they boil. Take from the fire, add the soda, and beat hard. Then pour in the milk, the egg well beaten and the dry ingredients mixed and sifted. Bake fifteen minutes, filling the pans two-thirds full. MadePalatable 55 WHOLli WHEAT GINGERBREAD I cup sour milk I cup molasses i teaspoon salt i-^ teaspoons soda I tablespoon ginger I teaspoon cinnamon 2j cups entire wheat flour Sift together the dry ingredients, add the soda to the molasses, mix, add the milk and beat till light. Stir in the melted butter. Bake half an hour in a moderate oven. A I GINGERBREAD I cup brown sugar •J cup butter ^ cup molasses f cup sour milk ^ tablespoon ginger •J tablespoon cinnamon Dust nutmeg -if teaspoon soda 3 teaspoon cream of tartar Juice and grated rind i lemon 1 egg 2 cups pastry flour Cream the butter, add the sugar and beat till very light. Whip the egg to a froth and beat into the sugar and butter. Stir in the molasses to the beaten mixture. Add the flour, soda, cream of tartar and spices, last the lemon juice and rind. Bake in a mod- erate oven for an hour. ELECTION CAKE 1-2 cup butter I cup bread dough I egg 56 Left-Overs I cup brown sugar ^ cup sour milk I cup raisins 8 finely chopped figs i^ cups flour ^ teaspoon soda I teaspoon cinnamon i teaspoon cloves ^ teaspoon mace i teaspoon nutmeg I teaspoon salt Work the butter into the dough, using your hands. Add the egg, well beaten, sugar and milk, fruit rolled in flour, and the flour sifted with the dry ingredients. Pour into a buttered bread pan, cover and allow it to rise. Bake for an hour in a slow oven. SOFT MOLASSES COOKIES I cup sour milk 1 cup molasses if teaspoons soda ^ cup lard and butter mixed 2 teaspoons ginger 1 teaspoon salt Flour Mix the molasses and soda, and beat thoroughly, add the milk, ginger, salt, shortening and flour. Let it stand several hours in the refrigerator to get thor- oughly chilled. Take half of the mixture on a slightly floured board and roll to one-fourth of an inch thick- ness. Shape with a round cutter. Bake in a mod- erate oven. SUGAR CAKES 2 cups sugar 3 eggs I cup butter Made Palatable 57 2 teaspoons mace I teaspoon soda ■J cup sour milk ^ teaspoon lemon extract 4 cups flour Beat the sugar and butter to a cream, beat in the eggs, add the sour milk with the soda dissolved, flavor with the lemon, add the flour and roll as thin as for wafers. Shape with a cooky cutter, sprinkle with sugar and bake crisp. DROP GINGER CAKES I cup brown sugar ^ cup butter I cup molasses I cup sour milk I egg well beaten I teaspoon ground ginger 1 teaspoon soda 3^ cups flour Mix in the order given in the recipe, creaming the sugar and butter till soft. Beat well. The dough ought CO be a little thicker than soft gingerbread. Drop a dessertspoon of the dough on a buttered baking sheet and bake quickly. If desired, a cup of floured raisins may be added just before putting the cakes to bake. INDIAN PUDDING i| cups sour milk 2 eggs I teaspoon soda i^ cups corn meal 1 cup dried cherries 2 tablespoons sugar ^ teaspoon salt Beat the eggs, add the milk and soda. Stir in the corn meal, sugar and salt. Beat well. Add the cher- 58 Left-Overs ries. Put into a buttered mold and steam one and one-half hours. Serve with hard sauce. BRANDYWIXE INN PUDDING I cup sour milk 1 cup molasses ^ cup butter 2 cups raisins 2 eggs 1 teaspoon soda i teaspoon nutmeg ■^- teaspoon cinnamon 3 cups flour Mix the ingredients in the order given and beat well. Steam for four hours in a buttered mold. SAVORY PUDDING (aN OLD-FASHIONED DISH SERVED WITH A BOILED DINNER) 2 cups Indian meal 2 cups boiling pot liquor from corned beef 1 cup sour milk 5 teaspoon soda -J teaspoon salt Scald the meal with the pot liquor. Stir well, add the sour milk in which the soda and salt have been dissolved. Beat well. Steam for three hours in a mold. Sers'c with corned beef and cabbage. CORN FRITTERS i-J cups sour milk 2 cups flour 2 eggs J teaspoon salt I teaspoon soda I cup corn scraped from the cob Mix the sour milk with the soda. Stir in a little flour, then the eggs slightly beaten. Add the remain- Made Palatable 59 der of the flour, last the corn and beat well. Fry in hot fat. SOUR CREAM PIE -} cup sugar i-| tablespoons flour Dash salt Grated rind i lemon 2 eggs I cup sour cream 1 tablespoon lemon juice Line a pie plate with paste, prick it, fill with flour to keep the paste in shape and bake in a quick oven. When baked, empty the flour, it can be used as browned flour, and pour in the following filling: Stir together the sugar, flour, lemon rind and salt. Mix with the well-beaten eggs, sour cream and lemon juice. Pour into the paste shell and bake in a cool oven till the custard is firm in the center. Serve thoroughly chilled. MUSHROOMS IN SOUR CREAM 2 cups mushrooms 4 tablespoons butter ^ onion Salt and pepper I cup sour cream I teaspoon chopped parsley Clean and separate the mushrooms from their stems and roll in flour. Put the butter to melt in an omelet pan with the chopped onion. Add the mush- rooms, sprinkle them with pepper and salt and brown them, shaking occasionally. When cooked pour in the sour cream, allow them to boil up and serve. Sprinkle with the chopped parsley before sending to the table. 