New-York tribune., 1910-01-19

clple that the preparation of tasty
luncheons means merely the mastery OF the
gentle art of using left-overs.
"A judicious combination Of two or more
left-oyers from the dinner table of the
previous day may result in a most appe-
uzing luncheon dish when there is not
enough OF each article to be served sep
arately," said the lecturer. But we must
remember in making these combinat tions
that what we want is variety in flavor and
something TO satisfy our hunger. A safe
rule Is to combine two parts of starchy
food with one of meat. According to this
rule, rice, potatoes, bread and cereals of
the soft grained kind can all be combined
with any ends Of roast. fish or fowl left
from dinner, and if a few peas or mush-
rooms are also left over they will add
pleasing variety 10 the dish.
Any kind of chopped meat can be used
on two successive days in such dissinoiia r
ways that the disguise will be cor,,pJete
The variety consists in the navorins. the
amount of liquid used and the method Of
finishing. One part could be served in the
form of casseroles, another baked in rsn,e-
kins or Casseroles. and q third used In
aspic jelly salad.
When the foundation sauce. which is the
pam whipped cream sauce made of q table
spoon1ul OF butter, four of -four and one cup
of iquid-milk, broth or stock-hss been
turned into the chopped meat. the mixture
should be spread out on fat surface and
set away to cool before being rolled into
shapes. When the time comes to make
the croquettes outlets the cooled mass
should be evenly divided into squares. each
OF which may then be rolled in bread
crumbs and patted into cone, cylinder or
outlet. or else wrapped around an oyster
or some peas or mushrooms that hannan
to he left over. 1t Is easiest TO work with
bread crumbs, as the creamy mass does
not then stick to the fingers / like to
work on paper. as II saves the washing
of an extra utensil When the shapes are
all ready. they should be dipped into egg
and back into bread crumbs again and
then fried in deep. hot fat for one minute
only. The ideal croquette is of a creamy
consistency inside with a crisp brown
crust outside For that reason the sauce
served with croquettes should not he
poured over them and allowed to stand,
as that makes them soggy.'
With an everyday luncheon In which
one OF the dishes requires much work, a
simple salad. jam and waters, or fruit,
ought to suffice as dessert said Miss Bar
rows.
Next to soups she said, salads Of
fer the greatest opportunity for the utiliza-
ton of odds and ends of material. For
this use various fruits and vegetables. such
as grapefruit, white grapes. apples.
oranges. bananas, celery. peas and beans
are easily adapted Instead of nuts. which
become tough If allowed to soak in a
dressing. it is sometimes a good idea to add
peanut butter to the dressing.
Peanuts, you know, are not really nuts;
they are more closely related to the bean
and the pea, though they contain much
more fat than either of them The butter
dissolves well with the oil, thickens the
dressing and gives it piquant taste. To
give color to salads, little of the peel of
apple can be added. some PIN olas, parsley
or sprinklng of paprika at the last.
Tho lettuce shoild always be dried before
serving by wrapping IN cheese cloth. The
damaged leaves can be chopped fine and
added to the mixture.