Left Overs 
 
 Mrs. S. T. Rorer 
 
LIBRARY OF CONGRESS. 
 
 Chap. Copyright JS'O 
 
 sheif.n^a&a 
 
 UNITED STATES OF AMERICA. 
 
LEFT OVERS 
 
Copyright 1898 by 
 SARAH TYSON RORER 
 
 COP«f^^ 
 
 
LEFT OVERS 
 
 H<yiv to transform them 
 into palatable and 'whole- 
 some dishes^ With many 
 nezu and valuable recipes 
 
 By MRS S T RORER 
 
 ^{rector of ThiUdetphU Cooking School 
 and Author of Mrs 'Hirer's Cook 'Book 
 New Salads, Canning and 'Preserving 
 and 'various other ^oforks on Cookery 
 
 Published at Philadelphia by 
 ARNOLD AND COMPANY 
 
Printed at the Sign of the Ivy 
 Leaf in Philadelphia by George 
 H Buchanan and Company 
 
 M 
 
 35927 
 
ISE forethought, which means 
 economy, stands as the first 
 of domestic duties. Poverty 
 in no way affects skill in the 
 preparation of food. The 
 object of cooking is to draw 
 out the proper flavor of each individual 
 ingredient used in the preparation of a 
 dish, and render it more easy of digestion. 
 Admirable flavorings are given by the 
 little left overs of vegetables that too often 
 find their way into the garbage bucket. 
 Economical marketing does not mean 
 the purchase of inferior articles at a 
 cheap price, but of a small quantity of 
 the best materials found in the market ; 
 these materials to be wisely and econom- 
 ically used. Small quantity and no waste, 
 just enough and not a piece too much, is 
 a good rule to remember. In roasts and 
 steaks, however, there will be, in spite of 
 careful buying, bits left over, that, if 
 
economically used, may be converted 
 into palatable, sightly and wholesome 
 dishes for the next day's lunch or supper. 
 
 Never purchase the so-called tender 
 meat for stews, Hamburg steaks or 
 soups ; nor should you purchase a round 
 or shoulder steak for broiling, nor an 
 old chicken for roasting. Select a fowl 
 for a fricassee, a chicken for roasting, 
 and a so-called spring chicken for broil- 
 ing. Each has its own individual price 
 and place. 
 
 Save for stock, every bone, whether 
 beef, mutton, poultry or game, as well as 
 all the juices that are left in the meat 
 carving dishes on the table, and the 
 water in which meats are boiled and in 
 which certain vegetables are boiled. Into 
 this storehouse — for such a stock pot is 
 — will go also the tough ends from the 
 rib roasts, which would become tasteless 
 and dry if roasted ; the bits that are taken 
 from the PVench chops ; the bone that is 
 left on the plate from the sirloin steak ; 
 and every piece of the carcass left on the 
 general carving plate of all sorts of 
 game and poultry. After the meat has 
 been taken from the roast, these bones 
 will also be used. 
 
STOCK 
 
 In all good cooking there is a con- 
 stant demand for a half pint or a pint of 
 stock. Brown sauce and tomato sauce, 
 in fact, all meat sauces, are decidedly 
 better made from stock than water, 
 and as it comes to every household 
 without the additional cost of a penny, 
 there is no excuse whatever for beinsr 
 without it. Save the bones collected on 
 Saturday, Sunday and Monday. Chicken 
 and veal bones may be kept together ; 
 beef, mutton and ham in another lot ; 
 one makes a white stock, the other 
 brown. If the quantity is small put 
 them all together. Crack the bones, 
 put them in the bottom of a large 
 soup kettle, cover with cold water, bring 
 slowly to boiling point and skim. Push 
 the kettle to the back part of the stove 
 where the stock may simmer for at 
 least three hours, then add an onion into 
 which you have stuck twelve cloves, a 
 bay leaf, a few celery tops, or a little cel- 
 ery seed, and a carrot cut into slices ; 
 simmer gently for another hour and 
 strain. Tuesdays and Saturdays are the 
 
S LEFT OILERS 
 
 best days for making stock, as they are 
 the days on which you have long, con- 
 tinuous fires, Tuesdays for ironing pur- 
 poses, Saturdays for bread baking; in 
 this way you will economize in coal, 
 heat and time. 
 
 In making tomato soup, to each 
 pint of tomatoes add a pint of this stock 
 instead of water ; or the stock may be 
 simply heated, nicely seasoned and used 
 as clear soup. By adding a little cooked 
 rice or macaroni, you will have a rice or 
 a macaroni soup. 
 
 In cream soups, where stock takes 
 the place of water, less milk gives equal, 
 perhaps better, results. For instance, in 
 cream of celery soup, cover the celery 
 with cold stock instead of water, using a 
 quart instead of a pint of water, and then 
 use only a pint of milk, having in the end 
 the same quantity of a much more tasty 
 soup at a less cost. One soon learns 
 that all made-over dishes are more savory 
 where stock is used in place of water. 
 If peas, beans or cabbage are being 
 cooked, this water may be added to that 
 in which beef or mutton has been boiled, 
 the whole reduced carefully by rapid 
 boiling, strained and put aside for use. 
 
MEAT 
 
 MEAT 
 
 As meat is the most costly and 
 extravagant of all articles of food, it 
 behooves the housewife to save all left 
 overs and work them over into other 
 dishes. The so-called inferior pieces — not 
 inferior because they contain less nour- 
 ishment, but inferior because the demand 
 for such meat is less — should be used 
 for all dishes that are chopped before 
 cooking, as Hamburg steaks, curry balls, 
 kibbce, or for stews, ragouts, pot roasts 
 and various dishes where a sauce is used 
 to hide the inferiority and ugliness of 
 the dish. We have no occasion here to 
 spend money on good looks. 
 
 If one purchases meat for soup, the 
 leg and shin are the better parts. This, 
 however, is not necessary in the ordi- 
 nary family, as there are always suffi- 
 cient bones left over for daily stock. All 
 meat left over from beef tea, tasteless as 
 it is, may be nicely seasoned and made 
 into curries or into pressed meat, giving 
 again a nice dish for lunch or supper. 
 Remember, that where the flavoring of 
 the beef has been drawn out into the 
 
lo LEFT OVERS 
 
 water, as in making beef tea, another 
 decided flavor must be added to make 
 the made-over dish palatable. For this 
 reason, curries, pressed meats, served 
 with either Worcestershire or tomato 
 sauce, are chosen. 
 
 Cold mutton may be made into pilau, 
 hashed on toast with tomato sauce, 
 hashed with caper sauce, made into 
 escalloped mutton, barbacued mutton, 
 casserole, or macaroni timbale; all 
 sightly dishes, quite handsome enough 
 to place before the choicest guest. Spiced 
 meats, as beef a la Diode, may be served 
 cold with cream horseradish sauce and 
 aspic jelly. If warm, they will be made 
 into ragouts, or some form of dish with 
 a brown or tomato sauce. It is well to 
 bear in mind that white meats will be 
 served with white or yellow sauces ; 
 dark meats with brown or tomato sauces. 
 The coarse tops of the sirloin steak, the 
 tough end of the rump steak, if broiled, 
 cannot possibly be eaten, as the dry heat 
 renders them difficult of mastication. 
 Cut them off before the steak is broiled, 
 and put them aside to use for Hamburg 
 steaks, curry balls, timbale or cannelon, 
 making a new and sightly dish from that 
 
MEAT II 
 
 which would otherwise have been thrown 
 away. 
 
 If you use ham, and have had apiece 
 boiled, after the even slices are taken off, 
 chip the remaining tender pieces for friz- 
 zled ham, making it as frizzled beef is 
 made. The bits around the bone that 
 cannot possibly be sliced, will be chopped 
 and made into potted or deviled ham. 
 Throw the bone into the stock pot. 
 
 A meat chopper or grinder, which 
 costs but a dollar and a half or two dol- 
 lars, will save its price in the utility of 
 these scraps in less than a month. 
 
 The water in which you boil a leg of 
 mutton, chicken, turkey or a fresh beefs 
 tongue, or such vegetables as string 
 beans, peas, rice, macaroni or barley, put 
 aside and use in place of plain water to 
 cover the bones for stock-making. The 
 water in which cabbage is boiled should 
 be saved alone and used the next day for 
 a soup Crecy ; the flavor of the cabbage, 
 with a carrot that has been slightly 
 browned in butter, makes a delightful 
 soup without the addition of meat. 
 
12 LEFT OVERS 
 
 BEEF-UNCOOKED 
 
 The uncooked tough bits or pieces 
 of beef may be made into any of the 
 following dishes : 
 
 Kibbee 
 
 Chop uncooked tough meat veiy fine ; 
 put it twice through a grinder. To each 
 pound, allow a tablespoon ful of grated 
 onion, a tablespoonful of chopped parsley, 
 a teaspoonful of salt, just a dash of pep- 
 per, and a half cup of toasted piiion nuts. 
 Form into balls about the size of an egg, 
 stand in a baking pan, add a half pint of 
 strained tomatoes, a tablespoonful of but- 
 ter, and bake slowly thirty minutes, bast- 
 ing three or four times. If more than 
 one pound of meat is used, all the in- 
 gredients must be increased accordingly. 
 
 Hamburg Steaks 
 
 The genuine Hamburg steaks are 
 rich in onion and very rich in fatty mat- 
 ter, too much so to be wholesome ; so 
 we will modify them, that they may be 
 eaten even by dyspeptics or persons with 
 weak digestion. Put twice through a 
 
BEEF— UNCOOKED 13 
 
 meat chopper the tough ends of steaks 
 or bits of the round. To each pound of 
 this meat allow a half teaspoonful of 
 celery seed, a teaspoonful of grated 
 onion. Form into thick even cakes, 
 being sure that the centre and sides are 
 the same thickness. These may now be 
 broiled over a clear fire, or under the 
 gas Hghts in your gas broiler, or they 
 may be dropped into a thoroughly heated 
 iron pan. As soon as browned on one 
 side, turn and brown the other. If the 
 steaks are an inch thick, it will take 
 eight minutes for perfect cooking. An 
 exceedingly satisfactory way is to brown 
 them quickly over a hot fire, then put 
 the pan in the oven and allow them 
 to cook for five minutes. Dust with 
 salt, season with a little butter and 
 pepper, and send to the table on a very 
 hot dish ; or serve with brown or tomato 
 sauce. If they have been cooked over 
 the fire, or in the oven, put a table- 
 spoonful of butter into the pan in which 
 they were cooked, add a tablespoonful of 
 flour, a half cup of stock, and a half cup 
 of strained tomatoes. When boiling, 
 add a teaspoonful of salt, a dash of pep- 
 per, and pour over the steaks. 
 
14 LEFT OVERS 
 
 Cannelon 
 
 Put twice through the meat chopper 
 one pound of tough meat, season with a 
 teaspoonful of salt, a dash of pepper, 
 and, if you hke, a little celery seed or 
 chopped celery top ; take this chopped 
 meat into your hands, and form it into a 
 roll about four inches in diameter and six 
 inches long. Roll this in a piece of oiled 
 paper, put it in a baking pan, bake in a 
 quick oven thirty minutes, basting the 
 paper with melted butter three or four 
 times. When done, carefully remove the 
 paper, dish the cannelon, and pour around 
 plain tomato sauce. 
 
