THE COOKBOOK
OF
LEFT-OVERS
(BERKELEY
LIBRARY
UNIVERSITY Of
CALIFORNIA
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
AGRICULTURE
BEQUEST
OF
ANITA D. S. BLAKE
-BOOKS FOR-
HOME AND HOUSEHOLD
Simple Italian Cookery
By ANTONIA ISOLA
This book of Italian recipes was compiled by an authority,
and is most practical. The American housekeeper will find
many interesting and valuable suggestions tor new ways of
cooking even the most familiar articles of food.
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COPYRIGHT. 1911. BY HARPER ft BROTHERS
PRINTED IN THE UNITED STATES OF AMERICA
H-N
AGRICULTURE
AGRIC.
LIBRARY
CONTENTS
PAGE
PREFACE vi
INTRODUCTION 3
MEATS 5
WHAT TO DO WITH LEFT-OVER BEEP ... 7
WHAT TO DO WITH LEFT-OVER LAMB AND
MUTTON 23
WHAT TO DO WITH LEFT-OVER VEAL AND PORK 33
WHAT TO DO WITH LEFT-OVER HAM AND BACON 45
WHAT TO DO WITH LEFT-OVER POULTRY . . 53
SAUCES 67
WHAT TO DO WITH LEFT-OVER FISH .... 81
WHAT TO DO WITH LEFT-OVER VEGETABLES . 101
WHAT TO DO WITH LEFT-OVER CEREALS . . . 131
WHAT TO DO WITH LEFT-OVER BREAD . . . 149
WHAT TO DO WITH BITS OF CHEESE .... 165
WHAT TO DO WITH SOUR MILK AND CREAM . 177
WHAT TO DO WITH WHITES OR YOLKS OF EGGS 187
WHAT TO DO WITH LEFT-OVER FRUIT .... 197
WHAT TO DO WITH LEFT-OVER BEVERAGES . . 213
WHAT TO DO WITH LEFT-OVER CAKE .... 223
DAINTY DISHES FROM LITTLE BITS .... 231
INDEX 235
138
PREFACE
THIS book is not intended as a substitute for the
regular cook book. It aims to be simply a prac-
tical handybook for the average housekeeper, who
cannot afford to waste food which has been left
over from her table, and who nevertheless desires
to serve the best and most attractive dishes.
In the average small family where there are no
servants, or perhaps one servant, setting a table
with the very least margin of ampleness means
that there will inevitably follow some left-over
food. In addition to this, it is sometimes wise
deliberately to plan for a remainder (especially
where the first-cooking process is a long one, or
where the food itself admits of reheating to ad-
vantage) in order to spare time and labor to the
cook. Therefore, both from necessity and choice,
the interested home-maker finds herself facing the
problem of how to make the most and best of a
left-over food supply. It is for such women that
this book has been written.
Many of the finest dishes dishes over which
v
INTRODUCTION
What to Keep on Hand
From experience it has been found that it will
facilitate the preparation of made-over dishes if
the following supplies and utensils are always at
hand :
Supplies ,
Seasonings, spices, and herbs of all kinds, in-
cluding cayenne pepper or paprika.
Catsups and piquant sauces.
Small cans of vegetables, meats, fish, and soup.
Extract of beef or bouillon cubes.
Canned sweet peppers.
Salad dressings.
Tomato paste. (Italian stores carry this.)
Grated parmesan cheese, in bottles.
Jar of sifted bread-crumbs.
Unsweetened crackers.
Cans of sweetened condensed milk.
Cans of unsweetened evaporated milk.
Potato flour. (Jewish stores carry this.)
Utensils
Meat chopper.
Double boiler (or two saucepans that fit one in
the other).
3
THE COOK BOOK OF LEFT-OVERS
Inexpensive wire frying-basket.
Individual baking-dishes, such as ramekins or
shells.
Dover egg beater.
Measurements
All successful cooks measure. Some do it with
their eyes, and with such nicety that they forget
the process and declare they never measure, but
to them a "lump" of butter and a "pinch" of
seasoning are definite units of measurement. But
these are unsafe guides to follow. For receipts in
this book use the standard half-pint measuring-
cup, with the subdivisions plainly marked.
All measures should be level for dry materials,
and full 'for liquids. A " cup of milk " means a cup
so filled that it cannot be safely carried across
the room without spilling. Flour should be sifted
once before measuring, and never packed down
in the cup. A "spoonful" of dry ingredients,
such as salt or flour, is not "heaping," but level
scraped level with a knife.
MEATS
Intelligent Buying of Meats
When buying meat remember the left-over which
may follow, and which may need a sauce. Have
all bones that are removed from roasts and other
cuts of meat sent home from the market. They
make excellent stock for sauces and soup. Always
ask for a marrow-bone with all soup and stewing
meat; marrow is an excellent shortening, and can
be made into an acceptable luncheon dish. In
preparing French chops, crown of lamb, and
similar cuts for cooking, enough trimmings are
often paid for and thrown away to make a savory
dish. Have these sent home. Remember, an
allowance of suet goes with most cuts of beef.
Do not let it accumulate. Wipe carefully with a
damp cloth, try out in a slow oven, and keep in
a covered earthen jar. Keep all fat from fried
bacon in a separate jar; it is valuable for browning
and seasoning purposes. Equal parts of chicken
fat, flank suet, and butter make an excellent short-
ening, which will keep for some time in a cool place,
and can be used instead of butter.
5
THE COOK BOOK OF LEFT-OVERS
Intelligent Cooking of Left-over Meats
The greatest care must be taken not to destroy
their digestibility. Never subject them to great
heat for a long time. Whenever possible, let a
hot sauce do most of the heating of rare, tender
meat. Long, slow cooking is sometimes neces-
sary to blend flavors and soften the hardened
fibers of some cooked meats, but always keep the
heat moderate. A double boiler is a good utensil
for such cooking.
Intelligent Seasoning of Left-over Meats
As a rule, reheated meats need to be more high-
ly seasoned than freshly cooked ones. It is not
wise, however, to crowd too many flavors into one
dish, or always use the same seasoning for the
same dish. The exact amount of salt and pepper
must be determined by the seasoning already in
the meat.
Intelligent Care of Left-over Meat
Eternal vigilance is the price of health. Cooked
meats are particularly attractive to flies, and flies
are deadly. Do not put warm meat in the ice-
box. Cover while cooling with inexpensive wire
covers that come for the purpose. Do not forget
it after it goes in the ice-box, but arrange for its
prompt use.
WHAT TO DO WITH LEFT-OVER BEEF
The Sunday Roast and Good Carving
Practise the art of good carving. A well-carved
joint looks better, tastes better, and goes further.
Cold Roast Beef with Horseradish Sauce
Let the first use of left-over roast beef be the
serving of it sliced and cold it is a mistake to miss
this use. Cut thin slices of the rare beef, arrange
nicely on a cold platter, and garnish with something
green and crisp. Vary by serving different cold
sauces with the meat. Serve a vegetable salad at
the same meal.
Horseradish Sauce
Season two tablespoonfuls of grated horserad-
ish with one-quarter teaspoonful each of salt and
sugar, and one tablespoonful of vinegar. Whip
one-quarter cup of thick cream stiff and add it to
the horseradish. If there is no cream, a good
sauce may be made by soaking an equal quantity
of grated horseradish and soft white bread-crumbs
with twice as much milk, until the mass is
7
THE COOK BOOK OP LEFT-OVERS
soft. Season with salt, sugar, and vinegar, and
press through a fine wire sieve. The sauce should
be of creamy thickness.
Roast Beef Sandwiches, Served Hot
For four good-sized sandwiches make one cup of
brown sauce (see page 68), adding to it. when
cooked, one tablespoonful of finely minced sour
pickle. Cut very thin as many slices of cold rare
roast beef as needed. Cream two tablespoonfuls
of butter and add to it one-quarter teaspoonful of
made mustard. Spread the bread with this. Dip
the slices of beef in the hot sauce and place them
on the bread. Sprinkle with a very little chopped
or crushed cold bacon before putting on the top
slice of bread. Serve on a hot platter and pour the
boiling sauce over all.
Rare Roast Beef in Savory Tomato Sauce
Boil together for ten minutes
2 cups tomatoes Bit of bay leaf
2 cloves Sprig of parsley
3 peppercorns J teaspoonful salt
Strain. Melt two tablespoonfuls butter; when
bubbling, add two tablespoonfuls flour and stir
until blended. Gradually add the tomato, beating
to avoid thickening unevenly. Let sauce boil up
for one minute. Arrange the beef on a hot platter
and pour the boiling sauce over it. One teaspoon-
ful of chopped parsley may be added to the sauce
just before taking up.
8
BEEF
Beef Loaf (of Cold Beef)
This is an acceptable way of using any of the
small pieces of "well-done" roast beef, making an
excellent luncheon or supper dish, especially in hot
weather.
Soak one tablespoonful of gelatine in one-half cup
of cold water ten minutes. Heat three-quarters
of a cup of well-seasoned stewed tomatoes to boil-
ing, and pour over the gelatine, stirring well until
gelatine is dissolved. Have ready two cups of
chopped and seasoned meat, mixed with one table-
spoonful of lemon-juice and one small sour pickle
minced fine. Stir the tomato into the meat mixt-
ure, and mold in an earthen dish. This amount
will fill a quart dish half full.
Beef Pie
Cut cold roast beef into inch-square pieces, using
two cups. Put into a quart baking-dish and season
with one-half teaspoonful of salt, a little pepper,
one tablespoonful of tomato catsup or one-third
cup of cooked and seasoned tomatoes. Pour over
the meat one cup of liquid, using equal quantities
of made gravy and hot water. Cover with a crust
made of baking-powder-biscuit dough. For this
amount of meat use for the dough
| cup flour i teaspoonful baking-
i tablespoonful powder
butter J teaspoonful salt
About i cup of milk
Fire Island Stew
A good Monday dinner when a Sunday roast and
macaroni have preceded it.
9
THE COOK BOOK OF LEFT-OVERS
Melt two tablespoonfuls of butter, add one small
sliced onion, and cook together until very slightly
browned. To this add one and one-half cups of
stewed tomatoes and let boil slowly for about
fifteen minutes, or until the tomato is somewhat
thickened. Then add one and one-half cups of
cooked macaroni and let all cook together until
well thickened. Just before the dinner hour, put
into the saucepan one and one-half to two cups of
remnants of the tender roast beef, cut small, and
let heat. A very few minutes will suffice. Do
not let the stew boil after the meat is added.
Beef Souffle
2 cups chopped beef 2 eggs
1 cup fresh bread- i teaspoonful of
crumbs chopped parsley
2 cups white sauce i teaspoonful onion-
No. 2 (page 68) juice
Have the white sauce ready and cooled. Season
the meat with salt, pepper, chopped parsley, and
onion-juice. Mix meat, bread-crumbs, and white
sauce well together. Separate the eggs and add
the beaten yolks to the meat mixture. Beat the
whites stiff and carefully fold them in. Turn the
mixture into a well-buttered baking-dish and bake
in a hot oven fifteen minutes. Serve at once in the
dish in which it is baked.
Pot-Roast Pie
Remove the seeds and parboil one medium-sized
sweet green pepper in boiling water for five minutes.
Cut into thin slices and sprinkle a few in the bot-
10
BEEF
torn of an earthen baking-dish. Cover with thin
slices of cold pot-roast. Add a few fine bread-
crumbs, moisten with any of the pot-roast gravy at
hand, or stock. Repeat until the dish is nearly
filled.
Peel four good-sized tomatoes, if in season; cut
in halves and place on top. Or the whole ones
from a can may be used instead. Season thor-
oughly with salt and pepper and finish with a
sprinkling of well-buttered crumbs. Bake in a
moderate oven until the tomatoes are tender, cover-
ing for the first ten minutes. Serve in the baking-
dish.
Braised Meat Balls (from Meat Trimmings)
2 cups meat 2 tablespoonfuls
i teaspoonful salt fine bread-crumbs
teaspoonful pepper i egg
Carefully wipe, and remove most of the fat from,
any tough ends of uncooked beefsteak, or other
meat trimmings of beef or lamb, or both. Put
them through a meat chopper or chop fine. Mix
all together and form into balls this amount will
make eight medium-sized ones. Brown lightly in
a little bacon fat. Put one-half can of well-
seasoned tomatoes in an earthen baking-dish or
casserole. Add one cup each of carrots and celery
cut in cubes, one slice of green pepper, one tea-
spoonful of salt, and one-quarter teaspoonful of
pepper. Lay the meat balls on top, add any
bacon fat left from browning them, and cover the
dish tightly. Cook slowly in a moderate oven un-
til the vegetables are tender about two hours.
Serve in the baking-dish.
2 II
THE COOK BOOK OF LEFT-OVERS
Twentieth-Century Hash
Have baked six medium-sized potatoes. With
a spoon carefully remove the potato, leaving rest of
skin unbroken. Season the potato with one table-
spoonful of butter, one tablespoonful of cream or
milk, one teaspoonful of salt, and a little pepper,
stirring lightly with a fork, but do not mash the
potato. Add one cup of any kind of well-seasoned
chopped beef that has been moistened with a little
gravy, stock, or Worcestershire sauce. Fill the
skins with this mixture, letting it rise a little above
the top. Put a piece of butter on each and heat
in oven. Grated cheese may be used instead of
meat.
Surprise Biscuits (with Beef)
i cups flour 3 teaspoonfuls bak-
2 tablespoonfuls short- ing-powder
ening | teaspoonful salt
About cup of milk
Make a biscuit dough as soft as can be handled,
pat it lightly, roll into a thin sheet, and cut with a
biscuit cutter. Have ready one cup of well-
seasoned minced beef that has been moistened with
a little gravy, stock, or milk. Form into sand-
wiches by spreading the meat lightly on half of the
biscuits and cover with the other half, pressing
them together at the edges. Bake twenty minutes
in a hot oven. This amount will make nine good-
sized sandwiches. A brown gravy may be poured
over them if desired. Serve hot.
Stuffed Peppers (with Beef)
Parboil four to six green peppers for five min-
utes. Prepare a mixture of cooked rice and rare
12
BEEF
roast beef or steak, seasoned and chopped fine.
Moisten with a little brown sauce (see page 68)
made from soup stock. Stuff the peppers with
this mixture and put buttered bread-crumbs on
top. Place in a baking-pan and bake about twenty
minutes in a moderate oven, basting with water and
butter one tablespoonful of butter to half a cup
of hot water as they cook. Serve on small pieces
of toast and pour the remaining brown sauce
around.
Stuffed Cabbage (with Beef) with Brown Sauce
Use Savoy cabbage. Wash it and put in boiling
water for five minutes to allow the leaves to open.
Chop and season the remnants of rare roast beef
and put the meat between the leaves of the cab-
bage. Tie the cabbage carefully to retain the
shape. Have ready two cups of brown sauce (see
page 68) and add to it two tablespoonfuls of vine-
gar and a few slices of carrot and onion. Put the
cabbage in the sauce, and cook very slowly about
three hours. Baste occasionally,
Minced Beef with Potato Border
To two cups of well - seasoned mashed potato
add the yolks of two eggs. Beat together until
very light and creamy. Form this mixture into a
border on a round, flat baking-dish. Score the top.
Season two cups of any kind of cold chopped beef
with one-half teaspoonful of onion- juice, obtained
by pressing the cut surface of an onion against a
grater and moving it slightly; one teaspoonful
finely chopped parsley, salt and pepper. Add
enough stock or milk to moisten it well. Place the
13
THE COOK BOOK OP LEFT-OVERS
meat inside of the potato border and brown lightly
in a hot oven.
A Scallop of Roast Beef with Rice
Season the rice with one teaspoonful of bacon fat
to each cup of cooked rice used, and put a layer
in a baking - dish. Cover with cold roast beef
chopped not too fine, then a layer of sliced or
stewed tomatoes, seasoned well with salt, pepper,
and dots of butter. Repeat until the dish is
nearly filled, and cover with buttered bread-
crumbs. Brown lightly in oven. If sliced to-
matoes are used, cook until these are tender.
Irish Rissoles
Any kind of meat may be used for these, prefer-
ably rare roast beef or steak. Put the meat
through the meat grinder together with enough
chives to flavor it. (A little onion may be used
if chives cannot be obtained.) Add soft bread-
crumbs from inside of loaf, seasoning, and enough
milk to shape the rissoles. Form into round balls
and saute in a very little hot fat, turning them
often, that all sides may be brown. For five small
rissoles use one cup of minced beef, a few chives,
or half a small onion, nearly a cup of bread-crumbs,
and a third of a cup of milk. They may be served
plain or with white sauce, and are very quickly
made.
Meat Dumplings
Season one cup of chopped meat with salt,
pepper, and a drop or two of Tabasco sauce. Sift
together three-quarters of a cup of flour, one and
14
BEEF
one-half teaspoonfuls of baking-powder, and one-
eighth teaspoonful of salt. Beat one egg until
light, add to it two tablespoonfuls of milk, and stir
this into the flour mixture. If this does not wet
up all of the flour add more milk. The dough
should be very stiff. Stir the meat into this, and
drop by spoonfuls into boiling stock or boiling
salted water and cook, tightly covered, about ten
minutes. Serve at once with tomato sauce.
Shepherd's Pie
Minced roast beef Butter (mashed with
Mashed potatoes potatoes)
Salt and pepper Roast beef gravy
Put beef and potatoes in layers in a buttered
baking - dish, having potatoes at the bottom.
Moisten meat layers generously with gravy. Sea-
son to taste. Have top layer potatoes; dot over
with bits of butter, and brown. This dish requires
much rich gravy.
Roast Lamb or Beef Re-heated
In warming up a leg of lamb or standing rib-
roast of beef heap up the cavity left after carving
with mashed potato. Brush over with melted
butter and brown in oven.
Beef Balls with Horseradish Sauce
Season a cup and a half of cold chopped beef
with salt, pepper, celery salt, very little onion-
juice, and lemon-juice; add one beaten egg and
iform into balls. Roll the balls in a very little
butter in a frying-pan, and toss the balls around
15
THE COOK BOOK OF LEFT-OVERS
in it until well heated. Serve with horseradish
sauce (see page 7).
Corned-Beef Hash
This dish is most acceptably prepared by using
some of the fat meat chopped with the lean. To
two cups of meat chopped rather coarse, allow two
cups of chopped potatoes. If the meat is all lean,
pour two tablespoonfuls of melted butter over
the potatoes before mixing them with the beef.
Moisten well with milk or stock, using at least one-
half cup of liquid. Season with salt and pepper.
Melt a little butter in a frying-pan, put in the hash,
cover tightly, and cook slowly on the cool part of
the stove for at least half an hour. It should be
brown and crusty on the bottom. If it is not,
increase the heat just before turning out.
Corned-Beef-and-Beet Hash
Use about equal amounts of cooked corned beef
and boiled potatoes, and a little less quantity of
cooked beets. Chop all three separately. Mix
and season with salt and pepper. Try out a few
thin slices of fat salt pork until crisp, chop and
add to mixture; use the fat (or part of it) in
warming up the hash. Moisten with hot water.
Heat in hot frying-pan, turning often to keep it
from sticking. This mixture may be formed into
balls, rolled in flour, and then browned.
Corned Beef Creamed
Slice any remnants of cold corned beef in thin
pieces to make two cups. Make two cups white
sauce No. 2 (see page 68). Cook until smooth
16
BEEF
and thickened, then add the two cups of beef.
Cook very slowly together for fifteen minutes.
Beef Soup
A good soup can be made of the bones and " odds
and ends" of the roast, with the usual vegetables
and seasonings, but the soup will be better if a little
fresh soup meat, or perhaps end pieces from the
steak or new roast, be used as well. Put all the
meat into a soup-kettle together with a sliced
onion, carrot, and a small portion of Russia turnip,
some stalks of celery, two or three sprigs of parsley,
six cloves, six peppercorns, a bay leaf, and one
teaspoonful of salt. Barely cover with cold water
and allow it to stand awhile before putting on the
stove. Let cook slowly for four or five hours.
Strain and set aside in a cold place for use next
day. Remove the fat, season to taste, and serve
clear, or with diced vegetables which have been
first cooked in water and added to the soup ten
minutes before serving. Do not serve this soup
the same day in which it is cooked, for it will have
a greasy appearance and taste.
Deviled Marrow on Crackers
When the marrow is not wanted in the soup, it
can be served on crisp crackers for lunch, and
makes a nutritious dish. Scrape the marrow-bones,
wash them well, and cover top and bottom with
paste made of flour and water. Tie in clean cheese-
cloth, and boil for three - quarters of an hour.
Remove cloth and paste, and take marrow out
from bones. Season highly with paprika. Serve
on crisp crackers.
THE COOK BOOK OP LEFT-OVERS
Beef Croquettes Made from Soup Meat
Chop the meat very fine. Season highly with
salt, pepper, and celery salt. Add a little grated
nutmeg if desired. To two cups of the chopped
meat add one beaten egg, and moisten with enough
thick tomato sauce (see page 71) to shape into cro-
quettes. Roll in egg and crumbs, and fry in deep
fat. Serve with the remainder of the tomato
sauce re-heated and thinned.
Savory Meat
Soup meat, i Ib. Grated onion, | tea-
Stock, i cup spoonful
Celery salt, i tea- Salt, teaspoonful
spoonful White pepper, J tea-
Summer savory, \ spoonful
teaspoonful Nutmeg
Sweet marjoram, Paprika
teaspoonful
Chop the meat fine, removing all gristle. Season,
moisten with the stock, and press into a small
bread-pan. Put into the oven for a few minutes.
When cold, slice.
By the long process of soup-making, flavor has
been taken from the meat, but it still has food
value. It should be highly seasoned to make it
palatable.
Beef Scallop
See Lamb Scallop, p. 26.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER LAMB
AND MUTTON
Sliced Lamb with Olive Sauce
Have ready two dozen medium-sized olives that
have been cooked in boiling water thirty minutes
and then stoned.
2 tablespoonfuls of teaspoonfuls of salt
minced onion | teaspoonful of pep-
4 tablespoonfuls of per
butter 2 cups hot stock
4 tablespoonfuls of flour
Brown the onion lightly in the butter, add the
flour and seasonings, and cook until bubbling,
then add two cups of stock made from the bones
of the roast and odds and ends of meat and cook
and stir until thick and smooth. Then add the
olives. Season thin slices of cold roast lamb with
salt and pepper, and add to the sauce. Simmer
gently five minutes. When ready to serve, add one
tablespoonful of lemon- juice. Pour on a hot plat-
ter and garnish with hominy balls (see page 133).
