The Washington times., 1906-10-06
HOWE ITS PROBLEMS 4ND INTERESTS
SECRET or SERVING
COLD ROAST BEEF

The disposal OF leftover roast beef
often presents troublesome problem
| to the housewife whose family rebels
against a second service OF this feature
for dinner And yet there are times,
especially where only one naId Is kept,
| and. too. during the warm weather. that
a dinner which diminishes culinary de-
tail in connection with Just one number
OF the menu is not without its unmis-
taxable advantages. And on such oc-
casiOns the exercise of housewifely ef-
1eiency may be directed toward raising
the cold roas." dinner 10 a higher
plane OF esteeI1 even among the fas-
tidlous.
On very warm days an almost, II not
wholly. cold menu may be found really
inviting For instance. to begin with. a
Gun Of cold je'iied chicken consomme or
I bouillOn OF a clam cocktail or If some
thing hot be preferred. e cup Of hot
clam boullion. besides being easily pre-
pared Is appetizing and Of extreme
value 10 the digestion. Scrub well with
small, stlff brush. to remove all sand
or dirt. two dozen tiny clans, place IN
the broad bottomed stewing pan. cover
with boiling hot water. adjust the 10
Lightly. place over the fire until the
shells open. Strain carefully into small
bouillon cups. acing one or two CLANS
IN each, Season with paprika.
The dish Of very thlnly sliced rare
beef itself abundantly garnished. so as
10 provide generous helping. with deli
cate young watercress. viii prove at
traCtive as well as relishable Dainty
sandwiches 10 be served with the above
may be made Of very thinly sliced
whole wheat bread. spread with butter
and a layer Of horse radlsh. or OF cream
with lettuce or sliced olives and mayon-
naise, or very thin. crisp slices OF GU
cumber or onion dipped in French salad
dressing.
Crisp Saratoga chips. hot OF cold. OF
potato salad. or a salad OF vegetables
and nuts or OF pineapple cut into cubes
and celery with mayOnnalses VIII also
90 we'll with the sandwiches and colo
roast beef. Use 'or your vegetable salad
peas. beans. bets. celery, grated onion:
minced green IepIer. olives, nuts ana
lettuce.
The following entrees are suggested:
Hot bone marrow on toast. seasoned
with salt and pepper: or the delicious
held mushroom. now so PLENTIFUL. broA-
ed. sauteod o. CTeamed with dash OF
curry or stuffed baked green pcDpersi
course of green corn on the cob Will oa
7. found more enjoyable, perhaps, than
with a more substantial bnl OF fare.
These vegetables will 60 well with the
1ttQ bEFAs otAhlGeA, Silteut Win lldAul~
nalse. or sliced. thickly crumbed and
fried, or stuffed and baked; or GU
cumbers, peeled, cut into cubes and pat
down 20 boil IN salted boiling water for
about fifteen minutes. drained and
served with cream sauce. or stuffed and
baked egg plant; or baked bananas.
peeled. cut In two lengthwise sprink'ed
with sugar and a llttle lemon juice. and
baked about fifteen minutes IN a fire.
proof serving dish; or mock oysters"
made OF grated corn and a very thin
batter OF flour. milk butter. pepper and
salt. fried by the spoonful. until a deli
cate brown IN very thin cakes.
Where the consideration OF the service
OF a cold roast is a wholly uncOngenial
one. however. try the following formula:
Make brown sauce Of either beef stock
or beef extract. havoring with tomato.
walnut catsup or mushrooms and little
curry. Lay in the sauce just long enough
10 heat thinly sliced rare beef and serve
on a large platter with the sauce and a
border OF rice and tiny pieces OF toast.
or diminutive cTOquettes or balls OF
farina OF hOminy or with field mush
rooms. or A macedOlne OF vegetables
AS 10 is mOnOtOny or routine which
generally furnishes the basis OF distaste
for certain features or diet. the accom-
paniments OF the cold roast should be
made varied and tempting as possible
whenever presented.