 Brown Stew 
 
 Cut any left-over pieces of uncooked 
 tough meat into cubes of one inch. Put 
 a couple of tablespoonfuls of suet into a 
 saucepan ; when rendered out, remove 
 the cracklings. Dust the bits of meat 
 with a tablespoonful of flour, throw them 
 into the hot suet, and shake until brown. 
 Draw the meat to one side, and add to 
 the fat in the pan a second tablespoonful 
 of flour ; mix, add one pint of water or 
 stock, stir until boiling, add a teaspoonful 
 of salt, a bay leaf, slice of onion, a tea- 
 
BEEF— UNCOOKED 15 
 
 spoonful of browning or kitchen bouquet ; 
 cover and simmer gently until the meat is 
 tender, about an hour and a half. The 
 proportions given here are for one pound 
 of beef. This may be served plain, or in 
 a border of rice, or with dumplings. If 
 dumplings, put a pint of flour into a bowl, 
 add a teaspoonful of salt and one of bak- 
 ing powder ; mix thoroughly and add 
 sufficient milk to just moisten ; drop by 
 spoonfuls over the top of the stew, cover 
 the saucepan and cook for ten minutes. 
 Do not lift the cover during the ten 
 minutes or the dumplings will fall. 
 
 Beef Timbale 
 
 Chop fine any left-over tough bits of 
 lean beef. Cook together for a moment 
 a gill of strained tomatoes and one cup of 
 bread crumbs ; add to the meat, rub to a 
 smooth paste, season with a quarter of a 
 teaspoonful of celery seed, a half tea- 
 spoonful of salt and a dash of pepper ; 
 mix, and then stir in carefully the well- 
 beaten whites of two eggs ; fill into cus- 
 tard cups, stand in a pan of boiling water, 
 and cook in a moderate oven twenty min- 
 utes. Serve with tomato sauce. This 
 recipe is for one pound of beef. 
 
i6 LEFT OVERS 
 
 BEEF— COOKED 
 
 Ragout 
 
 Cut pieces of cold boiled or roasted 
 beef into cubes of one inch ; to each 
 quart of this allow two tablespoonfuls of 
 butter, two of flour and a pint of stock. 
 Rub the butter and flour together, add 
 the stock, stir until boiling ; add a table- 
 spoonful of onion juice, a teaspoonful of 
 browning or kitchen bouquet, a teaspoon- 
 ful of salt, a tablespoonful of tomato 
 catsup, a tablespoonful chopped parsley; 
 add the meat ; stand over the back part 
 of the stove until thoroughly hot ; serve 
 on a heated platter garnished with trian- 
 gular pieces of toasted bread. A few 
 left-over olives, mushrooms, or even a 
 chopped truffle, may be added. 
 
 Bresleau 
 
 Chop sufficient cold cooked meat to 
 make one pint, season it with a teaspoon- 
 ful of salt and a quarter of a teaspoonful 
 of pepper. Put a half cup of stock 
 or water, two tablespoonfuls of bread 
 crumbs and a tablespoonful of butter 
 
BEEF— COOKED 17 
 
 over the fire ; when hot, add to it the 
 meat ; take from the fire and stir in care- 
 fully two well-beaten eggs. Put this in 
 greased custard cups, stand them in a 
 baking pan half filled with boiling water, 
 and bake in a moderate oven fifteen or 
 twenty minutes ; serve with tomato sauce 
 or sauce Bechamel. 
 
 Beef Croquettes 
 
 Chop sufficient cold cooked beef to 
 make one pint ; add to it a teaspoonful 
 of salt, teaspoonful of onion juice, a dash 
 of cayenne, a quarter of a teaspoonful 
 of pepper, and a grating of nutmeg. 
 Put a half pint of milk over the fire. 
 Rub together one tablespoonful of butter 
 and two tablespoonfuls of flour, add 
 them to the hot milk, stir until you have 
 a smooth thick paste ; take from the 
 fire ; mix with it the meat, and turn out 
 to cool. When cold, form into cro- 
 quettes. Beat one egg, add to it a 
 tablespoonful of warm water, and beat 
 again. Dip the croquettes first into this, 
 then roll them in bread crumbs, and fry 
 them in smoking hot fat. They may be 
 served plain or with tomato sauce. 
 
i8 LEFT OVERS 
 
 Beef Steak Pudding 
 
 Cut cold cooked steak into cubes of 
 a half inch. To each pint of these 
 allow a half pint of milk, six tablespoon- 
 fuls of flour, two eggs, and two table- 
 spoonfuls of chopped suet. Put the 
 flour into a bowl ; beat the eggs, add to 
 them the milk, then add gradually 
 to the flour ; make perfectly smooth. 
 Cover the bottom of a baking dish 
 with a layer of the batter, put in the 
 bits of steak, sprinkle over the chopped 
 suet, then a dusting of salt and pep- 
 per, and, if you like, a few drops of 
 onion juice ; now put over the remaining 
 quantity of the batter, and bake in a 
 moderately quick oven an hour and a 
 half. 
 
 Potato Dumplings 
 
 Take any pieces of cold cooked meat, 
 chop them fine, season carefully with 
 salt, pepper, chopped parsley or celery. 
 To each pint allow two tablespoonfuls 
 of melted butter. For the crust you 
 may use left-over cold mashed pota- 
 toes ; if so, add a Httle milk and stir 
 them over the fire until smooth and hot. 
 If potatoes are boiled for the purpose, 
 
BEEF— COOKED 19 
 
 add salt, butter and milk, and beat 
 them until light. Line to the depth 
 of one inch, a baking dish, put the meat 
 in the centre, cover the top with mashed 
 potatoes, smooth, brush with milk and 
 bake in a moderate oven a half hour. 
 
 Qobbits 
 
 Scrape and cut into fancy pieces one 
 good sized carrot and one turnip. Put 
 these into a saucepan, cover with a pint 
 of stock, and cook slowly until the vege- 
 tables are tender. Have ready, cut into 
 cubes of one inch, sufficient cold cooked 
 beef to make a quart ; add ic to the vege- 
 tables, simmer a few minutes until the 
 meat is hot ; have ready also one cup of 
 rice that has been boiled thirty minutes 
 in clear water, drained and dried. Arrange 
 this in a border around the meat dish. 
 Put two tablespoonfuls of butter and flour 
 into a saucepan ; mix. Drain the liquor 
 from the meat and vegetables, Avhich 
 should now measure one pint ; if not, add 
 sufficient stock to make a pint; add this 
 to the butter and flour, and stir until boil- 
 ing. Dish the meat and vegetables in the 
 centre of the rice border. Take the 
 
20 LEFT OVERS 
 
 sauce from the fire, add a teaspoonful of 
 salt, a dash of pepper and the yolks of 
 two eggs. Reheat for just an instant, 
 strain over the meat mixture, dust with 
 chopped parsley, and serve at once. 
 
 Beef Fritters 
 
 Chop sufficient cold cooked beef to 
 make one pint ; add to it a teaspoonful of 
 salt, and a quarter of a teaspoonful of 
 pepper. Beat two eggs until light, add 
 to them a half pint of water or stock ; 
 stir into this one and a half cups of flour, 
 beat until smooth, add a teaspoonful of 
 baking powder and the meat. Drop this 
 by spoonfuls into smoking hot fat ; cook 
 about three minutes, drain on brown 
 paper, and serve either on a folded 
 napkin, or in a dish with tomato sauce. 
 
 Minced Beef on Toast 
 
 Take the meat from between the 
 bones of a rib roast, or any little bits 
 that would not be serviceable in other 
 dishes, chop them fine, and to each 
 pint, allow one tablespoonful of butter, 
 one of flour and a half pint of tomatoes or 
 
BEEF— COOKED 21 
 
 stock. Mix the butter and flour together, 
 then add the tomatoes strained or 
 stock ; when boiHng add the meat, and a 
 palatable seasoning of salt and pepper. 
 Stand the mixture over hot water until 
 smoking hot, and serve on squares of 
 toasted bread. 
 
 Barbacue of Cold Beef 
 
 Cut cold-roasted or boiled beef into 
 thin slices. Put into your saucepan two 
 tablespoonfuls of butter, two tablespoon- 
 fuls of catsup and two tablespoonfuls of 
 sherry ; stir until hot ; drop the sHces of 
 beef into this, cover the saucepan, shake 
 occasionally for a minute, until the beef 
 is smoking hot, and send at once to the 
 table. This is exceedingly nice made 
 and served from a chating dish. This 
 dish may be made by omitting the sherry 
 and using a teaspoonful of Worcestershire 
 sauce, a teaspoonful of mushroom catsup 
 and two tablespoonfuls of stock. 
 
 Salt Beef 
 
 Cold cooked corned beef is best 
 made into hash. Chop sufficient to 
 
22 LEFT OILERS 
 
 make one pint. Chop the same quan- 
 tity of cold boiled potatoes; mix the 
 two together, put them into a sauce- 
 pan, add half pint of stock, a table- 
 spoonful of butter, teaspoonful of onion 
 juice and a quarter of a teaspoonful of 
 black or white pepper. Stir carefully 
 and constantly until the mixture reaches 
 the boiling point. Serve at once on but- 
 tered toast. 
 
 Hash No. 2 
 
 Chop enough cold cooked corned 
 beef to make a pint; chop the same 
 quantity of cold boiled potatoes ; mix 
 the two together. Put them into a stew- 
 ing pan, add one pint of stock ; simmer 
 for just a moment; take from the fire, 
 add two eggs well beaten, a dash of pep- 
 per; turn the mixture into a baking 
 dish and bake in a quick oven twenty 
 minutes. 
 
MUTT OhI— UNCOOKED 23 
 
 MUTTON-UNCOOKED 
 
 Tough pieces of uncooked mutton 
 may be put twice through the meat chop- 
 per and used for curry balls or for stuff- 
 ing for tomatoes or egg plant ; in fact, in 
 almost any way that one would serve 
 uncooked beef. Having fewer pieces of 
 uncooked scrap mutton than of beef, we 
 are less accustomed to seeing them used. 
 
 Curry Balls 
 
 Put any pieces of tough uncooked 
 mutton twice through the meat chopper ; 
 season the meat with salt, pepper and 
 onion juice. Form into little balls the 
 size of an English walnut. Put two 
 tablespoonfuls of butter into a saucepan; 
 when hot, throw the balls into the butter, 
 and shake until carefully browned. Lift 
 them from the saucepan, and to the 
 butter in the pan add a teaspoonful of 
 curry, a tablespoonful of flour, mix and 
 add a half pint of stock ; stir carefully 
 until boiling ; pour this over the balls, 
 cook slowly for twenty minutes, add two 
 tablespoonfuls of lemon juice and serve in 
 a border of rice. Cocoanut milk may be 
 used in the place of stock. 
 
24 LEFT OVERS 
 
 MUTTON-COOKED 
 
 While mutton belongs to the red 
 meats, when carefully cooked it may be 
 used in many ways in which you would 
 use chicken or veal. Capers and tomato, 
 with a slight flavoring of mint, are more 
 agreeable with mutton than with almost 
 any other meats. 
 
 Bobotee 
 
 Chop sufficient cold boiled mutton to 
 make a pint. Put two tablespoonfuls of 
 butter and one onion sliced into a sauce- 
 pan ; stir until the onion is slightly brown; 
 then add a half pint of stock or milk and 
 four tablespoonfuls of bread crumbs. 
 Stand this on the back of the stove for 
 about five minutes while you blanch and 
 chop fine a dozen almonds. Add these to 
 the meat, then add a teaspoonful of curry 
 powder, and a teaspoonful of salt. Beat 
 three eggs until light, stir them into the 
 meat, then turn the whole into the sauce- 
 pan. Rub the bottom of the baking 
 dish first with a clove of garlic, then 
 sprinkle over a tablespoonful of lemon 
 juice and put here and there a few bits 
 
MUTTON— COOKED 25 
 
 of butter ; put on this the mixture, and 
 bake in a quick oven twenty minutes. 
 Serve in the dish in v/hich it is baked, 
 and pass with it plain boiled rice. 
 