Lamb, Turkish Style
Brown a small onion and one-third cup of well-
washed rice in butter or beef drippings. Add one
23
THE COOK BOOK OF LEFT-OVERS
cup of stewed tomatoes, one cup of lamb or mut-
ton cut in squares, four tablespoonfuls of minced
carrot, one teaspoonful of horseradish, salt and
pepper to taste. Make quite moist with gravy or
hot water. Cover closely and simmer until the
rice is soft and the water absorbed. If the mixt-
ure should become too dry, add more wetting.
Serve on a hot platter and garnish with triangles
of nicely browned toast. This dish in Turkey is
called Pilau.
Lamb in Ambush
Mince the lamb very fine. To each cup of meat
allow one teaspoonful of chopped capers, one-half
teaspoonful of onion- juice, one-quarter teaspoon-
ful of salt, and a little paprika. Moisten with four
tablespoonfuls of gravy or stock. Butter a deep
pan or mold. Line the bottom and sides one inch
deep with warm, well - seasoned mashed potato.
Fill the center with the meat mixture, and spread
potato over the top. Cover tightly and steam, or
set in pan of water and cook in oven from one-half
to three-quarters of an hour. Turn out carefully
on a hot platter, and serve tomato sauce (see page
71) in a separate dish. This dish is often called
Lamb Chartreuse.
Oriental Stew
Simmer gently together
2 cups of cold lamb i chopped onion
or mutton cut in 2 small cold potatoes,
cubes sliced
1 cup of water i cup of cooked peas
2 tablespoonfuls of or cooked string
butter beans chopped
34
LAMB AND MUTTON
Season with salt, pepper, and a very little curry
powder, if liked. While the stew is heating, boil
one-half cup of well-washed rice. When tender,
put into a hot vegetable dish, hollow the center, and
turn in the stew. Serve at once.
Spanish Stew
Melt two tablespoon fuls of butter, slice two
small onions, and mix with two cups of chopped
meat, not fine. The meat may be all lamb or a
mixture of lamb and beef. Brown all together
in the butter. Add one teaspoonful of flour, four
medium-sized tomatoes, one tablespoonful Chili
sauce, one seeded red pepper, cut fine, one table-
spoonful salt, and two cups of stock. Cover and
let simmer until well blended and thickened. Serve
on a platter and garnish with radishes and parsley.
Old Homestead Pie
Cut the remnants of any cold boiled mutton into
very thin slices, seasoning each slice with salt,
pepper, and a little paprika. Arrange them in
layers in a suitable baking-dish. Heat any left-
over caper sauce, and if necessary add enough
fresh sauce to well cover each layer of meat. Have
ready two cups of well-seasoned, hot mashed
potato and turnip, using one and one-half cups of
mashed potato to one-half cup of mashed turnip.
Be careful to have them well seasoned and well
beaten, and then press through a ricer (or coarse
sieve), letting the mixture fall lightly over the top
of the pie as a cover. Brush the top with egg yolk
beaten lightly with a little water. Brown lightly
in the oven. Serve currant jelly with this dish.
2$
THE COOK BOOK OF LEFT-OVERS
Mutton or Lamb Croquettes
2 cups finely chopped i cup cooked rice
meat i tablespoonful lemon-
i tablespoonful chop- juice
ped capers Salt and paprika
i cup white sauce No. 2 (see page 68)
Mix all together and set away to get cold. When
ready to form, take up by full tablespoonfuls and
shape into cylinders. Roll gently in finely sifted
white bread-crumbs, then in egg (slightly beaten
with one tablespoonful of cold water), being care-
ful that every part of the croquette is covered with
egg, and then again in crumbs. Put in a fry ing-
basket and brown lightly in smoking-hot fat. They
will brown very quickly.
Lamb Scallop
Stale bread-crumbs J cup fresh or stewed
A bit of onion tomato, or a little
Gravy thinned with lemon-juice
hot water Butter
Salt and pepper Meat cut in small
pieces
Into a buttered baking-dish, holding about a
quart, put a layer of bread-crumbs, then a layer
of meat, seasoning and adding a little grated
onion. Repeat until the dish is nearly full. Add
tomatoes, or a tablespoonful of tomato catsup, or
a little lemon-juice. Cover with a layer of crumbs.
Pour the gravy, thinned with hot water, into the
dish until it can just be seen. Put bits of butter
over the top, and bake in a moderate oven from
one-half to three-quarters of an hour. Increase
26
LAMB AND MUTTON
the heat to brown the crumbs on top, and serve
hot. Beef or veal may be used instead of lamb.
Lamb's Liver Hash
Chop fine some left-over liver and heart which
have been steamed or sauted. Add nearly twice as
much seasoned left-over or fresh mashed potatoes.
Moisten well with stock or gravy, add more season-
ing, put into pan with hot bacon fat, and saute"
slowly until a brown crust has formed under-
neath. Fold hash over in pan, turn out on
platter, and dress with plenty of fresh parsley.
Lamb's liver is excellent and inexpensive, and
should be more generally used.
Patty-Pan Pies
Cut any remnants of baked or boiled lamb or
mutton in small pieces, discarding all bone and
gristle. Season with salt, pepper, and a little
onion-juice if desired. For two cups of such meat
allow one cup of any left-over gravy diluted with
a little hot water, or one cup of good stock made
from the bones and bits of meat, flavored with
vegetables, and thickened with one tablespoonful
of flour. Heat meat and gravy together. Line
patty-pans with good plain pastry, rolled rather
thin. Fill with the warm meat and cover with
pastry. Bake in rather a moderate oven until
the pastry is cooked, about half an hour. Each
patty makes an individual portion, and can be
served with or without brown sauce (see page 68).
Plain Pastry for Four Patty Pies
Sift together one and one-half cups of pastry
flour, one-half teaspoonful each of salt and baking-
3 27
THE COOK BOOK OF LEFT-OVERS
powder. Into this chop four tablespoonfuls of any
shortening desired, and add slowly enough ice-
water to moisten, about six tablespoonfuls. The
dough should be very stiff. Roll out and spread
the surface with two tablespoonfuls of butter, fold
over and roll again. It is well to let it stand in
a cold place some time before using. Wrapped in
a napkin it will keep several days in the ice-box.
Panned Lamb (with Oysters)
i cups lamb, chop- 2 tablespoonfuls but-
ped fine ter
6 oysters Salt and pepper
Gravy or stock
Heat oysters with butter. When they curl add
meat and seasoning. Moisten with gravy or stock.
Cover and simmer ten minutes. Serve on hot toast.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER VEAL
AND PORK
Blanket of Veal
This dish may be prepared, if desired, from a
mixture of cooked and uncooked veal. Discard all
gristle and hard portions of any roasted veal. Cut
in inch squares. To one cup of such meat allow
three-quarters of a pound of uncooked breast of
veal. Cover the raw meat with hot not boiling
water. Add any bones from the roast, and two
tablespoonfuls of any flavoring vegetables at hand
(such as carrots, celery, and turnips, chopped), a
sprig of parsley, one bay leaf, one teaspoonful of
salt, and one-quarter teaspoonful of pepper. Cover
and cook slowly until veal is nearly tender, then
add the cold meat, and simmer gently ten minutes
longer. Take out the meat and strain the broth.
There should be two cups; if not, make up with
boiling water. Melt two tablespoonfuls of butter,
stir in two tablespoonfuls of flour, and add the hot
broth. When thickened, add one egg yolk beaten
up with four tablespoonfuls of cream or rich milk.
Remove from the fire at once, add one tablespoon-
ful of lemon-juice, and pour over the hot meat.
33
THE COOK BOOK OF LEFT-OVERS
One cup of cooked peas may be added to the sauce
if desired. This dish is often called Veau d la
Blanquette.
Veal Scallop with Oysters
To every cup of finely chopped veal allow twelve
good-sized oysters. Season the meat highly with
salt, paprika, and one teaspoonful of lemon-juice.
Moisten it with a little stock. Arrange in layers
in a baking-dish beginning with the veal, and
sprinkle some well - buttered cracker - crumbs be-
tween each layer and on top. Add one-half cup
thin cream or milk, and one-half cup of strained
oyster liquor, to each measure of veal. Bake in a
hot oven about fifteen minutes.
Jellied Veal
When ordering a roast of veal have some bones
sent home with it. Wash these well, cover with
cold water, add one cup of diced vegetables car-
rot, turnip, celery, onion, and one bay leaf and
let simmer for three or four hours. Strain the
stock, let it cool, cover, and set in the ice-box.
This will keep for several days. When ready to
use skim off any fat on top, and to each cup of
stock add one-quarter teaspoonful of salt, one-
eighth teaspoonful of pepper, one-half teaspoonful
of lemon-juice, and a very little paprika. Cut any
remaining veal in thin slivers there should be an
equal quantity of meat and stock and simmer
together until the veal is moist and tender. If the
meat falls short, use two or three " hard-boiled"
eggs cut in neat slices and mixed with the meat
after it is removed from the fire. Mold in a bread-
pan and serve cold.
34
VEAL AND PORK
Creamed Veal on Hot Biscuits
Season two cups of chopped veal with one tea-
spoonful of finely chopped capers, one teaspoon-
ful of lemon- juice, salt, pepper, and a slight grating
of nutmeg, if desired. Melt one tablespoonful of
butter, stir in one-half tablespoonful of flour, one-
quarter teaspoonful of salt, and add slowly one-
half cup of cream or rich milk, and cook until
sauce thickens. Mix one egg yolk with one tea-
spoonful cold water and add to sauce, together with
the seasoned veal. Remove from the fire as soon
as meat is heated, and serve on hot biscuits.
Veal and Potato Puff
Season two cups of finely chopped veal with
salt, paprika, and one tablespoonful catsup.
Moisten with a little gravy or stock. Have ready
two cups of well - seasoned mashed potato, add
to them the yolks of two eggs, and beat until very
light and creamy. Fold in the stiffly beaten whites
of the two eggs. Butter a baking-dish, and cover
the bottom with half of the potato, spread
all of the meat on top, and cover with the rest of
the potato. Brown in hot oven.
Veal in Batter
i egg Scant cup sifted
4 tablespoonfuls milk flour
tablespoonful olive if cups chopped veal
or any good salad | teaspoonful salt
oil A little white pepper
tablespoonful lemon-juice
To the well-beaten yolk of the egg add the milk,
oil, seasoning, flour, and lemon-juice. Beat the
35
THE COOK BOOK OP LEFT-OVERS
white of the egg stiff, and add to batter when
ready to use. Stir into this the veal, which should
not be chopped fine. Drop by spoonfuls into slight-
ly smoking fat, and fry slowly to a golden brown.
Drain on soft paper or cheese-cloth. These fritters
may be served with or without a sauce. Chicken
may be used instead of veal.
Veal Rolls
Cut the veal in slices, spread each one with the
stuffing left from the roast, or with bread-crumbs
seasoned and moistened with butter, roll up tight-
ly and tie. Roll with flour, sprinkle with salt and
pepper, brown slowly in hot butter, then half cover
with rich milk or veal stock in which one teaspoon-
ful of flour has been blended, simmer ten minutes.
Remove the strings and serve on hot toast.
Croquettes (with Stock)
2 cups beef, veal, i cup stock
chicken, or lobster 2 teaspoonfuls lemon-
a tablespoonfuls but juice
ter Salt and pepper
4 tablespoonfuls flour Dash of cayenne
Cook flour in hot butter, add stock gradually, and
boil up well. Season meat highly with salt, pep-
per, cayenne, and lemon- juice, and put into stock.
When almost to boiling-point, remove from fire
and set aside to cool. Shape into balls. If too
soft to handle add fine-sifted bread-crumbs; do
not add flour for stiffening croquettes. Roll in
crumbs, in egg, in crumbs again, and fry in smok-
ing-hot fat two minutes.
36
VEAL AND PORK
Veal Loaf
i Ib. lean cold roast veal i teaspoonful salt
1 Ib. cooked chopped teaspoonful mace
bacon teaspoonful pepper
2 pounded crackers Gravy
i well-beaten egg Dash of cayenne
Put the meat through a meat grinder, add the
other ingredients, moisten with left-over gravy,
and season more highly if necessary. Grease a
shallow pan with bacon fat, put in loaf, and press
into shape, adding a little more thin gravy. Bake
half an hour, or until brown on top.
Quick Veal-and-Sago Soup
i Ib. lean veal, Soup celery and pars-
chopped ley
i carrot cut in pieces 2 tablespoonfuls sago
i small onion ij cups scalded milk
i egg Salt and pepper
Cover veal with cold water, add carrot, onion,
celery, parsley, salt, and pepper. Heat gradually
and boil one hour. Strain. Soak sago in water
half an hour, strain, add to soup, and cook until
sago is clear. Add milk and more seasoning if
necessary. Beat egg, place in tureen, pour soup
over it, stirring well.
Veal on Toast
Cut cold roast veal into small pieces. Prepare
slices of crisp, dried toast and place on a platter
in the oven. Take some of yesterday's left-over
veal gravy, thin it with an equal quantity of hot
water, and pour into a frying-pan. Let the gravy
37
THE COOK BOOK OF LEFT-OVERS
boil. Just before serving add the cold veal; heat
thoroughly, but do not boil. Place meat on the
toast, pour gravy around it, and garnish dish with
thin slices of lemon.
Veal with Clams
2 cups chopped veal i tablespoonful butter
1 cup chopped clams 4 tablespoonfuls clam-
Salt and pepper juice
\ cup well-seasoned mashed potato
Mix veal, clams, and juice, then season. Put
mixture in buttered ramekins. Cover with mashed
potato. Dot with bits of butter. Bake fifteen
minutes in hot oven.
Veal Scallop
See Lamb Scallop, p. 26.
Savory Fresh Pork
2 cups chopped meat 2 tablespoonfuls of
2 tablespoonfuls flour
butter i small onion
i cup cooked toma- i cup of gravy or meat
toes stock
Salt, and red pepper, small, and chopped very fine
Slice the onion and brown it delicately in the
butter. Then add the flour and stir until well
blended. Turn in the tomatoes, gravy, and meat.
Add the seasoning and cook until well heated.
Serve on a hot platter with baked potatoes.
Fresh Pork with Baked Apples
Mince any remnants of roast pork to make two
cupfuls. Season it as needed with salt and a little
38
VEAL AND PORK
pepper and moisten with a few spoonfuls of gravy.
Wash half a dozen medium-sized greening apples.
Cut a slice from the stem end, take out all of the
core and enough of the apple part to form a neat
cup. Put the meat in these, with a- small piece
of butter on top of each. Place them in an agate
baking-pan, add a very little water, and bake until
the apples are soft.
Pork with Fried Apples
Cut cold roast pork into small pieces. Thin the
left-over gravy with a little hot water, adding
seasoning, if necessary. Let it boil for a few
minutes in a frying-pan. Add the meat, heat
thoroughly, but do not allow the sauce to boil.
Serve with apples prepared as follows: Core three
or four Baldwin apples without removing the skin.
Cut into slices half an inch thick, and cook in hot
bacon fat until soft and well browned. Drain on
soft paper. Or the pork may be sliced and served
cold, and the apples used as a border.
A Scallop of Roast Pork and Cabbage
2 cups thinly slivered i cups cooked chop-
pork ped cabbage
ij cups white sauce No. 2 (see page 68)
Season pork with salt and pepper. In a baking-
dish arrange layers of pork, cabbage, and white
sauce. Cover with a few well-buttered crumbs. Heat
in oven until sauce bubbles through the crumbs.
Mock Chicken Salad
Cut any cold fresh pork in pieces suitable for
salad. To two cups of such meat add three table-
39
THE COOK BOOK OF LEFT-OVERS
spoonfuls of hot vinegar and set away to get very
cold. When ready to prepare the salad, drain off
any of the vinegar remaining and add one and one-
half cups of crisp celery cut small, and pour over
all a cooked salad dressing (see page 75). Serve on
crisp lettuce leaves.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER HAM
AND BACON
Baked Ham and Eggs
Butter a shallow baking-dish and sprinkle two
tablespoonfuls of well-buttered soft bread-crumbs
on the bottom. Add one cup of cooked ham
chopped and one-quarter cup of hot milk. Break
on top the number of eggs desired. Season and
sprinkle with a few fine white crumbs, well
buttered. Bake until the eggs are sufficiently
cooked. Garnish with a little finely chopped
water-cress, if at hand, and serve in the baking-
dish.
Ham with Macaroni
Boil a scant three-quarters cup of broken maca-
roni in plenty of boiling, salted water until tender
about forty minutes. This should make two
cups when cooked. Drain and rinse well under
cold water so it will not be pasty. Add four table-
spoonfuls of grated cheese. Reheat over hot
water, adding enough cream or milk to moisten
about one tablespoonful. When well heated mix
in lightly with a fork one cup chopped cooked ham
that has been moistened with four tablespoonfuls
45
THE COOK BOOK OF LEFT-OVERS
of mustard sauce (see page 75). This makes a good
luncheon dish, and can be prepared with two cups
of any cold macaroni and cheese.
Ham Omelet
Make white sauce No. i A (see page 68), and cool
slightly. Chop enough cold ham to make four
full tablespoonfuls. Beat the whites of four eggs
stiff. Beat the yolks until thick, then add salt and
pepper and four tablespoonfuls of the white sauce.
Cut and fold into this mixture the beaten whites of
the eggs.
Melt a tablespoonful of butter in a frying-pan,
pour the omelet into this, and cook over a slow
fire until it has puffed up and is slightly browned
underneath. Sprinkle the ham over the surface
and place in the oven a moment to "set" the top
of the omelet. Do not leave it, or it will become
too dry. Fold over, turn out on a hot platter,
and serve immediately with the remainder of the
white sauce poured around it. Parsley may be
added, either as a garnish or chopped and mixed
with the white sauce.
Creamed Ham (in Chafing-dish)
Remove yolks from three or four hard-cooked
eggs, and cut the whites in rings. Have ready
minced seasoned ham, prepared by chopping fine
or putting through meat grinder any small left-
over pieces. Make in the chafing-dish white sauce
No. 2, put ham in, and heat through. (Do not
let boil while making these additions.) Add
whites of eggs, season highly, grate yolks over top,
serve from dish.
4$
HAM AND BACON
Ham Cakes
Mix a few spoonfuls of cooked ham chopped
fine with two cups well-seasoned mashed potatoes.
Brown in a little hot bacon fat.
Ham Sandwich Filling
Chop very fine the meat from the shank of
boiled ham. Mix with enough boiled salad dress-
ing (see page 75) to make thick paste. Pack in
glass jar. This will keep in a cold place for a long
time.
Poached Egg on Yankee Toast
While the eggs are poaching, carefully brown
some neatly trimmed slices of bread in a little
bacon fat. Crush a slice of cold, crisp bacon, and
sprinkle a very little on each slice of toast, and
serve the egg on top. Shred a leaf or two of crisp
lettuce very fine and garnish the top of each egg.
Liver-and-Bacon Hash
Chop any cold cooked liver, and season with
salt and pepper. Crush a few slices of cold, crisp
bacon and add to it. To every cup of liver allow
four tablespoonfuls of cooked rice, or any coarse
cereal, and mix lightly together. Melt two table-
spoonfuls of butter or drippings in a frying-pan,
add one-quarter cup of tomatoes, and turn in the
meat mixture. Cover and simmer slowly until
well heated. Serve on a hot platter, and garnish
with nicely browned potato cakes.
Minced Liver
To each cup of cold, minced liver, add one table-
spoonful of chopped onion browned in butter, and
47
THE COOK BOOK OF LEFT-OVERS
season with salt and a little paprika. Turn into
an agate frying-pan with a little water. Sprinkle
lightly with flour and add one-quarter cup of vine-
gar. Simmer until well heated.
Sausage-and-Rice Cakes
To one cup of cooked rice warm or cold add
one egg unbeaten and two tablespoonfuls of cold
fried sausage. Mix well together and form into
flat cakes. If the mixture is very soft, add a little
more rice. Brown lightly in butter or drippings,
being careful to have the fat well heated before
adding the cakes. This amount will make six
medium-sized ones.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER POULTRY
Chicken Salad
Cut the cold chicken from the bones, using all
the small bits. Have pieces uniform in size, and
in shape of small cubes. Scrape celery and let
stand several hours in ice-water, then dry in a
clean napkin. Use half as much celery as chicken,
and cut into pieces half the size. Make a French
dressing of
i tablespoociful lemon- teaspoonful salt
juice J teaspoonful white
3 tablespoonfuls oil pepper
Pour this over the chicken and celery, mix well,
and put into ice-box to stand for fifteen minutes.
Drain the liquid from some canned sweet red pep-
pers, and chop with stoned olives. Mix with the
salad, and just before it is served pour mayonnaise
dressing over it (see page 74), tossing it over and
over with a silver fork until each piece is coated
with the dressing. Put into a salad bowl, or on in-
dividual plates, and garnish with small tender ends
and leaves of the celery, whole olives, and a few
tmy cucumber pickles. Serve very cold.
53
THE COOK BOOK OF LEFT-OVERS
Creamed Chicken
Make a white sauce No. 2 (see page 68). When
hot put into it small pieces of chicken, and half as
much diced cooked sweetbreads as there is chicken.
Heat through quickly, not allowing the mixture to
boil. Just before taking up add one teaspoonful
of well- washed parsley, chopped fine. Serve on a
hot platter in a border of green peas.
Chicken or Turkey Timbale with or without
Mushroom Sauce
When no more slices can be cut from a cooked
chicken or turkey, take the bits of meat near the
bones, chop fine, and to two cups of such meat
allow one cup of soft, white bread-crumbs and one-
half cup of hot milk. Mix the crumbs and hot
milk together, then add the chopped meat and
yolks of two eggs. Season with one teaspoonful
of salt and one-quarter teaspoonful of pepper.
Beat the whites slightly they must not be frothy
and mix them well in. Turn the mixture into
a buttered pan or mold, cover with a greased
paper, and steam; or set in pan of hot water and
cook in moderate oven about one hour. Carefully
unmold on a hot platter, and serve with or with-
out mushroom sauce (see page 69).
Hotel Club Sandwiches
Cut the bread about one-half inch in thickness.
Toast it a delicate brown, and butter it slightly.
Lay thin slices of chicken on the toast, then a crisp
leaf of lettuce, a few strips of very thin broiled
bacon, and a little mayonnaise dressing (see page
54
POULTRY
74). Cover with another slice of toast, and serve at
once.