6o Left-Overs COTTAGE CHEESE, 4 quarts sour milk I teaspoon salt Dash white pepper 4 tablespoons cream Put the sour milk in a large pan and into it pour four quarts of boiling water. Allow it to stand for five minutes, then turn it into a pointed muslin bag like a jelly bag. Hang this up at night over a pan and let it drain. In the morning it will be dry and ready to mix with the cream and seasonings. SOUR CREAM SALAD DRESSING, I cup sour cream 1 teaspoonful salt ■J lemon 2 teaspoons vinegar Cayenne I teaspoon sugar Mix the seasonings with the lemrn and vinegar, add the sour cream, then beat thoroughly. Tliis dress- ing is suitable for cold boiled vegetables and tomatoes. Made Palatable 61 VI Cold Potatoes Delmonico Potatoes Potato Omelet Potato Cakes Potato Croquettes Stewed Potatoes Potato Cakes Lyonnaise Potatoes Potato and Tomato Salad Browned Potato Potato Salad — French Creamed Potatoes Style Chartreuse Potatoes Potato and Beet Salad Potatoes withHard-Boiled Glazed Sweet Potatoes Eggs Sweet Potatoes — Cuban Whipped Potato Style Duchesse Potatoes Sweet Potato Salad Sweet Potatoes an grafin DO not fall into the habit of warming up cold potatoes after the same recipe year in and year out. I can think of one housewife who has the fried potato habit, another has the creamed potato predilection, and in a certain kitchen Lyonnaise potatoes reign supreme. Each dish is good, but variety is better. Study all sorts of methods for making warmed-up potatoes good and so different that they will not taste alike twice. One day there may be a suspicion of onion about the dish, another the rich flavor given by a spoonful of beef extract, a dash of chives, parsley, cayenne or celery, or they may appear an gratin with a delicate cheese flavor. Mashed potato may be warmed again or reappear in a dozen different ways. 62 Left-Overs There are a few rules to remember in the keep- ing of left-over potatoes. Never put them hot into the refrigerator. Do not allow them to stand in an uncovered dish. They will acquire a tough, disagree- able skin and have to be reduced to nothing by paring. Use cold potatoes before they are two days old. In hot weather they will not keep more than twenty-four hours. The sense of smell will speedily reveal to you if they have soured. In hot weather use potatoes as often as possible in a salad. In this, too, seek variety. There are endless recipes for potato salads. I wish I had space to give a dozen of them, but I can only hint at com- binations. Do not make a salad of old potatoes, the newer they are, the more satisfactory the salad. In Germany, potatoes for a salad are always boiled in their skins, and it is a fact that they taste better than when pared before cookin2'. The neatest method for pre- paring them is to cut the potatoes into cubes about one-half inch square or in tiny balls with a potato scoop. Do not cut them too thin or small. They break, and nothing looks more uninviting than a mushy potato salad. Potatoes absorb a great deal of dressing, and they ought to stand to marinate at least an hour before being served. One of the most acceptable of potato salads is a combination of potato and pickled beet with Worcestershire sauce and onion juice. Another is made with finely sliced young onions as a flavor, and a sprinkling of chopped tarragon, parsley and chervil. A third has celery and chopped cabbage with minced pickle and a hard-boiled egg. Mushrooms and minced pickle are a favorite addition to a potato salad, while lettuce or celery enters into the make-up of others. There are few things among vegetables that will not combine well witli potatoes. Cold peas Made Palatable 6^ are good, so are tomatoes, green peppers, olives, aspar- agus, red cabbage, cauliflower, capers, turnips, carrots, cucumbers or string beans. Sometimes a relish is added to the potato salad by a few slices of salt salmon, several anchovies or sardines. As to sweet potatoes, a Southern cook will tell you they are better warmed up than freshly cooked. They may be put through the potato ricer and con- verted into croquettes, or a pudding or pie. They may be glazed with sugar and butter, warmed in cream or make an excellent souffle. Another way is to cut them in thick slices, dip in flour, egg and crumbs and fry in deep fat, or slice them into a regular fritter batter and fry. DELMONICO •POTATOES 5 cold potatoes I tablespoon butter I tablespoon flour I cup milk 1 teaspoon salt Dust pepper •J cup grated cheese Cut the potatoes into fine dice, rnake a white sauce from the butter, flour, rnilk and seasonings, and toss the potatoes lightly into the sauce. Turn into a baking dish, sprinkle the top thickly with grated cheese and bake till it is light brown. POTATO CAKES 2 cups finely chopped cold potatoes 2 tablespoons cream I egg Pepper and salt Mix the potatoes thoroughly with the seasonings, the egg and cream. Drop by spoonfuls in hot fat in a spider. 