 Boudins 
 
 Chop sufficient cold cooked mutton 
 to make a pint. Put a half cup of stock, 
 two tablespoonfuls of bread crumbs and 
 a tablespoonful of butter over the fire. 
 When hot, take from the fire, add the 
 meat and three eggs well beaten ; add a 
 teaspoonful of salt and a dash of pepper. 
 Put the mixture into greased custard 
 cups, stand in a baking pan half filled 
 with boiling water, and cook in a moder- 
 ate oven fifteen to twenty minutes. Serve 
 with sauce Bechamel. The bottom of 
 the cups may be garnished with chopped 
 mushrooms, capers, or chopped truffles, 
 or dusted thickly v/ith chopped parsley. 
 
 Klopps 
 
 Chop sufficient cold boiled mutton to 
 make a pint; add to it a half pint of 
 bread crumbs and sufficient white of egg 
 to bind the whole together ; add a tea- 
 spoonful of salt and a dash of white 
 
26 LEFT OVERS 
 
 pepper. Form into balls the size of English 
 walnuts; drop into a kettle of boiling 
 water ; pull the kettle to one side of the 
 fire where it cannot possibly boil, and 
 cook the klopps slowly for five or six 
 minutes. When done they will float on 
 the surface. Lift, drain carefully, put on 
 to a heated dish, pour over cream celery 
 or cream oyster sauce, and serve with 
 
 them peas and boiled rice. 
 
 ^^ 
 
 Curry of flutton 
 
 Put two tablespoonfuls of butter and 
 one sliced onion into a pan; cook slowly 
 until the onion is perfectly tender ; add 
 one clove of garlic mashed, a teaspoonful 
 of curry powder and a teaspoonful of tur- 
 meric ; mix thoroughly, add a half pint 
 of stock, or, better cocoanut milk ; stir 
 until boiling, add one quart of cold 
 cooked mutton chopped fine ; heat thor- 
 oughly, add a tablespoonful of lemon 
 juice, and pour at once into a platter that 
 has been garnished with boiled rice. 
 
 flutton with Anchovy 
 
 Chop sufficient cold boiled mutton to 
 make one pint ; mash fine three anchovies. 
 
MUTTON— COOKED 27 
 
 Put two tablespoonfuls of butter into a 
 saucepan, add one sliced onion, cook 
 until tiie onion is soft and yellow, add a 
 clove of garlic mashed, add to this the 
 anchovies and a half pint of stock ; sim- 
 mer gently for fifteen minutes, and press 
 through a sieve. Add a tablespoonful 
 of capers, two or three leaves of mint 
 that have been bruised, and the mutton 
 chopped fine. Heat over boiling water 
 for fifteen minutes, and serve on squares 
 of toasted bread. This may be served 
 plain or the top of each piece may be 
 capped with a carefully poached ^gg. 
 
 Pilau 
 
 Cut into bits any pieces of cold cooked 
 mutton ; put them into a saucepan, cover 
 with water, add a grated onion, a bay 
 leaf and two or three cardamom seeds. 
 Sprinkle over a half cup of rice that has 
 been carefully washed ; cover the kettle 
 and simmer slowly until the rice is tender. 
 Dish the mutton, putting the rice over 
 the top, cover the whole w^ith a nicely 
 made tomato sauce, and send at once to 
 the table. 
 
28 LEFT OVERS 
 
 Mutton Salad 
 
 Any pieces of cold-roasted or boiled 
 mutton may be cut into dice and used 
 for an ordinary mutton salad. At serv- 
 ing time arrange this neatly on lettuce 
 leaves, or any accessible green ; season 
 with salt and pepper, and cover with 
 mayonnaise dressing to w^hich has been 
 added a tablespoonful of capers. 
 
 Where celery, lettuce or other fresh 
 greens cannot be procured, canned 
 asparagus may be mixed with the mut- 
 ton or may be served with it as a garnish ; 
 giving an exceedingly agreeable accom- 
 paniment. Where asparagus cannot be 
 obtained, a can of peas may be drained, 
 washed, drained again, and added to the 
 mutton before it is mixed with the mayon- 
 naise dressing, or the mutton may be 
 mixed with mayonnaise and filled into 
 tomatoes that have been peeled and 
 the centres scooped out. Stand each on 
 a little nest of lettuce leaves or on a 
 bunch of cress, and garnish the top with 
 caperSo 
 
CHICKEN— UNCOOKED 29 
 
 CHICKEN-UNCOOKED 
 
 In purchasing a chicken for timbale, 
 select a large one, but not an old fowl. 
 After the chicken has been drawn, remove 
 the white meat, which is used uncooked 
 for timbales. The dark meat may be 
 cooked at once and utilized for boudins, 
 croquettes, salad, cecils, creamed hash, 
 or served on toast with sauce Bordelaise, 
 or used in chafing dish next day. Or if 
 you prefer to use it raw, devil the legs 
 and use the bones for soup. 
 
 Timbale 
 
 Chop fine the uncooked white meat 
 of a chicken ; this should weigh a half 
 pound. Then rub it with the back of a 
 wooden spoon against the side of a bowl 
 until perfecdy smooth. Put one cup of 
 white bread crumbs and a half cup of 
 milk over the fire; stir until boiling; 
 when cold, rub this thoroughly with the 
 meat, and press it through an ordinary 
 flour sieve. Stir into it carefully the well- 
 beaten whites of five eggs, add a tea- 
 spoonful of salt, a dash of white pepper ; 
 fill into greased timbale cups, stand in a 
 baking pan of boiling water, cover with 
 oiled paper, and bake in a moderate oven 
 
30 LEFT OVERS 
 
 fifteen to twenty minutes. The bottoms 
 of the cups may be garnished with 
 chopped truffle, chopped mushrooms, 
 chopped parsley, or nicely cooked green 
 peas. Serve with the timbales either a 
 plain cream sauce or a cream mushroom 
 sauce. Peas are the usual accompaniment. 
 Or the timbalc molds may be lined 
 with this mixture, and the centres filled 
 with creamed mushrooms ; put enough 
 of the timbale mixture over the top to 
 hold in the stuffing; they will then be 
 cooked and served in the usual manner. 
 
 Deviled Chicken Legs 
 
 Carefully remove the bones from the 
 legs of an uncooked chicken. To a half 
 cup of bread crumbs add twelve chopped 
 almonds, two tablespoonfuls of toasted 
 pinon nuts, a tablespoonful of parsley, 
 a half teaspoonful of salt and a dash 
 of cayenne ; moisten with two table- 
 spoonfuls of butter. Stuff this into the 
 spaces from v/hich you have taken the 
 bones, tie the legs top and bottom to keep 
 in the stuning. Place the bones from the 
 carcass of the chicken in the soup kettle, 
 cover with cold water, and when the 
 water reaches boiling point place the 
 legs on top of the bones and cook con- 
 
CHICKEN— UNCOOKED Zi 
 
 tinuously for two hours. They may be 
 served hot with sauce, or cold, cut into 
 thin slices garnished with aspic. 
 
 English Chicken Balls 
 
 Chop fine the dark meat left over 
 from timbales, add a half can of finely 
 chopped mushrooms, a teaspoonful of 
 salt, a half teaspoonful of pepper, a table- 
 spoonful of chopped parsley, a dozen 
 blanched and finely chopped almonds and 
 one raw egg ; mix thoroughly and form 
 into balls the size of an English walnut. 
 Arrange these over the bottom of a 
 saucepan, cover with stock, add a bay 
 leaf, a slice of onion and of carrot ; cook 
 slowly a half to three-quarters of an 
 hour ; drain, saving the stock. Dish 
 the balls in the centre of a platter, put 
 around the edge a row of potato bullets, 
 outside of that small triangles of toast. 
 Put a tablespoonful of butter and one of 
 flour into a saucepan ; mix, add a half pint 
 of stock in which the balls were cooked, 
 stir until boiling, take from the fire, add 
 the yolk of one Qg^ beaten with two 
 tablespoonfuls of cream ; add a half tea- 
 spoonful of salt and dash of pepper; 
 strain this over the balls and serve. 
 
32 LEFT OVERS 
 
 CHICKEN-COOKED 
 
 The remains of cold chicken or turkey 
 may be used in precisely the same man- 
 ner, or made into croquettes, using the 
 same rule as for beef croquettes. With 
 an accompaniment of mayonnaise of cel- 
 ery, or mayonnaise of tomato, they make 
 an extremely good luncheon dish. For 
 an evening entertainment they may be 
 simply garnished with cooked peas. 
 Meat croquettes are usually made into 
 pyramid forms ; they may, however, be 
 made into cylinders. Boudins of chicken 
 or turkey are also exceedingly nice. 
 
 Creamed Hash on Toast 
 
 This is one of the tastiest of all the 
 warmed-over chicken dishes. Chop the 
 chicken fine, and to each pint allow one 
 tablespoonful of butter, one of flour and 
 a half pint of milk. Rub the butter and 
 flour together, add the milk, stir over the 
 fire until boiling, season the meat with a 
 teaspoonful of salt and a dash of pepper, 
 add to the milk sauce, and stir over hot 
 water for fifteen minutes. The flavoring 
 
CHICKEN— COOKED 33 
 
 may be changed by adding three or four 
 chopped mushrooms, or, if you have it, 
 a chopped truffle ; but it is exceedingly 
 good plain. Heap this on squares of 
 nicely toasted bread, serve at once, or 
 you may garnish the tops with carefully 
 poached eggs. 
 
 Casserole 
 
 Wash a half cup of rice ; throw it into 
 boiling water, boil for twenty minutes, 
 drain, add a half cup of milk, a table- 
 spoonful of butter, a level teaspoonful of 
 salt and a quarter of a teaspoonful of 
 pepper; stir until you have a rather 
 smooth thick paste. Brush custard cups, 
 line them to the depth of a half inch with 
 this rice mixture ; make a plain milk 
 sauce, as in preceding recipe, and add 
 a pint of seasoned chicken. Fill the 
 space in the rice cups with this cream 
 mixture, put over a covering of rice, 
 stand the cups in a pan of boiling water, 
 and bake in a moderate oven for twenty 
 to twenty-five minutes. Turn these care- 
 fully on a heated dish, pour around 
 cream sauce and serve. They may be 
 garnished with green peas, mushrooms 
 
34 LEFT OVERS 
 
 or truffles. While this is an exceedingly 
 economical dish it is at the same time an 
 elegant one. 
 
 Indian Hash 
 
 Chop fine sufficient cold-roasted 
 duck, chicken, or turkey to make one 
 pint. Cut a good-sized onion into 
 very thin slices. Pare, core, and chop 
 fine one apple. Put two tablespoonfuls 
 of butter in a saucepan, add the apple 
 and the onion ; toss until brown, then 
 add not more than an eighth of a tea- 
 spoonful of powdered mace, a half tea- 
 spoonful of salt, a teaspoonful of curry 
 powder, a tablespoonful of flour, a tea- 
 spoonful of sugar ; mix and add a half 
 pint of stock or water ; now add the 
 meat, stir constantly until smoking hot, 
 then stand over hot water, covering 
 closely for twenty minutes. Add two 
 tablespoonfuls of lemon juice and serve 
 in a border of rice. 
 
