Perth Amboy evening news., 1923-10-04
How To Get Rid
Of Left Overs
BY Sister MARY

Left over bits of meat have a way
OF accommodating in a truly madden
ing fashion sometimes. The tall
OF a porterhouse steak. scrug ENDS
OF the Sunday roast, an old chop
ana u scrap of bacon are too good
to throw away" and yet seem hope
less to the inexperienced housewife.
Beef can be used in hash. lamb or
mutton combined with rice. veal or
pork worked up In croquettes. a
med, pie of a cream sauce on toas,
A combination of meats can De made
into any of these dishes with very
satisfactory results.
The secret of ~slccessrui leftover
dishes lies in the care with when
they are prepared and served Every
particle of gristle or skin should be
removed from the Meat the pone
cut away and if the family ob1ecIs
to fat, this should be trimmed off.
serve hash or croquettes gar
nished with parsley on the best
platter. This has a psychological
efteo' on the family which is worth
dollars and cents to the cook.
Hash
One and one-half cups chopped
leftover roast beef > cups chopped
poatotoes' z onion (minced) . table
spoons bacon fat or cr1pptngs, 70
cup boiling water, l taplespoon but
ter, salt and pepper.
Cooked or raw potatoes may be
used. Par potatoes and put through
coarse knife of food Mix
chopped meat potatoes, Union, salt
ana pepper. Melt bacon fat in fry
ing pan and when very hot add meat
mixture. Pour ire water IN at one
side OF the pan V closely II
COOK over a slow fire ror 20 min
utes. Remove V ana cooK uut1l
hash is dry. Add butter and turn
frequently with a spatufa 10 prevent
burning. The hash will become
brown and crisp and quite light
and fluffy made this way. If want
ed folded do not stir, but let brown
On the bottom. Then fold like an
omelet. Cooked potatoes should be
used.
Meat Croquettes
Two cups chopped meat, q cup
dried bread crumbs, / egg, salt and
pepper and milk.
Put meat through fine knife of
food chopper. Mix meat. salt and
pepper and bread crumbs thorough
ly in deep mixing bowl with II
fork. Add milk slowly, beating con-
stantly. The mixture should be
quite. moist, the bread crumbs will
absorb quite 4 lot of milk. Pack
mixture in a big iron spoon and
push into Il 1lyIrg pan containing
about one fourth inch depth of
hot fat. The mixture should be
too moist to form into balls with
the hands. Cook until brown on one
side turn and brown on the other
side. Strive with tomato sauce
This is an excellent way to use up
several kinds o: meat.
Meat Pie
One cup coarsely chopped left
over meat, 1 small onion. l medium
sized potato, salt and pepper. boil
ing water. Crust: One u flour Il
teaspoon salt, . teaspoons baking
powder, l tablespoon lard, milk.
Oil the bottom and sides of a bak-
ing dish with bacon fat. Cut onion
in half and put in center of dish.
Adj potato thinly sliced. Add meat
season with salt and pepper, sprin-
kle with flour and pour in boiling
water at one side OF dish to more
than cover contents. Cover with
crust and bake half an hour in a
moderate yer
To make crust: Mix and sift dry
ingredients. Rub in lard with tips
of fingers. Cut in milk with a knife.
Use enough milk to make a soft
dough.
These are the quickest and most
economical ways of using left over
meats l know. The dishes are
palatable and norrishing.
Copyright, 1928. NEA Service, Incl