64 Left-Overs STEWED POTATOES Cut cold potatoes in neat small slices. Scald one cup of milk, one tablespoon butter and seasoning of salt and pepper. Add the potato. Let it boil up and serve very hot. LYONNAISE POTATOES 1 onion 2 tablespoons butter 5 cold potatoes Pepper and salt Chop the onion and fry for five minutes in the butter. Into this put five potatoes cut into dice, season with pepper and salt. Serve when brown and crisp. BROWNED POTATO Boil a pint or two of the tiny potatoes left in a barrel and let them cool. Skin and saute in two table- spoons of clarified butter. Pepper and salt while in the spider. When well browned, put in a heated veg- etable dish and sprinkle with chopped parsley. CREAMED POTATOES 2 cups cold boiled potatoes l^ cups white sauce • Cut the potatoes into fine slices, and heat in the white sauce. CHARTREUSE POTATOES 3 cups cold boiled potatoes Pepper and salt ^ teaspoon onion juice ^ cup bread flour i teaspoon salt ^ cup milk I egg Mix the flour, salt and pepper. Add the milk grad- ually and the well-beaten egg. Cut the potatoes into Made Palatable 65 one-fourth inch slices. Sprinkle with salt, pepper and the onion juice. Put together in pairs. Dip into the batter. Fry in deep fat and drain. POTATOES WITH HARD-BOILED EGGS 8 cold boiled' potatoes 6 hard-boiled eggs Pepper and salt 2 cups thin white sauce 1 cup buttered cracker crumbs Cut the potatoes and eggs into slices one-fourth inch thick. Put a layer of potatoes in a buttered bak- ing dish. Sprinkle with pepper and salt. Cover with a layer of eggs ctit in slices, then a layer of potatoes. Pour over it the white sauce. Cover with crumbs and bake until brown. WHIPPED POTATO If you have two cups of cold mashed or riced potato, put a tablespoon of butter and four table- spoons of milk or cream in the double boiler, then add the potato. In ten minutes it will be hot. Beat with a silver fork till light and fluffy. Serve as ordinary mashed potato or use it as a border for any dish. It tastes exactly like newly-cooked potato. DUCHESSE POTATOES 2 cups cold mashed potatoes 1 egg 2 tablespoons cream Beat the yolk of the egg till very thick and add the cream to it, work into the potatoes. Shape in small pyramids. Rest each one on the broad end in a buttered tin. Beat the white of the egg slightly; add to it a teaspoon of milk and brush each cone with the mixture. Bake till golden brown. Serve on a hot platter, garnished with parsley. 66 Left-Overs POTATO OMELET 2 cups cold mashed potato ^ cup cream 3 eggs Salt and pepper 1 tablespoon butter Put the potatoes in a double boiler, add the cream, the well-beaten eggs and salt and pepper. Stir lightly with a fork till hot. Melt the butter in a spider, put in the potatoes and let them cook slowly till brown on the under side. Cut and fold as if it were an omelet. Set it under the flame in a gas stove oven or before a hot fire for a few minutes to brown on top, then slip on a hot platter. POTATO CROQUETTES 2 cups cold mashed potatoes I tablespoon butter ^ cup cream Whites 2 eggs Salt and pepper Grating nutmeg Warm the potatoes, add the butter, cream, eggs well beaten, salt and pepper to taste and a slight grating of nutmeg. Let the mixture cool and then shape, roll in egg and cracker crumbs and fry. — Mrs. Frank Stewart. POTATO CAKES Take cold mashed potatoes, moisten with a little cream and work in sufncient flour, in which baking powder is mixed, to make a firm dough, adding a pinch of salt. Roll out the potato paste, thinly sprinkle with dry flour or a beaten egg, cut into rounds, and bake on a hot griddle for ten minutes; butter while hot and serve. Made Palatable 67 POTATO AND TOMATO SALAD I cup boiled new potatoes I cup fresh tomatoes I green pepper Cut the potatoes in neat cubes, the tomatoes in quartered slices. Arrange in layers on a nest of let- tuce leaves, sprinkle each layer with chopped green pepper, salt, and a mere sprinkle of powdered sugar. Pour over it a French dressing. PBAE-SHAPED POTATO CROQtTBTTBS POTATO SALAD — FRENCH STYLE 12 cold potatoes 4 tablespoons vinegar 6 tablespoons olive oil I tablespoon chopped parsley Pepper and salt ■| teaspoon onion juice Cut the potatoes in fine slices. Put them in a salad bowl and marinate for two hours with a dressing; 68 Left-Overs made of the vinegar, olive oil, pepper, salt and onion juice. Sprinkle with the chopped parsley. POTATO AND BEET SALAD 3 cups cold potatoes I cup cold pickled beets I tablespoon Worcestershire sauce 1 teaspoon onion juice Cut cold boiled potato and pickled beets into neat cubes. Make a dressing from one cup of the red vinegar in which the beets have been pickled, Wor- cestershire sauce and onion juice. Toss the potato