Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-07-12
PALATABLE DISHES.
What To Do With the Left.O Overs Of
Eish, Flesh and Fowl.

E'ish, Flesh and Fowl.
! Hot WEATHER. cooKfSa-rHx ART or rR1PARISe
| LEYT-ovEas-sAyoRY NEUTRALITY-SUSPICIOUS.
| OF COLD MEATs-How TO DISPOSE OF BAN
scRAPs-HRUaALIry NOT sTINerSEss.
Queens Of the kitchen cry all hail the oil
store and the gas stove! and all honor 70 him
or her who.invented resurrection dishes" by
many Of which kitchen thermometers of high
degree are considerably retarded in their up
ward tendencies. Besides the principles of
economy involved in the happy manipulation
of "left-overs," the question Of reducing the
heat Of cooking In the kitchen and consequent
| dimiuution Of that which necessarily escapes
into and affects the resident portion Of the
house il an important one. A certain amount
Of cooking is absolutely necessary, Of course,
but it can be abridged in the time employed
and degree Of heat required by utilizing rem
nants of dishes from other meals.
SERVICE OF LErr-ovERs.
| But this article il q dissertation upon left
overs, to which tho means Of heat employed is
merely incidental and only referred to in
Difference to the weather and by way Of sug-
Gestion to tho kitchen queens.
| 1t is oil easy enough IL one 10 Indifferent as
| well as Independent to order roast Of beef
| 0CCOmDauy1nQ
| vegetable relishes of the season from the gro
| Ger and tell the cook through speaking tube
| what to do with them, but altogether q differ
ent thing to find on hand cold roast of the
day before or this or that leftover, which must
| be made use of in some palatable way or be
lost. But there should be nothing discourage
| ing about 1t. Simply display the same thought
and attention q hOusekeeper should give to the
| other duties of the household. One can learn
how to utilize in an appetizing way every scrap
MI I'm tnft ~ ga 10 -A>l
| or turnips. no broken scraps of bread or meat.
no bones even, should be thrown TO the ash
bin until they pass through the stock pot
Many people give these "of- no. count scraps"
| to the basket beggar at the front door in which
two mistakes are made. First in ninety-fve
| times out Of a hundred the alleged mendicant
Is in nowise an object of charity, and the ma
iority of them throw the food given them away
II 1t does not suit their generally very capricious
tastes, and secondly it Is simply wasting what
should be saved and made good use Of
sAvoRI RESOURCES.
cupful OF cold mashed potatoes will give
the basis for PURGE of potatoes, or they may
be made into little balls or fat cakes dipped
in flour and Drowned in hot fat They make a
pretty garnish for any kind of meat, aud besides
| being pleasing to the eye help out the dish as
to service. With the addition of little -four
they can be nodded into tiny loaves two inches
long and shaped like Vienna loaves, which
| nicely Drowned in an oven.
The left-overs of mackerel and Goldfish or any
kind of fish, in fact can be made into many
appetizing and dainty dishes by little thought
fulness.
TURNING FISH SCRAPS TO ACCOUNT.
favorite lunch dish is called cream fish and
is made from the remnants of preceding days
dinner. Mash one pound of the fish fine, ad-
ding potato in the same proportion as for fish
balls; season with butter and salt and make
very moist with cream. Put the mixture into
baking dish and brown in the oven. 1t may
be served with egg sauce if preferred.
Or the fish may be scalloped by breaking one
pound (cold) into small pieces, carefully re-
moving bones and skin. Add one gill of milk,
| one gill Of cream, one tablespoonful Of -four
and one-thIrd Of cupful of bread crumbs.
Boil the cream and milk, mix the -four with
one-third cupful Of cold milk and stir into the
boiling cream and milk and season to taste with
salt and pepper. Put little of the cream sauce
In the bottom Of q small pudding dish, then
layer of fish, and SO on. Finally cover with
bread crumbs and bake until brown. Cold FISH
Of almost any kind can be used, making de-
iicious salads, just as scraps of poultry and
slices Of cold meats can be converted into sea-
Tops or salines or with other odd bits converted
into palatable pies.
POSSIBILITIES OF COLD MEATS
No dish is more palatable if properly pre-
pared than the much-sneered-at hash. The
ultra-boarding house article 10 not included.
Take any cold meat chop fine, after removing
all fat, gristle and bone. To two cupfuls of
this meat add one cupful Of mashed potato
Season with pepper, salt and little herb. Set
a clean frying pan on the stove with cupful
meat and potatoes. stirring for five minutes
till stiff mass. Serve on a hot platter and
garnish with dice of toasted bread, sprigs Of
parsley or slices Of lemon. Even should any of
this dish be left over it is nice the next day
nodded into croquettes or rolls with the ad-
dition of little -four and fried in boiling lard
or drlppings. These can be tastefully garuished
and daintily served.
Another way of utilizing cold meat Of any
kind is to cut 1t into inch-square pieces. lay in
pie dish with any cold gravy, or If there is no
gravy add a sprinkle of corn starch and little
cold water. Cover the whole with thick layer
OF mashed potatoes as crust and bake a rich
brown.
WHAT TO DO WITH HAM SCRAPS.
Housekeepers are often puzzled to devise a
way to make the hard parts of ham palatable
or even useful at oil. After the better portion
has been sliced of the remainder can be con-
verted into a very tempting dish
Cut all the meat from the bone and chop it
very fine; boil six eggs and chop them also
Put in the bottom Of a small deep pudding dish
a layer Of chopped ham and then layer of eggs
Moisten with cream sauce add a second layer
of ham and another layer of eggs, molsten
again with cream and cover the top with bread
crumbs dotted with bits of butter. Bake about
half an hour, or until the top is brown.
The cream sauce to be used can be made in
this way: One tablespoonful Of butter, one
tablespoonful OF -four and a cupful Of milk
Melt the butter and -four together and stir in
the milk.
RESOURCE TO LITTLE INGENUITY
will result in many tempting dishes and entrees
from what is too often thrown away Drippings
should never be wasted. Bones from which
cooked meat has been cut will make q real
dellcately favored gravy if well broken, put
over fire in enough cold water to cover them
and allow to stew gently until the lluuid is
reduced to half or third Of the original
quantity.
THE STOCK POT
is the saving grace of kitchen economy and no
household should be without it. The contents
should be boiled every other day and the pot
itself-a heavy stone crock with top-shouId
be scalded out frequently. This kind of econ
omy does not signify stinting Of food. lack of
variety or insufficient quantity. FrugaIity does
not imply parsmony any more than extrava-
gance comprehends generosity. Economy may
not be termed a most delightful luxury but it
must be conceded to be an eminently respect
able virtue and deserves more than the shv
half recognition it generally receives. So ar
from the production of ''made-over Dishes
implying meanness, there is really more
in having the same large piece of meat or
al alatc ~ Exxul -.