A Scallop of Chicken with Celery
Cook one cup of celery, cut in inch pieces, in
boiling slightly salted water, until tender. Save
the water to make sauce. There should be one
cup. Slice thin two cups of cold chicken, discard-
ing all skin, season with salt and pepper, and
moisten with a little left-over gravy. Melt two
tablespoonfuls of butter, stir in two tablespoonfuls
of flour, and when bubbling add slowly one cup of
celery water, one-half cup of milk, one-quarter tea-
spoonful of salt, and a little pepper. When thick-
ened and smooth, stir in the cooked celery. Put
a few buttered crumbs in a baking-dish and ar-
range the chicken and sauce in alternate layers.
Cover with well-buttered crumbs. Brown in a
hot oven.
Chicken Croquettes
To be creamy inside these must be made very
soft, then the mixture set away to cool and stiffen
before it is shaped into croquettes. Make a white
sauce No. 4 (see page 68). Chop the chicken fine
and season with salt, pepper, grated lemon rind,
a few drops of onion- juice, grating of nutmeg, and
a little mace. Put into the hot sauce all the
seasoned chicken it will take up, about two cups
to one of sauce. Set away to cool. Then shape
into croquettes, roll in fine bread-crumbs, then in
egg (which has been slightly beaten together with
one tablespoonful of cold water), being careful to
have every part covered with egg, then in crumbs
again, Fry in smoking deep fat, and serve with
THE COOK BOOK OF LEFT-OVERS
white sauce No. 2 (see page 68). Veal or fresh
pork may be used instead of chicken.
Creamed Chicken with Asparagus Tips
Any kind of cooked chicken can be used for this.
Discard all skin and hard portions. Cut the meat
in half -inch pieces. Season with salt, pepper, and
one teaspoonful of lemon- juice to one cup of meat.
Add one - half cup of chicken stock made from
bones, wing ends, and the like, and simmer gently
together ten minutes, then add one-half cup of
canned or cooked asparagus tips to each cup of
chicken, and let heat. Make half a cup of white
sauce No. 2 (see page 68). When the sauce is
cooked, stir in one egg yolk beaten with one tea-
spoonful of water, and remove from the fire at
once. Add this to the hot chicken and serve im-
mediately. Garnish the platter with triangles of
well-browned toast.
Minced Chicken and Ham in Tomato Cases
6 tomatoes 2 tablespoonfuls of
cup minced chicken melted butter
cup minced ham | teaspoonful of pep-
f cup fresh bread- per
crumbs J teaspoonful of mus-
2 teaspoonfuls of salt tard
Select uniform tomatoes of medium size. Cut
a slice from the stem end and carefully remove
the pulp with a spoon. Mix all ingredients well
together with the tomato pulp. Season the inside
of the tomato cases with salt and a very little
sugar, and fill them with the mixture. Put a piece
of butter on top of each. Bake in an agate pan
POULTRY
in a hot oven about fifteen minutes. The cases
should be cooked until tender, but not broken.
Chicken Souffle
Season one cup of white sauce No. 3 (see page 68)
with parsley, a little thyme, and onion. Add one
cup of chopped chicken, or a mixture of veal and
chicken, or chicken and a little tender ham. While
hot add the beaten yolks of two eggs, or three, if
eggs are plentiful. Let it cool, then cut and fold
into the mixture the whites of the eggs beaten stiff.
Put into a buttered dish, and bake about twenty
minutes in a hot oven. Serve at once.
Chicken Hash
i cups cold chopped f cup boiled potatoes
chicken \ to $ cup chicken gravy
Cut the potatoes in small pieces. Mix together,
season highly, and moisten with the chicken gravy.
Butter some ramekins or small bowls, put in the
mixture, covering the top .vith a very thin layer of
fine buttered crumbs. Sprinkle a teaspoonful of
milk over the crumbs, and on the top of each rame-
kin lay a slice of raw tomato. A bit of butter on
the tomato helps to brown it. Bake for about
fifteen minutes in a hot oven. The tomato should
be soft and the crumbs well browned.
Chicken Tamale Dressing
i cup corn-meal i cup cooked chicken,
i tablespoonful butter chopped fine
or bacon fat i cup stoned olives
i tablespoonful onion- 4 tablespoonfuls
juice catsup
i cup tomatoes Cayenne pepper
3 tablespoonfub ; 1 Salt
57
THE COOK BOOK OF LEFT-OVERS
Scald the corn-meal with about one cup of boil-
ing water, add the other ingredients in the order
given. Put in a buttered dish and bake half an
hour.
This is a favorite California dish.
Chicken Pie (from Cooked Chicken)
Cut the meat from the drumsticks, disjoint and
use the wings, the second joints, neck, and any
other pieces. The presence of these small bones
adds flavor to the pie. Put into a suitable baking-
dish, season the chicken well, and pour over it one
and one-third cups of thickened gravy, which can
be made from the water in which the chicken was
cooked. Cover with a pastry crust made of
i cup flour J cup ice-water
J cup shortening, part teaspoonful salt
chicken and part J teaspoonful baking-
beef fat powder
Sift the flour, salt, and baking-powder together.
Chop in the fat, moisten with ice-water, and roll
out. Put bits of butter over the crust, using a
tablespoonful, sprinkle with a little flour, and roll
up like a jelly roll. Let stand in the ice-box until
ready to use for the pie. When rolling out the
crust, make several slits in it that the steam may
escape. It is considered an advantage to have a
cup in the bottom of the dish to collect the gravy.
Boneless Birds
Cut into small pieces cold roast veal, chicken,
or any left-over meat. Season highly. Roll a
58
POULTRY
heaping tablespoonful of the cut meat in a slice of
bacon, pinning the bacon together with a slender
wooden toothpick. Bake these on a tin in a hot
oven about fifteen minutes, basting and turning
the "birds." Serve hot on a garnished platter.
A very good luncheon dish. They should be as
large as a croquette when served.
Victoria Meat (from Chicken or Veal)
3 teaspoonfuls butter i teaspoonful salt
3 teaspoonfuls flour Paprika
2 slices onion Bay leaf
4 mushrooms \ cup tomato-juice
i cup stock ii cups meat, cut in
i cup drained peas small cubes
Melt butter, stir in flour, salt, paprika, bay leaf
and onion; add stock and tomato-juice gradually,
stirring constantly. When slightly thickened add
mushrooms cut in pieces, meat, and peas. Reheat
on stove and serve in croustades. This dish re-
quires good stock.
Chicken -and -Rice Souffle-scallop
i cup chicken Gravy
\ cup boiled rice i egg white, beaten
i cup white sauce No. very light
i (see page 67) Bread-crumbs
i egg yolk, beaten Bits of butter
Salt and paprika
Mix chicken, rice, gravy, seasoning, and yolk
of egg. Make white sauce ; while hot add chicken
mixture. Cool slightly, fold in white of egg, put
into buttered baking-dish, cover with bread-
crumbs and bits of butter. Bake half an hour.
5 59
THE COOK BOOK OF LEFT-OVERS
Chicken Gumbo Soup (West Indian)
Chicken stock, sea- 3 tomatoes
soned i carrot
6 or 8 okras sliced thin 2 ears of corn
1 onion cut in pieces Pieces of cooked
2 teaspoonfuls butter chicken
Cook carrot sliced in straws in small amount of
water, letting the water boil down. Simmer to-
gether (covered) okras, onion, and butter for fifteen
minutes. Add tomatoes cut in pieces, and cook
until soft, then add the cooked carrot and carrot
liquid. Put these vegetables into the stock (of
which there should be about one and a half quarts),
and cook together until all are tender. Fifteen
minutes before serving put in corn, which has been
scored and scraped from cob. Finally add chicken.
Heat almost to boiling, and serve.
Cream of Rice and Chicken Soup
Chicken bones should be covered with three pints
cold water. Let boil up for a few minutes, then
simmer until stock is reduced to a pint. Melt
one tablespoonful butter; when bubbling add one
tablespoonful flour, one salt-spoonful salt, a little
nutmeg and cayenne. Pour in stock gradually,
let boil up, add one-fourth (or one- third) cup
cooked rice and a little of the thick rice water in
which it was cooked, if this has been saved. When
well heated add half a cup of cream and the grated
yolk of one hard-cooked egg.
Chicken Custard
When boiling a fowl for salad or other purposes
take a pint of the broth. Season as needed with
60
POULTRY
salt and a little pepper. Heat and pour very
slowly over two eggs that have been slightly beaten.
Cook in a double boiler until the mixture thickens.
Pour into small cups that have been rinsed with
cold water and set away to chill. This makes a
good relish for an invalid.
Duckling Stew
Bones and meat left 4 small boiled pota-
from a pair of toes cut in cubes
roast ducklings Few stoned olives
3 small onions Gravy
3 or 4 small carrots cut Flour
in slices or cubes Seasonings
Cut the carcasses of ducks into suitable pieces.
Melt in stew-pan some of fat skimmed from left-
over gravy, add flour, and when hot put in the
ducks and heat through thoroughly. Gradually add
hot water and gizzard gravy cooked the day before.
When sufficient water has been added for stock,
put in onions, carrots, a bay leaf, two cloves, 'a
little salt and pepper and dash of cayenne. Sim-
mer for one or more hours, uncovering stew oc-
casionally to turn pieces in stock. Add gravy
gradually, then the olives, and twenty minutes
before serving, the potatoes. Serve with currant
jelly.
Chicken in Batter
See Veal in Batter, page 35.
Chicken -Liver Sandwiches
See page 231.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
SAUCES
Most made-over dishes are dependent upon some
kind of a sauce to make them acceptable; it is
therefore quite essential that the cook be familiar
with the simple foundation sauces. This knowl-
edge gained, it is an easy matter to prepare any
of the more elaborate ones.
A good sauce is always perfectly smooth and
properly flavored. The smoothness is secured by
drawing the saucepan from the high heat and add-
ing the liquid slowly to the blended flour and fat,
beating and stirring constantly until the sauce
thickens. The flavoring is best secured by utiliz-
ing all odd bits of meat, fish, bones, and vegetables
to make savory stock, or by cooking a few chopped
vegetables carefully in the fat and removing them
before the flour is added.
The use of potato flour for sauces, in the same
proportions as wheat flour, is recommended, as it
gives excellent results with much less cooking.
All measures of butter should be level.
White Sauce No. 1 (for Omelets, Cream Soups,
Toast)
i tablespoonful butter i teaspoonful salt
i ..tablespoonful flour i teaspoonful white
j cup milk pepper
6;
THE COOK BOOK OF LEFT-OVERS
White Sauce No. 1 A (for Scalloped Dishes and
Omelets)
i \ tablespoonf uls but- \ teaspoonful salt
ter J teaspoonful white
1 \ tablespoonf uls flour pepper
i cup milk
White Sauce No. 2 (for Creamed Meats, Fish,
Vegetables, Toast)
2 tablespoonfuls but- \ teaspoonful salt
ter J teaspoonful white
2 tablespoonfuls flour pepper
i cup milk
White Sauce No. 3 (for Souffles)
3 tablespoonfuls but- \ teaspoonful salt
ter teaspoonful white
3 tablespoonfuls flour pepper
i cup milk
White Sauce No. 4 (for Croquettes)
4 tablespoonfuls but- \ teaspoonful salt
ter \ teaspoonful white
4 tablespoonfuls flour pepper
i cup milk
Melt the butter, stir in the flour and seasoning
and cook slowly without browning until the mix-
ture bubbles. Remove from the high heat, add
the milk gradually, beating and stirring constantly
until the sauce thickens.
Vegetable Sauce
This may be made from either celery, asparagus,
cauliflower, green peas or mushrooms. One-half
68
SAUCES
cup of any one of these vegetables may be added
to one cup of white sauce No. 2. Serve with
chicken, meat, or fish croquettes.
Mushroom Sauce
Melt one tablespoonful of butter, add one table-
spoonful of flour, and when bubbling stir in slowly
one cup of rich milk, beating constantly until the
sauce thickens. Season with one-quarter tea-
spoonful of salt, a dash of cayenne, and a little
celery salt. Add one-half can of chopped mush-
rooms.
Egg Sauce
Place two eggs in rapidly boiling water, cover
tightly, remove to cooler part of stove, and let
stand six minutes. The whites should be solid
and yolks soft. Beat in the soft yolks and add
the chopped whites to one cup of white sauce No. 2.
Just before serving add one teaspoonful chopped
parsley. Serve with boiled fish.
Cheese Sauce
Add one-half cup of grated cheese to one cup
of white sauce No. 2. Use paprika instead of
pepper in making the sauce.
Poulette Sauce
2 tablespoonfuls but- i teaspoonful salt
ter i teaspoonful white
2 tablespoonfuls flour pepper
i cup sweet cream i egg yolk
i cup white stock A little nutmeg
i tablespoonful lemon-juice
THE COOK BOOK OF LEFT-OVERS
Melt butter, add flour and seasonings ; when bub-
bling stir in white stock. Make the white stock
from any bones or odd bits of chicken or veal by
covering with cold water, add a little chopped celery
or carrot and one bay leaf, simmer slowly for two
hours, then strain. When thickened, add slowly
the beaten yolk, cream, and nutmeg. Heat all to-
gether, but do not boil. Just before serving add
the lemon- juice carefully. Especially acceptable
with warmed-over chicken or veal.
Drawn Butter Sauce
4 tablespoonfuls but- I teaspoonful salt
ter i teaspoonful white
2 tablespoonfuls flour pepper
i cup water
Melt two tablespoonfuls of the butter, add flour
and seasoning, and cook until mixture bubbles.
Add the water slowly, beat and stir until sauce
thickens. Remove from fire and beat in the rest of
the butter slowly. A few chopped cucumber
pickles added to this sauce makes it appetizing
with warmed-over fish.
Gaper Sauce
To one cup of drawn butter sauce add two
tablespoonfuls of capers.
Brown Sauce
2 tablespoonfuls but- i cup brown stock
ter ^ teaspoonful salt
2 tablespoonfuls flour $ teaspoonful pepper
A small slice of onion
Melt butter, put in onion, and when slightly
browned, the flour. Cook together until a little
70
SAUCES
darker in color. Pour in stock gradually, as in
directions given for adding milk to white sauces
(see page 68). Let boil one minute and strain.
Note: A few drops of kitchen bouquet will darken
sauces and gravies when the butter and flour have
not been sufficiently browned at first.
Olive Sauce
Drain, rinse in cold water and dry eight medium-
sized olives. Chop them fine and add to the above
brown sauce just before serving.
Savory Tomato Sauce (for Chops and Fish)
2 tablespoonfuls but- i teaspoonful salt
ter 2 sprigs parsley
2 tablespoonfuls flour i slice of onion
6 peppercorns 3 large tomatoes
6 cloves A bit of bay leaf
Scald, peel, and cut tomatoes in pieces. Put with
them a tablespoonful of water and stew until soft
enough to measure. To one and a half cups (if
tomato has boiled down to less, add thin stock or
hot water to make up deficiency) add the spice
and seasoning. Boil all together fifteen minutes.
Strain and add gradually to flour and butter cooked
together. Boil up one minute and serve.
Mock Bisque Sauce with Cheese
i lb. tomatoes (3 me- i J tablespoonfuls but-
dium-sized) ter
| cup soup celery 2 tablespoonfuls flour
\ teaspoonful salt J cup scalded milk
I tablespoonful white i or 2 tablespoonfuls
pepper dry American
cheese (grate4)
7*
THE COOK BOOK OF LEFT-OVERS
Wash celery and tomatoes well, put on to cook
with one tablespoonful of water and boil slowly
fifteen minutes. Put through a strainer fine
enough to hold back the seeds. Melt the butter,
add the flour, pepper, and salt, and, when well
blended, the tomato, of which there should be
half a cup. Let boil up well, remove from heat,
and slowly stir in the hot milk. Keep the sauce
hot, but do not allow it to boil after adding
milk. Stir into it while on the stove the grated
cheese. When this is melted the sauce is ready
for the table. A good sauce for macaroni or
spaghetti, plain boiled rice served as a vegetable,
or for rice croquettes.
Hollandaise Sauce
i cup butter 4 egg yolks
6 tablespoonfuls boil- i tablespoonful lemon-
ing water juice or vinegar
Salt and cayenne
Cream the butter, add egg yolks, and stir
vigorously. Then add lemon-juice, seasoning, and
water. Beat five minutes with Dover egg beater.
Cook over hot water, and continue to stir until
thickened.
Gold Sauces and Dressings
A good oil should be used in making salad dress-
ings, but it is not necessary to pay the highest
price for it. An excellent quality of olive oil may
be purchased at some of the small Italian shops
for a reasonable amount. This low price is made
possible since it is their own importation.
73 m
SAUCES
There is also now on the market a good domestic
oil prepared from cotton seed. It is largely used
instead of the imported oil, and an excellent
mayonnaise can be made from it.
French Dressing No. 1
1 tablespoonful vine- i teaspoonful salt
gar White pepper
3 tablespoonfuls oil
This is the usual proportion of oil and vinegar,
but an equal quantity of each may be used if de-
sired, or more oil. 1
To the seasoning in a bowl add the oil and vine-
gar, and beat with Dover beater or fork until it
thickens slightly. Use at once. When made at
the table the dressing will thicken more quickly
if a bit of ice is put in the bowl with the other
ingredients. Remove ice when dressing is made.
French Dressing No. 2
2 tablespoonfuls oil i tablespoonful beaten
2 tablespoonfuls vine- egg
gar | teaspoonful salt
A little pepper
Put all together into a bowl and beat with a
Dover egg beater. Pour over the salad just be-
fore it is sent to the table.
*In France they say to add the vinegar to salad dressing in
the time one can say very quickly, Ners(a. French railway station )i
but the oil is poured in while one is saying, very slowly, Saint
Jean de Maurienne.
73
THE COOK BOOK OF LEFT-OVERS
Mayonnaise Dressing
$ teaspoonful pow- Yolk of i raw egg
dered sugar i to cup salad oil
i teaspoonful dry 2 t ablespoonf uls
mustard lemon-juice
i teaspoonful salt
A very little cayenne pepper
Put all the dry ingredients into a bowl. Mix
and add the yolk of an egg. Beat all together with
a silver fork until thickened, then add the lemon-
juice little by little, beating it in. Then put in the
oil a teaspoonful at a time, beating well with a
small Dover egg beater between each addition of
oil. Oil and egg should be very cold.
This dressing may be made thicker by using two-
thirds of a cup of oil instead of one-half. Two
tablespoonfuls of thick, sweet cream may be stirred
into it as an addition.
Sauce Tartare
This sauce is made like the above dressing, with
the addition of chopped capers, olives, pickles, and
parsley. Omit the cream.
Maitre d'Hotel Butter (for Steak and Broiled Fish)
3 tablespoonfuls but- i teaspoonful lemon-
ter juice
i full teaspoonful finely chopped parsley
Cream the butter well, gradually beat in the
lemon-juice, and finally add the chopped parsley.
Spread over the hot steak or fish just before
serving.
74
SAUCES
Cooked Salad Dressing
3 e SS yolks, well 3 tablespoonfuls boil-
beaten ing vinegar
2 tablespoonfuls but- i teaspoonful sugar
ter Cream or unsweetened
i \ teaspoonfuls mus- condensed milk
tard J teaspoonful salt
Add the boiling vinegar slowly to the eggs. Cook
over hot water until thickened, stirring constantly.
Mix mustard, sugar, and salt, and add. Beat in
the butter. This will keep in a cool place for a
long time. When ready to use add an equal bulk
of sweet or sour cream, or unsweetened condensed
milk.
Mustard Sauce
Brown lightly together half a tablespoonful of
butter and half a tablespoonful of flour. Add
slowly a quarter of a cup of hot water. Beat well.
When thick and smooth, stir in half a tablespoon-
ful lemon juice, a little salt and cayenne, and one
scant teaspoonful of mixed mustard. Then beat
in slowly two tablespoonfuls of cream.
Sour Cream Dressing (for Vegetable Salads)
Mash one hard-cooked egg yolk with half a tea-
spoonful of butter until very smooth and creamy.
Season with salt, paprika, a little mustard, and
two tablespoonfuls of lemon juice. Beat in four
tablespoonfuls of sour cream, or any unsweetened
condensed milk that may have soured.
6
75
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER FISH
Fish, like meat, is particularly attractive to flies,
therefore any cooked remnants should be carefully
screened while cooling, and never placed in con-
tact with butter or milk in the ice-box. It should
be reheated within twenty-four hours of the first
cooking. Like tender meat, the fiber of fish is
hardened by continuous high heat, therefore great
care should be taken in reheating it.
Boiled Fish in Potato Border
2 cups cooked fish, hard cooked eggs
flaked cup drawn butter
2 cups hot or cold sauce (see page
mashed potato 70)
i tablespoonful minced parsley
Press the two cups of well-seasoned mashed
potato through a ricer, letting it fall lightly around
the edge of a flat baking-platter to form a border.
In the center of the dish put alternate layers
of fish, sliced eggs, and sauce, sprinkling each
layer with a very little minced parsley. Place in
a hot oven until sauce bubbles. Serve in the
baking-platter.
81
THE COOK BOOK OF LEFT-OVERS
Spiced Fish with White Sauce
Season highly any left-over boiled white fish
with one of the following, or a combination:
tomato catsup, anchovy, Worcestershire, and a
little paprika. Make enough white sauce No. 3
(see page 68) to cover the fish, adding two well-
beaten egg yolks to each cup of sauce. Flake the
fish, pour the sauce over and heat in oven.
Clam Broth
When frying or making a scallop of soft clams
it is unwise to put in the long, hard neck portions,
for they are not eaten. Use these for broth. Put
them through a meat chopper, with a few whole
clams, add a little water, salt as needed, and a little
pepper. Simmer gently for a few minutes, strain,
and serve hot or cold. This is an excellent tonic.
Fish Cocktail
Take a small piece of cold boiled halibut, remove
the skin and bones and flake it. Season it with
salt and a little pepper. Make a cocktail sauce by
mixing together for each glass
i teaspocnful Tarra- i teaspoonful lemon-
gon vinegar juice
i teaspoonful to ma- \ teaspoonful of horse-
to catsup radish
i drop Tabasco sauce
Take about a tablespoonful of fish for each por-
tion, put in a glass, and pour the sauce over.
Gold Fish with Gold Hollandaise Sauce
Arrange slices of any cold boiled fish on a
platter. Cover them with slices of hard-cooked
82
FISH
eggs which have been seasoned with salt and
pepper. Remove the bones and rub two or three
sardines to a smooth paste. Add them to any
left-over Hollandaise sauce (see page 72). When
ready to serve pour the sauce over the fish and
sprinkle a few chopped capers over all.
