The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-09-22

pare them into satisfactory dishes
requires more skill and inventive
ness than to cook the raw food, and
this branch Of cookery is an art In
itself. Tho thrifty bome-maker uses
all the left-overs. Living has been
much too high for the average per
son to ignote the type OF cookery.
Food can so easily be spoiled by
relocating. Take meats for example.
A tender piece OF roast beef reheated
for ten minutes will be tough. This
applies to almost all cooked meats.
II sliced very thing and hot sauce
or, gravy poured over the slices. the
meat will be tender; but II added to
the hot gravy In an attempt to roheat
Il will invariably tougher. Meat
must be cooked long time when re-
heating IL II is to be tender. the the
ory being that II will tougher at
first, but will become tender by long,
slow cooking. For this reason the
covered casserole dishes have be-
csme almost Indispensable.
A casserole IL used for cooking
foods that require slow cooking for
either q short or long period, The
dish 10 covered to keep In all the
steam, and to retain flavor. Dicing
food takes more time than chopping
or putting through u food grinder.
but II one has the time. diced meat
will present u much more attractive
appearance. as we'll AZ being more
palatable. Diced meat or fish may be
combined with a white sauce. adding
cubes OF cooked potatoes. several
tablespoons OF cooked peas and diced
carrots. II meat Ia used. salt, pepper
and onion juice can be the season
ing; II fish. add a little lemon Juice
also, or a finely chopped sour pickle
Or add the diced meat to a tomato
sauce, seasoning we'll with onion and
chopped green peppers. adding six
or eight ripe OF green olives. A meat
pie Is always acceptable. Dice meat,
add to thickened. well seasoned
gravy or sauce. adding cooked pota-
toes cut In cubes. and small boiled
onions and any other leftover veget-
able. such as peas. carrots. turnips
or cauiflower. Place In u casserole
or baking dish. Make n plain pie
crust or biscuit dough Tor top and
bake In a moderately hot oven. This
may be prepared in the morning. and
the crust made. but not added until
the pie goes into tho oven.
Smaller quantities. OF leftover
meat or fish may bo chopped and
made into souffles. timbles or cro-
auettes, or added to n well-seasoned
white sauce and served on toast, or
In ramekins or a baking dish. the
top covered with buttered cruni,s
and then Drowned in the oven. The
white sauce. made OF butter or sub
stitute and milk. suppy additional
food value to take the place OF the
smaller quantity Of meat or fish.
One most important factor in the
success of these dishes Ia in care
ful preparation. All bones, gristle,
akin or tough. undesirable portions
should be removed and discarded. II
there are large meat bones. as In
roast Of lamb. these may be broken
adding two or three cupfuls OF
cold water, also an onion, Simmer
for an hour or more and use as q
base for gravy or sauce.
A cupful OF chopped meat or fish
will make souffle. croquettes, tim
bales or creamed meat In ramekins
for four persons. 90,
Leftover vegetables can be re-
heated In a white sauce, used for
cream soups or chowders; scalloped,
made into au gratin dishes, added to
a fritter batter and fried In deep
Cat or psed In salad. .r =.
Almost any combination OF vege-
tables, make an attractive salad, pro-
viding 1t is accompanied with a we'll
made salad dressing. The leftover
breakfast cereal may be nodded, slic-
cd. dipped in flour and fried dell
cate brown, or half a cupful may re-
place the same quantity of flour in
the breakfast griddle cakes or muf-
fins; any fresh or cooked fruit can
be mashed and poured over nodded
cold cereal for the children's dessert.
Stale broken pieces of bread may
be dried in a very slow over. then
rolled or put through the food grind
er and stored in covered fruit Jars.
To be used in scalloped dishes, to
bread outlets, fish or croquettes. Or
cut into very small cubes. dried In a
slow oven for croutons for soup;
N.I ,..v