 Mock Terrapin or a la Newburg 
 
 Pieces of cold-roasted chicken, turkey 
 or duck may be used for making terra- 
 pin or a la Newburg. Cut the meat 
 
CHICKEN— COOKED 35 
 
 into pieces of fairly good size ; meas- 
 ure, and to each pint of this allow a 
 half pint of sauce ; rub together two 
 tablespoonfuls of butter and one of flour. 
 Rub to a smooth paste the hard boiled 
 yolks of three eggs ; add to the butter 
 and flour a gill and a half (three-quarters 
 of a cup) of milk ; stir until smoking hot. 
 Do not let the mixture boil ; then add 
 this a little at a time to the yolks of the 
 eggs, rubbing until you have a perfectly 
 smooth golden sauce ; press this through 
 a sieve. Before beginning the sauce, 
 sprinkle the chicken with four table- 
 spoonfuls of sherry or Madeira, the latter 
 preferable. Add the chicken to the 
 sauce, stir until each[piece is thoroughly 
 covered; add a half teaspoonful of salt, 
 just a drop of extract of nutmeg or a 
 grating of nutmeg, an eighth of a spoon 
 of white pepper (black pepper, of course, 
 may be used) ; cover and stand over hot 
 water, stirring occasionally until the 
 mixture is smoking hot. 
 
 Chicken Supreme 
 
 This may be made from either 
 chicken or turkey cut into dice ; add an 
 
36 LEFT OVERS 
 
 equal quantity of canned mushrooms ; 
 for instance, to one pint of cold chicken, 
 add one can of mushrooms. Put two 
 tablespoonfuls of butter and two of flour 
 in a saucepan ; mix without browning, 
 then add two cups (one pint) of chicken 
 stock ; stir constantly until boiling, add 
 two tablespoonfuls of thick cream, and 
 the yolks of four eggs ; strain, add the 
 chicken and mushrooms, a level tea- 
 spoonful of salt, a quarter of a teaspoon- 
 ful of white pepper, ten drops of celery 
 extract or just a little celery seed. Stand 
 this mixture over hot w^ater, watching 
 carefully until it is thoroughly heated ; 
 remember that any boiling will curdle 
 the egg. Serve this on a heated dish 
 either in a border of rice or garnished 
 with squares of toasted bread. This 
 mixture is also served in bread pates, or 
 it may be served in chicken muffin cases. 
 
 Chicken Cutlets 
 
 Chop cold cooked chicken or turkey 
 very fine; to each pint allow a half can 
 of mushrooms chopped fine. Put one 
 tablespoonful of butter and two of flour 
 into a saucepan, mix, and add a half pint 
 
CHICKEN-COOKED 37 
 
 of chicken stock. When smooth and 
 thick take from the fire, add the yolks of 
 two eggs, the chicken and mushrooms, a 
 teaspoonful of salt, quarter of a teaspoon- 
 ful of pepper, a teaspoonful of onion 
 juice, a grating of nutmeg and a table- 
 spoonful of chopped parsley ; stir over 
 the fire for a moment ; turn out to cool ; 
 when cold form into cutlet-shaped cro- 
 quettes, dip in Qgg and bread crumbs, 
 and fry in smoking hot fat. These may 
 be served plain, with a garnish of peas, 
 or they may be served with sauce 
 Bechamel. 
 
 Duck Bordelaise 
 
 Portions of cold duck may be cut into 
 convenient pieces, sprinkled with wine, 
 about fourtablespoonfuls to the pint, and 
 allowed to stand v/hile you make sauce 
 Bordelaise. Put one tablespoonful of 
 butter and one of flour into a saucepan ; 
 mix, add a teaspoonful of browning or 
 kitchen bouquet and a half pint of stock ; 
 stir until boiling, add a tablespoonful of 
 grated onion, a half teaspoonful of salt, a 
 dash of pepper and, if you have it, a 
 tablespoonful of finely-chopped ham ; 
 
38 LEFT OVERS 
 
 cook for five minutes and strain ; add 
 three or four fresh mushrooms or a half 
 dozen canned mushrooms and the duck. 
 Stand over boiling water until the mix- 
 ture is thoroughly heated. Send to the 
 table garnished with triangles of toasted 
 bread. A few stoned olives or sliced 
 olives may be added in the place of the 
 mushrooms, and you would then have 
 salmi of duck. 
 
GAME 39 
 
 GAME 
 
 Bits of cold broiled or roasted game 
 may be chopped very fine, rubbed to a 
 smooth paste either in a bowl or mortar. 
 To each half pint of this mixture allow 
 two tablespoonfuls of brown sauce thor- 
 oughly rubbed with the game, and the 
 unbeaten white of one ^gg ; press the 
 whole mixture through an ordinary flour 
 sieve ; then stir in the well-beaten whites 
 of tw^o eggs, four mushrooms chopped 
 almost to a powder, and a seasoning 
 of salt and pepper. Fill this into 
 little greased molds or cups ; the cups 
 may be garnished with chopped truffle 
 or mushrooms, or served plain. Fill in 
 the mixture, stand the cups in a baking 
 pan half filled with boiling water ; cook 
 in a moderate oven twenty minutes. The 
 little bomb-shaped molds are the better 
 sort to use for these. Serve with brown 
 sauce either plain or flavored with mush- 
 rooms. 
 
40 LEFT OWERS 
 
 BREAD 
 
 The better way is to cut just suffi- 
 cient bread for each meal so that there will 
 be really no left-overs. If, however, a few 
 slices are accidentally left, put them aside 
 in a can or jar, never in the regular bread 
 box with the bread ; one or two slices will 
 invariably be missed until sufficiently old 
 to mold and contaminate the remaining 
 quantity of bread in the box, and then, 
 too, they are more apt to accumulate in 
 this way than in a separate box. The 
 neater pieces may be used for toast for 
 breakfast or lunch or supper. The next 
 best pieces use for bread and butter cus- 
 tard ; the crusts dry, roll and put aside to 
 be ready for breading articles to be fried, 
 or for escalloped dishes. In this way 
 every piece, no matter what its condition, 
 will be utilized. 
 
 Bread and Butter Custard 
 
 Beat two eggs, without separating, 
 until light, add four tablespoonfuls of 
 sugar and a pint of milk, mix and add 
 a grating of nutmeg ; turn into an ordi- 
 nary baking dish, cover the top with 
 
BREAD 41 
 
 buttered bread, butter side up ; bake in 
 a moderate oven just as you would a 
 cup custard, until you can put a spoon 
 handle down in the centre of the custard 
 and it will come out free from milk. 
 
 Little Puddings a la Grand Belle 
 
 Roll slices of stale bread into fine 
 crumbs. Brush small custard cups, 
 or a border mold with melted butter, 
 sprinkle over a few currants or raisins, or 
 any fruit that you may have left over. 
 Fill the cups with crumbs. Beat three 
 eggs, without separating, until light ; add 
 three tablespoonfuls of sugar, ateaspoon- 
 ful of vanilla and a pint of milk. Pour 
 this carefully over the bread crumbs, let 
 them stand for about five minutes until 
 the mixture has been soaked up and the 
 bread crumbs soft ; then stand in a pan 
 of boiling water, cover with oiled paper 
 and cook in the oven a half hour. 
 Turn out and serve hot with ^gg sauce. 
 
 Bread Croquettes 
 
 Rub suflficient stale bread to make 
 one quart of crumbs ; add four table- 
 spoonfuls of sugar, a half cup of cleaned 
 
42 LEFT OVERS 
 
 currants, or any fruit that you have left 
 over, and a grating of nutmeg ; sprinkle 
 over a teaspoonful of vanilla, and add 
 sufficient beaten eggs (about three) to 
 moisten the crumbs. Form into small 
 cylinder-shaped croquettes, dip in G.gg 
 and roll in bread crumbs and fry in smok- 
 ing hot fat. Serve hot with sugar sauce. 
 
 Bread fluffins 
 
 Cover a quart of bits of bread that 
 have been broken apart, with one pint of 
 milk ; soak for fifteen minutes, then 
 with a spoon beat until you have a 
 smooth paste ; add the yolks of three 
 eggs, a tablespoonful of melted butter 
 and one cup of flour that has been sifted 
 with a heaping teaspoonful of baking 
 powder. Fold in carefully the well- 
 beaten whites of the eggs, and bake in 
 muffin pans in a quick oven about twenty 
 minutes. 
 
 Muffins left from breakfast may be 
 pulled apart and toasted for lunch or sup- 
 per. Pieces of stale sponge cake, in fact, 
 any stale cake may be used for cabinet 
 puddings, for cream puddings, or for 
 croquettes. 
 
EGGS 43 
 
 EGGS 
 
 The soft boiled eggs that are left 
 from breakfast will be at once hard boiled, 
 put into the refrigerator, and when four 
 have accumulated, use them for Beaure- 
 gard eggs, a la Newburg dishes or gar- 
 nishes. Poached eggs that are left over 
 may be dropped at once into boiling water, 
 cooked slowly until perfectly hard, and 
 put aside for chopping, to use as a garnish 
 for a curry or some vegetable dish with 
 which they will nicely blend. 
 
 The tablespoonful or two of stewed 
 tomatoes left in the dish from dinner will 
 be put aside to use for tomato omelet, 
 or they may be added to the roasted 
 beef gravy for dinner, converting a plain 
 homely gravy into one of better flavor. 
 The half cup of peas may be added to 
 to-morrow's consomme, or used as a 
 garnish for the breakfast omelet. The 
 green portions of celery will be put aside 
 for stewing ; the tender white part for 
 serving raw ; while the leaves and roots 
 will be used for flavoring soups and 
 sauces. 
 
 The yolk of egg left over, if put into 
 
44 LEFT OVERS 
 
 a cup or saucer will, in less than two 
 hours, become hard, dry and useless. 
 This same yolk dropped into a cup half 
 filled with cold water will keep for sev- 
 eral days, and may be used for mayon- 
 naise or added to a sauce. When needed, 
 it may be carefully lifted with a spoon 
 and used the same as a fresh yolk. 
 
 Whites of Eggs 
 
 The yolks of eggs are quite easily 
 disposed of, as sauces frequently call for 
 the yolk of one or two eggs ; then they 
 may be used for mayonnaise dressing, or 
 added to various dishes. The whites of 
 eggs however accumulate. One of the 
 ways of getting hard boiled yolks, without 
 wasting the whites, is to separate the 
 white and the yolk before the ^gg is 
 cooked ; drop the yolk down into a kettle 
 of boiling water ; then stand on the back 
 part of the stove for fifteen or twenty 
 minutes until it is hard. The yolk will 
 cook in this way just as well as with 
 the white in the shell. Now, you have 
 the uncooked whites, which may be used 
 for a simple white cake, apple float, souf- 
 fles, plain or with fruit. 
 
EGGS 45 
 
 Beauregard Eggs 
 
 Separate the whites and yolks of five 
 hard boiled eggs, press through an ordi- 
 nary fruit press, or chop very fine. Make 
 a half pint of cream sauce ; when boiling, 
 add the whites of the eggs. Have ready 
 on a heated platter five squares of toasted 
 bread ; heap the white sauce over these 
 squares, dust the top with the yolks of 
 the eggs, then with a little salt and pep- 
 per, and send at once to the table. 
 