Creamed Fish
Make as much white sauce No. 2 (see page 68)
as there is flaked fish, and add a slight grating of
nutmeg. Season the fish well with salt and pepper,
and add to the hot sauce, together with a few
spoonfuls of cooked green peas, and serve as soon
as heated.
Fish with Creamed Oysters
A little left-over boiled fish and a few creamed
oysters arranged in ramekins with any white or
drawn butter sauce (see pages 67-70), covered with
buttered crumbs and browned in oven, make an
acceptable luncheon dish.
Fish and Cheese Souffle
See page 169.
Baked Chowder
3 raw potatoes, sliced ij cups boiled fish
very thin 3 slices of cooked
2 small onions, sliced bacon and bacon
thin fat
i cup stewed tomatoes Salt and pepper
i cup water
In a buttered baking-dish arrange alternate lay-
ers of potatoes, onions, tomatoes, and fish, sea-
soning each layer with salt and pepper and a little
83
THE COOK BOOK OF LEFT-OVERS
of the bacon crushed fine, and the bacon fat.
Moisten with the Water, dredge the top with flour,
and bake covered until the potatoes are soft, then
uncover and brown.
Mock Lobster in Chafing-dish
ij cups boiled fish, i tablespoonful but-
preferably salmon ter
1 cup stewed tomatoes Salt, paprika, and a
well seasoned little Worcester-
2 tablespoonfuls crack- shire sauce
er crumbs i tablespoonful butter
Melt the butter in the chafing-dish, add the
tomatoes, fish, seasoning, and crumbs. Heat all
well together.
Boston Scalloped Fish
2 1 cups cold flaked cup cracker-crumbs,
haddock or hali- buttered
but & teaspoonful pepper
i cups white sauce J teaspoonful salt
No. i (see page i tablespoonful but-
6 7 ) , or drawn but- ter
ter sauce (p. 70)
Put one-half of the fish in the bottom of a well-
buttered baking - dish, add seasoning and small
bits of butter. Cover with cracker - crumbs and
pour over half of the sauce. Repeat and cover
the top with a few crumbs, and brown in hot
oven.
Baked Fish in Pepper Gases
Carefully remove the skin and bones from any
baked fish and season it with salt, pepper, and a
FISH
little onion juice. Mix with it an equal quantity
of left-over stuffing, or coarse crumbs moistened
with butter. The mixture should be quite moist;
if not, add a little fish stock or milk. Cut length-
wise as many green sweet peppers as needed, re-
move seeds, parboil five minutes, and fill them
with the fish. Put them in an agate baking-pan,
surround with hot fish stock or boiling water half
an inch deep, and cook until cases are soft, but
not broken.
Fish Loaf
Flake the remnants of any baked fish. There
should be two cups ; if not, fill out with raw oysters.
Add one cup of stuffing left from the fish, or one
cup of coarse bread crumbs moistened with melted
butter, and one beaten egg. Season well with salt,
pepper, and one teaspoonful finely minced pickle.
Turn into a small bread-pan or quart mold, cover
with buttered paper, place in pan of hot water
and cook in moderate oven about half an hour.
Unmold on a hot platter and serve with white
sauce No. 2 (see page 68), adding one-quarter
cup cooked peas to the sauce.
Fish with Mushrooms
i cup fish i cup white sauce No.
i tablespoonful chop- 2 (see page 68)
ped onion i tablespoonful butter
ii cups button mush- 2 tablespoonfuls grat-
rooms ed cheese
Baked or boiled fish can be used. Flake the fish,
cut the mushrooms in halves and cook until tender
(canned ones may be used). IBrown the onion
85
THE COOK BOOK OF LEFT-OVERS
lightly in the butter and add fish, white sauce,
and mushrooms. Place in ramekins, cover top with
grated cheese, and heat in oven until cheese melts.
Creamed Fish in Potato Gups
Discard all bones and skin from any boiled or
fried fish. Season well with salt, pepper, and a
little lemon-juice. Make white sauce No. 3 (see
page 68), allowing half as much sauce as fish.
Add a slight grating of nutmeg to the sauce and
add fish to it. Put the mixture in potato cups
and brown lightly in oven.
Potato Cups
These are easily made by adding one egg yolk
to one cup well-seasoned mashed potato. The
potato should be slightly warm. This amount
will make four cups. Invert any custard cups or
jelly-glasses and cover the outside, bottom and
two inches up the sides with the potato mixture.
Smooth over and set away to get cold. When
ready to use turn right side up on a well-buttered
flat pan and very carefully remove the molds.
Brush the outside with beaten egg and milk before
adding the fish.
Fresh Fish Cakes
Any kind of cooked fish can be used for these.
It should be shredded fine and highly seasoned
with salt, pepper, and a little Worcestershire
sauce, if liked. Moisten dry fish, such as fresh
cod or haddock, with a little melted butter. Mix
the fish with an equal quantity of mashed potato.
The best results are obtained when the potato is
86
FISH
freshly mashed, seasoned well with salt, butter, a
little cream or rich milk, and one egg yolk added
to each cup of potato. Beat the mixture until
light before adding the fish. Form into flat cakes
and brown in a little salt pork fat.
Fish Balls Baked
i cup cooked fish, i tablespoonful club
flaked cheese
i cup cold rice i teaspoonful lemon-
i egg juice
Salt and pepper
Beat the egg until light, then add fish, rice, cheese,
and seasoning. Form into small balls, place in a
buttered pan and bake to a delicate brown. Serve
on slices of buttered toast with tomato sauce (see
page 71).
Fish Salad in Green Peppers
Cut lengthwise three or four green sweet pep-
pers, remove the seeds and set away to chill. Dis-
card all skin and bones from any cold boiled fish
and pick apart into suitable sized pieces for salad.
Season it with salt and pepper as needed, and
sprinkle with a little lemon-juice. When ready to
prepare the salad, mix the fish with enough
mayonnaise (see page 74) or cold Hollandaise
sauce (see page 72) to cover it well. Fill the
peppers with this mixture, letting it fall in lightly,
and garnish the top of each with a slice of hard-
cooked egg. This makes a good Saturday luncheon
dish in warm weather.
Shad -Roe Salad
When the shad roe is not needed for the fish
dinner, a salad can be made of it for the ne^t
87
THE COOK BOOK OF LEFT-OVERS
luncheon. It spoils quickly, so should be cooked
promptly. If not baked with the fish, put the roe
in slightly salted boiling water and simmer gently
for about fifteen minutes. Drain and wipe dry.
Dip in beaten egg, roll in fine white bread-crumbs,
and brown lightly in a little butter. While still
warm pour over it two tablespoonfuls lemon- juice
and season with salt and a little paprika. Set
away to chill. When ready to serve cut it in
suitable-sized pieces and mix with it an equal
quantity of very crisp cucumber cubes. Cover
with a mayonnaise dressing (see page 74) and
decorate the top with capers and chopped olives.
Serve on crisp lettuce-leaves. This salad should
be prepared just before serving.
Jellied Fish
In summer cold fish is quite as acceptable as
warm, and a luncheon dish can easily be prepared
by mixing one and one-half cups of any well-
seasoned cold flaked fish with two tablespoonfuls
of chopped capers. Soak one tablespoonful of
granulated gelatine in two tablespoonfuls of cold
water for half an hour. Add one cup of boiling
water and stir until the gelatine dissolves. Then
add two tablespoonfuls of lemon-juice and a little
salt. Put slices of hard-cooked eggs in the bottom
of an earthen mold holding about a quart, and add
the fish. Pour the jelly carefully over all and put
on ice to harden. Garnish a platter with water-
cress or lettuce and turn the mold out on this. It
must be served at once after unmolding. . Use
any kind of salad dressing, or sauce Tartare (see
page 74).
FISH
Kedjeree
1 cup left-over smoked i scant cup cooked
fish rice
2 hard-cooked eggs 2 tablespoonfuls but-
Seasoning ter
Cook eggs hard, or if any soft-cooked ones are
left from breakfast steam them until hard. Care-
fully take out the bones from the fish and chop it
up with the eggs. Reheat cooked rice, having it a
little moist. When it is very hot put in the fish,
eggs, and butter, and heat all up together. Add
paprika, salt if necessary, and serve very hot.
Smoked haddock or white fish recommended for
this dish.
Fish Melange
1 cup cold boiled fish i cup white sauce No. i
(cod, halibut, sal- (see page 67)
mon, etc.) 2 tablespoonfuls but-
2 cups riced potato ter
Cayenne Salt and white pepper
Flake fish, add potato, and beat as for mashed
potatoes, adding butter, salt, and white pepper.
Mix with white sauce seasoned with a dash of
cayenne, put into a buttered porcelain dish, dot
with bits of butter and bake until brown.
Fish and Potato Salad
Use for this salad any left-over white fish, baked,
boiled, broiled, or sauted, being careful to remove
all bones. For each cup of flaked fish use one
cup of potatoes cut in dice. Mix with French
dressing No. i (see page 73), pouring it over fish
THE COOK BOOK OF LEFT-OVERS
and potato separately. If potato is freshly boiled
and warm when dressing is added, seasoning
will penetrate potato more easily, giving better
flavor. When ready to put salad together, drain
off any excess of liquid, add chopped sweet red
peppers (canned), and mix carefully, that potato
may keep its shape. Season more highly if neces-
sary. Serve in individual portions on crisp lettuce-
leaves, putting a spoonful of mayonnaise dressing
(see page 84) on top of each. Garnish with nar-
row strips of red peppers.
Oyster Bisque
When creaming oysters, if the juice is not used,
save it and make a bisque for the next meal. (It
should not be kept long.) Melt two tablespoon-
fuls of butter, add two tablespoonfuls flour and
stir until smooth. Add one cup of boiling water
and one cup of strained oyster-juice. Season with
salt and pepper and let boil. Mix beaten yolk of
one egg with one-quarter cup of cream; add hot
mixture to this slowly, stirring briskly. Serve at
once. Chicken stock, if at hand, may be sub-
stituted for part or all of the water.
Salmon Canapes
Small pieces of white or rye bread can be profit-
ably utilized by cutting them into neat round or
oblong shapes, browning in fat in a frying-pan, and
spreading with a canape" mixture made by rubbing
some bits of smoked salmon to a smooth paste,
mixing it with one tablespoonful of mixed mustard,
one tablespoonful of Tarragon vinegar, one table-
spoonful of finely chopped green sweet peppers,
90
FISH
and one-half tablespoonful of finely minced capers.
Serve these at the beginning of a luncheon or a
dinner.
Salmon Soup
The remnants of any canned or boiled salmon
may be used for this. Pick the fish apart and
moisten with the liquor in the can and a little warm
water, or water in which the fish was boiled. Press
it through a puree strainer. There should be one
cup fish pulp and liquid. Season with salt and
pepper as needed. Make two cups of white sauce
No. i (see page 67), add the fish, and heat to-
gether, but do not boil. Just before serving add
a little well-washed and finely minced parsley, or
a tablespoontui of hot green peas. If too thick,
thin with a little hot milk.
Salmon Croquettes
f cup boiled or canned \ cup green peas
salmon \ tablespoonful lemon-
\ cup white sauce No. juice
4 (see page 68)
Salt, pepper, dash nutmeg
Flake the fish, season with salt and pepper as
needed, and sprinkle with lemon-juice. Add nut-
meg to white sauce, and mix fish, sauce, and peas
together. Set away to get very cold. Shape,
roll in fine white crumbs, dip carefully in slightly
beaten egg and roll again in crumbs. Fry in deep
fat. If the mixture should be too soft to shape
add a few cracker-crumbs. Press the peas through
a wire strainer without any liquid, as they need
7 91
THE COOK BOOK OF LEFT-OVERS
to be very stiff. Season well with salt and pepper.
Serve the croquettes with sauce Tartare (see page
74).
Salmon Loaf
1 2 cups cold cooked 3 eggs, well beaten
salmon (fresh or 3 tablespoonfuls melt-
canned) ed butter
f cup bread-crumbs Salt and pepper
Mix well and steam one hour. Serve with
dressing (see below).
Special Dressing for Salmon Loaf
i cup milk i well-beaten egg
i scant tablespoonful i teaspoonful butter
corn-starch Salt and pepper
Heat milk, add corn-starch blended with cold
water, and cook together one minute, or until
sauce boils. Combine with egg, cook slightly,
add salt, pepper, and butter. Pour over loaf and
serve hot or cold.
Salmon Salad
Season large pieces of left-over salmon with vine-
gar, salt, and pepper. When ready to use, drain
off liquid, place in center of platter on lettuce, and
surround with any one or two, or all of the follow-
ing vegetables: string-beans, asparagus tips, peas,
beets, tomatoes (less of this than of the others).
Use lettuce leaves as a border. Serve with
mayonnaise or French dressing (see pages 73-74).
Salmon Scallop
Butter a baking-dish and put in alternate layers
of bread-crumbs and cooked flaked salmon, having
92
FISH
bottom and top layer crumbs. Season with salt
and pepper, fill up dish with milk, dot bits of
butter over top, and bake. Left-over baked blue-
fish may be used in the same way.
A Breakfast Relish of Smoked Salmon
A few very thin slices of smoked salmon, dipped
in boiling water and placed on rounds of browned
and buttered toast, one slice on each round, and
a poached egg slipped on top, make an appetizing
breakfast dish.
Creamed Codfish and Macaroni
Heat one cup of creamed salt codfish with one
cup of cooked macaroni, or macaroni and cheese,
adding more cream or milk if necessary. Serve
in a border of scrambled eggs. This makes an
excellent breakfast relish.
Codfish Scallop with Rice and Eggs
i J cups creamed cod- 2 tablespoonfuls cream
fish or i tablespoon-
ij cups boiled rice ful butter
4 eggs
Mix the cream or melted butter with the rice
and arrange alternate layers of fish and rice in a
buttered quart baking-dish, finishing with rice.
Carefully break four eggs on top, season the whites
with salt, and sprinkle with a little cream or dot
with butter. Bake in oven until heated and eggs
"set," or individual ramekins may be used and
an egg slipped on top of each.
93
THE COOK BOOK OF LEFT-OVERS
Fish with Pie Crust
Line a baking-tin with a good pastry crust and
bake it. Remove all bones and skin from any cold
boiled white fish and flake it. There should be
two cups; if not, fill out with a few raw oysters.
Season as needed with salt and pepper. Make
quite moist with drawn butter sauce (see page
70), or white sauce No. 2 (see page 68), reserv-
ing enough sauce to cover top. Spread the mix-
ture on the baked crust. Cover with a layer of
thin slices of hard-cooked eggs, season with salt
and pepper, and pour over the remaining sauce.
Sprinkle with buttered crumbs and brown in hot
oven.
Fish Hash
i cup any kind of i tablespoonful green
white fish sweet pepper,
i cup diced potatoes shredded
i hard-cooked egg 2 tablespoonfuls melt-
i teaspoonful mixed ed butter
mustard \ cup milk
Salt, pepper
Flake the fish, add seasoning, chop the egg,
toss the potatoes in the melted butter, and mix
all together. Melt a little extra butter in a frying-
pan, and when hot add the mixture, cover, and
cook slowly until all is well blended, then uncover
and brown on bottom. Fold over and turn out
on a warm platter.
Stuffed Peppers with Crab Meat
Cut a slice from the stem-end of as many green
fweet peppers as needed, remove seeds and parti-
w
FISH
tion walls and parboil for five minutes. Brush the
inside of each with melted butter and fill with a
mixture made of equal quantities of cooked rice
and cold crab meat. Moisten the rice with a little
sweet cream and add one tablespoonful of grated
cheese to a cup of rice. Season the crab meat with
salt, paprika, and a few drops of lemon -juice.
Mix all lightly together and have it quite moist.
Place the peppers in an agate baking-pan, surround
with boiling water, adding half a tablespoonful of
butter to half a cup of water. Baste now and then.
Cook about fifteen minutes.
Scallop of Fried Fish with Fresh Tomatoes
Remove the skin and bones from any kind of
fried fish. Season highly, adding Worcestershire
if liked. Arrange in a buttered baking-dish in
alternate layers with peeled and sliced fresh toma-
toes. Season tomatoes well with salt, pepper, and
dots of butter. Cover top with well-buttered
cracker-crumbs. Cook in a moderate oven until
tomatoes are quite soft and crumbs browned.
Broiled Sardines on Toast
Prepare pieces of toast, moistening with butter
melted in hot water. Broil sardines until well
heated through, place on toast on platter, and
garnish with parsley and slices of lemon.
Sardines with Tomato Catsup
Cook sardines in pan slightly. Heat catsup an&
pour over them. Serve on crackers.
95
THE COOK BOOK OF LEFT-OVERS
Toasted Sardine Sandwiches
Cut thin slices of white bread into squares, tri-
angles, or rounds. Remove bones and skin from
sardines, add lemon-juice and a dash of cayenne
to the fish. Spread bread lightly with butter, then
with the sardine mixture and toast a delicate
brown. Serve very hot. A good dish for Sunday
night supper.
Luncheon Relish of Sardines
Dip slices of cold hominy in milk and eggs
beaten together. Lay them in a buttered pan
and put one sardine on each slice. Brown lightly
in a hot oven.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER
VEGETABLES
During warm weather, when vegetables are
most abundant, great care should be taken not
to allow them to accumulate in the ice-box or
pantry, as they spoil quickly after being cooked.
As a general rule, they are not injured, either in
digestibility or flavor, by reheating, and as they
are an expensive item in the food bill, especially
in cities, they should never be wasted. Even a
spoonful or two of almost any cooked vegetable
will help to flavor a soup or sauce.
Dried Celery Leaves or Parsley
Thoroughly dry all celery leaves or parsley in a
cool oven or on the warming shelf. Pulverize by
rubbing through a sieve and put in bottles. These
make an unexcelled seasoning for soups.
Macedoine Garnish
A few spoonfuls of cooked peas, asparagus tips,
carrots, or string-beans that have been served with-
out a cream sauce, may any or all be reheated and
used to garnish a platter of broiled chops. A few
left-over radishes kept crisp and sliced very thin,.
101
THE COOK BOOK OP LEFT-OVERS
without peeling, make an attractive garnish with
parsley and slices of lemon for baked fish.
Puree of Vegetable
Take one creamed onion, a few peas, carrots,
string-beans, or other green vegetables left from
dinner, and while still slightly warm pass them
through a sieve together. Keep in a cool place.
Use this pulp the next day for a cream soup
by seasoning it as needed, adding to it equal quan-
tity white sauce No. i (see page 67, and heat-
ing all together. A spoonful or two of sweet cream
is always an addition to such soups.
Vegetable Hash
Chop turnips, cabbage, beets, carrots, and onions,
one or all, with cold boiled potatoes ; season, moisten
with little milk or gravy, and brown quickly in hot
bacon fat, butter, or dripping.
Omelet with Vegetables
A breakfast omelet may be varied by spreading
it, just before folding, with a few green peas or
asparagus tips, or a little stewed corn or tomatoes
that have been heated and well seasoned.
Asparagus with Cheese
2 cups cooked aspara- \ cup grated cheese
gus, cut in half- 4 tablespoonfuls melt-
inch pieces ed butter
i cup soft bread- \ cup milk
crumbs Salt, pepper
Moisten the bread-crumbs with the melted but-
ter. Arrange in a baking-dish alternate layers of
102
VEGETABLES
bread - crumbs, asparagus and cheese, seasoning
each layer. Sprinkle a few buttered cracker-
crumbs on top. Pour the milk over all. Brown
lightly in a hot oven.
Asparagus Soup
Cut the tender tips from cooked asparagus, set
them aside and cook the stalks in some of the
water in which the asparagus was cooked the day
before. Cook down to a cupful, strain, and add
to two cupfuls of white sauce No i A (see page
68). Heat to boiling, add the asparagus tips,
and serve.
Baked-Bean and Tomato Puree
2 cups baked beans i onion, sliced
2 cups cold water i pint stewed and
i tablespoonful flour strained tomato
Sugar, salt, and pepper to taste
Cook beans and onion in water* until very soft.
Strain. To one cup of thick bean pulp add tomato
and seasoning. Thicken with the flour mixed
smooth in two tablespoonfuls of water. Boil well
after adding flour. If too thick, hot water may
be added.
Baked-Bean Soup (with Milk)
i cup bean pulp 2 cups thin white
Salt and pepper sauce No. i (see
page 67)
Prepare bean pulp as in preceding rule, com-
bine it with the thin white sauce, add seasoning
and, if necessary, hot milk to thin it.
103
THE COOK BOOK OF LEFT-OVERS
Baked-Bean Salad
Drain the liquid from baked beans, season more
highly, and add a little chopped cucumber pickle.
Serve in a bed of lettuce-leaves, dressing with
mayonnaise. This salad may be the principal dish
for a winter luncheon, as it has much food value.
A Good Way to Warm Over Baked Beans
Put into a hot frying-pan some of the pork cooked
with the beans. When the fat has melted and is
hot, pour in the beans, cover, and set pan back on
stove where beans will cook slowly and brown
underneath. Fold over like an omelet, turn out
on a hot platter and serve with savory tomato
sauce (see page 71), or tomato catsup. Garnish
dish with parsley.
Baked-Bean Rarebit
i cup grated cheese i tablespoonf ul b u t -
i cup milk ter
i cup baked? beans, i egg slightly beaten
mashed A little salt and mixed
Slices of Boston brown mustard
bread toast
Have the toast ready and hot. Cook in a
saucepan, or chafing-dish over hot water. Melt
the cheese in the hot butter. Add the seasoning
and then the milk gradually, stirring until per-
fectly smooth. Then add the mashed beans and
slightly beaten egg. Pour at once over the hot
toast.
Succotash
Mix one cup of left-over beans, either shelled or
string beans, with one cup of stewed corn, fresh
104
VEGETABLES
or canned. Season as needed" and heat slowly
together. A little chopped cooked bacon may be
added if desired.
Creamed Beets
Any left-over beets that have been served with
butter and no vinegar may be creamed by way
of variety. Chop them coarse, and to each cup
of beets allow one cup of white sauce No. 2 (see
page 68). Heat together.
Cabbage Scallop
Season more highly any left-over cooked cab-
bage, mix with white sauce No. i A (see page 68) in
the proportion of one cup of sauce to two of cab-
bage. Butter a baking-dish, put in the mixture,
and cover with buttered crumbs, using one table-
spoonful melted butter to one-third cup of dried
and rolled bread-crumbs. Bake in a quick oven
until the sauce bubbles through the crumbs and
they are brown. Individual ramekins may be
used instead of the larger dish.
