The Alaska citizen., 1910-12-12

ne Cuplul or soup StOCR or gravy so often called for in recipes for warming up left-oyers.
 Bread and Cereals.
 A plain bread pudding made for dessert enc day may be s, ryed the second day as a chocolate pudding Dy adding a little more milk, tablespoonful of cocoa powder or grated chocolate, tn carefully working it into a smooth mass and taking it in the oven for about ten minutes.
 The cereal left from breakfast may be used as part of boiled fruit pudding, or it may be worked into cookies or a pan of gems foI lunch on. Carefully covered cereal may be used the next morning, first making a little less than usual, then placing the cold cereal just in the middle of the boiling mass putting he cover on for three minutes, tn n stirring it all up together; no one can ever tell that the leftover cer- cal was used with the nv if it Is blended with it in just this manner
 Potatoes.
 Cold boiled potatoes, whether sweet or white, however many or few there may be. need never be left for the garbage can. Little po- ato cakes may Ee made by passing the potatoes through the Chopping machine. and, allowing one egg, two tablcspOonfuls of milk, and a little 5 asonng. mix all together and sautc in hot fat. They may also be cut into cubes arranged in baking dish with little left over milk gravy (milk thickened with flour and butter1. and little cheese grated over the top; season well and bake in the oven. and potatoes au gratin one of the most apetizing of pota 10 dishes-is the result
 Fish
 Left-oyers of fish of almost any sort may he used by carefully fak- ing. removing skin and bones, then warming it in rich milk sauce, adding butter and seasoning: this may be served with boiled or mash ed potatoes or on hot toast
 Meat
 Both fat and lean meat may be used up in the making of Croquettes, soups, sCalloped dishes, hash of all sorts, potted meats, meat loaves, and in the mak ag of meat pies (often called Shepherds PicD; in stews of all sorJs Vari5 hy the use of diff ferent veeerables). forcemeat or stuffing for other meats and in the making of sandwiches. For the last always mince the meat very fine and blend with mayonnaise or some other sort of dressing, or with rich cream. Salads, too, may afford a means of using up both cold meats and vegetables; simply cut the vege- tables in small pieces; mince the meat or chop coarsely, then mix the whole together by tossing it with a fork; arrange in a mound | on bed of lettuce and mask with I rich mayonnaise; this salad is es- pecially good for luncheon in sum, mcr.
 Lamb CT Mutton.
 From left over lamb or mutton. | Duchess Outlets" may be made and i served with a sauce in which may be used leftover tomatoes. peas or almost any green vegetable of the | sort. Chop the meat fine, season. | hen bind into flat, rather thin cakes | about the size of ones palm. using | melted butter or beaten egg or left | over gravy to bind the particles to gether; fry in hGt fat or drippings | and place on a hot platter, pouring | q Well-made tomato sauce over all | Nh excellent curry may be made of | eft over lamb. serving it n border of rice, and this dish is so very diff ferent from a roast of mutton, or even bCilcd breast of mutton. that | no one will think of it as a left | over.
 Potted Meat.
 Potted be-f and fish are easily | made by chopping the left overs very. very fine, then seasoning them highly, binding together with egg and gravy and pressing into a small earthen jar or pot: set in a pan of | hot water and place the whole in | the oven for short time to bake. Such small pots of "potted food" cost all the way from twenty to fortv-ive cents a jar when bought at first-class groceries. Beef CT veal | loaf is made in much the same man. ner, only the meat, after chopping and seasoning, is formed into one large loaf baked in a mold, and, when quite cold, turned out and | set away under cover. Salmon loaf is chopped, seasoned salmon made | into one large loaf as we'll.
 Scalloped Dishes.
 These afford another excellent means of using left overs; the fish or meat, or even some vegetables cut into small pieces. arranged in layers in a baking dish, seasoned ac cording to the nature of the food used, and a thin layer of bread or cracker crumbs, made very fine and sprinkled between each lay CT of the article to be used. Some times a little grated cheese may be sprinkled over the crumbs on top, or sauce of some sort made to serve with it; the entire dish may be moistened with soup stock or with milk, or with a milk gravy, and then baked in an oven. The fat | and membrane which form so large part of meat in these days when meat is expensive and the butcher loath to trim extensively, may be made use of satisfactorily by chop ping them very fine and mingling them with lean chopped meat in the making of hash. potted meats, etc.; they will be found to add much to the richness of the dish, and those | members of rho family who ohiact |