Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1917-03-31
OlonES FROM LEFT-OvcHS
Mary Good Uses 60 Which the lnev.
table Scraps" May Be Fut by
Clever Housewife.

salmon pic-Tuke the remains Of
cold boiled salmon. free the flesh from
the skin and bone aud divide it into
small pieces and season with salt.
white pepper and red pepper. Butter
shallow baking dish and spread over
the bottom layer of potatoes which
have been mashed with hot milk. Put
the pieces of fish on this. mosten with
little milk and cover with another
layer " potatoes. Bake until the pie
Is quite hot and the surface slightly
Drowned. Serve in the dish in which
IL was baked
Potato RoChaure.-Beat up two
eggs well and add to them three
fourthS of pint of milk and a season
ing Of salt and pepper. Have ready
huttorcd iirCprunf dish and put into
this a layer of cold sliced potatoes.
sprinkle them with grated cheese and
salt. and pour over them two table
SpoonfulS Of the egg and milk: re-
peat these layers till the dish is full.
finished with this grated cheese: then
bake in a moderate oven for half an
hour and serve in the dish in which 1t
was cooked
Tomato SliCcs.-Dredge some slices
of cold roast pork with flour. salt aud
pepper. For the sauce take two table
spoonfuls Of chopped onion. one wine
glaSsful vinegar. two cloves, a blade
of mace. bay leaf, cupful of water.
and flour and butter for thckening
Simmer the vinegar, onion aud spices.
and when half the vinegar has evapo-
rated remove the seasoning. add the
up. Thicker with one tablespoonful
of butter rolled in one tablespoonful
flour. Let the sauce get nearly cold.
then place the slice of pork in 1t, and
beat together slowly. Serve in a very
hot dish, with any freshly boiled green
vegetable MS garnsh.
Baked Bean Soup.-Put three cup
fuls of cold baked beans. three plnts
of cold water. two slices Of onion and
two stalks of celery. cut In pieces. in
saucepan Bring to the boiling point
and let simmer 80 minutes: then rub
through sieve. Add one and one-half
cupfuls of stewed and strained toma.
toes and one tablespoonful of chill
sauce. Melt two tablespoonfuls of but.
ter. add two tablespoonfuls flour, and
stir until well blended. then pour on
gradually, while stirring constantly
the hot liquid Bring to the boiling
point, season and serve.
Harvard Egcs.-Roll common crack.
ers (there should be three-fourths OF
n cupfuD and stir In lightly with q
fork one.fourth cupful of melted but
ter. Finely chop three hard.boileC
eggs, also have at hand three-fourths
cupful of cold chopped ham and two
cupfuls of white sauce. Sprinkle the
bottom of buttered baking dish with
crumbs. Cover with one.half the eggs
cover eggs with Vne-half the sauce
and sauce with one-half the meat; re
peat. Cover with remaining crumb,
and bake until crumbs are brown. Fol
the sauce, melt four tablespoonful
butter. add four tablespoonfuls floul
and stir until well blended, then poul
on, stirring constantly two cupfuls ho
milk. Bring to the boiling point ant
season.
Potato Puir.-Cut up some cold roas
beef or mutton, freeing 1t from grlstle
Mix, II approved, with few choppe,
pickles and season with salt and pep
per. Make some mashed potatoes int
paste, with beaten egg, and roll |
out, dredging it with flour. Cut into
round shape about the size of sau
Ger, place the meat upon one-hal
and fold the other one like pun
pinch neatly round and fry lgh
brown In smoking hot fat.