Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1914-06-25
TEMPTING DISHES
FROM 'LEFT-OVER5'
Appetizing Ways Of Utiliz-
ing Remains Of Roast
-TdStU Connections.

NtOt ~ N<OAhcO
One of the most intricate points in
household economy is that OF utilizing
left-overs in an attractive and appe-
tzing manner. 1t is said by the
French cooks that the American
housewife is extravagant and that
abe throws away in one day what
would keep a French family for two
days. This, of course, Is an eXagger-
alton, but still there is grain of truth
In the statement, and 1t is worthy OF
attention in view of the present hlgh
price of living in this country. Inc
sooner the leakages are stopped the
greater peace of mind will dwell Win
the provider.
In buying the marketer must look
at the piece of meat with an eye TO
Judge Just how many times 1t may
appear in disguise after the first serv-
ing without arousing the famllys
suspicion. For if roast appears on
the table three or four times In the
same form, its edges dried and the
platter covered with the fragments OF
the last carving, one may bow to IL
as a time-honored acquaintance, pul
the odors that floated from a nearby
restaurant on the way home mas
aroused an appetite that this JOINT
seems inadequate to appease, even ac-
companied by it's canned assistants
or the first "aids" to the hurry up
meal.
Assuming that the household part
ner knows the secret of good living,
and purchases for dinner a leg of lamb
weighing say. seven and half
pounds and costing about $1.3O to
$1.5O, according to prices in the neigh
borhood in which it is purchased. The
! leg bone which, though always weigh
ed up, is usually left with the butcher,
should be cracked and 10 cents worth
of other white bones sent home with
1t for soup. A five-cent bunch OF
soup greens and 10-cent can OF to-
matoes make a soup for two days;
the first day with the vegetables in 1t,
the second strained and with noodles
| or tiny dumplings added. The first
| day the lamb is served with potatoes
roasted with the meat, a good gravy
and can of peas, followed by crispy
salad, then an inexpensive prune pun
pudding and a good cup of coffee,
| making a four course dinner simple,
yet quite tasty
The next day the dinner starts with
the clear soup with noodles or dump
lings. then a platter of thinly sliced
lamb garnished with devilled eggs and
watercress, or platter Of thinly
sliced hot lamb in the gravy left from
the day before. Mashed potatoes and
fried parsnips are the vegetables. This
Is followed by simple celery and
apple salad, and a cream rice custard
hot or iceu and coffee, which finishes
the second four course dinner.
Now, for the third dinner all the
meat that is left is chopped fine
mixed with boiled rice and suspicion
of onion made into croquettes, to be
fried a delicate brown. This is pre-
ceded by a cream of celery soup. The
croquettes have tomato sauce, baked
POTATOES and stewed corn are the veg.
etables and are followed by cream
cheese salad. The dessert is apricot
pie and coffee. Thus endeth the leg
of lamb, having supplied three dinners
with needed meat.
A roast of beef may be similarly
treated and the results be te as
astonishing. A calf's head costs
In the neighborhood of cents
dressed and split, is nine of gooc
eating if properly managed The
brains may be removed, be led II
slightly salted water for 20 minutes
blanched, chopped and made into de
licious fritters The rest of the heae
should be boiled with a savory souI
bunch, a slice Of lemon, Glove and ;
bay leaf. Vhen the cheeks are done
remove them carefully to covered
dish where they will keep warm. I
little later, when the tongue is done
remove th.t and skin it, and when
[ is cool, dice it and set it away, leav
ing the root part to chop with thu
, other meat that falls from the bones
Strain the soup, let 1t cool, and thel
remove the grease-the smaller par
ticles with white blotting paper-thel
: return to the fire and add the season
: ing. a wine glass of sherry, thin slice
of lemon and the diced tongue. 1t ma
: be- a trifie thickened, if desired, but
is not customary. At dinner serve tn
: soup, then the cheeks with tomat
!. dressing and garnished with water
cress, baked potatoes, panned spin
ach, followed by nut and celer
salad, apple fritters and coffee.
For the second dinner serve the re
mainder of the soup, drain fritter
with tartar sauce, garnished wit
e sliced lemon and parsley. Follow thi
s with green peppers stuffed with tn
> savory meat, and baked mashed pots
toes and creamed celery. Salad re
. maine, with crackers and cheese,
y deep dish apple pie and coffee CON
l. plete the menu. This makes a sou
k and meat course for two good dinner
l, at cost of about so cents, and tn
l. trouble taken makes the meals equi
It to any prepared by a first class che
The little tasty entrees that may
= concocted by skillful hands add
y touch of elegance to a simple me-
s and are G vital adjunct to the acquire
D. knowledge of the student of domest
e science.