The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-04-17
The Home Circle
By Celia Hord KENNY


WHAT TO DO WITH LEFT.ovERs.
1t is frequently puzzling to the
housekeeper to know how to use up
the bits of eatables left over from meal
to meal. There is usually not enough
left of any one thing for a dish and
what can she do with them?
Take, for instance, cold vegetables.
If they have been prepared with a
white sauce-corn, beans, peas or what
not-they may be dumped all together
in colander and washed. With
bit of lettuce and French dressing
these can be made into tasty salads,
with or without nuts in addition.
If there is bit Of nam left and
cheese and few slices of stale bread,
some hot ham sandwiches can be
made. Mince the ham, mix with
grated cheese, spread on one slice of
bread, cover with another, cut in two
and brown on each side in hot butter.
Serve piping hot.
Leftover corn will turn into many
good things. Corn oysters are made
by beating until light the yolks of two
eggs and adding two cups corn. Fold
in the beaten egg whites and two table.
spoons flour. Season and drop by
spoonfuls into hot fat in skillet.
If there's a cup of cold peas left,
add a small slice of onion and two
cups water and simmer until peas can
be mashed easily. Season, add two
cups milk and little thickening. Let
boil up once, strain through colander,
reheat and serve.
If there are few green peppers on
hand, try this: Cut off the tips, re.
move seeds and parboil for three min
utes. Fill with leftover creamed peas,
cover top with buttered crumbs and
heat in oven, or mix vegetables with
mayonnaise, fill peppers and serve cold
as a salad, with lettuce.
A cupful of cooked tomato can be
used in a thousand ways. For soup,
heat with a couple of slices of onion,
parsley, salt and pepper and bring to,
boil. Put in piece of baking soda
the size of large pea, and let this
boil up also, stirring we'll. Have ready
a quart of milk, scalded, with table
spoonful of butter rubbed smooth with
as much flour, and pour the tomato
through strainer into this; let it
cook for moment and serve hot. The
soda prevents the milk from curdling.
Savory rice is very good to serve as
a vegetable or as a border for meat.
First measure your leftover tomato
soup. For each cup of soup allow one
fourth cup of rice Heat soup to boil
ing point in upper part of double
boiler, placed on the range, and then
stir in the rice. After boiling hard
for two minutes cover and place over
boiling water in the under part of the
double boiler to steam for two hours.
Uncover during last half hour in order
that any of remaining liquid may
steam. away. If you desire to have
the particles of rice separate stir occa-
sionally with fork, being careful not
to break the grains. If the mixture is
left undisturbed while cooking it will
come out nicely nodded and may be
cut in slices.
Cold string beans on lettuce with
either French dressing or mayonnaise,
make one of the best salads. Cauli-
flower is good in either way, too. Cold
cooked beets may be chopped, put on
lettuce and mayonnaise added. Cold
boiled potatoes may be diced, trifle
of minced onion added with cup of
mayonnaise, or boiled dressing, and
this served as salad ALSO
Tomatoes and corn, when both are
left over, can be put in layers in a
buttered dish, seasoned we'll and
baked with crumbs and butter on top.
Chicken shortcake is a most pala-
table way to serve remnants of
chicken. Free it from skin and bones
and cut into small pieces. Put on to
heat with enough gravy to make it
quite moist. Make short biscuit
dough and roll into cake an inch
thick. Bake in quick oven for Is or
20 minutes. Then open it and spread
hot chicken stew over lower half. Re-
place upper half and pour over the
whole generous amount of gravy.
Nice fish cakes or croquettes may
be made of almost any kind of cold
fish. After removing skin and bones,
flake meat. To one cup fish add two
cups cold mashed potatoes and thor
oughly mix together. If a sauce was
served with the fish at dinner and
some of it was left over, it is we'll to
add about three tablespoonful. Sea-
son the dish with level teaspoonful
of salt and little pepper. Add the
egg, well beaten. If the mixture does
not seem moist enough add little
milk or cream. Make into flat cakes,
put into buttered pan, and bake in a
hot oven until brown.
Parsnips.
Best of spring vegetables is the
parsnip Like the carrot the parsnip
is fairly rich in starch and sugar, but
unless care is taken these properties
will dissolve in the cooking and so
no uoe+od Tho flavor of Darsnin ia