The labor world., 1914-02-14
: HOW TO UTILIZE
!. LEFTOVER MEATS

Veal and, PQached Eggs.

Veal and. PQached Eggs.
Half a pound Of cooked Veal' one
pound of cold potatoes, three eggs
one tablespoon Of chopped parsley slA
thin slices of bacon, seasoning or SAT-
and pepper, little stock anda mllh'
Chop the veal finely. Melt one heaplng
| tablespoon of dripping in a saucepan
add the veal, and moisten with
enough stock to make the mixture
nice consistency. Season with salt ana
, PEPPER, and mix in the chopped pars-
| ley. Mash the cold potatoes in sauce
! pan. with one tablespoon of butter and
a little milk season with pepper and
salt Roll up the slices of bacon
place on a skewer and cook in the
oven until crisp. Poach the eggs in
| boiing water, taking care to keep
them good shape. Make border
| crf the potatoes on a. hot dish, smooth
it with a fork, and then fill the center
with the veal mixture. Trim the eggs
neatly and place them on the top
( of the veal. Garnish round the edge
of the potato with the rolls of bacon;
sprinkle a little CHOPPED parsely in the
! center of each egg and serve hot.
! Beef and Spaghetti Pie.
| Two cupfuls of cold CHOPPED beef;
one onion one heaping tablespoon Of
! dripping. half a pound of spaghetti,
! four tomatoes, some bread-srumbs
and seasoning of salt and pepper.
Chop the onion and fry it in the
dripping: boil the spaghetti in plenty
| of boiling salted water until tender.
Skin the tomatoes; sprinkle some
| bread-srumbs in a creased fireproof
! dish, then put in a layer Of spaghetti,
seasoning of salt and pepper, then
| layer of dried onion, then layer of
| the beef, then the tomatoes cut small; :;
repeat till the dish is full, cover the
| top with breadcrumbs and tiny pieces
of butter, and bake in a amoderate
| oven till brown.
| Polish Rice.
One cupful Of rice, one onion. two
| heaping tablespoons of butter, half a
! cupful of diced cooked ham, two
| tablespoonfuls Of grated cheese, a
| quarter of teaspoonful of salt, one
quart of white stock, and some pieces
of fried bread. Cut the onion in
slices; melt the butter in a saucepan,
put in the onion, and fry it without
it over the fire for few minutes:
add the stock by degrees, as the rice
| swells. Cook till the rice is tender,
stir constantly, as soon as the stock
becomes absorbed. Add the ham and
! the grated cheese. When ready to
serve, season with salt and pepper.
Turn the rice on to a hot platter and
decorate with three-cornered pieces
J of fried bread.
| Curried Mutton.
| Wash nalf pound of rice; put il
into asaucepan containing two cup
fuls of boiling water, one teaspoonful
of curry powder, half teaspoonful of
salt, half a. ateaspoonful of sugar, and
one small onion chopped fine. Boil
til tender, add one cupful of chopped
cold mutton and one we'll beaten egg.
Make into neat balls using aa little
flour. Lay them on a swell-greased
baking tin anad put them in the oven
to brown. Serve hot with a border Of
fried potatoes and a abrown gravy.
Croustades of Chicken.
Cut up a quarter of a pound of
cold chicken; chop it with a slice of
cold cooked ham, put it into a sauce
pan, add to it two tablespoonful of
cream and sufficient white sauce to
moisten; season with SALT pepper and
chopped parsley. Cut three or four
dinner rolls in halves, scoop out some
Of the soft insides, fill them with the
chicken mixture. Put over each d
layer of white sauce, sprinkle with
grated cheese and freshly made
bread-crumbs, put tiny piece of but
ter on each, and place in the oven for
about ten minutes. Serve hot.
Moulded Pork.
Take two pounds of cold roast pork
cut it into dice, but do not chop; allow
quarter of a pound of fat to eacr
pound Of lean, add half a ateaspoon.
ful of chopped parsley, four choppeG
sagel caves, a pinch of powdered mace
crate of nutmeg, small bunc}
of herbs chopped fine, salt and ret
pepper to taste; mix all together
put into buttered mold, fill up witf
gravy, and bake for one hour in ;
moderate oven. When cold! turn ou,