Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-09

Some metal skewers should be among
the utensils in the kitchen of a thrifty
housewife Small left-overs that seem
to be little in themselves can be cut into
cubes and alternated with squares Of
bacon to form satisfying and delicious
combination when cooked on skewers
and served on toast. Any firm -f1eshed
fish that can be cut into cubes can be
cooked in this way, especially dry fish.
ScallopS are good cooked this way and II
very large they should be parboiled for
few minutes before they are put onto
the skewers. Chicken livers may be
served on skewers, half or a quarter of
a liver being allowed between each
square of bacon, the livers having first
been parboiled. Cubes of calves liver
may be served in the same way, also
bits of delicate veal outlet, both having
received some previous cooking. Well
seasoned tomato sauce spread on the
toast is Savory addition to veal cooked
on skewers and creamed spinach is also
good. Wooden skewers should not be
used because when dried by the heat
visible slivers. You can buy the metal
ones in the house furnishing depart
ment of any large store featuring
kitchen utensils.
Leftovers.
Cut leftover lamb or mutton into
pieces of attractive size and shape, DIP
them in diluted egg, and then into nne
bread crumbs. Place them on but
tered baking sheet and bake them Q
golden brown and thoroughly heated
through. Serve on circles OF hot but
tered toast and garnish with few rings
of sweet pickle. Pour tomato sauce
around and serve Immediately.
II lamb ID desired for slicing cold, re-
move the bone at once after the meal
at which 1t was served hot, and crowd
the meat into bowl that VIII Just nolo a
1t. Place a weight on top and leave the
meat to chill. The bone viii come out
easily when the meat Is warm and the
pressed meat will slice well and eco
nomically when 1t Il cold. With cold
sliced lamb, mint sauce, mint jelly. or
sorrel sauce are especially good. Cur
rant Jelly, caper sauce, or onion sauce,
are all good accompaniment to mutton.
Leftover veal makes q delicious dish
when 1t Is creamed and served on toast.
Serve 1t hot with q couple OF circles
of fried or baked apple that was not
peeled before cooking.
Cut into small pieces and added 20
the desired amount Of white sauce with
which a little chicken gravy has been
combined veal tastes like expensive
chicken. With a small amount of peas
and mushrooms added % the mixture
and the whole reheated and served IN
patty cases, or in small boxes OF bread
that have been delicately toasted, one
has O dish suitable for any occasion.
Add q dash of paprika, garnish with
a little parsley, and serve hot.
Veal may be used to piece out the
supply of chicken to make delicious
chicken salad. When 1t Is to be used
for this purpose, it Is good idea 70
simmer it with the chicken or to leave
it to cool in chicken stock. Either way
will impart more of the chicken fiavor
to the veal.
Beef and Onions.
Chopped beef may be used as o filling
for baked onions. Add the necessary
amount of bread crumbs to the chopped
meat, season the mixture highly with,
salt and pepper, and add enough gravy
or white sauce to bind the ingredients
well. Peel the desired number Of onions.
cut out the centers, and boil carefully
in sailed water until the onions are al
most done. Lay carefully In q buttered
dish and fill the centers with the meat
mixture. Top with q tablespoonful Of
gravy, pour hot water into the dish TO
cover the bottom, and bake slowly until
the onions are done and the tops are
nicely Drowned Serve Immediately.
Dreamed smoked ham In any form
should be highly seasoned. One table
spoonful of Worcestershire sauce to
each cupful of white sauce will bring
out the flavor Of the meat. Lacking
the desired amount of ham needed,
chopped hard-boiled eggs may be added:
Add to such creamed ham enough bread
crumbs and you will have an excellent
filing for stuffed tomatoes, green pep
tHArx ~ hakad onions
Ham and macaroni, with enough sea
soned white sauce to give the desired
consistency, makes an excellent casse-
role dish. Chopped ham and hard
boiled eggs added to a thick white
sauce, highly seasoned, gives q good
croquette mixture. Chopped ham may
be mixed with hot mashed baked po-
tatoes, the shells ref1lled with the mix
ture and the tops Drowned in q hot
oven. Serve Immediately with q tea
spoonful of butter on each mound, the
serving dish garnished with parsley.
A good way to use scraps Of pork is
70 cut the meat into bits, add to gravy,
then serve poured over hot baking pow
der biscuits.
Vegetables and Greens.
Tender asparagus does not need to
be scraped, but the scales on the stems
should be removed Wash In cold water
and drain thoroughly. Tie in bunch,
stand up in a tall kettle, and I'LL to
within one inch Of the tips with boiling
water. Cover, and cook gently for Is
minutes, leaving the tips to cook in
steam. Add one teaspoonful of salt.
and cook for another S or 10 minutes,
depending upon the thickness Of the
asparagus. Lift out, drain, unite, then
remove to hot plate. Save the water
for soup or sauce.
Celery is a non-waxte vegetable. The
inner white stalks can be served raw,
the larger outer stalks as a cooked vege-
table, and the leaves can be cooked like