The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-02-14

WneTe tne nfSt COOKING takes Ions
time or where the food can be heated
to advantage. Such a plan will say,
time, labor and money.
Regarding left over meats the pam
phlet says: do not reheat left owe
cooked meat for long time at 9
great heat as this will make the meal
tough. Such meat will be much more
palatable Il highly seasoned. LET
over beef lamb or mutton and yea
are excellent for hash, scaloped
dishes, croquettes. loaf and salads
! Beef. lamb or mutton make excellen,
stews with the addition Of any left
over vegetables.
ANY left over meat. vegeta bles and
gravy may I've used to make meat
pic. \ left over ham bone will greatly
| improve pea or bean soup. ANY kind
Of cold meat may be chopped and
| used In an omelet or. combined with
rice and tomatoes. used for seal
| loped dish.
Left over chicken or turkey makes
excellent hash. scalloped dishes. Gro.
quotes. creamed dishes and salads.
The carcass of a chicken or a turkey
makes a splendid soup. Stufnng left
from chicken or turkey may be sliced
thin, Drowned in the oven and served
on toast.
AN left over FISH may be used for
creamed dishes. croquettes. fish pud-
ding ana scalloped dishes.
Left over vegetables may be used
for iiavoring soup; also for making
Dreamed soups scalloped dishes and
hash. \ number of vegetables may
he mixed together and used for
salad. Peas. tomatoes or beans may
be put in an Omelet Vegetables are
not hurt by reheating.
The coarse stalks and roots Of cell
,ery make a good vegetable dish when
cut in pieces and boiled and served
with cream sauce. They also make a
good cream Of celery soup. The leaves
OF celeC are valuable in the soup pot
for tiavoring. Any left over celery
leaves may be dried out in a luke
warm oven. put in a glass Jar and
kept for flavorinS soups. sauces, sc
ANY leftover parsley can he dried out
in the same manner and used for the
same purpose. Limp lettuce leaves
may he shredded with a scissors and
used in any salad.
Save the shells from left over eggs
and use them Ia clear soups, coffee
and Jelly. Dry out the egg shells
then crush them and keep them in
covered glass jar until ready to he
used And left over poached or soft
cooked eggs may be returned to the
hot water and cooked until hard.
They can then be chopped and used
with left over meat and fish dishes.
Left over fried eggs. pieces of ONE
let or scrambled eggs will greatly i'm
prove a meat hash. When only tho
yolk Of the egg Is used the white
can be kent in q Gun or glass covered
with damp cloth fastened with an
elastic band, or II only the white Is
used the yolk can be kept in the
same way. The whites Of eggs may
be used for apple float and for me-
ringue for buildings or pies. The yolks
of eggs may be used for scrambled
eggs custards or omelets.
Cereals are improved by long
cooking. Therefore hominy. oatmeal
and other cereals which are left over
can be added next day to the fresh
cooked cereal. Left over cereal can
bc moulded cold with fruit or it may
he used in making pancakes mullins
and buildings. 1t can be used for
making cruel for invalids.
Cold hominy and mush may be cut
into squares and fried so that a crisp
crust is formed on both sides. This
makes an excellent vegetable or break
fast dish. Cold farina or hominy may
be rolled into balls and fried and used
In the same way. Cold rice may he
AIDED 10 soup. made into croquettes,
used in scalloped dish, or it may he
mixed with mincemeat and egg and
fried like an omelet.
cold boiled rice left over may he
mixed with small quantity of meat