Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1915-12-25
ECONOMICAL RECIPES FOR sERV.
ING MEAT.

Dear Editor and Social Corner Sis
tiers: I have enjoyed your most in
teresting letters, especially the Christ
mas suggestions, some Of which have
delightfully."- followed.
Left-overs are problem to every
housewife and it is the wise cook who
can either so merge them with other
things that the identity is lost or make
of them new dishes so palatable as to
be desired rather than dreaded. With
a little care and forethought, how
ever, this can readily be done. The
manner of serving these dishes should
be studied, for dainty ways of serving
food have a usefulness beyond their
esthetic value. Everyone knows how
quickly a feeble appetite is tempted by
a tastefully garnished dish when the
same material well cooked but care
lessly served would seem altogether
unpalatable. Even '1eft-overs" may be
made attractive in appearance as fresh
dishes.
Baked Hash-Two cups cold meat,
tablespoon butter. 2 cups cold pota-
toes. 2 cups stock, seasoning to taste.
Melt the butter in the stock; add the
meat and potato, finely chopped or run
through meat chopper. Season to
taste; put in a creased baking dish
and bake until nicely Drowned.
Curry of Beef-Two cups cold beef,
curry sauce, 1 cup boiled rice (make
ton: 1 tablespoon chopped onion, 1
tablespoon butter, 1 tablespoon -four,
1 teaspoon curry powder, 1 cup boil
ing water, IL teaspoon salt, 1 table
spoon lemon juice. Cook the onion. in
the butter until it is slightly Drowned
add the curry powder and -four and
mix thoroughly. All the water grad
TALLY; bring to a boil: add salt and
lemon juice; strain and serve.) Add
the beef, finely chopped; bring to a
boil and serve in a border of hot
boiled rice.
curry of beef adding a half teaspoon
of mint if desired.
ScalIoped 5eef-Two cups cold chop
ped beef, . cups cooked tomatoes, salt
and pepper, 1 cup brown sauce Gun
bread crumbs, tablespoons butter
| In baking dish arrange alternate
| layers of beef and tomatoes, season
| ing each and moistening the meat with
| brown sauce Cor. with. sauce left, COW
| err the top with bread crumbs and bits
| OF butter; bake in q. moderate oven
| l IL hours and serve. If it begins to
brown too quickly cover with another
| pan.
Dreamed Hash-One pint cold meat
| salt and pepper, 1 tablespoon chopped
| parsley, l teaspoon onion juice, cur
! cream sauce. Chop the meat very fine
| season it and add the onion ana pars.
| ley. Make the cream sauce in a double
| boiler; stir in the meat, beat thorough.
" and serve on squares OF toasted
| bread.
Mock venison-cold mutton, 1 ia.
| bIespoon butter, l tablespoon -four,
cup water or stock, / tablespoon cur
rant jelly, 1 tablespoon bottled meat
| sauce
Corned Beef Hash-one cup cold
| corned beef, cup cold boiled potatoes
salt and pepper, l tablespoon butter
milk or stock. Chop the corned beef
of the fat. Melt the butter in a fry.
| ing pan; add the beef mixed witt
| chopped potatoes; pour over enough
| milk to moisten; stir until we'll mixed
then cook slowly until Drowned under.
neath. Fold over like an omelet and
serve garn1shed with parsley AND
poached egg.
Farmers' cabbase-one cup COLI
meat, 1 cup cooked cabbage, / cur
cooked tomatoes, cup bread crumbs
salt and pepper. Chop the meat int
small pieces, likewise the cabbage. Pm
a layer Of meat in the bottom of
baking dish: then layer Of cabbage
then a layer of tomatoes. Continu,
until the entire quantity has been used
seasoning each layer as you 60. Cove
all with bread crumbs and bake in ;
moderate oven until brown.
Stew From Cold Meat-Free tn
meat from fat, grist1e and bones. Gu
into small pieces; add salt and waite
sufficient to cover it. Let simmer un
til almost ready to break in pieces
add raw onions and potatoes and cool
until tender, adding also a littlesou
| stock if available. Cook until potatoe
are done; rhicken with -four and serv
on small slices Of toast
Potted Meat-One pint cold meat,
hI1tfnP 61-ia
melted suet. Chop the meat very fine