Evening star., 1932-03-25
Dishes From Left-OverS
Preparing Little More of Each Thing Than Is
:, Required Found to Be Useful-Cheese
and Vegetables.

"O find left-overs in ones pantry
Il and refrigerator should be 6
regular daily occurrence, which
Il Is easily managed by systemat-
ically preparing little more o!
each dish that is cooked than Is required
for one meal There are few foods that
cannot be kept over from one day TO
another if properly cared for, and this
will save work.
Chop the tough end OF porterhouse
steak rather coarsely, cook 1t In little
butter with sprinkling Of pepper and
salt until it is blanched. add two table
spoonfuls of milk. dredge with Drowned
-four toss well in one-fourth cupful OF
cream, and serve with baked potatoes.
Take some bits of leftover steak or
roast, mince it, heat in gravy. season,
and fill some pastry tarts. allowing
gravy to run over the crust. These are
delicious and savory.
Leftover ham and eggs may be
chopped together and served between
slices of French toast which have had
the crusts removed. Cut the toast rather
thick and fry quickly so that it will be
moist and not greasy.
Scramble some eggs. allowing two
tablespoonfuls Of milk to each egg. Add
one-half a cupful of grated cheese, a
seasoning of salt, and dash of red
pepper Cook slowly until the eggs
are light and creamy. stirring con-
stantly. Fill some patty shells, sprinkle
with chopped parsley, and serve at once.
Mince some corned beef or ham and
spread a thick layer on pastry crust
Place on top some pastry in ring shape
and fill with creamed peas. asparagus,
or mushrooms When boiling corned
beef, add a small onion, a pinch Of gin
ger, and a few cloves, together with
several bay leaves It will improve the
favor of the beef.
Boiled mutton is more delicious II
large white onion and a tablespoonful
of Worcestershire sauce are cooked With
it. Put all into the pot at the same
time and cook in the usual way.
To use remnants of chicken or veal,
roll some pastry and cut it into rounds
or diamonds. Spread on each piece the
hot minced chicken or veal, put two
together, pour gravy over and serve.
Remnants of chicken fricassee may be
cut into small pieces and treated as
above described for steak. II there is
rice and gravy and no chicken left, use
in the same way This with baked
sweet potato makes tasty and attrac-
tive dish
Place thin slices Of bacon IN ice water
roll in -four and fry until crisp. Drain
on crumpled brown paper or paper
toweling before serving.
To give gravy a delicious flavor add
q couple of tablespoonfuls Of coffee
Just before removing from the stove.
This not only gives the gravy deli
cate flavor, but also a dark, rich ap-
pearance.
Leftover Fish.
Pieces Of cold fish may be heated in
white sauce or mixed with mayonnaise
and spread between buttered toast. Put
some grated cheese on top. leave in the
oven until the cheese melts and serve
tss,once Bits of cold vegetables, such
as peas, beans, asparagus or carrots,
may be treated in the same way.
Fried oysters which have been left
over may be minced and have added to
them an equal quantity of chopped
celery. This should be mixed with
mayonnaise and served on leaf Of
lettuce between slices of hot buttered
toast A bit of bacon or ham laid on
top gives an additional relish.
At delightful luncheon the patty
slrells, which were filled with creamed