Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-02-27
MADE OF LEFT-0VERS
How to Make Palatable Dishes
With Humble Resources.
HOUSEWIFE ECONOMY
TASTY oMELETTE MADE WITH
GRAVY FILLING.
Cold Veal and Mutton Tooth
somely Dis
guised.
HOUSEWIFE ECONOMY


without a knowledge of what to do with
portions which remain from previous meals.
Nor is she so tactless as to call them left
overs when they come to her table dis
guised effectively in appetizing form. Espe-
cially for luncheon and breakfast are the
leftover dishes toothsome.
Giblet Omeette. = Among the left-overs
likely to be found in the refrigerator is glib
let gravy, remaining from the roast chicken
or turkey. delicious luncheon or break
fast dish can be made by utilizing 1t for the
filling of a tasty omelette. Unless the gravy
is exceptionally thick it will be well to add
a little smoothly blended. Drowned flour and
water after relocating. The omelette should
be made after the usual manner, the gravy
spread over the surface just before folding,
and poured around it and on the dish If
there is sufficient quantity.
Patties of Chicken and Mushrooms-The
tasty little patty shells which can be pur-
chased ready for use from the baker are
helpful in utilizing many left-overs. An en-
tree may be made from a small quantity OF
cold chicken meat combined with fresh
mushrooms N nearly equal proportions. The
chicken should be cut into dice and set
aside until needed. The mushrooms are best
of the small sort, and must be peeled and
washed, then placed in a porcelain-lined
saucepan with butter that has been cut into
bits and rolled in -four Cover tightly and
allow to stew on the side of the stove for
fifteen minutes. For a quarter of pound
of mushrooms use half tablespoonful of
flour and tablespoonful of butter. When
the mushrooms are tender, stir in rich milk.
or half milk and cream, using one cupful
for the quarter of a pound of mushrooms.
Stir until perfectly smooth, then add the
chicken meat and season to taste. Stand
over boiling water until thoroughly heated,
and put the patty shells on the oven to
heat. At the time of serving fill with the
mixture and pour the remainder around the
platter.
Scalloped Mutton.-Cold mutton is one of
the left-overs to cause anxiety to the
housewife 1t can, however, be combined
with oysters or spaghetti and made into
tasty dish either for luncheon or the fam
lily dinner. Cut the mutton into pieces and
prepare brown gravy and tomato sauce in
separate pans. If spaghetti is to be used
break it into bits, boil until tender, drain
and cool. If oysters preferred select
fresh ones of only moderate size and drain
free from all liquor Butter a deep pud-
ding dish and fill with layers of the cold
mutton, brown gravy, oysters or spaghetti,
tomato sauce and brown bread crumbs, re-
peating in the order given until the dish is
full. Cover the top with bread crumbs, dot
with bits of butter and cook in moderate
oven for a half to three-quarters of an
hour. Serve in the dish in which it is
cooked.
Veal Croquettes.-Cold roast veal is one
of the easiest of all left-overs to dispose
of in toothsome form, but it is often that
the quantity is limited, in which case GRO
quotes are desirable. One pint of chopped
meat means a generous number of Gro
quotes, and it can be added to by calves
brains in the proportion of one pair to
each pint. Prepare these by soaking n
cold water for an hour, freeing from blood
vessels and skin, and boiling gently for five
minutes in water. Add a pinch of salt,
bay leaf and tiny onion; drain and stand
in cold place When thoroughly chilled cut
into very fine pieces and add to the veal,
taking care to use silver knife for the
purpose. For the sauce put one generous
tablespoonful Of butter in a saucepan and
when melted stir in two tablespoonfuls of
flour and cook together until smooth. Add
a gill each of milk and cream, and continue
stirring until the mixture boils and is both
smooth and thick. Remove from the fire,
add a teaspoonful of onion juice, salt and
cayenne pepper to taste, dash Of nutmeg
and large tablespoonful of chopped pars-
ley Add all to the meat, mix thoroughly
and stand aside until perfectly cold. Shape
into croquettes, dip in beaten egg and
bread crumbs and fry to a nice brown in
deep smoking fat. Serve either with cream
tomato sauce.
Chicken a la Italienne.-A luncheon dish
is made of cold boiled or roast chicken cut
into dice until there is sufficient quantity
to make one pint. Put into a frying pan
one tablespoonful of butter and when sufh-
GENTLY melted add one tablespoonful of
flour and stir vigorously until smooth.
Then add one gill of stock and one of rich
cream, and again stir until the mixture
boils Remove from the fire and slowly
add the chicken, twelve drops of onion
Juice and salt and pepper to taste. Mix
thoroughly until smooth, stand over pot
of boiling water until heated. Dish neatly
on platter and sprinkle over the top with
the yolks of hard-boiled eggs which have
been carefully passed through fruit press.
The dish may be garnished with slices of
thin lemon or parsley and decorated at
each corner with a spray of watercress.
Jellied Game.-Pass the meat through
chopper and make a stock from the bones
with addition of a stalk of celery,
sprig of parsley. bay leaf and slice of
lemon Boil slowly for two hours, then
strain and pour over gelatine which has
been softened in cold water Mix with the
meat, season to taste and pack in cylindri
cal cans, taking care that there is enough
of the liquid to mix well with the meat.
Stand on ice until perfectly cold, then cut
into Slices about three-quarters of an inch
thick. Arrange on lettuce leaves and press
stiff mayonnaise dressing through a fancy
tube over the top. Place a pitted olive or
a canned pimento in the center of each.
Chicken Souffle-For this dish either
boiled roast fowl may be utilized. Pass
the meat through a chopper, and for one
pint make a half pint of sauce and allow
familiar receipt made with tablespoonful
of butter, one of flour and half pint of
milk. Cook the butter and flour together
until smooth, add the milk, and stir until
the mixture boils. Add to the chicken meat
season to taste and stir in the whites of the
eggs, which have been beaten to a stiff
froth Turn into buttered baking dish
and cook in a moderate oven for fifteen
minutes.
Russian Salad.-Cold vegetables make the
left-overs which occur most often. BY
mincing several sorts together a salad can
be concocted at a trifiing cost Potatoes
and carrots cnt into cubes and mixed with
peas and string beans in equal proportion,
with half the quantity of sliced beets
make the best of all combinations. But as
so many vegetables are not always avail
able at one time various changes may be
made. In any case the vegetables should
be quite cold and then mixed with French
dressing and placed on ice for an hour or
more before serving. Then arrange on let
tuce leaves, cover with mayonnase dress
ing and garnish with hard-boiled eggs the
whites cut into bits and the yolks passed
through a vegetable press.
Rank Officers Hold for Sborfo~a