Creamed Cabbage in Cheese Shells
See page 169.
Carrots and Peas in Croustades
Prepare four croustades (for receipt, see below).
Combine any left-over cooked carrots and peas,
cutting the carrots into dice. Add seasoning if
necessary, and mix with white sauce No. 2 (see
page 68). Heat and serve in hot croustades.
105
THE COOK BOOK OP LEFT-OVERS
Groustades
Cut two-inch slices of bread and trim off the
crusts. Remove center a half inch from each
edge, being careful not to break through the bot-
tom. They may be either toasted, sauted, buttered
and browned in the oven, or fried in deep fat.
Carrot Croquettes
i cup cooked car- i cup white sauce No.
rots 4 (see page 68)
i cup cooked peas i egg
Salt, pepper, and grating of nutmeg
Press the carrots and peas through a puree sieve.
They go through more easily if warm. Add sea-
soning, unbeaten egg, and white sauce, and set
away to chill. Form into croquettes, roll in
crumbs and egg, and fry in deep fat.
Cauliflower in Ramekins
Separate the flowerets of any cold cauliflower,
toss them carefully about in a little melted butter,
and pour over them an equal quantity of cheese
sauce (see page 69). Place the mixture in rame-
kins, sprinkle the top lightly with buttered crumbs,
and heat in oven until sauce bubbles through.
Sauted Cauliflower
Cut cold cooked cauliflower into pieces of suit-
able size, dip lightly in flour seasoned with salt and
pepper, and brown in hot bacon fat or dripping.
Celery Soup
Take the tough stalks, leaves, and roots of any
celery. Wash carefully, cut in small pieces, cover
106
VEGETABLES
with about three cups of slightly salted boiling
water, and cook until very soft. Pass all through
a wire sieve. There should be two cups of pulp
and liquid. Scald two cups of milk in a double
boiler with one slice of onion. Strain and use this
in making two cups white sauce No. i (see page
67). Add the celery mixture to this, and heat all
together, but do not boil. Serve very hot with
croutons (see page 149)-
Celery Toast
Take the outer and less tender stalks of celery
that are often thrown away, cut them into half -inch
pieces, and cook in very slightly salted water until
tender. Drain and use one-half cup of this
water and one-half cup of milk to make a white
sauce No. 2 (see page 68). Add the celery to the
sauce, and pour over slices of nicely browned and
buttered toast. Serve very hot.
Escalloped Celery
Use the coarse, large pieces of celery not suit-
able to serve uncooked. Cut them into small pieces.
Butter a baking-dish, put in a layer of celery, then
a layer of tomatoes (canned ones may be used).
Sprinkle over them a teaspoonful of chopped onion,
a little salt and pepper. Repeat, having last layer
tomatoes. Cover with small cubes of bread and
dot with a tablespoonful of butter. Bake in hot
oven half an hour.
Corn "Oysters"
Grate the pulp from ears of any cooked sweet
corn, and to each cup allow one egg beaten light,
8 I0 7
THE COOK BOOK OF LEFT-OVERS
one tablespoonful milk, one tablespoonful flour,
one teaspoonful melted butter, one half teaspoonful
salt. Mix all together and drop by spoonfuls on
a hot buttered griddle and brown on both sides.
A little uncooked corn pulp is a great addition to
these cakes.
' j. . -
Corn in Tomato Gases
Remove most of the pulp from six medium-sized
tomatoes. Rub the inside of the cases with salt,
pepper, and a little softened butter. Fill them
with one cup of stewed corn mixed with one table-
spoonful of grated cheese. Cover lightly with but-
tered crumbs, place in an agate pan, and bake until
the cases are tender but not broken.
Corn Cakes
Take equal parts of mashed potato and cooked
corn, add pepper, salt, and beaten egg to bind
together. Dip the flat cakes in flour and saute
in hot butter or bacon fat, or form into balls, roll
in bread-crumbs, in egg, and in crumbs again. Fry
in deep fat. A tomato sauce may be served with
these (see page 71).
Corn Soup
3 ears cooked corn 2 cups white sauce
3 cups cold water No. i (see page
Slice of onion 67)
i egg \ teaspoonful salt
A tittle celery or celery salt
Score the corn by cutting with a sharp knife
down each row of kernels. Scrape out the corn
with a spoon, leaving hulls on the cob. Set the
108
VEGETABLES
scraped corn aside; there should be half a cupful.
Cook cobs in water with onion, celery, and salt
for half an hour, or until the water is reduced to
one cupful. Add this to the white sauce, season
more highly if necessary, boil up well, and when
ready to serve put in the half cupful of corn.
Heat a little, but do not boil. Beat egg and
put into the tureen, pour the soup gradually over
it, stirring, to mix evenly.
Baked Corn
i cup cooked corn i cup milk
cut from cob i chopped green pepper
i beaten egg Salt and pepper
Buttered bread-crumbs
Cut down rows of kernels with sharp knife and
scrape out corn. Mix with egg, milk, salt, pepper,
and chopped green pepper (being careful not to
put in the seeds). Sprinkle top with crumbs and
brown. Serve very hot. (It is cooked in about
twenty minutes.)
Corn Pudding (from Uncooked Corn)
Corn on the cob loses flavor sooner than any
vegetable. Do not try to serve it in that way
unless perfectly fresh. If any uncooked ears are
left over grate them. Six good-sized ears will
give one and one-half cups of corn pulp. Add to
this one egg beaten very light, one-quarter tea-
spoonful of salt, one teaspoonful of sugar, one tea-
spoonful of butter, and one-quarter cup of milk.
Butter a quart baking-dish, pour in the mixture,
and bake until firm in the center about twenty-
five minutes. Serve at once as a vegetable.
109
THE COOK BOOK OF LEFT-OVERS
Stewed Cucumbers
Use those which are too large and old to slice
raw. Pare them and cook in boiling salted water
. until tender. Slice in quarters lengthwise, and re-
heat in drawn butter sauce (see page 70) or white
sauce No. 2 (see page 68). A dish similar to
English vegetable marrow.
Scallop of Eggplant
Chop the remnants of fried eggplant rather
coarse. Arrange in ramekins in alternate layers
with well-buttered cracker-crumbs, finishing with
the crumbs. Pour enough milk over so that it
can just be seen, and brown in a hot oven. This
dish resembles oysters in taste.
Cream-of-Lettuce Soup
i qt. milk, scalded 3 white onions (cook-
1 pt. cold water ed ones may be
Lettuce leaves used)
2 or 3 small carrots Flour for thickening
Salt and pepper (about 2$ table-
Handful of parsley spoonfuls)
When using the hearts of cabbage-lettuce for
salad, prepare soup from the best outside leaves.
Wash well lettuce leaves and parsley, add onions
and carrots, pour over them the water and cook
until the vegetables are soft enough to put through
a strainer. (The pulp should be scraped from
strainer and used.) Thicken this liquid with
blended flour and water, let boil, then gradually
scalded milk.
H9
VEGETABLES
Baked Macaroni
Chop two hard-cooked eggs rather coarse, season
with pepper and salt, and mix lightly with two
cups of cooked macaroni. Put in a buttered
baking-dish and half fill with milk. Cover with
buttered crumbs, place thin strips of bacon on
top, and bake until the bacon is crisp.
Savory Macaroni
Crisp a little chopped bacon in a frying-pan, add
a medium-sized onion sliced, and brown delicately.
Toss up with this two cups of cold macaroni or
macaroni and cheese until well mixed. Cover and
set where it will warm through slowly.
Macaroni with Smoked Beef
Cook a little smoked beef in one tablespoonful of
hot butter two or three minutes, add one-half
tablespoonful of flour and a cup of milk, and stir
often until it thickens. Add to this one and one-
half cups of cold macaroni. Cook together until
well heated. Serve on well-buttered hot toast.
Macaroni in Cheese Shells
See Cheese Shells with Creamed Cabbage, page
169.
Macaroni in Tomato Gases
Prepare several large tomatoes, cutting a slice
off top and scraping out the inside pulp. Season
the cases with salt and pepper, and fill with cooked
macaroni. Over the top sprinkle buttered crumbs.
Bake in a hot oven until the crumbs are brown
and the tomatoes are partially cooked, but not
8 in
THE COOK BOOK OF LEFT-OVERS
long enough for them to lose their shape. The
tomato pulp may be used for making soup or sauce.
Scallop of Onion and Potato
\ cup cold creamed | cup milk
onions i tablespoonful but-
ij cups cold potatoes ter
Salt and pepper
Butter a baking - dish. Slice half of the pota-
toes and season. Add the creamed onions. Cover
with the rest of the potatoes, moisten with the
milk, and dot with bits of butter. Bake one-half
hour.
Parsnip Cakes
Use left-over boiled, buttered parsnips for mak-
ing these cakes. Mash and season with salt and
pepper, make into flat, round calces, dip in flour,
and saute in hot melted beef-dripping or butter.
Use just enough fat to keep the cakes from stick-
ing to the pan, as they must not be greasy,
Green-Pea or Lima-Bean Soup
Cook any left-over peas or Lima beans with a
little cold water until soft. Strain, and for every
cup of the puree use two cups of white sauce No. i
(see page 67). Combine mixtures, thinning with
hot milk if necessary. Serve with croutons (see
page 149). Dried Lima beans may be used.
Chopped Potatoes
Chop cold boiled potatoes fine and season well
with salt and pepper. Heat a pan and melt in it
one or two tablespoonfuls bacon fat or dripping.
112
VEGETABLES
When the fat is hot turn in the potatoes, smoothing
them evenly in the pan. Cover with a tin, let them
steam a few minutes, set on one side of the stove,
and brown slowly. Turn over like an omelet and
serve on hot platter. Stewed potatoes may be
warmed over in this way, but do not chop them.
Stewed Potatoes
Cut cold baked or boiled potatoes into dice, put
into a stew-pan with salt, a tiny bit of onion
minced fine, and milk enough to half cover the
potatoes. Set on the back of the stove and stew
slowly, stirring with a fork occasionally, until all
the milk is taken up. Season with butter and
pepper and serve.
Scallop of Baked Potatoes and Cheese
Peel the left-over potatoes as soon as the meal
is over. When ready to use, season them well with
salt, pepper, and melted butter. In a buttered
baking-dish arrange alternate layers of pota-
toes, grated cheese, and white sauce No. 2 (see
page 68), having sauce on top. Sprinkle very
lightly with buttered crumbs and heat in oven.
Potato Salad
New potatoes make the best salad, and if they
have been boiled with the jackets on so much the
better. Cut them in neat dice shapes. Season
well with salt and pepper. To two cups add one-
half teaspoonful onion-juice, if liked; one table-
spoonful very finely minced capers, two table-
spoonfuls melted butter, and one tablespoonful
lemon- juice. Toss all together carefully so as not
t 113
THE COOK BOOK OF LEFT-OVERS
to break the potatoes. Chill. When ready to
serve cover with a cooked salad dressing (see page
75), and arrange on a bed of crisp, white lettuce
leaves. Garnish with rings of the white of hard-
cooked egg, and sift yolk on top.
Potato Pyramids
To one cup of well-seasoned mashed potatoes add
one egg yolk. Beat until light. Take up by
tablespoonfuls and form into pyramid shapes by
pointing one end, and broadening the other as a
base to stand on. Set them on a buttered tin,
brush over with beaten egg, and when ready to
serve, brown lightly in the oven. These make an
attractive garnish for meat dishes. Mashed pota-
toes are more easily handled if shaped directly
after a meal is over, while still slightly warm.
Potato Patties
ij cups boiled pot a- 3 tablespoonfuls thick
toes (sliced) meat gravy
2 tablespoonfuls grat- i teaspoonfuls onion-
ed cheese juice
Salt and pepper
Mix all together, place in buttered ramekins
and heat in oven.
Cream-of-Potato Soup
i cup mashed pot a- i tablespoonful but-
toes ter
3 cups milk i tablespoonful flour
Salt and white pepper i slice of onion
Heat the milk and onion together, but do not
boil; pour over the cold mashed potato and press
114
VEGETABLES
through a puree strainer. Melt butter, stir in
flour and let bubble, but not brown; cool slightly
and add the milk mixture slowly, stirring con-
stantly until thickened. Add the seasoning and
serve very hot, sprinkling a few nicely browned
croutons or a little grated cheese over each plate
of soup.
Potato Balls
Form any well-seasoned mashed potatoes into
balls the size of English walnuts. With a tea-
spoon press a hollow in the top of each ball. Fill
the space with one teaspoonful finely minced ham.
Brush the balls with egg beaten with a little milk
or water. Place on a greased pan and brown in
oven. These make a good garnish and relish for
a platter of chops.
Creamed Potatoes
Cut cold boiled potatoes in rather thick slices.
Season with salt and a little white pepper. Toss
them lightly in a little melted butter, being care-
ful not to break them. Barely cover with rich milk
and add one teaspoonful of flour to each cup of
milk used. Cover and cook very slowly until the
mixture is well thickened and creamy. Just be-
fore serving add a little finely chopped parsley.
By way of variety, these may be served in turnip
cups, which are made by cutting a slice from the
bottom of small white turnips, paring them, and
cooking in salted water; when tender, scoop out
the inside, leaving a wall half an inch thick.
Potato Croutons
To one cup of mashed potato add one egg yolk,
and beat well together. Spread half an inch thick
"5
THE COOK BOOK OF LEFT-OVERS
on a flat, buttered platter, and when quite cool cut
in two-inch squares, then each square diagonally
across, to form triangular pieces. When ready to
use, brush over with milk and brown lightly in the
oven or in a very little fat in the frying-pan.
These make an attractive garnish for a platter of
chops or a platter of fried fish, alternated with
slices of lemon.
Irish Potato Cake
To one cup of mashed potatoes add a well-beaten
egg, half a cup of flour, and half a teaspoonful of
salt. Mix well, turn out on well-floured board,
adding a little more flour for kneading, and form
into a cake half an inch thick. Cut this cake into
wedge-shaped pieces and brown on a hot griddle
to a light color. Then cover with an inverted pan
and cook on the back of the stove until it is crusty
about twenty minutes. It is to be eaten hot with
butter.
Potatoes with Cheese
2 rounded tablespoon- i J cups milk
fuls crumbled 6 small cold potatoes,
cheese sliced
3 tablespoonfuls but- i chopped sweet bell-
ter pepper
3 tablespoonfuls flour English walnuts
Salt, paprika and Tabasco
Melt butter in saucepan, add cheese. When
cheese is partly melted put in flour and cook until
smooth. Season and add milk slowly, stirring con-
stantly until thoroughly blended. Butter a baking-
116
VEGETABLES
dish, put in a layer of potatoes, sprinkle with chop-
ped pepper, alternating potatoes and pepper until
dish is full. Pour over this the cheese sauce. Sprin-
kle with the chopped walnuts and bits of butter.
Brown and serve hot. The Spanish call this dish
potatoes con queso. It is a Spanish receipt.
Browned Sweet Potatoes
Cut any cold sweet potatoes into slices lengthwise.
Season with a little salt, dip in melted butter, roll
lightly in sugar, and brown in oven.
Sweet- Potato Croquettes
Put through a meat grinder, using the finest
cutter, enough cold boiled sweet potatoes to make
one and one-half cups. Add one tablespoonful
melted butter, half a tablespoonful brown sugar,
beaten yolk of one egg, salt, pepper, cinnamon, and
mace to taste. Mix well together, make into small
croquettes, roll in fine crumbs, in egg, and in crumbs
again. Fry in deep fat.
Creamed Spinach in Carrot Cups
Chop any cold cooked spinach very fine. Moisten
with cream or white sauce No. 2 (see page 68) and
heat. Cut medium-sized carrots to form cups
and then scrape. Cook in boiling salted water
until tender. Fill with the creamed spinach and
serve hot.
Spinach Croquettes (with Fish)
i cup spinach J cup grated bread-
i cup cold flaked fish crumbs
i tablespoonful milk i tablespoonfuls
i tablespoonful water- lemon- juice
cress, chopped Pepper and salt
fine
117
THE COOK BOOK OF LEFT-OVERS
Moisten spinach with milk. Add lemon- juice,
cress, and seasoning to fish. Mix all together with
bread-crumbs. Form into croquettes, roll in
crumbs, then in beaten egg, then in crumbs. Fry
in deep fat. Serve with egg sauce (see page 69).
This quantity will make six.
Spinach with Baked Eggs
Form any cold, well-seasoned spinach into a neat
border on rounds of buttered toast. A full table-
spoonful will answer for each piece of toast. Break
an egg in the center of each round, season, and
sprinkle very lightly with buttered crumbs. Bake
in oven until the eggs are "set."
Squash Pudding
ij cups cooked and 2 eggs
strained squash \ teaspoonful salt
| teaspoonful cinna- ij cups milk
mon Grated rind of half a
\ cup sugar lemon
Gradually add the milk to the strained squash,
then the sugar, salt, seasoning, slightly beaten
eggs, and grated lemon-peel. Pour into a but-
tered pudding-dish and bake in moderate oven
until thickened like custard. Serve very cold.
Vegetable Salads
These may be made of almost all kinds of cold
cooked vegetables, using them separately or in
combination. Bits of meat or fish may be added,
or a few chopped nuts, if at hand. Lettuce or
118
VEGETABLES
other salad leaves may or may not be used, as
convenient. The materials should be carefully
prepared, and the salad chilled before serving. A
better flavor is given to many salads by mixing the
materials with a French dressing a short time be-
fore the mayonnaise is added, which is usually just
before the salad is ready for the table.
Various garnishes are used, as olives, beets
fresh or pickled, capers, hard-cooked eggs, pickled
eggs, buds and leaves of nasturtiums, pickles, etc.
The salad-maker should be artistic as well as in-
genious, for harmony in color is essential. Over-
crowding should be avoided. If the salad be ser-
ved on a platter, leave a wide margin.
Kidney-Bean Salad
Combine one cup of cooked kidney-beans with
one cup of crisp, tender summer cabbage, shredded.
Add one green sweet pepper, first removing the
seeds and shredding it fine. Cover with French
dressing No. i (see page 73), or mayonnaise dress-
ing (see page 74) and serve at once.
Salad of Greens
Left-over spinach or greens of any kind may be
molded in small cups and served cold with French
or mayonnaise dressing. The little balls of cottage
cheese (see page 179) are good with this.
Mixed Salad (Italian)
Put lettuce leaves into a deep bowl, add a little
cauliflower, two or three sardines, and two large
potatoes cut in pieces. Mix well together, add
salt, vinegar, and oil, and garnish with hard-cooked
egs,
THE COOK BOOK OF LEFT-OVERS
Potato Salad
See page 113.
Hot Potato Salad
2 cups cold potato i tablespoonful Tar-
cubes ragon vinegar
2 tablespoonfuls 2 tablespoonfuls cream
bacon, cut fine i teaspoonful scraped
i tablespoonful cider onion
vinegar Parsley
Cook bacon, add onion, then potatoes, vinegar,
cream, and one full teaspoonful minced parsley.
Heat through and serve. Garnish with sprigs of
parsley. A little chopped cooked beet is an addi-
tion to this salad.
Rice, Beet, and Celery Salad
Use equal quantities of cooked rice and cooked
beets cut into cubes, and as much celery (cut very
fine) as will equal the quantity of rice and beets
together. Season. Serve with cooked salad dress-
ing (see page 75), and garnish with celery tips
and leaves.
Bermuda -Onion and Orange Salad
For the individual salad use one slice of Ber-
muda onion and two of orange. Serve on lettuce
leaves with French dressing.
Green Pea Salad
Drain all liquid from a cup and a half of well-
seasoned left-over green peas and chill them.
When ready to prepare the salad, mix with the peas
120
VEGETABLES
half a cup of young, tender carrot, grated raw, re-
serving a little to garnish the top. Cover with
mayonnaise (see page 74), or cooked salad dress-
ing (see page 75), and serve at once on crisp,
white lettuce leaves.
Green-Pea Salad in Egg Cases
Cut three or four hard-cooked eggs lengthwise
and remove the yolks neatly. Crumble them into
rather large pieces, season with salt, paprika, and
toss them lightly about in melted butter. Mix
with a cup of well-seasoned cold peas. Sprinkle
a little salt and white pepper on the whites, put
a spoonful of the peas in each, and cover with
mayonnaise (see page 74). Serve on crisp lettuce
leaves.
Spinach Salad
By the addition of a few hard-cooked eggs a
cup of left-over creamed spinach can be made into
an attractive luncheon salad. The spinach must
be chopped very fine and moistened with a little
white sauce No. 4 (see page 68). Form into balls
the size of walnuts. Set away to chill. When
ready to serve, slice, rather thick as many hard-
cooked eggs as needed; season them with salt and
paprika. Mix them with the spinach-balls and
pour mayonnaise dressing over all. Serve on heart
lettuce leaves.
Winter Salad
Lettuce leaves Neufchatel or cream
Cooked carrots cheese
Salt and pepper Mayonnaise dressing
121
THE COOK BOOK OF LEFT-OVERS'
Chop carrots fine, season and sprinkle over
lettuce ; make cheese into balls, and add to salad.
Serve with mayonnaise (see page 74).
Tomatoes Sauted, with Sauce
6 large slices tomato J cup milk
J cup flour i tablespoonful butter
Salt and pepper
(Any left-over sliced raw tomatoes, if firm and
solid, may be kept covered with cold water for
use next day.)
Dry the slices of tomato if they have been in
water, season with salt and pepper, and dredge
both sides well with flour. Melt butter in pan;
when hot put in tomato, browning well on one
side before turning. When both sides are brown
remove to a hot platter. Gradually add milk to
flour and butter in the pan, stirring well. Pour
this sauce around the tomatoes and serve.
Mock Bisque Soup
i cup stewed toma- 2 cups scalded milk
toes, strained 2 tablespoonfuls but-
| teaspoonful soda ter
i teaspoonful sugar 2 tablespoonfuls flour
Paprika \ teaspoonful salt
Heat the tomatoes and add soda. Cook butter
and flour together, add seasoning, and pour in grad-
ually the hot tomato. Let this boil up. Take
from intense heat, and when below the boiling-
point add the hot milk slowly, stirring constantly.
Season more highly if desired. After the addition
of the milk the soup should be kept hot, but must
122
VEGETABLES
not boil. Serve with crisp crackers, croutons (see
page 149), or dried bread.