 Egg Croquettes 
 
 Put five hard boiled eggs through a 
 vegetable press, or chopper. Put one 
 tablespoonful of butter and two of flour 
 into a saucepan, add a half pint of milk, 
 stir until boiling, add a half cup of stale, 
 unbrowned bread crumbs, a teaspoonful 
 of salt, a tablespoonful of chopped parsley, 
 a dash of pepper and a half teaspoonful 
 of onion juice ; add the eggs, mix and 
 turn out to cool. When cold form into 
 cutlets, dip in egg and then in bread 
 crumbs and fry in smoking hot fat. 
 Serve with plain cream sauce. These 
 with peas make an exceedingly nice 
 luncheon dish. 
 
46 LEFT OVERS 
 
 POTATOES 
 
 Cold baked potatoes will be converted 
 at once into stuffed potatoes, and put aside 
 for rewarming. Two cold boiled potatoes 
 will make a comfortable dish of hashed 
 browned potatoes, or may be served with 
 cream sauce or au gratin. 
 
 Stuffed Potatoes 
 
 Baked potatoes that are left over 
 must be made into stuffed potatoes before 
 they are heavy and cold. At the close 
 of the meal at which they were first 
 served, cut the potatoes direcUy into 
 halves, scoop out the inside portion, put 
 it through an ordinary vegetable press, 
 or mash it fine ; add a httle butter, salt, 
 pepper and sufficient milk to make a 
 light mixture ; stand this over hot water 
 and beat until hght and smooth. Put it 
 back into the shells, and stand them aside 
 in a cold place. When ready to serve, 
 brush the top with beaten Qgg, run them 
 into a quick oven until hot and golden 
 brown. 
 
POTATOES 47 
 
 Potato Croquettes 
 
 Cold mashed potatoes may be made 
 into croquettes by adding to each pint 
 four tablespoonfuls of heated milk, the 
 yolks of two eggs, a tablespoonful of 
 chopped parsley, a teaspoonful of grated 
 onion, a quarter of a teaspoonful of pep- 
 per ; stir over the fire until the mixture 
 is thoroughly heated ; form into cylinder- 
 shaped croquettes, dip in Qgg and rolled 
 bread crumbs and fry in smoking hot 
 fat. Potato croquettes are more difficult 
 to fry than meat croquettes ; the fat 
 must be at least 365 degrees (Fahr.) and 
 the rolling carefully done. 
 
 Potato Puff 
 
 The above mixture may have the 
 whites of the eggs beaten and stirred in, 
 and baked in the oven ; serve in the 
 same dish in which it was baked. 
 
 Potato Roses for Garnishing 
 
 Cold boiled potatoes may have 
 added sufficient milk to make a soft 
 paste ; stir it over the fire until smooth ; 
 
48 LEFT OVERS 
 
 put it into your pastry bag, using a 
 star tube ; hold the bag firmly, pressing 
 out on greased papers these little potato 
 roses ; brown in the oven and use them 
 for garnishing fish dishes. 
 
 Potato Custards 
 
 Stir two cups of cold mashed pota- 
 toes, with four tablespoonfuls of milk, 
 over the fire until they are warm and 
 light ; take from the fire and add three 
 eggs beaten light with four tablespoon- 
 fuls of sugar. Add a teaspoonful of 
 vanilla, stir in carefully a pint and a half 
 of milk. Put this mixture into greased 
 custard cups ; stand in a baking pan of 
 boiling water and bake in a moderate oven 
 until set, about twenty or thirty minutes. 
 
 Where a Httle cooked meat and, at 
 the same time, mashed potatoes, are left 
 over, the meat may be seasoned with a 
 savory sauce, turned into a baking dish, 
 the mashed potatoes slighdy thinned 
 with hot milk and then slightly thick- 
 ened with flour, and used as a crust. 
 This makes what we call a potato pie. 
 Four tablespoonfuls of milk and four of 
 flour would be a good allowance to each 
 cupful of mashed potatoes. 
 
COLD BOILED POTATOES 49 
 
 COLD BOILED POTATOES 
 
 Hashed Brown Potatoes 
 
 Chop two cold boiled potatoes rather 
 fine, season with salt and pepper. Put 
 a tablespoonful of butter in an ordinary 
 saute-pan ; when hot, put in the pota- 
 toes, smoothing and patting them down ; 
 stand over a moderate fire and allow 
 them to cook undisturbed for at least 
 eight minutes ; then with a limber knife 
 fold over one half as you would an ome- 
 let ; stand again over the fire for about 
 three minutes and turn at once on to a 
 heated dish. These are exceedingly 
 difficult to make. Directions must be 
 carefully followed ; the butter must be 
 hot when you put in the potatoes ; the 
 whole must be packed firmly down so 
 that it will not break when turning out. 
 
 Potatoes au Qratin 
 
 To each four good sized cold pota- 
 toes chopped fine allow a pint of cream 
 sauce, to which you have added four 
 tablespoonfuls of grated cheese ; mix the 
 
so LEFT OVERS 
 
 potatoes with the sauce, turn them into 
 a baking dish and brown in a quick oven. 
 
 Scalloped Potatoes 
 
 Cut cold boiled potatoes into dice ; to 
 each pint allow a half pint of cream 
 sauce. Put a layer of the sauce in the 
 bottom of a baking dish, put in the pota- 
 toes, season with salt and pepper, cover 
 with another layer of cream sauce, dust 
 the top with bread crumbs, dot here and 
 there little bits of butter, and bake in a 
 moderate oven until a golden brown. 
 
 Potatoes in Hilk 
 
 Cold boiled potatoes may be cut into 
 slices and cooked in milk in a double 
 boiler until the whole is thoroughly 
 heated ; season with salt and pepper and 
 serve. 
 
 Sweet Potatoes 
 
 Cold boiled or roasted sweet potatoes 
 may be mashed while warm, seasoned 
 with salt, pepper and butter and formed 
 at once into croquettes ; dip and fry the 
 same as white potato croquettes. 
 
COLD BOILED POTATOES Si 
 
 Lyonnaise Potatoes 
 
 Cut cold boiled potatoes into small 
 dice ; to each pint allow a tablespoonful 
 of butter ; put the butter in an ordinary- 
 saute pan, melt it, add a tablespoonful of 
 chopped onion, shake until the onion is 
 golden brown ; throw in the potatoes, 
 shake or toss over a hot fire until each 
 piece is slightly browned; sprinkle lightly 
 with a half teaspoonful of salt, a table- 
 spoonful of parsley, and a dash of pepper ; 
 dish and serve. 
 
 Broiled Potatoes 
 
 Cut cold boiled potatoes into thin 
 slices lengthwise ; dip each slice in a lit- 
 tle melted butter, dust it with salt and 
 pepper, and broil it over a clear fire until 
 a golden brown. For dyspeptics it is 
 better to broil the potato first and add 
 the butter after, as the heating of the 
 butter renders it indigestible. Sweet 
 potatoes may be broiled after this same 
 rule, and would be less greasy than when 
 fried. 
 
52 LEFT OILERS 
 
 CHEESE 
 
 The shells of Edam, or pine-apple 
 cheese, after all the available cheese has 
 been scooped out, will be used as a bak- 
 ing dish for stewed spaghetti or maca- 
 roni or rice. If care is taken, one shell 
 may be used for three or four bakings. 
 Boil the macaroni in plain water until 
 tender; then drain, cut it into small 
 pieces and add it to cream sauce. Pour 
 this into the cheese shell, stand the shell 
 on a piece of oiled paper in a baking pan 
 and run into a moderate oven for fifteen 
 or twenty minutes. Lift the shell care- 
 fully, put it on to a heated dish, and send 
 at once to the table. After the macaroni 
 has been taken out, the shell will be 
 cleaned and put aside in a cold place for 
 the next baking. There is just enough 
 cheese imparted by the toasting of this 
 shell to give an agreeable flavor to the 
 macaroni. Plain boiled rice may be 
 heaped into the shells and steamed, or 
 baked in the oven for a few moments. 
 
 Any scraps or bits of common cheese, 
 when too hard and dry to serve on the 
 table should be grated, put into ajar and 
 
CHEESE 53 
 
 put aside for cheese balls to serve with 
 lettuce, cheese souffle, for baked maca- 
 roni, or spaghetti, or for croquettes, 
 cheese sauce, or Duchess soup. 
 
 Cheese Souffle 
 
 Put one cup of stale bread crumbs 
 with a gill of milk over the fire for just a 
 moment ; take from the fire, add the 
 yolks of three eggs, six tablespoonfuls of 
 grated cheese, a half teaspoonful of salt 
 and a dash of red pepper ; stir in the well- 
 beaten whites of the eggs ; put into indi- 
 vidual baking dishes ; bake in a quick 
 oven about eight minutes and send at 
 once to the table. 
 
 Cheese Balls 
 
 Grate or chop sufficient common 
 cheese to make a half pint ; add to it one 
 pint of stale bread crumbs, a half tea- 
 spoonful of salt, a dash of red pepper 
 and the whites of two eggs slightly 
 beaten. Form these into small balls the 
 size of an English walnut ; dip in &gg 
 and then in bread crumbs and fry in 
 smoking hot fat. These may also be 
 made into small cylinder-shaped cro- 
 quettes, and served with cream sauce. 
 
5^ LEFT OFERS 
 
 Duchess Soup 
 
 Put two tablespoonfuls of butter and 
 a sliced onion in a saucepan ; cook until 
 the onion is soft and yellow; add to this 
 two tablespoonfuls of flour, mix, and 
 then add one quart of milk, a level tea- 
 spoonful of salt and a palatable season- 
 ing of red pepper. Add six tablespoon- 
 fuls of grated cheese; stir in a double 
 boiler until it is smoking hot; press 
 through a fine sieve ; reheat and send at 
 once to the table. 
 
 Cheese Pudding 
 
 Toast slices of stale bread until a 
 golden brown and crisp to the centre. 
 This is best done in the oven. Put a 
 layer of this toasted bread in the bottom 
 of a baking dish ; put over a quarter of 
 a cup of grated or chopped cheese, 
 sprinkle with salt and red pepper ; then 
 another layer of bread, another of cheese 
 and the last of bread. Pour over suffi- 
 cient milk to moisten the bread; bake 
 in a quick oven fifteen minutes, and serve 
 at once. 
 
SAUCES 55 
 
 SAUCES 
 
 All meat sauces are made after the 
 same rule, changing the liquids to give 
 varieties ; for instance, one tablespoon- 
 ful of butter (which means an ounce), 
 and one tablespoonful of flour (a half 
 ounce) are always allowed to each half 
 pint of liquid. The butter and flour are 
 rubbed together (better without heating), 
 then the hquid added, cold or warm, the 
 whole stirred over the fire until boiling. 
 A half teaspoonful of salt and an eighth 
 of a teaspoonful of pepper is the proper 
 amount of seasoning. 
 
 White Sauce 
 
 If you wish to make a white sauce, 
 use one tablespoonful of butter, one 
 tablespoonful of flour and a half pint of 
 milk. Called also milk or cream sauce. 
 
 Tomato Sauce 
 
 Tomato sauce will have the same 
 proportions of butter and flour and a 
 half pint of strained tomatoes. 
 
56 LEFT OVERS 
 
 Sauce Bechamel 
 
 For sauce Bechamel, fill the cup half 
 full of stock, then the remaining half 
 with milk, giving again the half pint of 
 liquid, and usual quantity of butter and 
 flour. 
 
