New-York tribune., 1907-12-26
MRS. RORERS FAVORITES.
Tzco Hundred and Fifty Recipes She
Likes the Best Collected an a Book.

MY Best $50 Recipes" is the title OF new book
by Mrs. Sarah Tyson Rorer published by Arnold
& Co. Philadelphia) The recipes cover the entire
culinary field and divided under the headings
Of soups, fish, meats. vegetables. Salads
fruit preserves and fruit desserts, cold luncheon
dishes, ices. summer recipes breads and biscuits.
andes cakes and puddings. One OF the most IN
teresting charters is left-oyerS.
"As a rule left-overs show thoughtieSs buyins'
says Mrs. Rorer. but TO know how to utilize them
is the stronghold of every housewife Many lett
over Vegetables are better on second cookng. eS
pecaliy the starchy ones. Not so, however WIN
meats Dishes made from eggs and milk srouio
not be kept for second day. especially during the
warm months Fish. if perfectly fresh Wheil
cooked is by far more dangerous than stale meat
Beef ard mutton keep longer than either hsh OF
white meats. few of the succulent vegetables
such as beans peas corn and stewed tomatoes,
are better the second day than the first; enough
wa he cooked one dav to serve for the second,
providing they quickly chilled after COOKING
Stock and boiled meats must be put at once IN d
cold place they will sour in the coohng' es-
peciaIlv If there is much moisture IN the atnoS-
phere Save everything, even if 1t is only tape I
spoonful of stewed tomatoes or one OF peas; they
may be added to to-morrow's omelet and change
it from plain into a dainty one II the yolk Oh
an egg has been used for 4 sauce save the WHITE
and in arranging for next days Dinner select % .. =
dessert in which it may play part IL thefe 10
one cold boiled potato it; you may have
cream of potato soup without the cooking OF an an
extra potato. few ears of corn may De cut OH
and added to the breakfast mullins, or to the ONE
let making mullins and corn omelet. A
pint of stewed tomatoes will make the tomato
sauce chops beef croquettes
The following are few. of the leftover recipes:
POTATO PUFF.
Put g. pint of cold mashed potatoes in a sauce
pan; add half a cupful of milk; stir and beat
until the potatoes are hot and smooth Take from
the fire, fold in the well beaten whites OF two
eggs heap in a baking dish and brown quickly in
a hot oven Serve with roasted or broed beer.
sCALLOPED TOMATOES
Put layer of dried bread blocks in bottom of a
baI,i dish hen law nf
bits of left over raw tomatoes that not suffi-
Gently slightly for salads. dust over them little
chopped onion. chopped parsley, salt and pepper.
another layer of bread blocks. tomatoes seasoning
there bit of butter and bake In quick oven for
twenty minutes
MEATS THAT ARE LEFT OVER
Meats are the most costly of all articles Of food:
for this reason it is necessary to utilize all left
overs The meat from soup may be used for cur
ries. bobotee any dish calling for high season.
ings. 1t has in the long slow cooking parted with
both its odor and flavor. but not with its nourshing
quality. Cold mutton may be made into piiau,
stew with rice, hash barbecue a casserole;
in fact all the so-called French entrees sim
ply rewarmed meats. Reheat white meats in whte
Some other recipes are:
VEGETABLE PUREE.
Put two ounces Of suet or olive oil in saucepan.
When hot add two tablcspoonfuls Of chopped
rots. a chopped turnip. half a pint OF celery
chopped In blocks, one good sized onion and half
teaspoonful Of red pepper stir over the fire until
the vegetables slightly Drowned; add quarter
a cupful OF rice and quarts of cold water,
bring slowly 10 boiling point and simmer gently for
one hour Press through colander. Moisten three
tabespoonfuls Of coTnstarch in half pint of milk.
add this to the mixture. bring boiling point. add
a teaspoonful OF salt and tablespoonful of pepper.
take from the fire. stir in level tablespoonful OF
butter and with
FIFTEEN MINUTE SOUP.
Put quart Of tomatoes. slice Of onion, q
level teaspoonful of salt. a bay leaf a blade Of
and pint of water stock in a saucepan.
bring TO boiling point and add level tablespoon
fuls Of butter rubbed with four tablespoonfuls of
-four, stir constantly until boiling press through a
sieve, reheat and servo with croutons.
MOCK DUCK
Remove the large bone from a shoulder of NUT
ton fill the space with toasted pine nuts or sea-
soned bread crumbs and tie it in the shape OF a
duck Mako the leg and knuckIe bone form the
neck and bill and fasten in the to represent
the tail Cover with oiled paper, brown in a quick
oven for fifteen minutes and then bake at a mod
crate temperature for hour. Dish on a bed of
cress. Serve with brown sauce and sweet potato
croquettes with rice.