Scalloped Tomatoes
To every cup of stewed tomatoes add half a tea-
spoonful of scraped onion and more seasoning if
necessary. Season some dried and rolled bread-
crumbs and mix part of them with melted butter
in the proportion of two tablespoonfuls butter to
half a cup of crumbs. Butter small ramekins or
large dish, sprinkle a layer of seasoned crumbs on
the bottom, pour in tomato, and spread buttered
crumbs over the top. Dot over with more butter
if desired. Bake in hot oven about thirty-five
minutes, browning crumbs well on top. A mix-
ture of bread and cracker crumbs may be used.
Tomatoes with Scrambled Eggs
A few spoonfuls of stewed tomato may be mixed
with eggs and scrambled. Beat eggs slightly with
a fork, season, and mix with tomato. Melt in hot
omelet-pan half a tablespoonful of butter, pour in
eggs and tomato, and cook lightly, holding pan away
from the intense heat. Pour over prepared toast or
crisp triscuit. A full tablespoonful of tomato for
every two eggs is a good proportion, but more may
be used.
Jellied Tomato Salad
i tablespoonful gela- Seasonings
tine Lettuce leaves
i J cups strained stew- Mayonnaise dressing
ed tomatoes
Season stewed tomatoes more highly by cook-
9 123
THE COOK BOOK OF LEFT-OVERS
ing with them a bit of bay leaf, small slice onion,
two cloves, one or two stalks celery, sprig of pars-
ley, few peppercorns, or little paprika, and salt
if necessary. Add a little water. Boil ten minutes.
Soak gelatine in one-fourth cup cold water. When
soft, dissolve with hot strained tomato. (If to-
mato is very acid, add one-eighth teaspoonful of
soda.) Pour into small cups or molds wet with
cold water. When tomato is stiffened turn out on
lettuce leaves. Sprinkle with chopped celery and
serve with mayonnaise. Half this quantity will
make four small molds. Canned tomatoes may
be used.
Tomato Salad (with Cereal and Fish)
Combine in sandwich fashion a thin slice of cold
farina or cream of wheat, molded in small, round
tins, with two slices raw tomato. Dispose sand-
wich on lettuce, place on each side a small sardine,
and on top a spoonful of mayonnaise (see page 74).
Tomato Toast
Add a few bits of celery to a cup or two of cold
stewed tomatoes, and cook them down until well
thickened. Prepare a platter of toast, and butter
it. Scald a cup of cream, but do not boil. When
all is ready add a very little soda to the tomatoes,
then the cream, pour directly over the toast and
serve.
Home-made Tomato Paste
When tomatoes are very plentiful, and the supply
is greater than the immediate need, it is a good plan
to make a paste, which will keep for some time in a
124
VEGETABLES
cool place. Wash and scald the tomatoes. Strain
through a fine sieve, and boil until thick. Put in
glass jars. This will be found very useful in
flavoring soups and sauces.
Tomato and Cheese Toast
Left-over slices of raw tomatoes may be ac-
ceptably utilized by placing one slice each on nicely
browned and buttered toast circles. Season well
with salt, pepper, and bits of butter. Cover with
grated cheese and heat in oven until cheese is
melted.
Cream of Turnip and Potato Soup
cup mashed pota- ^ cup mashed turnip,
toes white or yellow
3 cups scalded milk J teaspoonful salt
i tablespoonful flour Few grains paprika
i tablespoonful butter
Pour the scalded milk over the mashed potatoes
and turnips and strain through a fine wire sieve.
Melt the butter, stir in the flour, and cook until
bubbling, then add the hot milk mixture and cook
until smooth and thickened. Serve very hot with
rye-bread croutons. If the soup is too thick a
little more hot milk may be added.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER CEREALS
Most cereals are improved by long, slow cook-
ing. This is emphatically true of hominy, corn-
meal, and oatmeal, any one of which may be re-
heated to advantage. It is wise, therefore, to
plan always for a remainder when cooking them.
They are a comparatively cheap food, and when
so cooked as to yield their full nutritive value, they
form an important part of the dietary. They
lend themselves easily to many transformations,
and so give variety to the daily menu.
Corn meal Circles
Do not allow left-over cornmeal mush to get per-
fectly cold before molding it. Beat it well, so that
it will be perfectly smooth, and pour it into baking-
powder tins, or half an inch deep in a flat pan, first
moistening the tin with cold water. When ready
to use cut in circles half an inch thick. If molded
in a flat sheet use a biscuit cutter. Roll in milk,
then very lightly in flour. Heat a little butter or
bacon fat on a baking-tin until it bubbles, lay the
circles on this', and brown lightly in a very hot oven.
These make a good garnish for a meat dish, or may
be served with maple syrup for breakfast or lunch.
THE COOK BOOK OF LEFT-OVERS
Cereal Molded with Fruit
Take cream of wheat or wheatena left from
breakfast. If very stiff add a little milk or water
and stir into it a few scalded cut-up dates or figs.
Pour into bowl or mold and serve cold as a dessert
with sugar and cream.
Cereal with Tomato Salad
See Tomato Salad, page 124.
Cereal in Griddle Cakes
See Sour-Milk Griddle Cakes, page 150.
Farina Sponge
Stir into two cups of cooked farina the stiffly
beaten white of one egg and one teaspoonful
vanilla. Mold and serve with cream and sugar or
soft custard. If farina has been cooked very
stiff, add a little hot milk or water, blending well.
Farina with Baked Apples
Wash four or five good baking apples, and with
a corer remove all seeds and cores. Place them on
an agate baking-pan with a tablespoonful of water
on the bottom. Fill the centers with any left-over
farina or cream of wheat, and put a small piece
of butter on top of each. Sprinkle sugar and a few
drops of lemon- juice over all and bake in a mod-
erate oven until apples are soft. Serve hot for
breakfast or luncheon.
Farina Pancakes
i cup sweet milk i cup cooked farina
1 cup flour i egg
2 teaspoonfuls baking- J teaspoonful salt
powder
132
CEREALS
Beat the egg and farina together until light and
smooth, and stir in the milk. Sift the flour and
salt together and add to the farina mixture. When
ready to bake the cakes, stir in the baking-powder
and beat the batter vigorously. These cakes will
be found much more digestible than those made
entirely of raw flour.
Hominy and Cheese Souffle
i cup cooked hominy i cup grated cheese
cup hot milk 2 eggs
Grated rind of half a Salt, paprika
lemon
With a fork beat up the cold hominy and the
hot milk until very smooth. Add seasonings and
grated cheese. Separate the eggs and beat the
yolks until thick and light, and stir into the mix-
ture. Then fold in the stiffly beaten whites, pour
into a buttered baking-dish, and bake in a hot oven
until firm in center about twenty minutes. Serve
at once. This may also be cooked satisfactorily in
a chafing-dish.
Hominy Balls
i cup cooked hominy i egg yolk
Slight grating nutmeg Salt as needed
Mix all well together and form into smooth balls
the size of large English walnuts. If the hominy
is very stiff it should be beaten up with two table-
spoonfuls of hot milk before the other things are
added. Roll the balls in sifted white bread-
crumbs, then in slightly beaten egg-white, and
again in crumbs. Brown lightly in deep, hot fat.
This amount will make six balls.
133
THE COOK BOOK OF LEFT-OVERS
Hominy with Bacon
Mold two cups of cooked hominy in a low dish
of suitable size, first rinsing the dish with cold
water. When ready to use turn it out on a baking-
dish that can be sent to the table. Cover the
hominy with thin slices of bacon and cook in a
very hot oven until the bacon is crisp. Pour off
the superfluous fat, surround with a border of
poached eggs, and serve at once.
Hominy Pudding
\ cup boiled hominy i tablespoonful raelt-
1 cup milk ed butter
2 teaspoonfuls sugar \ teaspoonful salt
2 eggs
Break the hominy apart with a fork and add the
milk gradually to it. Stir in the butter, salt,
sugar, and beaten yolks of eggs. Then fold in the
stiffly beaten whites. Bake in an earthen dish
about twenty minutes. Serve as a vegetable with
veal.
Hominy Griddle Cakes
See Wheatena Griddle Cakes, page 143.
Southern Corn Cakes
i cup boiled hominy \ cup milk, warm, but
1 tablespoonful but- not hot
ter \ teaspoonful salt
2 eggs J cup cornmeal
Add the warm milk to the hominy slowly, beat-
ing until the mixture is very smooth, then stir in
the butter, salt, well-beaten eggs, and cornmeal.
The batter should look like thick cream. If too
thick add a little more milk, or if too thin a little
134
CEREALS
more cornmeal. Bake in thin sheets in well-
buttered flat pans about twenty-five minutes.
Cut into suitable-sized pieces before serving.
Oatmeal Molded with Raisins
Cover three tablespoonfuls of good raisins with
rapidly boiling water and let stand just long
enough to swell out and soften. Remove the
seeds and cut in two. Stir these into two cups of
cooked oatmeal while still warm, being careful
not to break the grains of oatmeal. Moisten any
small cups or jelly-glasses with cold water, half fill
with the mixture, and set away in a cold place.
Serve with cream or rich milk.
Oatmeal Gruel
Boil two-thirds of a cup of well-cooked oatmeal
in one cup of boiling water fifteen minutes, or until
the grains are very soft. Add an equal amount of
milk, a few grains of salt, and a grating of nutmeg.
A little cream is an improvement. It may be
served strained or unstrained, as desired.
Browned Oatmeal
Cut cold oatmeal into slices. Beat up one egg
with four tablespoonfuls of milk, and dip the oat-
meal in this. Heat a little bacon fat to bubbling
in a frying-pan and carefully brown the slices in it.
Oatmeal Bread
i cup cooked oat- cup lukewarm milk
meal Scant $ cup luke-
i tablespoonful sugar warm water
i tablespoonful butter yeast-cake
j teaspoonful salt About 4 cups flour
or enough to make a stiff drop batter
THE COOK BOOK OF LEFT-OVERS
Mix the oatmeal, sugar, salt, butter, and luke-
warm milk together. Dissolve the yeast in the
luke-warm water and add to the mixture. Stir in
the flour gradually, beating it well. The amount
of flour necessary will be determined by the soft-
ness of the oatmeal. Let rise. This will make one
loaf.
Rice with Apples
Pare, quarter, and core three or four medium-
sized, tart apples. Cook them carefully in a syrup
made of one cup of sugar and one cup of boiling
water and one slice of lemon, being careful to keep
the apples whole. While they are cooking put from
one to two cups of cold cooked rice in a double
boiler. Add one tablespoonful of sugar and one
tablespoonful sweet cream to each cup of rice,
stirring them in lightly with a fork. Cover and
let heat thoroughly. Pile the rice in the center
or a glass dish and place the apples as a border
around it. Pour the remaining syrup over all and
garnish with a few candied cherries. This can be
served cold if desired.
Rice with Bananas
Peel and scrape three well-ripened bananas and
mash them with a fork to a smooth, creamy pulp,
adding a very few drops of lemon- juice. Stir this
lightly into one cup of cold cooked rice and serve
with or without sweetened cream. This is a
nutritious dish, and attractive to children. Ba-
nanas have a much better flavor if purchased a
little green, and if each one is then wrapped care-
fully in waxed paper, put in a clean, covered box
136
CEREALS
with a little excelsior, and ripened in a dry, warm
place.
Cheesed Rice
See pages 165-66.
Rice in Cheese Shells
See Creamed Cabbage in Cheese Shells, page 169.
Rice with Tomatoes No. 1
Add one tablespoonful of bacon fat to each cup
of cold cooked rice used, and put a layer of it
in the bottom of a baking-dish. Cover with slices
of raw, peeled tomatoes, and season with salt,
pepper, a few bits of crushed bacon, and a table-
spoonful of shredded green sweet pepper. Repeat
until the dish is filled, reserving a little rice to
cover the top. Bake in hot oven until the toma-
toes are tender, covering the dish for the first ten
minutes.
Rice with Tomatoes No. 2
Season about a cup and a half of stewed toma-
toes extra well, adding a little onion-juice if liked.
They should be stewed down thick, and not watery.
Use an equal amount of tomatoes and cold rice.
Arrange in layers in a baking-dish and sprinkle each
layer of rice with grated cheese before adding the
tomatoes. Finish with rice and cheese on top.
Heat in oven just long enough for the cheese to
melt.
Rice Omelet
1 small cup cold rice 3 eggs
2 tablespoonfuls milk 4 tablespoonfuls cur-
i tablespoonful butter rant jelly
i scant teaspoonful salt
137
THE COOK BOOK OF LEFT-OVERS
Beat the eggs well without separating, add rice,
milk, and salt, stirring them in lightly. Melt the
butter in a smooth frying-pan, and when hot pour
in the omelet. As it cooks, lift carefully from one
side to let the uncooked part run under. When
all is creamy, spread with the jelly and fold. Serve
on a hot platter. This makes a good luncheon
dish.
Rice Muffins
| cup cooked rice 2 cups flour
f cup sweet milk 3 tablespoonfuls sugar
4 tablespoonfuls melt- i egg
ed butter i scant teaspoonful
4 teaspoonfuls baking- salt
powder
Sift together the sugar, salt, baking-powder, and
flour. Beat the egg light, stir in the rice and
milk, and add the dry materials. Beat in the
butter last. Pour into warm, greased muffin-pans
and bake in a hot oven about twenty-five minutes.
Rice Soup with Vegetables
When boiling rice in a quantity of water, as
many people prefer to do, do not throw the water
away. Drain it into a saucepan, and add a few
diced carrots, a bit of celery tops and green onion,
a sprig of parsley, and any other tender greens at
hand. Season with salt and a little white pepper.
Cover and simmer gently until the vegetables are
done. More water may be added as needed, also
a spoonful or two of cooked peas, or string-beans
cut in thin strips. This makes a savory and
nutritious dish. Another use for such water is to
138
CEREALS
let simmer in it a cup of good breakfast hash with
just enough vegetables added to give it flavor.
German Rice Pudding
2 cups cold boiled rice teaspoonful vanilla
cup cream i cup apple sauce
Sweeten the cream as liked, add the vanilla and
a very little salt, and whip it. Mix this with the
rice and place in a pudding-dish in alternate layers
with the apple sauce, having rice on top. Serve
cold.
Rice Pudding with Stewed Fruit
Take two cups of rice pudding that has become
very stiff when cold, and mix with it a cup of
stewed and chopped tart prunes. Pile it lightly
in a glass dish and serve it with the prune-juice,
sweetened and thickened with a little corn-starch.
Other fruits than prunes may be used.
Risotto
Cut a small white onion into pieces and cook in
butter until golden brown. Add two cups of
cooked rice, one cup of chicken stock, soup or
gravy, and cook until rice has taken up the liquid.
Sprinkle one or two full tablespoonfuls grated
cheese into rice, add pepper, salt, piece of butter,
and chopped giblets if they are at hand.
Rice Custard No. 1 (very simple)
Cook one cup of cold boiled rice and one-half
cup of milk in double boiler until rice is very soft.
Beat one egg light with one tablespoonful sugar and
a sprinkling of salt. Pour hot rice and milk grad-
10 139
THE COOK BOOK OF LEFT-OVERS
ually over egg mixture, stirring well. Transfer to
dish in which custard is to be served. Grate nut-
meg over top. Serve very cold.
Rice Custard No. 2
Combine left-over soft custard with cooked rice,
using at least twice as much custard as rice. If
whites of eggs are at hand, beat up a meringue,
using one tablespoonful powdered sugar to each
stiffly beaten white. Add few drops vanilla. Pile
on top of custard and garnish with bits of jelly.
Baked Rice Pudding
1 cup cooked rice i tablespoonful butter
ij cups milk 2 tablespoonfuls sugar
2 eggs Vanilla or nutmeg
J teaspoonful salt Seeded raisins
Reheat rice, add melted butter, beaten eggs mixed
with milk, and all other ingredients except flavor-
ing. Cook five minutes in double boiler, add flavor-
ing, put into buttered pudding-dish and bake
twenty minutes, or until custard is "set." Serve
warm or cold, plain or with preserve or jelly.
To Freshen up Rice or Bread Puddings
Remove crust from yesterday's pudding and turn
out into smaller dish. Add hot milk, and (to a
bread pudding) fresh crumbs for top, dotted over
with butter. Bake again. Rice pudding may be
reheated with hot milk, or if to be served cold,
covered with a meringue flavored with lemon- juice
and browned.
140
CEREALS
Lincoln Pudding
Mix two cups of well-cooked rice with three-
fourths of a cup of milk, three tablespoonfuls sugar,
a little salt, and well-beaten yolks of two eggs.
Turn into a buttered pudding-dish and bake half
an hour. Beat whites of eggs until stiff, add
gradually three tablespoonfuls powdered sugar and
juice of half a lemon. Pile meringue on pudding
and bake twelve minutes in slow oven.
Rice Griddle Cakes
i cup cold boiled rice i tablespoonful melt-
f cup milk ed butter
i teaspoonful baking- i teaspoonful sugar
powder i teaspoonful salt
About \ cup flour i egg, well beaten
(amount may vary)
Steam the cooked rice until very soft in part of
the milk, using one-fourth cup. Add remainder
of milk and other ingredients, beating well. Bake
on hot griddle. This amount will make a plateful.
Rice Pudding (with Corn-starch)
i cup boiled rice 2 eggs
3 cups milk 2 tablespoonfuls corn-
\ cup sugar starch
Flavoring Little salt
Beat yolks of eggs and mix with rice, sugar, and
salt. Mix corn-starch with a little of the milk.
Heat remainder, stir blended corn-starch into it
and let boil a few minutes, stirring constantly. Put
into double boiler and stir rice mixture into it.
Cook until it begins to thicken, remove from fire,
14*
THE COOK BOOK OF LEFT-OVERS
add flavoring (lemon or vanilla), and pour into
dish. Beat whites of eggs with two tablespoonfuls
powdered sugar, spread over top, and place dish in
oven to brown meringue.
Sweet Rice Croquettes
1 cup rice, cooked very Yolk of i egg
soft teaspoonful salt
2 teaspoonfuls melted Crumbs and eggs
butter for "breading"
i teaspoonful sugar Grated nutmeg to
Jelly taste
Mix butter, sugar, salt, nutmeg, and beaten
yolk of egg with the rice, form into croquettes and
place a bit of jelly in the center of each, closing it
well in with rice. Roll in fine sifted bread or
cracker-crumbs, then in egg (one tablespoonful of
water beaten with the egg), and in -crumbs again.
Fry in deep fat. Serve with lemon sauce or pow-
dered sugar and cream.
Lemon Sauce No. 1
J cup white sugar i tablespoonful flour,
i egg blended in 2 table-
Few grains salt spoonfuls cold
J cup boiling water water
Juice of lemon
Beat sugar and well-beaten egg together. Stir
blended flour into boiling water, let boil up well,
and pour it over the egg and sugar, beating with
Dover egg-beater, Add the lemon,
CEREALS
Wheatena Griddle Cakes
2 cups cooked wheat- \ cup cold water
ena \ teaspoonful baking-
2 eggs powder
\ teaspoonful salt Flour
Thin the cereal with water, add well-beaten eggs,
and about a half cup flour sifted together with
baking-powder and salt. Bake a trial cake on
griddle to determine exact amount of flour needed.
Hominy may be used instead of, or in combination
with, wheatena.
Cereal Muffins
ij cups flour f cup milk
3 teaspoonfuls baking- i egg
powder i tablespoonful butter
\ cup wheatena or i tablespoonful sugar
other cereal teaspoonful salt
Sift flour, measure it, and sift again with baking-
powder, salt, and sugar. Break up the wheatena
and thin carefully with milk; beat egg and add to
it, stirring all into the dry materials. Add the
butter melted, and put into buttered muffin- tins.
Bake in quick oven from twenty to thirty minutes.
Other cereals may be used in the same proportion.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER BREAD
The uses for stale bread are so many and varied
that it is obviously unwise to waste a particle.
The bread-box requires constant supervision and
care, especially in summer, when mold forms so
quickly. It should be examined daily in hot
weather, and in all seasons scalded and aired well
before each fresh baking of bread. Small bits of
bread should be slowly dried in the oven until
crisp and brittle, then ground in the meat-chopper
or rolled, and kept on hand in a glass jar for
breading articles to be fried, for scallops, croquettes,
dry stuffings, etc. The larger dried pieces, if cut
into presentable shapes, are an excellent substitute
for crackers or croutons with soup, and are often
preferred to fresh bread. Small pieces and broken
slices of stale bread may be used for moist stuffings
for meat and poultry, for griddle-cakes, steamed
bread, bread omelet, toast points, puddings of
different sorts, and for other uses which will readily
'suggest themselves.
Croutons
Cut stale slices of bread half an inch thick. Trim
off crusts (which may be set aside and used for
149
THE COOK BOOK OP LEFT-OVERS
puddings), butter the slices, and cut into half -inch
cubes. Place on shallow pan and brown in a hot
oven, turning them so that they may not burn.
Serve with soup.
Steamed Bread
The very dry, hard pieces may be used in this
way: Heat a griddle hot, butter it well, dip the
pieces of bread quickly into hot salted water, and
brown on both sides on the griddle. Eat with
butter or with syrup.
To Freshen Dry Rolls or a Loaf of Dry Bread
Dip them quickly into cold water, drain, and
heat in oven.
Bread Griddle-cakes (with Sour Milk)
Use equal quantities of sour milk and small,
broken pieces of bread. Mix and let stand, cov-
ered, over one or two nights. Bits of rice may be
added to this mixture if desired. In warm weather
a little salt may be put with it. (In this case omit
adding salt later.) When ready to use, put through
colander. For each pint of mixture use one egg, one
teaspoonful soda, one teaspoonful sugar, one-fourth
teaspoonful salt, and about three-quarters of a cup
sifted flour. It is always wise to bake a small cake
first, that any lack in ingredients may be remedied
at once. An extra yolk or small amount of un-
cooked egg may be added if at hand. Bake on
hot griddle and serve with syrup.
Syrup
3$ cups light-brown 2 cups cold water
sugar
ISO
BREAD
Cook sugar and water together, stirring until
sugar is melted. Skim well while boiling. Boil
for about thirty minutes, or until a little of the
liquid put on cold saucer will thicken. Syrup may
be flavored with maple, using part maple sugar.
Brewis (from Boston Brown Bread)
Take dry Boston brown bread and break into
small pieces, having two cupfuls. Put into sauce-
pan, add milk enough to cover (one pint or more).
Let soak awhile on back of stove; when all is soft
draw saucepan forward and let simmer until milk
is absorbed. Add a little salt and a tablespoonful
of butter. Serve with cream.