and beets lightly together and pour over them the dressing. GLAZED SWEET POTATOES 6 cold sweet potatoes 2 tablespoons butter 2 tablespoons brown sugar Pepper and salt Pare the potatoes and cut in two lengthwise, dust- ing with pepper and salt. Melt the butter and sugar together, dip the slices of potatoes in this. Arrange in a baking pan and bake till they are a rich brown. SWEET POTATOES CUBAN STYLE 8 cold sweet potatoes •| cup water I cup brown sugar I teaspoon butter Dash cinnamon Pare cold sweet potatoes that have been boiled or baked. Put them in a sirup made from the water, sugar, butter and a dust of cinnamon. Bake until the potatoes are covered with a fine brown glaze. Made Palatable 69 SWEET POTATO SALAD 2 cups cold sweet potatoes I cup celery 6 olives 1 tablespoon minced parsley Cut the potatoes into small cubes and the celery into inch pieces. Mix and finish with French dress- ing. Sprinkle with sliced olives and parsley. SWEET POTATOES AU GRATIN I -J pints cold sweet potato 2 tablespoons brown sugar 2 tablespoons butter Pepper and salt ^ cup buttered crumbs Cut the potatoes into tiny cubes and arrange in a loose layer in the bottom of a buttered baking dish. Sprinkle with pepper, salt, sugar and morsels of but- ter. Repeat with another layer of potato; on the top put a layer of buttered crumbs. Bake till well brov;ned. 70 Left -Overs VII Vegetables Italian Salad Chiffonade Salad Beet and Cabbage Salad Russian Salad Russian Aspic Salad Red Vegetable Salad Cauliflower and Potato Salad Salad of Asparagus Tips Spinach in Molds ^lay Irwin's Pet Salad and Dressing Plain Cabbage Salad Bavarian Salad Macedoine Salad String Bean Salad Baked Bean Salad Pea Salad ^lock Tomatoes Baked Bean Sandwiches Corn Soup Pea Soup Squash Soup Cream of Corn Soup Baked Bean Soup Wilted Lettuce Vegetable Hash Sauce Robert Com Omelet Com Fritters Corn Oysters Curried Vegetables Spinach Rechauffe Baked Bean Rarebit Squash Biscuit Onion Souffle Scalloped Tomatoes and Onions THE possibilities for utilizing cold vegetables are greater than for any dish that comes to tlie American table. Almost every vegetable in common use, from the ragged outside leaves of the lettuce to a cup of cold string beans, may reappear as a tasty hot dish or a tempting salad. Left-over spinach, corn, lettuce, tomato, string beans, peas, squash, cauliflower, carrots, onions or beans may be Made Palatable 71 converted into savory soups, and nearly every vege- table in the market when cold can reappear as a salad. If the left-overs are many and small, the result may be a Macedoine salad. This is the name given to a salad where cold boiled vegetables are combined. Each flavor is kept separate and generally the dish can be arranged in such a charming scheme of color that it is a pleasure to the eye. The vegetables' are cut in the same shape. They may be cubes, strips, triangles, tiny balls or in fancy shapes, formed by a vegetable cutter. During the summer when young beets, tur- nips, carrots and green vegetables are at their best, these salads may be had in perfection. If the left- overs of vegetables come from the table coated with cream sauce or with mayonnaise, put each by itself in a colander. Wash it off in coM water, drain thor- oughly, chill before using, and it will be as good as if freshly cooked. Plenty of a crisp green vegetable, lettuce, watercress or parsley, is necessary to make a Macedoine salad perfect. Here is a typical Macedoine salad: Cut two cups each of celery, beets, carrots and potatoes into tiny cubes. Marinate each portion separately. Put a cup of shredded lettuce as a nest in the bottom of the salad bowl. Over this scatter a thin layer of potato cubes, reserving one cup of the potato for the top cxf the salad. Arrange two cups of green peas and string beans in alternate piles in the center ; then fill in the other vegetables in four sections, the beets and carrots heaped loosely around the peas, the potatoes and celery about the string beans. In the center of the salad place a stalk of lettuce fringed into delicate fronds, and in each pile of peas and beans arrange a small gherkin cut in thin slices nearly to the stem end and the slices opened out to represent a fan. 72 Left-Overs In a lesser quantity, all vegetables may be prop- erly combined in a salad with a simple French dress- ing, or the more elaborate mayonnaise. A vegetable salad is the only salad suitable to serve during a course dinner. Its accompaniments are cheese or cheese preparations. ITALIAN SALAD. I cold carrot I cold turnip I cup cold chicken meat 12 mushrooms ■| cup asparagus tips ^ cup Brussels sprouts Cut the carrot, turnip and chicken into inch strips. Mix lightly with a fork. Arrange in a nest of lettuce leaves on a flat dish. Moisten well with mayonnaise and mask the top with a few spoonfuls. Garnish with clusters of mushrooms, asparagus tips and Brussels sprouts. CHIFFONADE SALAD I head lettuce ■J cup