San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-01-22
TASTY DINNER
COOKED FROM
LEFT-0VERS
Refrigerator Generally
Filled With Foods
Early in Week.
By ERNA j. BERTRAMS.
Director OF Food Economics,
Armour & Company.

Very often, on Tuesday or We'd
ncsday, when you open the refrigera-
tor door. you find little dab of this
a little dab of that, a3d maybe larg-
er dab Of something else-all perfectly
9, ID wholesome food that you decided
at the particular time entirely too
good to be wasted and too much to
feed to the dog or cat. II these little
dabs Of food are left in the refrigcra-
tor for too long a time, they are
bound to spoil and after occupying
valuable space for a few days, will
eventually have to 90 into the incin-
orator.
There may be left some meat, may.
be a bone or two; a few mashed 20.
tatoes, some peas or carrots or some
other vegetables. In little bowl
tucked off in the corner, perhaps
there are some canned peaches, pears
or plums-not enough to serve to the
family, and yet perhaps you just did
not foel like having plums when you
were enjoying your little MONDAY
SMACK"
VISIT CAKE BON.
There is another place to be raided
today a2d that is the cake box-those
pieces of dry cake-too dry and I'M
attractive to serve and yet perfectly
good cake. made with the finest but
ter and eggs, milk and flour-fooi
stuffs that are not inexpensive by any
means-and, therefore. those scraps
of cake arc really good food.
Let us get all of these things out
or the table and see what we can do
with them. Cut the meat off the bones,
add some water and an onion to the
bones and let them boil rather brisk
~. Put the meat through food chop
per. add tcaspoonful Of minced green
pepper, about tablespoonful
minced onion and a dash of WOrces-
tershire or walnut sauce. Into this
meat mixture. beat the mashed potl
toes, and you will find that you have
a splendid combination Of meat
croquettes. Separate two eggs. add the
yolks to the meat and mashed pota-
toes and beat very thoroughly until
light. season TO taste. then form into
pyramids or. long cylindrical GRO
quotes; roll in cracke or bread
crumbs and then into the white OF one
egg TO which has been added table
spoonful of water; roll the croquettes
again in crumbs and fry in deep IA,
at temperature of 800 degrees F.,
until they are golden brown and heat
ed thoroughly.
MIX VEGETABLES. f+.
VI lone OF the leftover vegetables
arc decidedly highly favored, you may
feel free to combine them. From the
bones you should have nice stock TO
be used as a foundation for a sauce
for these vegetables. To a cup of this
broth, add two level tablespoonfuls Of
flour mixed to a paste with cold wa
ter. and two tablespoonfuls of butter,
evaporated milk and cook until the
sauce is fairly thick. Add the vege-
tables and cook over low fire until
heated through; season to taste.
Thee vegetables We are going to
serve with the croquettes.
Now, TO make the meal complete,
there really should be salad. An at
tractive leftover salad that may be
easily and quickly prepared is made
OF cabbage, apples. an orange, or any
leftover fruit that you may have.
Shred the cabbage and mix with
a vinegar and oil dressing--to about
two cupfuls Of shredded cabbage, add
three tablespoonfuls of oil and one
tablespoonful of vinegar, salt and pep
per to taste, a1d a small onion
chopped fine; then add the fruit
the apples cut into small pieces, the
pineapple cut into little cubes, and the
orange skinned and cct into uniform
sized pieces. Mix well and serve on
the same plate with the croquettcs
and the vegetable white sauce.