Boston-Brown-Bread Toast
Dry slightly in the oven the needed number of
slices of brown bread and toast them carefully over
a slow fire. Lay them on a warm platter, butter,
and pour over them white sauce No. i (see page 67),
to which one or two spoonfuls of finely chopped
cooked ham have been added. Serve very hot.
Brown-Bread Relish
Put a little bacon fat in a frying-pan. When it
is hot add any cut slices of Boston brown bread and
brown carefully. Slip a poached egg on each slice
and serve hot.
Bird's-nest Toast (for an Invalid)
Cut a slice of stale bread in a large circle. Toast
it carefully over a slow fire until a delicate brown.
Dip the edges very quickly in hot salted water and
put it on a hot baking-tin, where it will keep warm,
THE COOK BOOK OF LEFT-OVERS
Butter it if butter is allowed. Separate a perfectly
fresh egg. Add a little salt to the white and beat
to a stiff froth. Pile this on the toast, make a
depression in the center, into which carefully slip
the yolk. Heat in the oven just enough to "set"
the yolk, and serve it on a warm plate.
Soft Buttered Toast
Toast six or eight slices of stale bread. Melt
one-fourth cup butter in half a cup of boiling water
in a bowl. Quickly dip each slice of toast in it,
place in hot dish, and pour remainder of "dip"
over all.
Milk Toast
Toast bread to a golden brown, having it dry all
through. Keep hot in deep dish in oven. Make
white sauce No. i (see page 67), using one and a
half cups for six slices of toast. Pour between and
over slices of toast and serve hot. If a softer toast
is liked, quickly dip slices in hot water or milk be-
fore adding sauce.
Bread Sticks
Remove the crusts from any slices of stale, close-
textured bread, and cut in strips about five inches
long and one-half inch wide. Roll in melted butter
and brown delicately in the oven, or fry in deep,
hot fat without rolling in butter. These can be
served with cheese instead of crackers.
Quick Bread Omelet
3 eggs 5 tablespoonfuls white
cup soft bread- sauce No. i (see
crumbs page 67)
Pasli of cayenne Salt and pepper
BREAD
Make the white sauce and pour while hot over
bread-crumbs, mixing and mashing them well.
Beat yolks of eggs until thick, and stir them, with
the extra seasoning, into the white sauce mixture.
Cut and fold in the stiffly beaten whites. Have
ready a hot, buttered frying-pan, turn in omelet,
and cook lightly. Set pan in oven to dry off top
of omelet, turn out on warm platter, and serve at
once.
Bread Sauce
Cook in double boiler half a pint of milk with a
small onion and two cloves. Strain, put in sauce-
pan, and add half a cup grated white bread-crumbs
from the inside of the loaf, mixed to a paste with
some of the hot milk. Let boil a few minutes, stir-
ring and blending well. Add one-fourth teaspoon-
ful salt, a dash of cayenne, and a small piece of
butter just before taking up. Serve with boiled
fowl. Two teaspoonfuls chopped parsley may be
added if desired.
Bread Cereal
Dry bread in oven until crisp and brown. Roll
on board, or put through meat grinder, having
crumbs coarse. Serve warm as a breakfast food
with cream.
Crust Coffee
Cut the crusts from slices of Boston brown bread
and brown in oven until they are much darker in
color, but not burned. Put into saucepan, pour
boiling water on them, and let stand covered
where they will keep hot for fifteen minutes.
Pour off the liquid into a hot coffee-pot, and serve
153
THE COOK BOOK OF LEFT-OVERS
with sugar and cream. An excellent and whole-
some substitute for coffee.
Chocolate Bread Pudding
1 pint milk Yolks 2 eggs
4 tablespoonfuls grat- i cups stale bread-
ed chocolate crumbs (soaked
2 tablespoonfuls but- in cup water)
ter 2 tablespoonfuls pow-
J cup sugar dered sugar
Whites 2 eggs Vanilla
Scald milk, add chocolate melted over hot water,
butter, and sugar. Stir well and pour over the
soft bread-crumbs and beaten yolks of eggs. Add
one teaspoonful vanilla, pour into buttered pud-
ding-dish, and bake half an hour. Make meringue
of whites of eggs beaten until stiff and dry, the
powdered sugar, and half a teaspoonful vanilla. It
may be served warm or cold.
Bread Pudding
3 eggs 2 tablespoonfuls but-
2 cups bread-crumbs ter
| teaspoonful cinna- i quart milk
mon | teaspoonful salt
cup raisins Little nutmeg
Scald milk. Add butter and bread-crumbs.
Beat eggs light and add with salt and spice to
bread mixture. Bake lightly in moderate oven
about an hour. To be served warm with hard
sauce (page 158) or lemon sauce No. 2 (see below).
154
BREAD
Lemon Sauce No. 2
\ pint sugar Juice of half a lemon
cup butter 3 tablespoonfuls boil-
i egg ing water
Cream butter and sugar well, add egg, beaten
very light, and lemon-juice. Beat all together
thoroughly and add the boiling water, a table-
spoonful at a time.
Mock Indian Pudding
Butter on both sides three slices of white bread,
add one quart of milk, two-thirds of a cup of
molasses, and a little salt. Bake slowly about
two and a half hours, stirring often until well
mixed. Serve with cream.
Brown Betty
Place alternate layers of chopped juicy apples
and stale bread-crumbs in buttered baking-dish,
having crumbs on bottom. Add cinnamon and
sugar to each layer of apple, using more sugar if
apples are very tart. The top layer to be bread-
crumbs with more butter. Bake for an hour, cov-
ering dish at first. Brown crumbs on top. Serve
warm with hard or liquid sauce, or, if preferred,
sugar and cream. Scant sugar in pudding if sweet
sauce is used.
Currant Pudding
i pint currants 6 or 8 slices stale
\ cup sugar bread
Stew fruit, boiling about five minutes. Add
sugar just before caking off fire. Cut crusts from
fr 11 *55
THE COOK BOOK OF LEFT-OVERS
bread and fit slices neatly into bowl or dish from
which the pudding will turn out well. Pour cur-
rants between and over slices, covering all parts
of bread. Cover closely, set away in cool place.
Serve cold with cream and sugar.
Cherry Pudding
i cup of fine sifted About J cup of milk
bread-crumbs or enough to make
i cup flour a soft dough
4 tablespoonfuls sugar \ teaspoonful salt
i cup pitted cherries 2 teaspoonfuls baking-
4 tablespoonfuls but- powder
ter i egg
Mix crumbs, flour, sugar, salt, and baking-
jowder together. Rub in the butter with a
spoon. Beat the egg until light, add the milk, and
stir into the dry materials. Sprinkle the least bit
of flour on the cherries and add them. Bake about
half an hour. Serve hot with vanilla sauce.
Vanilla Sauce
i cup boiling water i egg yolk
4 tablespoonfuls sugar i tablespoonful corn-
I teaspoonful lemon- starch
juice or a bit of i teaspoonful vanilla
lemon-rind i teaspoonful but-
A little salt ter
Mix the corn-starch, sugar, and salt, and pour the
boiling water over them. Cook until thickened.
Remove from fire, beat in the egg yolk, butter, and
flavoring.
156
BREAD
New England Pan Pie ("Pandowdy")
Apples Pieces stale bread
Light bread dough | teaspoonful clove
1 cup molasses teaspoonful cinna-
cup sugar mon
2 tablespoonfuls but- teaspoonful nut-
ter meg
Fill a good-sized baking-dish with juicy apples
pared and quartered, cover with a crust made of
bread dough (or pastry, page 27), and bake until
apples are soft and crust brown. Take off crust
while adding to apples the butter, molasses, sugar,
spice, and pieces of bread. (Amount of bread may
vary.) Replace crust, having brown side down,
and spread with some of the apple. Cover closely
with a pan and bake in moderate oven two hours.
Turn out on flat dish and serve cold with cream.
Spiced Graham Pudding
Take half a loaf of stale graham bread before it
gets very dry, and cut off all the hard crust. Press
seeded raisins well into the bread to cover the entire
surface. Make a custard mixture of two cups of
cold milk, two eggs, four tablespoonfuls of sugar,
one-half teaspoonful of salt, one teaspoonful mixed
spices, and one-quarter teaspoonful nutmeg. Mix
the sugar, salt, and spices together and add them
to the beaten eggs. Pour in the milk. Soak the
bread in this until it entirely absorbs it, turning
occasionally so all sides are moistened. Put into a
buttered pudding-mold or tightly covered pail, and
steam one hour. Serve with maple sauce,
J 57
THE COOK BOOK OF LEFT-OVERS
Maple Sauce
2 tablespoonfuls but- J cup soft brown
ter sugar
A few drops lemon- Scant teaspoonful
juice maple extract
Cream the butter, add the sugar slowly, and beat
well. Then stir in the flavoring. Set in a cool
place to harden a little before using.
Steamed Bread Pudding
i pint bread-crumbs i egg, well beaten
i cup cold water i cup flour
i cup molasses i teaspoonful cinna-
i teaspoonful soda, mon
dissolved in hot i teaspoonful clove
water i cup raisins, cleaned
teaspoonful salt
Mix together and steam three hours. If half
rule is used, do not divide the egg. Nuts may be
substituted for part of raisins if desired. Serve
with hard sauce.
\
Hard Sauce
cup butter \ teaspoonful vanilla
i cup sifted powdered Nutmeg
sugar
Cream butter, add gradually powdered sugar,
and beat together until light. Add vanilla, pile
in dish in which it is to be served, grate nutmeg
over top, and set in ice-box until needed.
Toast Pudding
Cut five or six slices of light, stale bread half an
inch thick. Mix one beaten egg with one cup
milk, add one-fourth teaspoonful salt, and soak bread
158
BREAD
in this for fifteen minutes. Brown in hot butter
in a frying-pan or griddle. Serve with raisin sauce.
Raisin Sauce
i cups water i teaspoonful flour
cup raisins Sprinkling of salt
cup brown or white Nutmeg
sugar i teaspoonful butter
Boil raisins in water for fifteen minutes, add
sugar, boil fifteen minutes longer. Thicken with
the flour blended with small amount of water.
Add salt and spice, and just before taking up, the
butter. Stir well and serve.
Cream Puffs (from Pop-overs)
Take any pop-overs left from breakfast and
make an opening in them just large enough to
neatly fill the center. For four to six pop-overs
make a filling of one-half cup of cream sweetened
with two tablespoonfuls of sugar and flavored
with one-quarter teaspoonful of vanilla or a little
lemon-juice. Add a very little salt and whip it.
Stir in one teaspoonful of melted gelatine. Set on
the ice to chill. When ready to serve stir in half
a cup of any fresh fruit that has been sugared,
then drain off the juice, and fill the pop-overs.
Serve at once. The fruit may be omitted.
Vegetarian Loaf
2 cups white bread- 2 beaten eggs
crumbs | teaspoonful salt
1 cup milk i teaspoonful poultry
2 cups pecan nuts or dressing
English walnuts \ cup melted butter
Pepper and celery salt
I S9
THE COOK BOOK OF LEFT-OVERS
Soak bread-crumbs in milk and eggs. Put
nuts through meat grinder, but do not use finest
cutter, as they should not be as fine as meal. Mix
with crumbs, milk, eggs, and seasoning. Grease
oblong bread-pan and put in mixture, pouring a
little melted butter over top. Bake half an hour,
basting often with butter. Turn out on platter
and serve hot, or slice cold. Use parsley for
garnish.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPT S
MY OWN RECEIPTS
WHAT TO DO WITH BITS OF CHEESE
Cheese is an excellent accompaniment to many
made-over dishes, particularly to starchy foods
and those lacking fat, as it adds both flavor and
food value. Being a concentrated food, a little of it
goes a long way, so there is no excuse for the least
particle being wasted. When cheese comes from
the store it should be wrapped in a clean cloth and
kept in a cool, dry place. If the cloth is moistened
with vinegar this will retard the formation of
mold. Grate all the little dry pieces as they
accumulate, and put in a covered glass jar. It is
well to keep a jar or two of Parmesan cheese,
which comes grated, always on hand to help out.
Care must be taken not to overcook cheese, as
this renders it indigestible. When it is to be added
to a hot mixture let this be done, whenever pos-
sible, just before taking from the fire.
Cheesed Rice No. 1
Put in a double boiler or chafing-dish two cups
of cold boiled rice and a scant half cup of hot milk,
and heat thoroughly over water. Then sprinkle
lightly over it half a cup of grated cheese and a
few shreds of pimento. Cover tightly and let
THE COOK BOOK OF LEFT-OVERS
stand over the hot water until the cheese is melted.
This is acceptable for Sunday tea.
Cheesed Rice No. 2
Take half a cup of rice. Take any odds and ends
of dry cheese too small to grate and melt them in
the oven, seasoning with salt, pepper, and a little
mixed mustard. Turn the rice out on a hot
platter, place three or four poached eggs on top,
and pour the melted cheese over.
Cheese with Creamed Sprouts
Make a cup of white sauce No. 2 (see page 68),
and add one cup of left-over Brussels sprouts to
the hot sauce, being careful not to break them.
When well heated add half a cup of grated cheese
and remove from the fire as soon as the cheese is
melted. Serve on squares of well-buttered toast.
Tomato Rarebit
$ cup stewed tomatoes i tablespoonful butter
cup grated cheese i egg
Salt and cayenne as needed
Strain out the seeds from the cup of well-sea-
soned stewed tomatoes, pressing through all of the
pulp, and let simmer uncovered until reduced to
half a cup. Cook this rarebit over water, either in
a double boiler or chafing-dish. Melt the butter
and add the cheese, and stir until the cheese
melts. Add seasonings and tomato pulp and heat
together, stirring constantly. Blend a little of this
hot mixture with the beaten egg before adding
it. Remove from the heat as soon as the egg is
166
CHEESE
well stirred in, and serve on slices of crisp rye-
bread toast.
Cheese Dreams
With a biscuit cutter cut circles from very thin
slices of any kind of close-textured bread. Lay
very thinly shaved slices of cheese between the
bread to form sandwiches. Brown lightly in hot
butter in a frying-pan. Serve hot.
Cheese Canapes
With a biscuit cutter cut small circles from
rather thin slices of rye bread, and brown them
lightly in a little bacon fat. Put a few shreds of
pimento on each circle, cover with grated cheese,
and set in oven just long enough to melt the
cheese. Serve hot as a first course.
Cheese Sandwiches (of Hot Biscuits)
Have ready some very thin slices of cheese. Bake
a pan of biscuits (see Surprise Biscuits, page 12),
and immediately on taking them from the oven
break them open quickly, spread lightly with but-
ter, and lay a slice of cheese between each. Cover
with a warm napkin and serve promptly. It is
necessary to work quickly so the warmth of the
biscuit will melt the cheese. These are good for
an emergency luncheon.
Cream-Cheese Salad
Mix an equal amount of cream cheese and
chopped nuts well together. Add a little finely
minced parsley. Form into balls the size of small
English walnuts and set away to chill. When ready
to serve the salad, dress a platter of crisp white let-
THE COOK BOOK OF LEFT-OVERS
tuce leaves that have been well dried, with enough
French dressing (see page 73) to moisten. Lay
the cheese balls on the lettuce and serve at once.
Cream cheese spoils very quickly, so any left-
overs of it should be kept very cold and utilized
within twenty-four hours.
Cream Cheese on Crisp Crackers
Take any unsweetened crackers. If they are not
very crisp, put them on a flat baking tin and set
in a moderate oven for a few minutes. Spread
with beach-plum or Bar-le-Duc jelly, and drop a
srnall teaspoonful of cream cheese in the center of
each cracker.
Cheese Toast
Dry slightly in the oven and then toast as
many slices of Boston brown bread as needed.
Butter and keep them warm. Make enough white
sauce No. 2 (see page 68) to well cover the toast,
using paprika instead of pepper. When the sauce
bubbles add one-half cup grated cheese to each
cup of sauce, remove from the fire at once, and
pour over the toast. Serve very hot.
Cheese Macaroons
Spread some macaroons lightly with any tart
jelly at hand. Press two together with a layer of
snappy cheese between.
German Pot- cheese Cake
i cup butter i cup pot-cheese
i cup sugar i cup grated bread-
3 eggs crumbs
Grating of lemon-rind J teaspoonful vanilla
i teaspoonful salt
168
OH E E S E
Cream the butter and sugar well together.
Separate the eggs, adding the yolks one at a time,
then the flavoring, and beat the mixture until very
light. Stir in the pot-cheese and grated bread-
crumbs. Fold in the stiffly beaten whites. Bake
in a moderate oven.
Cheese and Fish Souffle
Cook half a cup of bread-crumbs to a paste in
half a cup of rich milk, and stir in half a cup of mild
cheese, grated.. To the yolks of two eggs add a
little mustard, salt, cayenne, few drops of Wor-
cestershire, half a teaspoonful lemon- juice, a little
minced parsley, and half a 'cup of cooked fish,
flaked. Add to first mixture and let cool. Fold in
the stiffly beaten whites of two eggs. Set in a pan
of hot water and bake about twenty-five minutes.
Cheese Shell Filled with Creamed Cabbage
A small head of young cabbage should be boiled
in salted water until tender. Drain, chop, and
season it. There should be two cups. Put it in
an empty Edam or pineapple cheese shell in alter-
nate layers with one cup of white sauce No. 2 (see
page 68). Heat in the oven until the sauce bub-
bles. This will give the cabbage a delicate cheese
flavor. Boiled macaroni or rice may also be re-
heated 'in cheese shells to advantage.
Cheese Sticks (from Pie Crust)
When there is not enough crust for another pie,
roll it thin, cut in strips about three inches long
and one inch wide. Moisten the edges and spread
169
THE COOK BOOK O-P LEFT-OVERS
with a little snappy cheese. Roll up and press the
outer edge well down. Brown lightly in the oven.
Cheese Balls
To cream cheese add a dash of Tabasco, a
pinch of salt, enough paprika to give it a pink
color, and cream to make a paste. Form into
small balls and roll in finely chopped black wal-
nuts. Serve with lettuce and French dressing.
Cheese and Green Peppers
To soft cheese such as is packed in jars add de-
sired amount of chopped green peppers. Use for
sandwiches or serve from dish.
Cheese Souffle
i cup white sauce No. J cup grated cheese
3 (see page 68) 3 egg whites
\ teaspoonful salt 3 egg yolks
Dash of cayenne
Make white sauce; while hot add cheese, salt,
and cayenne, stirring as cheese melts. Remove
from heat and add yolks of eggs already beaten
until thick. Let cool, cut and fold in stiffly beaten
whites of eggs, turn into buttered baking-dish hold-
ing a quart, and bake in moderate oven twenty to
twenty-five minutes. Serve at once.
Cheese Soup
ij cups milk cup grated cheese
cup cooked diced i egg
carrots and car- J teaspoonful ground
rot-juice mace
i teaspoonful salt Little cayenne
170
CHEESE
Cook milk in double boiler with carrots, adding
spice and seasoning. When the carrots are very
soft, strain and press through a sieve, pouring
liquid on to a beaten egg, stirring carefully mean-
while. Return the soup to the double boiler, re-
heat, add grated cheese, and serve when this is
melted.
Welsh Rarebit
i tablespoonful butter i egg, slightly beaten
J cup cream with i tablespoon-
J cup cheese, broken ful of water
in small pieces f teaspoonful mustard
\ teaspoonful lemon- \ teaspoonful celery
juice salt
Jteaspoonful Wor- Toasted bread or crisp
cestershire sauce crackers
Dash of cayenne
Melt butter in double boiler, add cheese and
cream, and while this is melting stir in mustard,
celery salt, and cayenne previously mixed together.
When the cheese mixture has begun to thicken
and look creamy, carefully stir in the egg. Just
before taking up add lemon- juice and Worcester-
shire. Serve at once on toast or crackers. Avoid
overcooking, or the cheese will become stringy.
Mock Welsh Rarebit
3 tablespoonfuls but- \ cup milk
ter \ teaspoonful salt
i tablespoonful flour \ cup white bread-
i well-beaten egg crumbs
\ cup cheese Toasted crackers
J cup cold water Cayenne
12 171
THE COOK BOOK OF LEFT-OVERS
Soak crumbs in water fifteen minutes. Prepare
and measure all ingredients, as everything should
be at hand before beginning to cook. Melt butter,
add flour, and while cooking add cheese crumbled
in small pieces. Cook and stir till smooth, and
cheese is almost melted, then add milk gradually.
The soft bread-crumbs and seasoning come next.
When well blended, add the egg mixed with a
tablespoonful cold water. Cook and stir carefully
until slightly thickened, pour over hot crackers,
and serve at once.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH SOUR MILK AND
CREAM
It often happens in warm weather, with even a
limited milk supply, that some of it gets sour be-
fore it can be used. This sour milk should never
be wasted, even if there is only a little. It is a
valuable kitchen asset. Have a clean glass or
earthen receptacle to pour the remnants in, and
keep in the ice-box or a cold place until enough
has accumulated to make from a half to one cup.
Then plan to use it as soon as it thickens, for
milk becomes bitter if it stands too long.
In the following receipts all soda measurements
should be level and exact.
Boston Brown Bread
i cup corn-meal if cups thick sour
i cup Graham flour milk
cup molasses i teaspoonful soda
J teaspoonful salt
Sift the meal and flour before measuring. Dis-
solve soda in little hot water, add to milk. Com-
bine wet and dry materials, pour into greased
177
THE COOK BOOK OP LEFT-OVERS
mold (leaving room for bread to rise), cover with
greased cover, and steam four hours. Take off
cover and bake in oven half an hour. This will
make one loaf.
Emergency Biscuits
2 cups flour i cup thick sour milk
i tablespoonful J teaspoonful salt
shortening teaspoonful soda
Sift the flour, salt, and soda well together. Rub
in the shortening with a spoon. Add the milk and
stir lightly. The dough should be soft. Drop by
spoonfuls into greased muffin-tins and bake in a hot
oven about twenty minutes.
Sour-milk Griddle-cakes
i cup thick sour milk i egg
J cup any cooked About cup flour
cereal teaspoonful soda
$ teaspoonful salt
Beat sour milk, cereal, and egg well together.
Sift flour and salt and add them. When ready to
bake the cakes add the soda and beat the batter
vigorously. It should look like thick cream. If
too thin add a little more flour, and if too thick
add more sour milk or a little water.
Bread Griddle-cakes (with Sour Milk)
See page 150.
Breakfast Straws
i cup of thick sour | teaspoonful cinna-
milk mon
\ cup dried currants About 2 cups flour,
J teaspoonful soda and enough more
\ teaspoonful salt to roll
178
SOUR MILK AND CREAM
Sift the flour, soda, salt, and cinnamon to-
gether ; add the currants. Stir in the milk quickly.