cold beets ^ cup cold carrots i cup cold string beans I tablespoon chives Make a nest of lettuce and cut the vegetables into neat cubes. Chop the chives fine, scatter them on top. Marinate with a French dressing. BEET AND CABBAGE SALAD Half a raw cabbage 6 cold beets Pepper Salt Shred the cabbage very fine. Soak it for half an hour in iced water, drain thoroughly. Mix with MadePalatable 73 the beets cut into fine cubes. Sprinkle with salt, pepper and minced onion. Serve with French dressing. RUSSIAN SALAD I cup cold red beets 1 cup cold potatoes 2 red onions I cup celery I head chicory I teaspoon capers I teaspoon pickled nasturtium seeds 6 olives Cut the beets and potatoes into fine cubes. Slice the onions fine. Cut the celery into inch length pieces. Tear the chicory into fine strips. Cut the olives into thin slices. Toss lightly together, adding the capers and nasturtium seeds. Lay in lettuce leaves. Serve with a French dressing, or mayonnaise if desired. Garnish with white rings of hard-boiled egg and sprinkle over the top a tablespoon of yolk of egg put through a potato ricer. RUSSIAN ASPIC SALAD I cup green peas J cup cold carrot I tablespoon capers 1 cup aspic jelly Cut the carrot into tiny cubes. Ornament the bottom of a small mold with the peas, carrot and capers and fix them with aspic jelly. When hard fill the mold with jelly. Let it grow solid, then scoop out a small hollow with a hot spoon and fill with mayon- naise. RED VEGETABLE SALAD 2 cups cold beets 2 cups cold boiled potatoes 74 Left-Overs 2 cups raw red cabbage 1 teaspoon salt 6 tablespoons oil Chop the beets and potatoes fine. Pour over them the red vinegar in which the beets have been pickled. Add the cabbage shredded very fine. Sprinkle with salt and the oil. Toss lightly together and stand in the refrigerator half an hour before serving. Just before setting on the table, add half a cup of French dressing flavored with onion juice. CAULIFLOWER AXD POTATO SALAD 2 cups cold potatoes ^ cup cold cauliflower Cut the potato into fine cubes and mince the cauli- flower coarsely. Toss lightly and serve with a French dressing. Garnish with slices of cucumber. SALAD OF ASPARAGUS TIPS 1 head lettuce 2 cups asparagus tips 4 cup cold new potatoes Clip the lettuce with scissors into fine shreds. Leave the asparagus tips whole, cut the potatoes into fine cubes. Toss lightly together, and serve with a mayonnaise or French dressing, as desired. Garnish with hard-boiled eggs and capers. SPIXACII IX MOLDS 2 cups cold spinach Salt Pepper I tablespoon lemon juice I tablespoon melted butter Drain the spinach and chop it fine. Season and stir in the melted butter. Butter Dario molds and Made Palatable 75 pack ill the mixture. Set on ice until cliilled. Re- move from the molds and arrange tlie spinach on thin slices of cold boiled tongue, cut in rounds. Garnish the base of each with parsley and serve on top a spoon- ful of sauce tartarc. MAY IRWIN's pet SALAD 6 tomatoes 3 cucumbers 1 onion 3 green peppers 2 apples Slice the tomatoes, cucumbers and apples and chop the onion and peppers fine. DRESSING I cup oil i cup red wine vinegar -^ teaspoon mustard I teaspoon Worcestershire sauce I teaspoon brown sugar 4 teaspoon paprika 1 teaspoon salt Beat the dressing well. Turn the salad into a bowl rubbed with a garlic, pour the dressing over it, and put it on ice for half an hour. Serve with Roque- fort cheese and guava jelly. PLAIN CAllU.VGE SALAD 2 cups shredded cal^bage 4 tablespoons oil 1 teaspoon salt 2 tablespoons viuLgar Shred the cabbage very fine and leave it in ice water for an hour. Drain it and marinate with th(j dressing. This is a favorite supplement to fried oysters. 76 Left-Overs BAVARIAN SALAD 2 heads lettuce 2 small onions I boiled beet Shred the lettuce, chop the onions fine, and cut the beet into small cubes. Make a layer of lettuce, then mix the beets and onion. Pour on a mayonnaise and garnish with cut olives. MACEDOINE SALAD Any kind of cold vegetables, young carrots, sliced lengthwise into straws, a few peas and string beans, beets and turnips, cut in fancy shapes, are suitable for a Macedoine salad. Cover with a dressing made from three tablespoons ef olive oil, one tablespoon of vin- egar, half a teaspoon of salt and a little pepper, mix all together and let stand for a few minutes, arrange on lettuce leaves. The remains of canned vegetables can be used. If so, be sure to rinse them well in cold water. This salad is nice served with Neufchatel or rich cream cheese, and thin water wafers made crisp by being put in the oven for a few minutes. — Mrs. Ashley. STRING BEAN SALAD I pint cold String beans I cucumber i teaspoon salt i teaspoon pepper I tablespoon vinegar 4 tablespoons olive oil I teaspoon chopped olives A drop garlic juice or ^ teaspoon onion juice Make the dressing by stirring together the oil and vinegar with seasoning, adding the onion or olives at the last. Pour over the beans and