The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-09-05
MEALS MADE OF LEFT-OVERS ABOUT
AS SUCCESSFUL AS CHAIRS
MADE OUT OF BARRELS

1 am not of those who can describe
In glowing terms the mcu made en-
tireIy Of Ieft-overs. The dishes made
from these ordinarily served are. in nay
opinion. just about as much of d sue
cess as the chair made from a barrel.
or a table evolved from d DIS goods box.
Ever and anon / find IN print the tale
of an ingenious lady who mas given a
course luncheon out Of the scraps which
fell from the rich mans JaJlC the day
before. L never believe this. ] am COM
Iorlably certain always that the thing
never happened.
still, In these days Of align food prices
the left-overs must be utilized. and Il
they can be acceptaE,y served (and they
cam, so much the better. There have
been given before in these columns ways
OF serving certain cold ard broken
meats, but today wish TO give the vari-
GUS fshIors in which a roast OF beef
may be used after It has had its first
appearance.
There Are Better Ways.
She is an imaginative person who
serves # hot the first day and sliced
cold for luncheon thereafter uuu the
family IS tired of It. There are better
Nsys than this of making use even OF
the ragged ends
Il takes from u 10 10 minutes per
UCunu 10 cook a roast OF beef we'll; if &c
is desired to have It rare. from 10 TO
minutes viii do. Thus, ia Tie first in
stance. a 5-pOund roast VIII take at least
an hour to cook. while In the second It
should be in the oven from 40 10 %
minutes.
Curious as it may seem, there are a
number OF cooks Who have no idea how
long beef should cook, and. as q Co'ise-
qUeuce, they bring il to the table eitLe.
So rare that the blood follows the knife
and sickeus the delicate persons at the
table, or else so wei done that all the
wholesome juices are dried up and the
meat is as dry as chips. The proper way
10 roast beef is as follows. Lay the
meat. cut sides at top and bottom, upon
the grating or your rooster. Dash =
cupful Of really boiling water over d.. /
DTedge with flour. cover and cook turn
ing al the heat in the oven for fifteen
minutes; then swift into slower oven
or 'dampeu' the IRE. Basic every ten
minutes, with the gravy dripping into
the pan. Ten rniuutes before dishing the
meat wash freely with butter and ]
dredge with Drowned -four to glaze" /
the roast Never serve made gravy with /
roast beef
Priced IN England
roast beef with Yorkshire pudding To /
make il. fifteen minutes before taking /
up the roast just described. skim six /!
tabIespoonfuls Of fat from the gravy, T
put into a smaller dripping-pau or pud- /
ding-dish and set in the oven. Have /
ready this batter.
Sift am even tedsp0ouful OF salt and 4
one OF baking powder twice With a pint /
of hour Beat two eggs light add TO 4
them two cuptuls of milk, turn In the 1
Sitted flour, and mix quickly. Set thSl
reserved TAT upon the upper grating of /
the oven, when 1t begins TO bubble turn
IN the batter and cook quickly to z fine /
golden brown Cut into squares and /
garnIsh the meat with them when you
dish f.
For beef Ia mode. have a solid piece [
cut from the round and tie into shape
with stout cords. Lay the meat in q
pot, cover deep with chopped onion,
carrot, turnIp, celery, three baY-leavcs,
a sliced tomato and sprlnJsle with 57,ace !
and papTiita. Now pour in a cupfuI of Z
cold water cover closely and cook If
teen minutes to the pound. When done
clip the threads, rub the gravy through
a COllUder let IL cool a few minutes
to throw up the fat, skim and thiclzeu
with Drowned flour and pour half over
the meat and half into gravy dish.
Combine With Tomatoes.
Cold roast beef may be made into a
dainty dish IN combination with to-
matoes as follows: Cut pint Of beet
into small dice of uniform size and mix
with # two or three slices OF bacon,
also cut small. Line a deep dish with
good pun paste. put a layer of beef and
bacon in the bottom of the dish. sea-
son with pepper and salt. cover with a
layer of peeled and sliced tomatoes.
Sprinkle with salt and pepper and dots
of butter rolled ia -four; ada more meat
and more tomatoes until the dish is I
full. Cover the top layer with bits Of
butter. then with a crust Of pun paste |
making holes in this for the escape of
steam Bake uu1N brown.
another way Of serving yesterdays