Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-04-26
Left-Overs Made Appetiz-
ing by Addition of Fresh Veg
etables and a Little Dressing.
An Ideal Lunch or Dinner for
a Child.

! Arrange cold meat in overlapping
slices of equal size after carefully TRIM
ming off all but small edge OF lal'
and place around the chilled platter
| border of crisp watercress. lettuce
hearts or head lettuce cut cross"lse 10
simulate blades Of grass just oeAoi
serving add French dressing.
Another way is to surround the meat
with border of hard-boiled eggs cut
in halves and deviled. with sprigs or
parsley or lettuce hearts between each
two. or cut good sized lemons in halVes'
scoop out the insides. cut slices from
the bottom until they stand easily ana
heap with shredded cabbage mlNeo
with stiff mayonnaise, or fill the lemons
with peas and mayonnaise.
1t the meat is lamb. very -attractive
dish may be made by surrounding me
slices with tiny green molds OF mint
jelly Tongue is good with sliced toina
toes dipped in French dressing, or win
chilled asparagus with dressing over
it. other appetizing cold meats are
veal loaf. plain or with sliced toma-
toes, spiced beef loaf. cold roast beer with
tomatoes and cold boiled beef with string
beans and mayonnaise. one OF me
most difficult leftover foods to serve
second time is boiled meat, such as
beef or mutton. Unless there IS plenty
of gravy in which to reheat 1t, the ao-
dition Of water gives 1t a "ashea-ou'
flavor. and frying only toughene- II.
Beef extract will give satisfactory re
suits when added to the water, ana a
teacup of milk put into the pan before
putting in the meat is good. DICE ~
hash the meat and stir it into the h!lk;
This will prevent it from burning ana
will give an agreeable flavor to either
a hash or a warmed-over stew.
A Dandelion Dish.
Place half peck Of well cleaned
danGelions in a saucepan over the IRE.
cover with boiling water and COOK ten
minutes. Drain in q colander. return
to the saucepan, cover barely Win
fresh boiling water. add a pound OF
bacon, a tcsspoonful of salt. quarter
teaspoonfuI of pepper and nnelE
chopped onion. Cover and COOK unti u
| the meat is tender and the greens are
nearly dry. Put the dandelions on
warm dish. cut the bacon in thin slices
and lay them in rings around inc
mounded greens. Serve with eolleo
An appetizing addition to bacon IS
green peppers. Select firm green pep
pers and cut into rings, removing an
the seeds. Soak for twenty minutes IN
salted ice water. drain and fry in the
fat until tender Heap on the platter
and arrange the bacon around the pep
pers.
Wash and peel some potatoes OF even
size, and with an apple corer remove
the center of the. potato. Cut on the
rind from some thin slices of bacon.
Draw slice through each potato.
season with salt and pepper, put them
in a baking dish and bake until the
potatoes are brown and tender. putting
in the dish the rind of the bacon. to-
gether with several slices of bacon.
Put some dried peas into cold water
the night before using In the morn
ing put them into pot with one-half
pint of tepid water and season them
with salt, pepper and thyme Add an
onion and little bacon, or, II the
bacon is not at hand. use butter. Cook
the mixture slowly for one-half hour.
crush it, strain and serve with small
fried or baked sausages.
Carefully wipe and remove the cores
from as many good-sized sour apples
seasoned sausage meat. Place in
baking pan in a moderate oven for one
hour-it must be we'll cooked. Have
ready some small round slices of
toasted bread. Place an apple on each
slice and pour over teaspoonful OF
melted butter. Serve very hot. Garnish
with parsley and whole sausages.
Beef or Veal Loaf.
When a beef or veal loaf lasts too
long vary it by using the last of it
sliced and heated in a rich gravy. For
a change, have a garnish Of mushrooms
that have been stewed until they are
we'll pumped up. Raisins are attrac-
tive and impart a delicious tart favor
to the meat. Serve with rice or
noodles. this is nice luncheon dish.
Take the scraps of anv leftover lamb.