allow them to mar- inate for half an hour. ]\Iake a nest of lettuce leaves. Made Palatable 77 reserving the fine tender leaves to decorate the top of the salad, lay around the edge slices of cucumber. Pile the beans lightly in the nest, garnish with tufts of lettuce leaves, radishes cut into strips and chopped beet. BAKED BEAN SALAD 2 cups cold baked beans 3 ripe tomatoes 3 tablespoons vinegar 6 tablespoons oil I teaspoon mustard Paprika ^ teaspoon onion juice STRUTS BEAN SALAD Arrange the beans in a salad dish. About them put a border of sliced tomatoes and a garnish of water- cress. Make a French dressing from the vinegar, oil, mustard, paprika and onion juice. Add a little salt if 78 Left-Overs the beans are not seasoned enough. Pour it over the beans and tomato and allow it to marinate for fifteen minutes before serving. If ripe tomatoes are not in season, set mock tomatoes about the base of the dish. PEA SALAD 3 cups cold peas 2 hard-boiled eggs chopped 4 tablespoons vinegar 2 tablespoons butter 2 teaspoons sugar I teaspoon made mustard 1 tablespoon cream i teaspoon salt Use peas left from dinner and add the eggs, chopped fine; mix and make a boiled dressing from the vinegar, butter, sugar, mustard and salt. When cold add a tablespoon of cream. Lay over the peas and serve on lettuce leaves. MOCK TOMATOES i^ cups stewed tomato 3 whole cloves 4 peppercorns Blade mace ■J onion cut in cubes 4 sprigs parsley 2 stalks chopped celery I tablespoon gelatine Salt and pepper to taste Dash paprika ^ cup cold water Cook together for twenty minutes the first seven ingredients. Soak the gelatine in a half cup of cold water while the tomato is cooking. Strain the liquor through cheesecloth over the strainer and pour while Made Palatable 79 liot over the gelatine. Set in ice water and stir till ccol. Pour in tiny cups and set on ice till firm. Turn out when cold and decorate with mayonnaise. Each cup will look like a red tomato. Set on individual lettuce leaves. It .may also be jellied in ring molds and inside put a salad of lettuce and celery. BAKED BEAN SANDWICHES i cup baked beans I tablespoon horse-radish I teaspoon celery and parsley minced fine -1- teaspoon onion juice -J teaspoon mustard Press the beans through a potato ricer, mix with the seasonings and spread between slices of entire wheat bread. CORN SOUP I quart veal stock 1 cup green corn cut from cob and chopped Add the corn to the stock and simmer slowly for twenty minutes. Add pepper and salt to taste. PEA SOUP 2 cups cold green peas 4 cups veal stock I slice onion 1 teaspoon salt J teaspoon pepper 2 tablespoons butter 2 tablespoons flour Add the peas and onion to the stock and simmer till they begin to fall to pieces. Rub through a sieve, reheat, season and bind with butter and flour rubbed together. Peas that are too old to serve as a vege- table may be used for soup. 8o Left-Overs SQUASH SOUP f cup cold squash 4 cups milk 1 teaspoon onion 2 tablespoons butter 3 tablespoons flour 1 teaspoon salt Pepper and celery salt Chop the onion and scald it in the milk. Melt the flour and butter, then strain milk over it. Stir constantly and add the seasoning and the squash. Serve very hot. CREAM OF CORN SOUP 2 cups cold corn 2 cups boiling water 2 cups milk 1 slice onion Sprig parsley 2 tablespoons butter 2 tablespoons flour Pepper Salt Put the corn through the meat chopper. Add the boiling water and simmer for twenty-five minutes. Rub through a sieve. Scald the milk with the onion and parsley. Remove the seasonings and pour the milk over the corn pulp. INIelt the flour and butter together and use for binding. Season with pepper and salt. BAKED BEAN SOUP 3 cups cold baked beans 2 cups water 4 cups stock 2 slices onion Made Palatable &\ 3 stalks celery i^ cups canned tomatoes 1 tablespoon Oscar sauce Salt and pepper 2 tablespoons butter 2 tablespoons flour Put the beans, celery, onion, tomatoes, with the stock and water, into a saucepan and simmer for half an hour. Rub through a sieve, leaving nothing in the sieve except the skins of the beans and the seeds of the tomato. Add the seasonings and bind with the butter and flour melted together. — Mrs. W. D. Edmister. WILTED LETTUCE I slice ham ^ cup vinegar I egg ^ teaspoon mustard Pepper and salt Outside leaves 2 heads lettuce Fry a slice of ham with some fat on. When done, remove the ham, leaving the fat gravy in the frying pan. Have ready the vinegar, beaten egg, mustard and pepper and salt to taste. Add the egg to the vin- egar slowly, so it will not curdle. When well mixed, pour slowly into the ham gravy, stirring well. Let it come to a boil. Put the lettuce in with a fork, toss and thoroughly mix with the hot mixture in the frying pan for two minutes. Cover the pan for two minutes, then turn out in a deep dish. — R. B. Downing. VEGETABLE HASH From the remains of a boiled dinner there are generally enough left-overs to make a vegetable hash. Chop coarsely