Evening star., 1908-01-25

UCkY is the housewife who wishes
to keep her housekeeping ex-
penses down, if she has faculty,
- either natural or acquired, in
making good use of left-oVers
and remnants whether of clothing, 1ur-
nishings or food. For the latter, II she
has working knowledge of few Sood
sauces at her fingers ends and can dress
/. up fragments So tastily and attractiVely
chat even a hypercritical family can be
deceived into believing they are favored
in having some appetizing and fashlonaoie
dish she will have accomplished much
Hash and bread puddings carelessly made
and badly placarded as made OF scraps
and left-overs are just as bad as the
continuous performance of cold Dolled
mutton which Thackeray-was it not
declared would entitle any man 10 dl-
yorce.
cottes ramekins and casseroles which
NAV now he obtained in various styles
are CT distinct advantage in the prepara-
ton and service of fragments whether
of fish. flesh. fowl or good red herring,
giving to an ordinary. commonplace dish
or meal an air of elegance and distinction
and imparting extra glory even to meals
of ceremony These come In various
sizes and shapes. with silver holders or
with nothing but their own good form
and rich color to commend them, so that
they are within the reach Of the hum
blest. Among he elegantly economical
ways OF utilizing left-overs the following
are practical and suggestive
Chicken Terrapin.
Take the remains of a cold boiled or
roast chicken and cut into small pieces.
removing all skin and bone. Put the
meat i'll saucepan and TO a scant pint
meat add gill of cream or chicken broth.
Simmer q few moments over the fire.
Cream together two teaspoonfuis butter
and A scant tablespoonful flour. then
moisten with "A little milk Add to the
hot chicken. season highly with salt and
pa prika and simmer until thick. Add a
wine glass OF snerry or the same amount
tart fruit juice, chop fine two rd-boiled
eggs, stir in the chicken mixture, then
take at once from the fire. Put the meat
into individual ramekin or a large one
well buttered. Cover the tops with but
tered CRUMBS. brown in "A quick oven and
serve very hot.
Bobotees
Chop enough cold boiled mutton to
make pint. Put two tablespoonfuls but
ter in small saucepan, add one sliced
onion and cook until the onion is slightly
brown. Then add cupful stock milk
and four tablespoonfuls bread crumbs.
Push back on the stove. add a dozen
almonds blanched and chopped fine, a
teaspoonful curry powder and a teaspoon
full salt. Add three eggs. beaten light
stir in with the meat. then turn the whole
into a buttered casserole. Sprinkle with
ii little lemon juice. bake in quick oven
twenty minutes, then serve with rice.
Fricassee of Lamb With Baked
Dumplings.
Cut up enough cold lamb TO make a
quart dish meat. Season with salt and
pepper. put in casserole and pour over
il a sauce made as follows: Melt a table
spoonful butter In frying pan and add
tablespoonful flour. Cook until brown
then pour in "a sCant pint water. When
IL boils up season with salt and pepper
and pour over the meat. Set the casse-
role in the oven while you make the
ed -four. one-half teaspoonful salt, one
and half baking powder Rub in light
ly with the tips of the fingers one-half
Tablespoonful butter then wei with a
scant cup milk. Roll out and cut in very
small biscuit. place on the meatS bake
twelve or fifteen minutes until a rich
brown crust has formed and serve at
once.
Salmon Poulette in Ramekins Au
Gratin.
Pick A cup and half cooked salmon
in small pieces. then add 10 il the chopped
~'hites and sifted yolks of four hard