Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-10-19

THE HOUSEHOLD.
some IIot dishes Tor supper.

With the short days and cool nights Of
autumn there is felt desire for something
more substantial and appetizing than the
light repast which has formed the evening
meal through the summer months. Various
savory dishes can be made from dinner
left overs" with very little trouble, and
they will receive full justice from the mas
cuine portion of the family, at least.
Baked hash is made Of equal quantities
Of chopped meat and stale bread. Suppose
you have pint of each. Mix them, and
add heapng tablespoonful of butter and
palatable seasoning of salt and pepper
heaping teaspoonful of chopped parsley,
and enough cold gravy, if you have it, or
broth, TO moisten it, not make it sloppy-or,
il you have not gravy or broth, you must
use water and butter. Mix the hash very
thoroughly and when the oven is hot, dis.
solve quickly teaspoonfu of baking pow
der in a little water or broth and stir it into
the hash as fast as possible Pour into
buttered earthen dish, and bake until nicely
Drowned.
Cut cold cooked meat into pieces about an
inch square, and put into a buttered baking
dish. Beat up an egg and stir it into IA
pint of milk stir into this gradually six
tablespoonful of flour, beating stiftly all
the while. Strain through a fine sieve sea
son to taste with salt and pepper, and pour
over the meat Bake one hour
Cut cold boiled potatoes into dice and put
in baking dish Pour over them a gravy
made of milk thickened with IA little flour
and seasoned with butter, pepper and salt
Sprinkle over the top thin layer of bread
crumbs, and bake in moderate oven until
brown
Remnants of the dinners beef roast may
be cut up in small pieces and put into "A
stewpan about an hour before supper, with
a generous piece of butter If you have gra
Wy, use that instead of butter) cut into
rings boiled carrot, chop half an onion
fine, and add two or three cold boiled pota
toes sliced, salt and pepper to taste, and if
you like it, little parsley. Pour IA little
hot water over all, and let it simmer until
well cooked, keeping tightly covered all the
time. Pour upon a platter covered with
small bits of toast, and serve hot
A cold meat pudding made in this way is
much relshed Melt "a tablespoonful of
butter in a saucepan over the fire, and stir
in cupful of flour, keeping up the stirring
till quite hot take off the fire, and add a
cup of milk, then two eggs, and lastly the
cold chopped meat, to which has previously
been added tinely-chopped onion and sea
soning OF pepper and salt. Bake one hour.
Another way to use scraps of cold steak
or roasts is the following: Make thick
! gravy by stirring into "A tablespoonful of
melted butter two tablespoonfuls of flour,
and adding a cup of boiling water. To
this gravy add the cold meat Chopped not
too tne), two small onions chopped fine, a
teaspoonful of pepper, and salt to taste.
| Pour this in buttered earthen dish and
cover with a crust made thus: Melt heap
ing tablespoonful of butter in a saucepan
stir in cupful of flour, keep on stirring til
quite hot take off add one cup of milk
two eggs mot beaten), then one cup of cold
boiled potato grated and two cups of bread
crumbs, mixed and sailed. Bake one hour
Fish balls make a nice hot dish for supper
and everything but the frying can be done
i'll the forenoon. Boil together for half an
hour quart of sliced potatoes and a larg,
cupful of SHREDDED Goldfish drain, mash, ado
milk or cream sufficient to moisten and ;
little butter, and beat up well with a spoon
Have the fat boiling hot, and drop in tn,
mixture by spoonfuls If the potato an,
fish are cooked early in the day, it is wei
to just heat it through in the oven while tn
frying fat is heating, being careful not t,
let 1t get too dry.
Ham croquettes are made by using a cul
of cold boiled or fried ham chopped yer,
fine, two cups of mashed potato one cup q
bread crumbs, "a tablespoonful of butter, an,
one egg. Make in balls, roll in brea,
crumbs, and fry the same as doughnut,
The fat must be very hot.
To make potato rolls, mash about doze
medium size boiled potatoes, season wit
salt and butter to taste aud add u cup q
milk and two eggs. Make into balls ro
lightly in flour, and fry brown in butter