cabbage, turnips, parsnips, potatoes and a half carrot. Combine these in equal quantities and 82 Left-Overs to each pint of the vegetables use a tablespoon of butter melted in a spider. Pepper and salt to taste and add two and one-half tablespoons of brown stock. Cook slowly and let it just come to the boil. Serve hot with pickled beets. SAUCE ROBERT 8 tablespoons oil mayonnaise 4 tablespoons French mustard 4 tablespoons vinegar 2 cold boiled onions Chop the onions fine and mix with the other ingredients. This is a most delicious accompaniment to pork tenderloin, veal cutlet, lamb chops or a steak. CORN OMELET I cup cold corn 3 eggs -^ cup milk i teaspoon salt Dash pepper I tablespoon butter Chop the corn slightly. Beat the yolks of t!ie eggs till thick, mix with the milk, salt and pepper. Add the corn and fold in the whites of the eggs beaten dry. Melt the butter in an omelet pan, pour in the mixture and cook exactly as you would an omelet CORN FRITTERS I cup cold chopped corn I cup milk I teaspoon baking powder Yolks 2 eggs 4 tablespoons flour ^ teaspoon salt i teaspoon pepper Made Palatable 83 Beat the yolks till thick and lemon-colored, add the milk and seasoning, then the com, flour and bak- ing powder. Last of all, cut in the whites of eggs beaten to a stiff froth. Drop from a tablespoon into hot lard and fry a delicate brown. CORN OYSTERS 2 tablespoons flour 2 cups chopped cold corn 2 eggs Salt, pepper and cayenne Beat the }olks of the eggs, add the corn, then cut in the whites of the eggs beaten stiff, the seasonings and flour. Saute in hot fat, making each cake the size of a fried oyster. CURRIED VEGETABLES I cup cold potatoes 1 cup cold carrots ^ cup cold turnips -J cup cold peas 2 tablespoons butter 2 slices onion 2 tablespoons flour £■ tablespoon salt ■^ teaspoon curry powder -j- teaspoon pepper Dash celery salt I cup milk I teaspoon chopped parsley Cut the potatoes, carrots and turnips into tiny cubes. Add the peas. Pour over them the onion cooked in the butter for five minutes. Add the flour, salt, curry, pepper, celery salt and pour on slowly the scalded milk. Sprinkle with finely chopped parsley. 84 Left-Overs SPINACH RECHAUFFE 2 cups cold spinach 4 tablespoons butter 3 tablespoons flour f cup chicken stock 1 teaspoon powdered sugar Salt and pepper Grating nutmeg Grating lemon rind Chop the spinach fine, reheat in a double boiler with the butter, in which has been melted the flour and chicken stock. Add the seasonings. BAKED BEAN RAREBIT 2 tablespoons butter i teaspoon salt ^ teaspoon paprika I cup cold baked beans J cup milk I teaspoon Worcestershire sauce f cup chopped cheese Press the beans through the potato ricer and sprinkle the pulp with the seasonings. Put in an omelet pan with the butter and when hot add the milk the cheese and Worcestershire sauce. Stir till thor- oughly blended. Serve on slices of toast laid on very hot plates. SQUASH BISCUIT i cup cold squash 4 tablespoons sugar J teaspoon salt 4 tablespoons butter ^ cup scalded milk I yeast cake dissolved in ^ cup lukewarm water 2^ cups flour Made Palatable 85 Add squash, sugarj salt and butter to the hot milk. When it cools, add the yeast and flour, beat hard and leave it to rise over night. In the morning shape into biscuits, let them rise and bake twenty-five minutes in a hot oven. ONION SOUFFLE i cup stale bread crumbs I teaspoon chopped parsley I cup cold boiled onions Yolk I egg I tablespoon butter I tablespoon flour l teaspoon salt Paprika I cup milk Whites 2 eggs Chop the onions very fine. Make a white sauce from the butter, flour, seasonings and milk. When it boils, add to it the bread crumbs, parsley, chopped onion and the beaten yolk of the egg. Beat the whites of the eggs to a stiff froth and fold them into the onion mixture. Pour into a buttered dish and bake fifteen minutes in a moderate oven. Serve with cream sauce. SCALLOPED TOMATOES AND ONIONS ij cups cold boiled onions 6 tomatoes Pepper and salt I cup buttered crumbs Cut the tomatoes into thin slices and chop the onions fine. Butter a baking pan. Put in a layer of sliced tomatoes, season with pepper and salt. Cover with a sprinkling of buttered crumbs, cover with sliced onions, then a layer of tomatoes. Make the last layer onion slices covered liberally with crumbs. Bake in a moderate oven for three-quarters of an hour. 86 Left-Overs VIII Sauces and Sundry Additions to Rechaujfes Caramel Onion Butter Kitchen Bouquet Browned Flour \\ liite Sauce Timbales Aspic Jelly Croquettes CARAMEL Into a saucepan put one cup of brown sugar, with one tablespoon of water. Stir till it becomes a rich brown color, remove when white smoke arises from it. Add one cup of boiling water and set the pan back on a warm part of the stove, where it will simmer slowly. Let the caramel cook to a sirup, .then bottle. A table- spoon of caramel will give a rich brown color to a soup or stew which looks too pale. KITCHEN BOUQUET I onion I carrot