 English Drawn Butter 
 
 For English drawn butter, use a 
 tablespoonful of butter, a tablespoonful 
 of flour, and a half pint of water. We 
 usually have the water boiling, and add 
 it gradually to the butter and flour, 
 stirring rapidly. As soon as it reaches 
 boiling point, take from the fire and 
 add carefully another tablespoonful of 
 butter. This may be converted into a 
 plain 
 
 Sauce Hollandaise 
 
 by adding with the last tablespoonful 
 of butter, the yolks of two eggs, the 
 juice of half a lemon, a teaspoonful of 
 onion juice and a tablespoonful of 
 chopped parsley. 
 
 Sauce Supreme 
 
 This is one of the nicest of all sauces 
 to use with warmed-over chicken, duck 
 
SAUCES 57 
 
 or turkey. Rub together a tablespoon- 
 ful of butter and one of flour, then add 
 gradually a half pint of chicken stock ; 
 stir constantly until boiling, take from 
 the fire, add the yolks of two eggs, strain 
 through a fine sieve, add the seasoning, 
 and serve immediately. 
 
 Sauces containing the yolks of 
 uncooked eggs cannot be reboiled after 
 the eggs are added. 
 
 Brown Sauce 
 
 This is made by rubbing butter and 
 flour together in the above proportions, 
 then adding a half pint of stock ; stir until 
 boiling, add a teaspoonful of browning 
 or kitchen bouquet and the usual sea- 
 soning of salt and pepper. To change 
 the character of this sauce add garlic, 
 onion, Worcestershire sauce, mushroom 
 catsup, etc. 
 
 Brown Tomato Sauce 
 
 An exceedingly nice sauce for Ham- 
 burg steaks. After you have taken 
 the steaks from the pan, add a table- 
 spoonful of butter and one of flour ; mix. 
 Fill your measuring cup half full of 
 
58 LEFT OVERS 
 
 strained tomatoes, the remaining half 
 with stock, making a half pint ; add this 
 to the butter and flour, stir until boiling, 
 add a seasoning of salt and pepper and 
 pour over the steaks. 
 
 Roasted Beef Qravy 
 
 Roasted beef gravy, which really 
 should be a sauce, is improved by adding 
 a little tomato to the stock before adding 
 it to the fat and flour. In roasting 
 meats, we do not use butter for the 
 sauce; there is always sufficient fat in 
 the bottom of the pan. Pour from the 
 pan all but one or two tablespoonfuls of 
 fat (the amount required) and add to 
 that the flour. A rounding tablespoon- 
 ful of butter to which we refer weighs an 
 ounce ; of liquid fat, as in the pan, you 
 must allow two even tablespoonfuls to the 
 ounce ; so, if you are going to make a 
 half pint of sauce take out all but two 
 tablespoonfuls of fat ; add one table- 
 spoonful of flour and then the half pint 
 of water or stock. 
 
 Browning 
 
 Plain burned sugar (caramel) may be 
 used to color soups and sauces, thus 
 
SAUCES 59 
 
 saving the trouble of browning the flour 
 or butter. It is also used as a flavoring for 
 sweets. Put one cup of sugar, dry, into 
 an iron saucepan. Stand it over a hot 
 fire, and stir continually until it is reduced 
 to a dark brown liquid. When it begins 
 to burn and smoke, add hastily a cup of 
 boiling water, stir and cook until a thin 
 syrup-like mixture is formed. It must 
 not be too thick. Bottle, and it is ready 
 for use, and will keep any length of time. 
 
 Kitchen Bouquet 
 
 Add one chopped onion and a tea- 
 spoonful of celeiy seed to one cup of dry 
 sugar, and then proceed as for ordinary 
 browning. Strain and bottle. A very 
 good mixture under this name can be 
 purchased at the grocers. 
 
 Mushroom Sauce 
 
 Where just a few mushrooms are left 
 over, either fresh or canned, they may 
 be chopped fine and added to a brown 
 sauce and served with steak or beef; or 
 they may be chopped fine and added to 
 a cream sauce and served with chicken 
 or sweetbreads. 
 
6o LEFT OILERS 
 
 Cold rieat Sauces 
 
 It is the fashion when one is serving • 
 cold meat to pass with it some condi- 
 ment like Worcestershire sauce, mush- 
 room, walnut or tomato catsup. Of 
 course, these used in any great quantity 
 are more or less injurious. A number 
 of little left overs in the house may be 
 used to take their place, adding zest to 
 the meat, and are more economical and 
 more wholesome. 
 
 Chopped Tomato 5auce 
 
 Peel a good-sized tomato, cut it into 
 halves and press out the seeds ; chop the 
 flesh of the tomato fine, add a quar- 
 ter of a teaspoonful of salt, a dash of 
 pepper, or, if you have it, a little sweet 
 pepper chopped fine ; you may add also 
 a little celery chopped very fine, or cel- 
 ery seed, and a teaspoonful of onion 
 juice ; rub your spoon with a clove of 
 garlic, and mix the ingredients thor- 
 oughly ; add a teaspoonful of lemon 
 juice and dish. Pass and use as ordinary 
 catsup. 
 
SAUCES 61 
 
 Grated Cucumber Sauce 
 
 Grate three or four large cucumbers; 
 drain them on a sieve ; to this drained 
 pulp add a half teaspoonful of salt, a dash 
 of red pepper, a teaspoonful of onion 
 juice, a tablespoonful of lemon juice, and 
 then stir in carefully two or three table- 
 spoonfuls of very thick cream ; if you 
 can whip the cream a little first, so much 
 the better. Cream may also be added 
 to the tomato. 
 
 Chopped Celery Sauce 
 
 Chop fine sufficient celery to make a 
 half pint ; season it with a quarter of a 
 teaspoonful of salt, a teaspoonful of onion 
 juice, a dash of pepper. Rub the spoon 
 with garlic, mix thoroughly, stir into it 
 the yolk of an ftgg that has been beaten 
 light with two tablespoonfuls of cream ; 
 add a few drops of lemon juice or tar- 
 ragon vinegar and serve. 
 
 Cream Horseradish Sauce 
 
 This is one of the most delightful 
 sauces to serve with left-over meats, 
 especially beef Press from the vinegar 
 four tablespoonfuls of horseradish, add a 
 quarter of a teaspoonful of salt, and work 
 
62 LEFT OVERS 
 
 in the yolk of an egg. Whip six table- 
 spoonfuls of cream to a stiff froth, stir it 
 gradually into the horseradish and dish 
 at once. 
 
 Pudding Sauces 
 
 The simple method of making a pud- 
 ding sauce is to add to a half cup of sugar, 
 a tablespoonful of flour ; mix thoroughly, 
 and then add hastily a half pint of boil- 
 ing water ; boil for a moment and pour 
 while hot into one well-beaten ^gg, beat- 
 ing all the while. This may now be 
 seasoned with any flavoring, as orange, 
 lemon or vanilla. 
 
 To change the character of this 
 sauce, a tablespoonful of butter may be 
 added. Where butter enters largely into 
 the composition of a pudding sauce, it is 
 better that it should be beaten to a 
 cream, the sugar added gradually, then 
 the Qgg and last the liquor. Heat it 
 over a double boiler just at serving time, 
 or the froth will float on the surface 
 and the liquid be rather dense at the 
 bottom. 
 
 Melted sugar with lemon juice and a 
 little water is called sugar sauce. 
 
SALADS 63 
 
 SALADS 
 
 There comes a time during the week, 
 even in careful housekeeping when there 
 is an accumulation of little things, a few 
 olives, a slice or two of beet, perhaps 
 two or three pieces of cooked carrot, a 
 cold potato, a tiny little bit of cold fish, 
 or cold meats, and not more than a table- 
 spoonful or two of aspic jelly ; these may 
 all be utilized in a 
 
 Russian Salad 
 
 Chop or cut carefully the vegetables ; 
 mix together, add two or three table- 
 spoonfuls of toasted pifion nuts, and the 
 meat and fish ; dish on lettuce leaves, or, 
 if you have tomatoes, peel and take out 
 the centres, and fill the salad into the 
 tomatoes. Serve with French or mayon- 
 naise dressing; garnish with blocks of 
 aspic jelly. 
 
64 LEFT OVERS 
 
 CEREALS 
 
 Cold boiled rice left over may be 
 mixed with a small quantity of meat, 
 and used for stuffing tomatoes or Qgg 
 plant ; or it may be re-heated or made 
 into pudding, or added to the muffins for 
 lunch, or added to the corn bread. 
 
 A cup of oat meal or cracked wheat 
 or wheatlet may also be added to the 
 muffins or ordinary yeast or corn 
 breads. These little additions increase 
 the food value, make the mixture lighter, 
 and save waste. 
 
 Southern Rice Bread 
 
 Separate two eggs, beat the yolks 
 until light, and add one cup (a half pint) 
 of milk ; add a tablespoonful of melted 
 butter, a half teaspoonful of salt, and 
 one and a half cups of corn meal ; beat 
 thoroughly, and stir in one cup of cold 
 boiled rice ; add a teaspoonful of baking 
 powder ; beat for two or three minutes ; 
 stir in the wxll-beaten whites of the eggs, 
 and bake in a thin sheet in an ordinary 
 baking pan. 
 
CEREALS 65 
 
 Rice Muffins 
 
 Separate two eggs ; add to the yolks 
 one cup of milk and a cup and a half of 
 white flour; beat thoroughly, add a half 
 teaspoonful of salt, a teaspoonful of 
 baking powder and one cup of cold boiled 
 rice; stir in the well-beaten whites, and 
 bake in gem pans in a quick oven twenty 
 minutes. 
 
 Rice Croquettes 
 
 To make cold boiled rice into cro- 
 quettes, the rice must be re-heated in a 
 double boiler with a gill of milk and 
 the yolk of an Q:gg to each cup ; you may 
 season with sugar and lemon or salt and 
 pepper, and serve as a vegetable. Form 
 into cylinder-shaped croquettes ; dip in 
 egg and bread crumbs, and fry in smok- 
 ing hot fat. 
 
 Simple Rice Pudding 
 
 Put into a double boiler one quart of 
 milk ; allow it to cook for thirty min- 
 utes ; then add two tablespoonfuls of 
 sugar, a grating of nutmeg, and one cup 
 of cold boiled rice; turn this into a baking 
 pan, and bake in a quick oven thirty min- 
 utes. Serve cold. Raisins may be added 
 when it is put into the baking pan. 
 
66 LEFT OILERS 
 
 Lemon Rice 
 
 Into one cup of cold boiled rice stir 
 one pint of milk ; beat the yolks of three 
 eggs with a half cup of sugar together 
 until light ; add to them the rice and 
 milk ; add the grated yellow rind and 
 the juice of one lemon. Turn this into 
 a baking pan; bake in a moderately 
 quick oven twenty to thirty minutes. 
 Beat the whites of the eggs to a stiff 
 froth, add three tablespoonfuls of pow- 
 dered sugar, and beat again. Heap these 
 over the pudding, dust thickly with pow- 
 dered sugar ; return to the oven to slowly 
 brown ; serve cold. 
 
 Paradise Pudding 
 
 Pare, core and grate three apples. 
 Separate three eggs ; add to the yolks 
 four tablespoonfuls of sugar ; beat until 
 light ; add a grating of nutmeg and a 
 teaspoonful of lemon juice ; stir in a half 
 cup of cold boiled rice ; mix with this 
 quickly the apples, and beat well ; add a 
 half cup of milk ; turn into a baking dish, 
 and bake for thirty minutes. Make a 
 meringue as in preceding recipe, from the 
 whites of the eggs ; heap it over the top, 
 
CEREALS 67 
 
 and brown. This pudding may be served 
 warm or cold. 
 
