Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-09-19
A DAY OF LEFTOVERS;
HOW TO FIX THEM
Recipes for Cornmeal Circles,
Salad in Egg Cases and Cof.
fee Ice Cream Given

The joy of some dishes could never
be known but for the fact that we have
tried to use what's left" as cleverly
as possible. The United States food
administration has a few hints to offer
on the subject.
Here is a days menu Of leftovers
with recipes for them given below:
LEFTOVER BREAKFAST
Stewed Fruit Combination
omelet with Vegetables
Cornmeal Circles With Maple Syrup
Coffee
Milk for Children
LEFTOVER LUNCH
Puree of Vegetable
Rice with Tomatoes
Green Pea Salad in Egg Cases
Coffee Ice Cream
LEFTOVER SUPPER
Corn Cakes with Tomato Sauce
Cottage Cheese and
Green Pepper Salad
Apple Charlotte
Omclet With Vegetables
breakfast omelet may be varied by
spreading II just before folding with
few green peas or asparagus tips, or
little stewed corn or tomatoes that have
been heated and well seasoned.
CornmeaI Circles
Do not allow leftover cornmeal mush
TO get perfectly cold before moldng it.
Beat 1t well. so that it will be perfectly
smooth, and pour it into baking powder
tins, or half an inch deep in fiat pan,
first moistening the tin with cold water.
When ready to use, cut in circles half an
inch thick. If nodded in a fiat sheet
use biscuit cutter. Roll in milk, then
very lightly in flour. Heat a little but
ter or bacon fat on baking tin until it
bubbles, lay the circles on this and
brown lightly in very hot oven.
Rice with Tomatoes
Season about a cupful and a half of
stewed tomatoes extra well. adding n
little onion juice IL liked. They should
he stewed down thick and not watery
Use an equal amount of tomatoes and
cold rice. Arrange in layers in baking
dish and sprinkle each layer Of rice with
grated cheese before adding the toma
toes. Finish with rice and cheese on top.
Heat in oven just long enough for the
cheese TO melt.
Green Pea Salad in Egg Cases
Cut three or four hard-cooked eggs
| IeHsti iSt TefllONe lne yOlkS neatly.
Crumble them into rather large pieces,
season with salt and paprika and toss
| them lightly about in melted butter. Ms
with cup of well~seasoned cold peas.
| Sprinkle n little salt and white pepper
on the whites, put spoonful of the peas
| in each and make border around each
white and cover with mayonnaise. Serve
on crisp lettuce leaves.
Coffee Ice Cream {from Custard)
To two cups of leftover or fresh Gus
tard add one-half cup of good strong
coffee and one-half cup of cream or rich
milk. and sugar enough to make it quite
sweet Pour into the freezer and freeze.
Apple Charlotte
One tablespoonful gelatin, one-fourth
cup honey, three tablespoonfuls boiling
water, one tablespoonful lemon juice,
| three tablespoonfuls cold water. one
half cup strained apple sauce, one cup
whipped cream.
Soak gelatin in cold water dissolve
in boiling water. Add honey, lemon
juice, and apple sauce, and set in cool
place to stiffen. When it is thoroughly
chilled and begins tt harden around the
edges, beat with a Dover beater, adding
gradually the whipped cream When
stiff enough to drop. pour into mold
and chill. The whites of two eggs beat.
en- stiff may be used instead of cream
and the charlotte served with soft GUS
| tard.