The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1917-04-14
DISHES FROM LEFT.ovERs
Many Good Uses TO Which tho Irev'
liable "Scraps" May Be Put by
Clever Housewife.

Salmon Pie.-Take n remains OF
cold boiled salmon, free the flesh from
the skin and bone and divide 1t into
small pieces and season with salt,
white pepper and red pepper. Butter
a shallow baking dish and spread over
the bottom a layer Of potatoes which
have been mashed with hot milk. Put
the pieces of fish on this, moisten with
a little milk and cover with another
layer Of potatoes. Bake until the pie
is quite hot and the surface slightly
Drowned. Serve In the dish in which
1t was baked.
Potato Rechauffe.-Beat up two
eggs we'll and add to them three
fourths of a pint Of milk and a season.
ing of salt and pepper. Have ready a
buttered fireproof dish and put into
this a layer of cold sliced potatoes.
Sprinkle them with grated cheese and
sab, and pour rel 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 Slices.-Dredge some slices
Of cold roast pork with flour, salt and
pepper. For the sauce take two table
spoonfuls Of chopped onion, n Wine
glassful vinegar, two cloves, a blade
of mace, a bay leaf, a cupful Of water,
and flour and butter for thickening.
Simmer the vinegar, onion and spices,
and when half the vinegar has evapo-
rated remove the seasoning, add the
stock or water and stir while it bOils
up. Thicker with one tablespoonful
of butter rolled in one tablespoonful
-four. Let the sauce get nearly cold,
then place the slice of pork in it, and
beat together slowly. Serve in a very
hot dish, with any freshly boiled green
vegetable as a garnish.
Baked Bean Soup.-Put three cup
fuls Of cold baked beans. three pints
of cold water, two slices of onion and
two stalks of celery, cut in pieces, in
a saucepan. Bring to the boiling point
and let simmer 30 minutes; then rub
through a sieve. Add one and one-half
cupfuls of stewed and strained toma-
toes and n tablespoonful of chill
sauce. Melt two tablespoonful Of but
ter, add two tablespoonful flour, and
stir until we'll blended, then pour on
gradually, while stirring constantly,
the hot liquid. Bring to the boiling
point, season and serve. st.. .u,
Harvard Eggs.-Roll common crack
ers (there should be three-fourths Of
a cupful) and stir in lightly with a
fork one-fourth cupful Of melted but
ter. j. Finely chop three .hard-b0iled
eggs, also have at hand three-fourths
cupful Of cold chopped ham and two
cupfuls Of white sauce. Sprinkle the
bottom of a buttered baking dish with
crumbs. Cover with one-half the eggs,
cover eggs with pne-half the sauce,
and sauce with one-half the meat; re-
peat. Cover with remaining crumbs
and bake until crumbs are brown. For
the sauce, melt four tablespoonfuls
butter, add four tablespo0nfuls flour
and stir until we'll blended, then pour
on, stirring constantly, two cupfuls hot
milk. Bring to the boiling point and
season.
Potato Puff.-Cut up some cold roast
beef or mutton, freeing it from gristle.
Mix, If approved, with a few chopped
pickles and season with salt and pep
per. Make some mashed potatoes into
a paste, with a beaten egg, and roll it
out, dredging it with flour. Cut into q
round shape about the size Of a sau-
Ger, place the meat upon one-half
and fold the other one like a puff ;
pinch neatly round and fry q light
brown In smoking hot fat. :
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