 Compote of Pineapple 
 
 Throw a pint of boiUng water over 
 one cup of cold boiled rice ; stir for a 
 moment ; drain, and stand at the oven 
 door. Have ready, picked apart, one 
 small pineapple ; add to it a half cup of 
 sugar ; heat quickly, stirring constantly. 
 Arrange the rice in the centre of a round 
 dish, making it into a mound, flat on 
 top ; heap the pineapple neatly on this ; 
 pour over the syrup, and send at once 
 to the table. Small quantities of different 
 kinds of fruits that have been left over 
 may be blended and used in this way. 
 
 Monday Pudding 
 
 Cut bits of whole wheat bread into 
 dice. Use a half cup of any fruit that 
 may have been left over, prunes, raisins, 
 chopped dates or candied fruit. Grease 
 an ordinary melon mold ; put a layer of 
 the bread in the bottom, then a layer of 
 the fruit, and so continue until you have 
 the mold filled. Beat three eggs, without 
 separating, with four tablespoonfuls of 
 
68 LEFT OVERS 
 
 sugar ; add a pint of milk ; pour this care- 
 fully over the bread ; let it stand for ten 
 minutes ; then put the lid on the mold, 
 and steam or boil continuously for one 
 hour. Serve with lemon or orange sauce. 
 
 Oat Meal fluff ins 
 
 The ordinary muffin recipes, which are 
 always about alike, no matter what flour 
 is used, may have added to them a cup of 
 well cooked oat meal ; for instance, sepa- 
 rate two eggs as for rice muffins ; add to 
 the yolks a cup of milk ; then add one and 
 a half cups of whole wheat flour; beat 
 thoroughly ; add a teaspoonful of baking 
 powder ; beat again ; add one cup of 
 well cooked oat meal, or you may sub- 
 stitute wheatlet or any of the breakfast 
 cereals ; fold in the whites of the eggs, 
 and bake in gem pans in a quick oven 
 twenty to thirty minutes. 
 
 Sandwiches 
 
 Little bits of fruit, crisp pieces of 
 celery, cold meats of all kinds, may be 
 chopped, properly seasoned, and used for 
 making fruit, vegetable and meat sand- 
 wiches. 
 
VEGETABLES 69 
 
 VEGETABLES 
 
 Stringf beans, cauliflower, carrots, 
 beets, peas and even a cold boiled potato 
 may all be cut into neat pieces, mixed 
 together, and served on lettuce leaves, 
 dressed with French dressing as a salad. 
 One cold boiled beet may be used as a 
 garnish for a potato salad. String beans, 
 if you have sufficient quantity, may be 
 served alone as a salad. 
 
 Stuffed Egg Plant 
 
 Throw a good-sized Qgg plant into a 
 kettle of boiling water ; boil ten minutes ; 
 when cold cut into halves and with a 
 blunt knife scoop out the centre. Chop 
 this scooped-out portion fine, mix with 
 it an equal quantity of finely-chopped 
 uncooked meat, add a grated onion, a 
 clove of garlic mashed, a teaspoonful of 
 salt, a little chopped parsley, if you have 
 it, and a dash of pepper. Fill this into 
 the tgg plant shells, stand them in a 
 baking pan, add a cup of stock and a 
 tablespoonful of butter, bake slowly one 
 hour, basting every ten minutes. 
 
70 LEFT OVERS 
 
 Cucumbers 
 
 Raw cucumbers are easily wilted, and 
 are then unfit for serving. Soak them in 
 pure cold, unsalted water until serving 
 time. Pass French dressing in a separate 
 dish. In this way the " left-overs " may 
 be placed in the refrigerator and used 
 next day as an addition to the dinner 
 salad. 
 
 Left-Over Tomatoes 
 
 A half cup of stewed tomatoes may be 
 used with stock for brown tomato sauce, 
 or for making a small dish of scalloped 
 tomatoes, helping out at lunch when 
 perhaps the family is less in number. 
 The Italians boil down this half cup of 
 tomatoes until it has the consistency of 
 dough ; then press through a sieve, add 
 a little salt, pack down into a jelly tum- 
 bler and stand in the refrigerator to use 
 as flavoring. A tablespoonful in a soup, 
 or in an ordinary sauce, or mixed with 
 the water for baked beans, or added to 
 the stock sauce for spaghetti or maca- 
 roni, adds greatly to the flavor as well 
 as appearance. 
 
FRUITS 71 
 
 FRUITS 
 
 Small quantities of fruit that are not 
 sufficiently sightly to put again on the 
 table may be put aside and made into 
 fruit pot-pie. All sorts of fruits may be 
 blended. Put them into a saucepan, 
 and to each pint of this fruit allow one 
 quart of water and a palatable seasoning 
 of sugar, and you may flavor it with a 
 little grated lemon or orange rind ; 
 bring to boiling point. During this 
 time put one pint of flour into a bowl, 
 add a half teaspoonful of salt and a tea- 
 spoonful of baking powder. Beat one 
 egg until light, add to it a half cup of 
 milk, then add this to the flour ; there 
 should be just enough to moisten and 
 make a dough. Take this out on the 
 board, knead lightly, roll out and cut 
 into biscuits. Put these biscuits over 
 the top of the fruit ; cover the kettle 
 and cook slowly for fifteen minutes ; do 
 not lift the lid during the cooking. 
 Serve hot with plain milk or cream, or 
 with a hard sauce made from sugar and 
 butter. 
 
12 LEFT OVERS 
 
 Fruit Souffle 
 
 Beat the whites of six eggs until light, 
 but not dry ; add three tablespoonfuls of 
 powdered sugar; mix quickly; line the 
 bottom of the baking dish with any sort 
 of fruit, such as chopped dates or figs, or 
 left-over candied fruits or preserves. 
 Heap over the whites of the eggs, dust 
 thickly with powdered sugar, and bake 
 in a hot oven for five minutes. Serve 
 immediately. To give variety, where 
 stale biscuits or bread, or sponge cake 
 are left over, line the bottom of the dish 
 with the stale bits ; pour over enough 
 milk to moisten, put in a layer of fruit 
 and the whites of the eggs as above. 
 
 Plain White Cake 
 
 Beat a quarter of a cup of butter to 
 a cream ; add gradually one and a half 
 cups of sugar. Sift two cups of flour 
 with a teaspoonful of baking powder; 
 measure a half pint of water; add a little 
 water and a little flour, and so continue 
 until the ingredients are used ; beat thor- 
 oughly, then stir in the well-beaten whites 
 of five eggs. Bake in a loaf or layers. 
 Put layers together with chopped fruit, 
 soft custard, or a soft icing. 
 
MISCELLANEOUS 73 
 
 Chicken Muffin Cases 
 
 Boil together a half pint of water 
 and two tablespoonfuls of butter, add 
 hastily a half pint of sifted flour, stir 
 over fire until a smooth dough is formed. 
 Take from the fire and when cool, add 
 one unbeaten whole Qgg ; beat, add 
 another and so continue until four eggs 
 have been added. Bake in gem pans 
 until light and hollow, about a half hour. 
 This quantity will make twelve. Cut a 
 round from the top and fill the muffin 
 with any creamed mixture. 
 
 To Make Cocoariut Milk 
 
 Cover one quart of grated cocoanut 
 with one pint of boiling water. Stir 
 and mash ; strain and press. The milk 
 thus produced may be used for curries. 
 Throw av/ay the pulp. 
 
74 
 
 INDEX 
 
 INDEX 
 
 Barbecue of Cold Beef 
 Beauregard Eggs . 
 Bechamel Sauce 
 Beef— Cooked 
 
 Barbecue of . 
 
 Bresleau 
 
 Croquettes 
 
 Fritters 
 
 Gobbits 
 
 Hash, No. 2 
 
 Minced on Toast 
 
 Potato Dumplings 
 
 Ragout . 
 
 Salt . 
 
 Steak Pudding 
 Beef— Uncooked . 
 
 Brown Stew . 
 
 Cannelon . 
 
 Hamburg Steaks 
 
 Kibbee 
 
 Timbale 
 Bobotee 
 Boudins . 
 Bread .... 
 
 and Butter Custard 
 
 Croquettes . . . . . 
 
 Little Puddings a la Grand Belle 
 
 Muffins 
 
 Southern Rice 
 
 Bresleau, Beef 
 
 Broiled Potatoes .... 
 Browning 
 
 PAGE 
 
 21 
 
 45 
 . 56 
 16 
 21 
 16 
 
 . 17 
 20 
 
 19 
 22 
 20 
 18 
 
 , 16 
 21 
 
 , 18 
 12 
 
 , 14 
 14 
 12 
 12 
 
 . 15 
 24 
 
 . 25 
 40 
 
 . 40 
 41 
 
 . 41 
 42 
 
 • 64 
 16 
 
 . 51 
 58 
 
INDEX 
 
 75 
 
 Brown Sauce . 
 
 Brown Stew 
 
 Brown Tomato Sauce 
 
 Cake, Plain White 
 
 Cannelon 
 
 Casserole 
 
 Cereals . 
 
 Compote of Pineapple 
 Lemon Rice 
 Monday Pudding . 
 Oat Meal Muffins 
 Paradise Pudding . 
 Rice Croquettes . 
 Rice Muffins . 
 Sandwiches 
 Simple Rice Pudding 
 Southern Rice Bread 
 Cheese .... 
 Balls . 
 Duchess Soup 
 Pudding 
 Souffle 
 Chicken— Cooked . 
 Casserole 
 Cutlets . 
 Supreme 
 
 Creamed Hash on 
 Indian Hash 
 Mock Terrapin, or a la Newbur 
 Chicken— Uncooked 
 
 Deviled Chicken Legs 
 English Chicken Balls 
 Timbale . 
 Chicken Muffin Cases . 
 Chopped Celery Sauce . 
 
 Tomato Sauce 
 Cocoanut Milk, To make 
 
 Toast 
 
76 
 
 INDEX 
 
 Cold Boiled Potatoes 
 Broiled 
 
 Hashed Brown 
 Lyonnaise . 
 au Gratin 
 in Milk 
 Scalloped 
 Sweet Potatoes 
 Cold Meat Sauces . 
 Compote of Pineapple 
 Cream Horseradish Sauce 
 Creamed Hash on Toast 
 Croquettes, Beef 
 Bread 
 Egg . 
 Potato 
 Rice 
 Cucumbers . 
 Curry Balls 
 Curry of Mutton 
 Custard, Bread and Butter 
 
 Potato . 
 Cutlets, Chicken . 
 Deviled Chicken Legs 
 Duchess Soup 
 Duck Bordelaise . 
 Dumplings, Potato . 
 Egg Plant, Stuffed 
 Eggs 
 
 Beauregard . 
 Croquettes 
 Whites of . 
 English Cheese Balls 
 English Drawn Butter 
 Fritters, Beef . 
 Fruits . 
 
 Souffle . 
 
INDEX 
 
 77 
 
 lie 
 
 Game ... 
 Gobbits 
 
 Grated Cucumber Sauce 
 Hamburg Steaks 
 Hash, Creamed on Toast 
 Indian 
 No, 2 . 
 Hashed Brown Potatoes 
 Hollandaise Sauce 
 Indian Hash 
 
 Kibbee .... 
 Kitchen Bouquet . 
 Klopps .... 
 Left-Over Tomatoes 
 Lemon Rice . 
 Little Puddings a la Grand B 
 Lyonnaise Potatoes 
 
 Meat 
 
 Minced Beef on Toast 
 
 Mock Terrapin, or a la Nevvburg 
 
 Monday Pudding , 
 
 Muffins, Bread 
 
 Oat Meai . 
 
