The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1914-12-05
WHAT TO EAT.
Picked.Up Meals.

bank account. The woman who
studies these little economies soon be-
comes skilled in the creation of a great
many seemingly elaborate and expen-
sive little dishes that are the wonder
and envy of her less resourceful (?)
friends. If women would let the "bar-
gain spirit" Of getting something for
nothing" pervade the kitchen more
generally, it would be commendable.
Minced Meat in Biscuit Cases.
The lovers of hot bread frequently
have baking.powder biscuit left from
breakfast or luncheon. These may be
utilized for serving up some scraps
of meat in very attractive manner.
Remove the tops from the biscuit and
scoop out the crumbs; warn the bis
cults by placing them in paper bag
in the oven. If you have two cupfuls
of finely minced meat, beef, mutton,
veal, etc.-it matters not what-add
half teaspoonful of salt and quar-
ter of teaspoonful of pepper, table
spoonful of minced parsley and a few
drops of onion juice. Mix we'll; then
add two cupfuls of stock, or bouillon,
which can be made by adding half a
teaspoonful Of prepared bouillon to a
cupful of boiling water. Rub two
tablespoonfuls of butter with two
tablespoonfuls of flour, and add to
other ingredients. Stir over the fire
until the sauce is thick and smooth;
then fill the little biscuit cases with
this mince, replace the covers and
serve at once.
Beefsteak Pie.
Cut into crumbs the remnants of
cold roast or steak, cover with boiling
water, add several slices of onion, a
piece of bay leaf and little bouillon
or stock; season with salt and pepper
and simmer gently for about one hour.
Take out the onion and bay leaf
Thicker the gravy with butter and flour
rubbed together to smooth paste.
Pare and cut potatoes into dice, cover
with boiling water and cook ten min
utes. Drain and add to the meat and
sauce, turn into buttered baking
dish, cool slightly and cover with a
baking powder biscuit crust. Bake in
a hot oven about 20 minutes, until the
crust is done. If the pie is very deep,
stand breakfast or tea cup, inverted,
in the center of the dish, to hold up
the crust.
ScaIlop Of Corn Beef.
Put one pint of milk in double
boiler; add a cupful of celery cut into
dice and large slice of onion. Cover
closely and let heat to boiling point.
Cream together four level tablespoon
fuls of butter and same amount of
flour; pour some of the hot milk over
this to dilute it and then return to the
double boiler; first removing the eel
cry and onion. Stir and cook the
sauce until it is rather thick and
smooth; then add two cupfuls of corn
beef cut into dice. Pour into but
tered baking dish; cover with fine
bread crumbs moistened with melted
butter, and bake in the oven until
crumbs are brown.
DeImonico Potatoes.
Measure two cupfuls of cold, boiled
potato diced; mix with one and one
half cupfuls of white sauce, season
with salt and pepper; turn into bak-
ing dish; cover with light layer of
grated, mild cheese; then covering
of bread crumbs and melted butter,
and brown nicely in the oven.
Dreamed Chicken in Potato Baskets.
This a pretty way to serve cold
mashed potatoes and chicken. Take
three cupfuls of mashed potatoes, add
melted butter or hot cream enough to
moisten sufficiently with the beaten
yolks of three eggs. Put into sauce.
pan and stir over the fire few min
utes, then beat until light. Form into
little baskets with pastry bag and
tube. Brush with beaten egg and set
in the oven to heat and brown slight
". Cream the chicken and fill the
baskets, sprinkle very lightly with a
little minced parsley. The handles of
the baskets may be formed with sprays
of parsley.
Chicken Mousse.
This makes a dainty dish and can
be made of small trimmings from the
remains of chicken or turkey; white
meat is preferred. Chop the meat
very fine and press through sieve.
Make a stock from the chicken bones
and use for making sauce instead of
milk. Add the beaten yolks Of eggs
and gelatine, which has been softened
in little of the chicken stock. Mix
all together, and when smooth and
cold stir in whipped cream and turn
into mold and set on ice to stiffen.
I RissoIes.
Carefully remove all fat and gristle
from trimmings Of cold, cooked veal or
chicken; mince the meat fine; to three
parts veal or fowl, add one part
minced ham or tongue; season to
taste, and to every two cupfuls of the
meat add half a cupful of bread