I bunch celery I sweet potato I parsnip I pepper I shallot 4 cloves garlii 6 bay leaves 6 cloves ^^ teaspoon mace Made Palatable 87 I teaspoon cinnamon ]- teaspoon allspice 3 tablespoons brown sugar 1 cup cold water Pare the vegetables and chop fine. Add the seasoning and mix. Put a layer of the mixture into a baking dish, cover with a sprinkling of the sugar, then the mixtiu-e, and continue till this is used up. Bake in a quick oven till it turns dark brown. Pour ill the water and stir and cook till you have a thick brown sirup. Strain and bottle for use. A teaspoon of kitchen bouquet gives a good flavor and color to a soup or gravy when the vegetables required are not always at hand' WHITE SAUCE (tO BE USED FOR CREAMED DISHES, ETC) 2 tablespoons butter 2 tablespoons flour Salt and pepper I cup milk The easiest method of preparing a sauce is to cook it in the double boiler. It does not require con- stant watching to prevent its burning, and it may cook while the rest of the dish is being prepared. Put the butter in the pan and allow it to melt. Then add the flour and stir it till it thickens. Add half a cup of milk and beat vigorously till it is like a thick cream. Add the rest of the milk and stir well. Use a wire whisk for sauces; it beats the mixture to a creamy consist- ency. Do not add the salt and pepper till ready to take from the fire, and if the sauce is to be used with a well-seasoned left-over of meat or fish, do not put in pepper and salt until it is mixed. Then season to taste. If you have white stock on hand, use it instead of milk ; it will improve the taste of any dish into which 88 Left-Overs fish, meat or chicken enters. When a recipe calls for one cup of white sauce, it means one cup of milk made into a white sauce. ASPIC JELLY 3 cups white stock i cup chopped celery White and shell i egg I slice onion I blade mace 3 cloves Salt and pepper I teaspoon chopped lemon rind 1 sprig parsley Small bay leaf 2 tablespoons gelatine 8 peppercorns 2 tablespoons lemon juice Mix the cold stock, egg slightly beaten, broken eggshell, the seasonings and gelatine soaked for half an hour in a granite pan. Put it on the stove and let it heat slowly till it boils and a thick scum forms. Pour through a strainer lined with several folds of cheesecloth into a granite basin. Set in a pan of chopped ice. It is a most useful accompaniment in using left-overs of fish, meat, poultry and vegetables, especially for hot weather dishes. If set in the refrig- erator a jar of aspic jelly will keep well for ten days, and may be used to mold or cut in cubes as an accom- paniment with a cold entree. If you wish to have it brown, add a tablespoon of caramel, or it may be made a sparkling lettuce green with a touch of leaf green coloring. The quantity you desire to color must be melted, of course, before adding the coloring. In the same way add more lemon juice if you wish a small portion of a very sour aspic, or tarragon vinegar, if that flavor is desired. Made Palatable 89 ONION BUTTER A small jar of onion butter may be kept for sev- eral weeks in a cold place. A spoonful of this is an invaluable addition to a rechauffe, which has often to be made in a hurry. Chop fine six onions and fry them in an iron spider in twelve tablespoons of butter. Stir constantly, letting the onion grow brown and shriveled, but not black. The smallest symptom of burning will ruin the flavor. Press through a fine wire strainer into a jelly tumbler and cover tightly when the butter has hardened. Use a teaspoonful of onion butter when a recipe calls for brown sauce with an onion flavoring. BROWNED FLOUR Browned flour is simply flour which has been stirred in a hot spider until quite dry and brown. The heat makes it lose its thickening properties, and it can be used as caramel is for coloring; so the usual amount of flour is needed if a gravy has to be thickened. TIMBALES J cup flour J teaspoon salt I teaspoon sugar ^ cup milk I beaten egg I tablespoon olive oil Sift the dry ingredients together, then mix with the milk, egg and olive oil. Beat with a Dover beater lill very light. On the stove have a kettle of fat heat- ing. When hot enough to brown a bit of bread in forty seconds, put a timbale iron in the kettle of fat till hot, lift it out and shake off all the superfluous fat. Hold in a tin cup in your left hand the batter, in this immerse the hot iron to three-fourths its depth. The batter will cling to it in half a minute. Lift it out care- go Left-Overs fully and dip in the hot fat. The mixture will rise to the top of the iron and in half a minute be trans- formed into a brown, crisp cup. Lift it up and slip it off upside down on a sheet of blotting paper. Repeat the operation till the batter is used up. This recipe will give eighteen timbale cases. These cups when reheated can be used exactly in the same fashion as puff paste pates and make a very attractive entree, filled with creamed chici