Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-01-26
HOMEMAKRRS COLUMN.

HOMEMAKERS COLUMN.
on topics Of interest to the ladies
is solicited. Address: Editor H0HAAKE1e'
COLUMN. Oxford Democrat, South Paris, Ne.
Yesterdays Dishes Made Over.
The housekeeper's day begins too often
with q slight feeling Of chill, as she
opens her refrigerator and surveys It's
contents. Somehow they look 30 unap-
petizing! There 10 yesterdays roast,
mostly bone and gristle now; yesterdays
odds and ends only; yester-
days pudding, sodden and depressing.
And yet to-day's meals must begin
where yesterdays left of.
So much can be done with meat, how
ever, that the sight Of any scrap Of that
should cheer one. To begin with beef,
IL there has been roast of that one day,
the next day for q second dinner dish
there may be
MOCK BIRDS.
Slice off evenly all that is best and
trim each piece; make highly sea-
soned bread crumb stufing and wet 1t
with gravy or stock or seasoned bot
water. Put . spoonful of this on each
slice and fold into oblong rolls, or
fasten securely the edges on
the back with little wooden skewers;
put them all into hot frying pan and
add q little gravy or stock or water, and
cover; simmer very slowly till they are
steamed through, but do not let them
boil at all. Have ready some squares OF
buttered toast; lay them on this on q
hot dish, and add trifle of gravy and
sprigs of parsley with little lemon.
Serve very hot.
What is left after these slices have
been cut from the roast may be made
into dish for luncheon; or any meat
may be used.
TOMATO STEW.
Cut the meat up into cubes and re-
move the gristle and fat; put into q
half a can of tomato, season
with minced onion, parsley, salt, and
pepper, and cook till smooth; add 3
teaspOonful of flour rubbed with one of
butter; press through a fine sieve, or, If
you prefer, use as it is, merely having it
thick; put the meat into this sauce and
heat, but do not let it boil; this may be
served as it is, or on toast.
Another way of preparing this dish Is
to put the bits of meat into baking
dish with the tomato as it is in the can;
add seasoning to the alternate layers and
dust the top with sifted crumbs and dot
with butter; bake till brown.
MOCK TERRAPIN.
This may be made from either beef or
liver, though the latter is more tender.
Put two tablespoonful of butter and
two of -four into saucepan, adding the
-four when the butter bubbles; rub
smooth, pour in two cups OF mixed
gravy and water or soup stock, and let it
just boil once; add four cups of meat
cut into cubes and let this barely sim
mer half an hour; unless this can be
done on the stove use double boiler, as
it must not cook rapidly. Season high
ly with salt, pepper, and little cider IT
you choose; have ready four hard-boiled
eggs and when the meat is put on hot
platter put slices of these all around the
edge.
PILAU.
Cook one small onion, finely chopped,
with tablespoonful of butter; before it
begins to brown add two cups of cold
meat, diced, with salt and pepper, and
cook very slowly ten minutes. Boil half
a cup of rice with a cup of water five
minutes; add to the meat, and put in
also half a can of tomatoes and half a
cup of boiling water; simmer till the rice
is perfectly tender.
A plain little breakfast or luncheon
dish is made by putting into small indi.
vidual dishes half-inch of hashed
meat, made rather wet with gravy; heat
this we'll in the oven, and just before
serving draw out the dishes and lay q
raw egg on each; return to the oven till
they are set.
RICE LOAF.
Still another way of utilizing odd
scraps of meat is this: Chop the meat,
put into the frying. pan with gravy or
water, season we'll, and let it simmer till
it is hot and smooth; thicken with a
spoonful of flour rubbed with one Of
butter. Cook half cup of rice till very
tender and dry; season we'll; butter
generously bread tin or any mould,
and line it with the rice, pressing it
firmly; in the centre put the meat, drain
ing it if it is not thick; cover with more
rice, and bake in pan of boiling water
in the oven half an hour; turn ont on
hot dish and serve as it is, passing gravy
in a boat, or put q tomato sauce around
it. Croquettes are, of course, one Of the
best ways of using up meat; rissoles are
also good, though palmer.
RIssoLEs.
Chop the meat very fine; season we'll,
and add sufficient brown gravy to make
1t stiff; roll into round balls, roll each
in flour, and fry two at time in wire
basket. Serve with spoonfuls of boiled
rice.
FISH sOUFFLE.
Pick up the fish and heat with one
small cup of white sauce to one OF fish
make the sauce with a tablespoonful of
butter, one and a half of -four, and one
of hot milk; cook thick; simmer the
two moment, and add the beaten yolks
of three eggs; cook two minutes more,
and cool; beat the whites stiff and fold
in and bake forty minutes; serve at once.
This dish can be seasoned with curry, II
desired, or merely salt, pepper, and a
little chopped parsley.
FISH SALAD.
Pick up the fish in large, even pieces
arrange in salad-bowl and put on ice;
Just before serving cover with may
onnaise and dot with capers. Salmon
can be used in both these recipes If no
white fish is'at hand.
FISH CRoQUETTEs.
Pick up the fish as before, and to two
cupfuls add three quarters of cup OF
stiff white sauce made with two table
spoonfuls of flour, one of butter, and the
hot milk; season we'll and spread out to
cool; then mould into croquettes; cover
with sifted crumbs, dip in half-beaten
egg yolk and crumbs again, and let them
stand and dry for an hour; cook two at
a time in q wire basket in deep fat.
Serve with pease or tomato sauce.
Vegetables are the simplest OF all
foods to make over. When one has a
little of several kinds try
VEGETABLE CRoQUETTEs.
Chop the vegetables; to two cupfuls
add the same mixture of white sauce "a
for fish croquettes, or, instead Of this,
ma brown orayv. made thick: season