 Rice 
 Mushroom Sauce 
 Mutton— Cooked . 
 
 Bobotee 
 
 Boudins 
 
 Curry of . 
 
 Klopps . 
 
 Pilau 
 
 Salad 
 
 with Anchovy 
 Mutton— Uncooked 
 
 Curry Balls 
 Oat Meal Muffins 
 Paradise Pudding . 
 
78 
 
 INDEX 
 
 Pilau of Mutton 
 Plain White Cake 
 
 Potatoes 
 
 Croquettes 
 Custards . 
 Puff . . . 
 Roses for Garnishing 
 Stuffed . 
 Potato Dumplings . 
 Puddings, a la Grand Belle . 
 Beef Steak 
 Cheese 
 Monday . 
 Paradise 
 Simple Rice . 
 Pudding Sauces . . 
 Ragout of Beef 
 Rice Bread, Southern . 
 Croquettes 
 Muffins 
 
 Pudding, Simple 
 Roasted Beef Gravy . 
 Roses for Garnishing, Potato . 
 Russian Salad 
 
 Salads 
 
 Mutton 
 Russian 
 Salt Beef .... 
 Sandwiches . . . . 
 Sauces .... 
 
 Bechamel 
 Browning 
 
 Brown . . . . 
 Brown Tomato 
 Chopped Celery . 
 Chopped Tomato 
 Cold Meat . 
 
INDEX 
 
 79 
 
 Sauces, Cream Horseradish 
 
 English Drawn Butter 
 
 Grated Cucumber 
 
 Hollandaise . 
 
 Kitchen Bouquet 
 
 Mushroom 
 
 Pudding 
 
 Roasted Beef Gravy 
 
 Supreme 
 
 Tomato . 
 
 White 
 Scalloped Potatoes 
 Simple Rice Pudding 
 Souffle, Fruit 
 
 Cheese 
 Soup, Duchess 
 Southern Rice Bread 
 Stock . 
 Stuffed Egg Plant . 
 
 Potatoes . 
 Supreme Sauce 
 Sweet Potatoes 
 Timbale of Chicken 
 Timbale of Beef . 
 Tomato Sauce 
 Tomatoes, Left-Over 
 Vegetables 
 
 Cucumbers 
 Left-Over Tomatoes 
 Stuffed Egg Plant 
 White Sauce .... 
 Whites of Eggs . 
 
 PAGB 
 
 6i 
 
 56 
 61 
 56 
 
 59 
 59 
 62 
 
 58 
 56 
 55 
 55 
 50 
 65 
 72 
 
 53 
 54 
 64 
 7 
 69 
 46 
 56 
 50 
 29 
 15 
 55 
 70 
 69 
 70 
 70 
 69 
 55 
 44 
 
List of Household Books 
 
 Published by 
 Arnold & Company 
 
 Mrs.Rorers Cook Book 
 
 A Manual of Home Economies. By 
 Mrs. S. T. Rorer, Principal of the Phila- 
 delphia Cooking School, author of Canning 
 and Preserving, Hot Weather Dishes, etc. 
 i2mo, nearly 600 pages, with portrait of 
 the author and elaborate index ; water- proof 
 and grease-proof covers, ^1.75. 
 
 This is an eminently practical 
 book. It embodies the experience 
 and study of the author in all the 
 years that she has been teaching 
 and lecturing so, successfully before 
 the public. The book has become 
 as famous as the author. It is a 
 standard of excellence, in that it 
 is full of the brightest things in 
 cookery ; the recipes are absolutely 
 reliable, and the general instruc- 
 tions to housekeepers of the most 
 helpful and necessary character. 
 
Canning and Preserving 
 
 By Mrs. S. T. Rorer, author of Mrs. 
 Rorer's Cook Book, Hot Weather Dishes, 
 etc. i2mo., with index, cloth covers, 
 75 cents; paper covers, 40 cents. 
 
 In this volume Mrs. Rorer dis- 
 cusses at greater length than is 
 allowed in the Timits of her work 
 on cooking in general, the canning 
 and preserving of fruits and vege- 
 tables, with the kindred subjects 
 of marmalades, butters, fruit jellies 
 and syrups, drying and pickling. 
 As in her Cook Book, the recipes 
 are clearly and simply given, 
 while an exhaustive index affords 
 easy reference to every subject. 
 
 "A useful little volume for the 
 preserving season. Mrs. Rorer's 
 exhaustive information on the sub- 
 jects of preserves, pickles, jellies, 
 syrups, and canned goods gener- 
 ally, is here placed at the service 
 of the public in a cheap and 
 convenient form . ' ' — Philadelphia 
 Inquirer. 
 
Hot Weather Dishes 
 
 By Mrs. S. T. Rorer, author of Mrs. 
 Rorer's Cook Book, Canning and Preserv- 
 ing, etc. i2mo., with index, cloth covers, 
 75 cents; paper covers, 40 cents. 
 
 Its name tells the whole story. 
 It is the only book of the kind. 
 Hot weather seems to suspend the 
 inventive faculty of even the best 
 housekeepers, and at a season 
 when the appetite needs every 
 help and encouragement this book 
 will be found of the greatest use. 
 Full of suggestions for tempting 
 and dainty dishes, with recipes 
 for presenting the substantials in 
 palatable forms. Contains a com- 
 plete index to all the recipes. 
 
 " A seasonable and appetizing 
 book, entitled Hot Weather 
 Dishes, by Mrs. Rorer, has just 
 been issued. It contains table 
 recipes for summer use. Salads, 
 vegetables, dishes of hot, or pre- 
 viously prepared meats, piquant 
 sauces, fruit omelets and summer 
 desserts are particularly attract- 
 ive." — Philadelphia Ledger, 
 
Home Candy Making 
 
 By Mrs. S. T. Rorer, author of Mrs. 
 Rorer's Cook Book, Canning and Preserv- 
 ing, etc. i2mo, with index, cloth covers, 
 75 cents; paper covers, 40 cents. 
 
 A veritable book of sweets, 
 full of choice recipes, with com- 
 plete instructions for making the 
 many delicacies that delight both 
 young and old. It is the result 
 of careful practice in teaching 
 beginners how to make attractive, 
 wholesome and palatable varieties 
 of home-made candies. As a rule, 
 these are made from uncooked 
 sugar and white of egg, and while 
 they may be palatable to some 
 persons, to the connoisseur they 
 are coarse and heavy. The excel- 
 lency of the recipes consists in 
 their simplicity and faithfulness to 
 minutiae. 
 
 " The book is very simple in 
 its explanations, very minute and 
 full, and, all in all, by far the best 
 working manual for home use of 
 which we have any knowledge." — 
 The Indt'pe7tdent. 
 
N'ew Salads 
 
 For Dinners, Luncheons, Suppers and 
 Receptions. With a group of Odd Salads 
 and some Ceylon Salads. By Mrs. S. T. 
 RoRER, author of Mrs. Rorer's Cook Book, 
 Canning and Preserving, etc. Long i6mo, 
 with index; bound in salad-green cloth, 
 
 50 cents. 
 
 In this book are gathered 
 together a choice lot of original 
 recipes for the proper making 
 and serving of this important 
 dish. The salad is not alone for 
 the epicure, nor is it to be looked 
 upon merely as a tasty bit to 
 enliven a meal. It should form 
 a part of the daily cuisine in 
 every family. Judging from the 
 statements of the author, not 
 enough attention is paid to this 
 matter by the average house- 
 keeper. Mrs. Rorer in her 
 introduction says: 
 
 " A salad made from a suc- 
 culent green vegetable and French 
 dressing, should be seen on the 
 dinner table in every well-reg- 
 ulated household three hundred 
 and sixty- five times a year. 
 
Six Little Cooke?y Books 
 
 By Mrs. S. T. Rorer. A set of charming 
 and beautiful volumes, designed to meet the 
 special wants of a numerous class of house- 
 keepers who are given to entertaining, and 
 are so often at loss to know what and how 
 to prepare for their guests. 24mo, each 
 voknne bound in a separate color of beautiful 
 linen cloth, stamped in gold ; sold separ- 
 ately; 25 cents per volume. 
 
 During her extensive lecturing 
 tours, Mrs. Rorer has received 
 many requests from her friends 
 and admirers to issue a set of 
 books touching on the topics 
 contained in the following vol- 
 umes. Here is the first instalment ; 
 more will follow on other subjects. 
 The recipes given in each of these 
 dainty little books are choice and 
 rare, some of them coming from old 
 family records. In her usual clear 
 and concise style, Mrs. Rorer 
 gives full directions as to the suc- 
 cessful carrying out of each 
 formula. They will be found a 
 useful addition to the cookery lor^ 
 
of any housewife, and enable her 
 to excel in many dainty repasts 
 not possible without some such aid. 
 
 Colonial Recipes 
 
 How to Use a Chafing Dish 
 
 Fifteen New Ways for Oysters 
 
 Twenty ^uick Soups 
 
 Sandwiches 
 
 Dainties 
 
 It is hard to conceive a more 
 delectable feast of good things 
 than is presented in the pages 
 of these delightful books. Well 
 printed from clear and distinct 
 type, tastefully bound, compact in 
 size, they appeal very forcibly to 
 the artistic sense. When, in 
 addition, we consider the excel- 
 lent character of the contents, 
 their freshness and pleasing 
 variety, the reader is forced to 
 admit that cookery has its charms. 
 
Cakesy Cake Decorations 
 and Desserts 
 
 A Manual for Housewives. Simple and 
 up to date. By Charles H. King. 
 i2mo., illustrated by engravings of 
 numerous decorated pieces, with a sil- 
 houette chart for the guidance of the 
 learner ; bound in cloth, stamped, i^i-SO. 
 
 Mrs. Rorer says of this book : 
 
 *' It has every virtue necessary 
 for a home manual, is simple, 
 plain and economical. The plates, 
 so well described, will enable 
 even an inexperienced person 
 after a few trials to ice and 
 decorate a cake, equal to an 
 expert. Mr. King has covered 
 the entire field of cake-baking, 
 cake-decorating, sugar-boiling and 
 sugar-spinning, with recipes for 
 fine candies. The book con- 
 tains twenty-one plates and many 
 patterns. I know of no other 
 book which covers this field, and 
 advise those doing fancy work 
 to secure its help." 
 
Household Accounts 
 
 A simple method of recording the daily 
 expenses of the family. Printed and 
 ruled in excellent form, and bound in 
 manilla boards, 25 cents. 
 
 This is perhaps the best book 
 of the kind ever introduced. With 
 it there is an end to disputes 
 with the butcher or groceryman on 
 settling day. The book contains 
 ruled pages, systematically and 
 simply divided into spaces in 
 which are kept the purchases for 
 each day of milk, butter, eggs, 
 meat, groceries, vegetables, etc. 
 The daily expenses total up for 
 the months, and the months for 
 the year. There are other forms 
 for recording expenses of help, 
 light, heat and general house- 
 hold expenditures in table and 
 bed linens, china and kitchen 
 utensils, etc. 
 
 Mrs. Rorer says it is what 
 every housekeeper ought to have. 
 It is not only a satisfactory method 
 of knowing the cost of maintain- 
 ing the household, but it leads to 
 a better economy in expenditure. 
 
!. t 
 
 
 S^-- 
 
LIBRARY OF CONGRESS 
 
 III Hill Hill mil iiiii I 
 014 488 932