The dough should be stiff enough to roll out. Cut
into narrow strips and fry in hot fat. These are
good with coffee.
Corn Bread
i cup corn-meal \ teaspoonful soda
(scant) i tablespoonful sugar
\ cup flour i tablespoonful melted
i egg, well beaten beef dripping or
i cup thick sour milk chicken fat
\ teaspoonful salt
Dissolve soda in hot water, put with sour milk.
Sift and mix dry materials; add egg, milk, and
shortening. Bake in muffin-tins half an hour. A
little sour cream, if at hand, may be substituted for
some of milk. In that case omit shortening.
Cottage Cheese No. 1
Cook one pint of thick sour milk in double boiler
over simmering water until it begins to whey.
Strain through fine napkin, squeeze out the whey,
and add three teaspoonfuls of cream, a little salt,
and white pepper. Make into small balls. This
amount makes four or five.
Cottage Cheese No. 2
To three pints of thick sour milk add one pint
of boiling or very hot water. Let stand half an
hour, pour off water, and put curd in small bag to
drain (a small salt-bag may be used). Add salt, a
little soft butter, and cream if at han4,
THE COOK BOOK OF LEFT-OVERS
Eggless Cookies (Plain)
\ cup butter (chicken teaspoonful cinna-
fat or beef dripping mon
may be substituted) \ teaspoonful clove
i cup sugar Salt
i cup thick sour milk 2 cups flour; enough
teaspoonful soda more to roll out
Cream butter and sugar. Dissolve soda in hot
water and add to milk. Mix all together, making
soft dough. Use as little extra flour as possible.
Chill dough, and use only small portion at a time.
Roll out thin, sprinkle a little granulated sugar and
two or three currants on top. Bake in hot oven.
Graham Bread
i cup thick sour milk i cup wheat flour
\ cup molasses | teaspoonful baking-
i cup Graham flour powder
\ teaspoonful salt i teaspoonful soda
Sift Graham and wheat flour and measure. Add
baking-powder and salt; sift again. Dissolve soda
in hot water, add to sour milk, and mix with
molasses. Combine wet and dry mixtures, bake
in bread-pan one and one-half hours. This will
make one loaf.
Sour-milk Gingerbread
1 scant cup molasses i egg
\ cup thick sour milk 4 tablespoonfuls cocoa
4 tablespoonfuls melt- i teaspoonful ginger
ed shortening \ teaspoonful soda
2 cups flour I teaspoonful salt
1 80
SOUR MILK AND CREAM
Mix molasses, sour milk, and beaten egg well
together, and add cocoa, ginger, salt, and flour.
Dissolve the soda in a very little hot water and
add it. Beat in the melted shortening at the last.
Bake in a shallow pan or muffin-tins in a moderate
oven about twenty-five minutes. A mixture of
Porto Rico and New Orleans molasses gives the
best results.
Sour-Cream Filling for Cake
Sweeten and chill a cupful of sour cream. Whip
it, keeping it cold while doing so, and when stiff
fold in a cup of chopped nuts. This is excellent
for layer cakes. If for any reason the cream does
not become stiff, add one teaspoonful of melted
gelatine at the last and set on the ice.
Cream Spice Cake
cup sour cream 2 cups bread flour
cup sugar J teaspoonful vanilla
egg, well beaten 2 teaspoonfuls grated
teaspoonful soda nutmeg
cup raisins, chopped 2 teaspoonfuls cinna-
and floured mon
Sprinkling of salt (if i teaspoonful allspice
needed) $ teaspoonful clove
Mix all together, adding to sour cream the soda
dissolved in a little hot water. Bake as a loaf for
one hour, or in muffin-tins. A small amount of
sour cream may always be set aside, and more
added each day as it is left, until there is a cupful.
When each addition is made, stir well, putting in
a little salt, and it will keep some time.
1*1
THE COOK BOOK OF LEFT-OVERS
Cream Filling for Cake
Mix equal quantities of sour cream, chopped
nuts and raisins. Add a little lemon-juice and
powdered sugar.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH WHITES OR
YOLKS OF EGGS
Eggs should always be wiped with a damp cloth
before they are broken. The shells are then all
ready to be used for clearing coffee, soup, or jelly.
When any uncooked whites or yolks are left over
put them in a cup, cover with a folded damp
cloth, and slip a rubber band around it. Left-
over poached or soft-cooked eggs may be care-
fully returned to hot water and cooked until hard,
and then chopped and mixed with cold meat or
fish dishes (see Kedjeree, page 89, and Fish with
Pie Crust, page 94), or sliced and used for salads,
(see Green Pea Salad in Egg Cases, page 121), etc.
Bits of omelet or scrambled eggs are always per-
missible in a meat hash.
"Floating Island" for Soft Custard (Using up
Whites of Eggs)
Beat up whites of eggs until stiff, gradually beat
in very little powdered sugar, and drop large
spoonfuls in hot (not boiling) milk in frying-pan.
Dip milk over egg, that it may cook slightly.
Take up in a skimmer and drain. Serve on sof i
13 187
THE COOK BOOK OF LEFT-OVERS
custard with a bit of bright jelly on top of each
spoonful.
Snow Pudding (to Use up Whites of Eggs)
Mix four tablespoonfuls of sugar with four
tablespoonfuls of corn-starch and one-eighth tea-
spoonful of salt. Add a pint of boiling water and
boil five minutes, stirring constantly. Put in
double boiler and let cook half an hour. Cool and
flavor as desired. Fold in the stiffly beaten whites
of two or three eggs and a cup of any fresh or
canned fruit, without juice, and mold it. Serve
with sweetened cream.
Blanc Mange (to Use up Whites of Eggs)
i pint milk (scalded) i tablespoonful sugar
5 tablespoonfuls corn- Whites of 3 eggs
starch Grated lemon-rind
teaspoonful salt
Blend corn-starch with one-fourth cup cold
milk, add to scalded milk, and cook in double
boiler, then directly over fire a few minutes. Add
other ingredients. Beat in stiffly beaten whites of
eggs after corn-starch is taken from fire. Mold.
Serve with sugar and cream.
White Cake (to Use up Whites of Eggs)
\ cup butter 2 cups bread flour
i cup sugar 4 teaspoonfuls baking-
\ cup milk powder
Few grains of salt \ teaspoonful almond
Whites of 3 eggs extract
Cream butter and sugar, add flour (with baking-
powder and salt), and milk alternately. Flavor-
188
EGGS
ing and stiffly beaten whites of eggs added last.
Line pan with paper and bake in moderately hot
oven with increasing heat. Frosting is an im-
provement to this cake.
Frosting
cup boiling water White of i egg
i cup granulated sugar Flavoring
Boil sugar and water until it threads. Pour
gradually on stiffly beaten egg white and beat
until all has been added and frosting is of right
consistency to spread. Flavor with few drops
lemon-juice. If chocolate frosting is desired, melt
two teaspoonfuls chocolate over hot water and
stir into the white icing.
Emergency Ice-cream (to Use up Whites of Eggs)
The freezer for this receipt should hold not less
than two quarts.
Make a custard with yolks of two eggs, one-
fourth cup flour, two-thirds cup sugar, few grains
salt, and half a can of sweetened condensed milk
with water to make up a quart. When cold and
ready to freeze add one cup canned evaporated
milk, two tablespoonfuls vanilla, and the beaten
whites of four eggs. It may be flavored with
chocolate (melted over hot water and added to
the hot custard), with fresh cut-up peaches rubbed
through a sieve, or with bits of chopped ginger.
This receipt, besides using up extra whites of eggs,
is useful when fresh milk is scarce,
189
THE COOK BOOK OF LEFT-OVERS
Apple and Ginger Fluff (Using up Whites of Eggs)
For a half cupful of left-over whites of eggs use
two-thirds of a cup sifted apple, one-fourth cup
powdered sugar, few grains salt, and one teaspoon-
ful ground or chopped crystallized ginger. Take
baked apples left from breakfast, or apple sauce.
Rub apple through strainer, sift sugar, put ginger
through meat grinder, using finest cutter. Add
salt to eggs, beat very stiff, and gradually add
sugar, ginger, and a little at a time the apple, beat-
ing very hard. Pile in glass dish and put in cool
place until ready to serve. It must not stand long,
or it will fall. Ginger may be cut into little bits
and stirred through the mixture.
Scrambled Eggs (Using up Yolks of Eggs)
Yolks of 3 eggs i large tablespoonful
i whole egg bacon cut in bits
Dash of cayenne J cup milk
Dried bread or toast J tablespoonful butter
Prepare crisp dry toast, or use oven-dried slices
of bread, if at hand. Beat eggs lightly, add milk
and bacon. Melt butter in hot omelet-pan, add
the egg mixture, and cook lightly, holding pan up
from intense heat. Have hot milk ready in sauce-
pan, dip slices of bread or toast quickly in it, put
on hot platter, and pour scrambled eggs over all.
Scrambled Matzoth Passover Dish (Using up
Yolks of Eggs)
3 small round mat- Yolks 3 eggs
zoth White i egg
Butter 3 tablespoonfuls
J teaspQpnftil salt of mills
190
EGGS
Break matzoth (a kind of cracker sold chiefly
in Jewish shops) in pieces and soak in cold water
until soft. Press out the water and mix with
well-beaten eggs and salt. Heat pan, put in a
little butter, add the matzoth mixture, and stir
until eggs are lightly cooked. Serve for breakfast.
Little Gold Cakes (Using up Yolks of Eggs)
i tablespoonful butter teaspoonful soda
J cup sugar Scant cup sifted
4 egg yolks (beaten bread flour
till very thick) Grated nutmeg
J cup sour cream Few grains salt
Cream butter and sugar together, add beaten
yolks, and beat hard. Combine soda, dissolved
in very little hot water, with cream, add to egg
mixture, quickly add flour, salt, and nutmeg, and
bake in small tins. Frost when cold and place
candied cherry on top of each.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER FRUIT
Ripe fruit is perishable, and when the supply is
within c'ontrol, the housekeeper should take care
to keep' it limited so there will not be large quanti-
ties on hand. As soon as it shows signs of soften-
ing it is no longer fit to be served as fresh fruit,
but should be cooked up at once with a little sugar
added, and used as a sauce; or, with more sugar
added and cooked longer, almost any fruit can
be made into a good jam for future use. Only
perfectly sound, fresh fruit is safe to can. Can-
ned fruit when opened spoils more quickly than
any other cooked fruit; it is therefore wise always
to use any remainder as soon as possible. It can
be rubbed through a sieve, a little corn-starch
added for thickening, made sweeter if necessary,
and cooked until it thickens, and used as a sauce
for puddings. It can be molded in a corn-starch
mixture, added to a muffin batter and baked, or
stirred into ice-cream when the dasher is removed,
or poured over ice-cream when it is served. Many
other ways will suggest themselves.
Fruit Macddoine
It often happens that a little fresh fruit is al-
lowed to spoil because there is not enough to go
197
THE COOK BOOK OF LEFT-OVERS
round again. Instead of this two or more kinds
may be mixed together very acceptably. The
following make good combinations: strawberries
and pineapple; raspberries, currants, and a few
pitted cherries; huckleberries and a few currants;
peaches and pineapple ; pears and peaches ; orange,
grape-fruit, and banana. Keep the left-overs very
cold and carefully, to avoid a " mussy " appearance,
and serve again promptly.
Stewed-Fruit Macedoine
A small portion of several fruits, particularly
berries, may be stewed together, into an excellent
sauce. The following are good combinations:
cranberries and a few raisins ; rhubarb and huckle-
berries; raspberries and currants; huckleberries
and currants. Avoid long cooking of any of these,
as it dissipates the flavor.
Apricot Sauce
Beat powdered sugar, apricot- juice, and pieces
of fruit together. Whip white of an egg very
light, and add to beaten fruit and sugar, or add
fruit gradually to unbeaten egg white, and beat
some minutes. Sauce made in second way will
stand longer. Different fruits may be used.
Apple-Sauce Cake
i cup light brown i teaspoonful soda
sugar if cups bread flour
cup shortening \ teaspoonful each
i cup apple sauce mace, clove, and
i teaspoonful salt cinnamon
198
FRUIT
Put sugar and shortening in mixing-bowl, add
apple sauce, then dry ingredients already mixed
and sifted. Beat well, turn into deep pan, and bake
in moderate oven about one hour. If liked, one
cup of floured raisins may be added with dry in-
gredients. Butter alone may be used for shorten-
ing, or part chicken or rendered beef fat.
Apple Charlotte
i tablespoonful gela- 3 tablespoonfuls cold
tine water
J cup sugar J cup strained apple
cup boiling water sauce
i tablespoonful lemon- i cup whipped cream
juice
Soak gelatine in cold, dissolve in boiling, water.
Add sugar, lemon-juice, and apple sauce (more
sugar if the apple sauce is not sweet), and set in
cool place to stiffen. When it is thoroughly chilled
and begins to harden around the edges, beat with
a Dover beater, adding gradually the whipped
cream. When stiff enough to drop, pour into
mold and chill. The whites of two eggs beaten
stiff may be used instead of cream, and the char-
lotte served with soft custard.
Blackberry Jelly (with Gelatine)
cup blackberry-juice i tablespoonful lemon-
and pulp strain- juice
ed from stewed cup boiling water
blackberries J tablespoonful gela-
tine
Soak gelatine in two tablespoonfuls cold water;
when softened dissolve in boiling water; add sugar
199
THE COOK BOOK OF LEFT-OVERS
if necessary, hot blackberry-pulp, and lemon-juice.
Mix, pour into bowl or mold, and set in cool place
to form. Serve with sugar and cream.
Blueberry Ice
i pint stewed blue- tablespoonful gela-
berries (already tine, soaked in
sweetened) half a cup of cold
cup sugar water
cup lemon- juice i cup boiling water
i beaten egg white
Strain berries. (Juice should amount to one
and one-half cups.) Melt soaked gelatine in boil-
ing water, add sugar, blueberry, and lemon-juice.
Cool and freeze. Stir in beaten egg white just
before freezing.
Stewed Cantaloup
When cantaloups are cut they are sometimes
found to be too green or too tasteless to be served
as fresh fruit. In such cases, cut the pulp out
with a spoon or knife, add a little water, sugar
according to the sweetness of the melons, and a
few thin slices of lemon. Stew until tender.
Corn-starch Pudding
i pint milk i egg, well beaten
4 tablespoonfuls corn- ^ teaspoonful salt
starch, blended in | cup chopped cook-
little cold water ed peaches, apri-
^ cup sugar cots, or pears
Flavoring
Scald milk, stir in blended corn-starch, and cook
five minutes in double boiler. Place upper part
200
FRUIT
double boiler over fire, let corn-starch boil, return
boiler to place, add sugar, egg, and salt beaten to-
gether, and cook two minutes, stirring constantly.
Flavor with vanilla, add fruit, and pour into mold.
Chill, and serve with sugar and cream. An excel-
lent way of using up small amounts of canned
fruits.
Fruit Cocktail
Mix one-third cup of pineapple shredded with a
fork, one-half cup of sliced orange-pulp and bana-
nas, one cup berries or grape-fruit. Pour over a
dressing made of one-third cup. melted currant
jelly, three tablespoonfuls lemon-juice, and one-
half cup of sugar. (Jelly and sugar are heated
and lemon-juice added.) Chill and serve in glasses.
A Cream Filling for Cake
Take one cup of thick corn-starch custard, and
mix with it one-half cup of chopped stewed prunes,
drained very dry, and add a few chopped walnuts.
Emergency Salad (from Fruit and Nuts)
Cut a few bits of cheese into neat cubes. Chop
six or eight olives. Break a few English walnuts
in suitable-sized pieces. Remove the skin and
seeds from a bunch of white grapes, if at hand.
Slice a banana or orange. Cut one or two small
sweet pickles in thin slivers. Mix all lightly to-
gether. Take four fair red apples. Polish them
well, cut a thick slice from the stem end. and take
out the core and most of the apple part, so as to
form a cup. Mix the salad with a little mayon-
naise, and serve in the apples, replacing the slice
on top.
201
THE COOK BOOK OF LEFT-OVERS
Fruit Souffle
cup cooked and Whites 3 eggs
strained fruit-pulp Enough sugar to
peach, apricot, sweeten
prune, or quince
Prepare pulp from canned or stewed fruit; add
sugar if necessary; if too sweet, lemon-juice. Beat
whites of eggs stiff, add gradually fruit-pulp, and
beat until all has been put in. Turn into buttered
molds, having them three-fourths full. Place in
pan of hot water and bake in slow oven until firm.
Serve with soft custard.
Soft Custard
i pint milk 3 tablespoonfuls sugar
Yolks 3 eggs | teaspoonful vanilla
Few grains salt or piece lemon-
rind
Scald milk with lemon-rind, beat yolks, sugar,
and salt together. Combine by pouring hot milk
gradually on yolks and sugar, stirring meanwhile.
Strain mixture into double boiler and cook until
thickened slightly. Remove at once from double
boiler and cool. If vanilla is preferred, add when
custard is cold.
Jelly Whip
3 tablespoonfuls any i teaspoonful gelatine
tart jelly 4 tablespoonfuls roll-
3 egg whites ed macaroons
| teaspoonful lemon- A little salt
juice
Soak the gelatine in one tablespoonful of cold
water ten minutes, and then melt over hot water.
202
FRUIT
Add the jelly and salt to the unbeaten whites and
beat stiff with a Dover beater, adding the lemon-
juice and gelatine gradually. Fold in two table-
spoonfuls of the macaroons and set away to chill.
Put a tablespoonful of any juicy fresh or canned
fruit in small glasses, pile the whip lightly on top,
and sprinkle with the remainder of the macaroons.
Grape-fruit Served in Slices
One large grape-fruit can be made to serve four
people at luncheon by cutting it into thick slices
like a watermelon, removing the fibrous core in the
center and filling the space with any fresh fruit
at hand, such as strawberries, peaches, or shredded
pineapple. Have all well chilled before serving.
Huckleberry Dumplings
i| cups left-over i teaspoonful vinegar
huckleberries i teaspoonful cinna-
4 tablespoonfuls sugar mon
3 tablespoonfuls water
Put above ingredients into saucepan and let them
come just to the boil. While these are heating
sift together one cup of flour, two teaspoonfuls
of baking-powder, and one-eighth teaspoonful of
salt. Beat up one egg, add to it about two table-
spoonfuls of milk, and stir lightly into the dry ma-
terials. There should be just liquid enough to
wet the flour, and make a very stiff dough. Drop
by spoonfuls into the boiling huckleberries, cover
tightly, and boil ten minutes without removing the
cover. Serve at once. A mixture of huckleberries
and currants may be used, and the vinegar omitted.
14 203
THE COOK BOOK OF LEFT-OVERS
Hasty Huckleberry Pudding
Take four slices of cut bread that has not be-
come dry. Butter the slices on both sides. Place
one each in individual sauce-dishes. Grate a very
little nutmeg on the top of each, and pour over
enough warm, stewed huckleberries to moisten and
well cover.
Lemon Cups for Dressings
When making lemonade save the best skins by
putting them at once in cold water. In this way
they will keep for several days, and are nice to use
in serving salad dressings with lettuce salad, or
cocktail sauce with oysters or clams, or cold Hol-
landaise sauce with fish.
Lemon Syrup for Lemonade
Do not allow an accumulated supply of lemons
to dry up or mold. They can be made into syrup
which will keep for some time, and which can be
used for lemonade by simply adding water. To
make syrup, boil a cup of sugar with one-quarter
cup of water until it threads. Add to this the
juice and pulp of six lemons and the grated rind
of two, being careful to grate only the thin yellow
part. Let all scald together, but do not boil.
Strain and bottle.
Peach Tapioca
Soak one-half cup of granulated tapioca in one
and one-half cups of cold water over night. In
the morning add two cups of boiling water and a
little salt, and let it boil five minutes. Then put
204
FRUIT
into a double boiler and cook until clear. Take the
remnants of a can of peaches there should be at
least a cup, and if there is a pit or two all the
better. Add a little more sugar, and simmer until
the syrup is somewhat thickened, and stir into the
cleared tapioca. Remove from the fire, cool, and
pour into a glass dish. Serve with sweetened
cream.
Peach Sauce
When preserving peaches take the broken pieces
and halves not perfect enough for putting in jars
and make a sauce of them. Add vinegar, clove,
cinnamon, and sugar, and boil all together until of
the right consistency.
Peach Pudding
i cup flour 2 tablespoonfuls but-
cup sugar ter
$ cup milk 2 teaspoonfuls baking-
Left - over peaches, powder
canned or fresh i egg
Cream butter and sugar, add well-beaten egg,
milk, and flour and baking-powder sifted together.
Put a layer of peaches in a buttered baking-dish,
pour the batter over, and bake. Serve with cream
and sugar, or sweet sauce. Other fruits may be
used instead of peaches.
Sauce of Mixed Fruit
One or two kinds of stewed fruits added to a tart
stewed plum sauce will improve it and give variety.
Rub the sauce through a strainer, add to it two
205
THE COOK BOOK OP LEFT-OVERS
or three Bartlett pears (cut fine and stewed until
tender in a very little water) , and a few tablespoon-
fuls of left-over apple sauce. Sweeten and cook
together until the flavors of the fruits are well
blended and the sauce has thickened slightly.
Fruit Sago (from Syrup Left from Canning)
In canning berries there is often a quantity of
fruit syrup left over. Take a pint of any kind at
hand, but raspberry or raspberry and currant
particularly recommended, and stir into it when
boiling three tablespoonfuls of sago that has been
soaked in cold water several hours. Add more
sugar if necessary and a little salt, and cook in a
double boiler until the sago is soft. Pour in a
mold and chill. This can be served with a little
fresh fruit or with sweetened cream.
Fruit Whip
Put a little jelly or preserve in the bottom of
lemonade glasses. Fill up with sweetened and
flavored whipped cream. May be served as an
evening dessert with light cakes.
Individual Shortcakes with Stewed Fruit
Measure a pint of sifted flour. Sift with it two
tablespoonfuls sugar, half a teaspoonful salt, and
four scant teaspoonfuls baking-powder. Cut into
the mixture one-fourth cup shortening (equal parts
butter and chicken fat or beef dripping may be
used). Make a soft dough with about three-
fourths of a cup of milk. Bake in small tins,
split after baking, butter the halves and spread
Between an4 on top any left-over stewe4 or parme4
FRUIT
fruits such as peaches, apricots, blackberries, or cur-
rants. Small amounts may be used, varying the
filling if there is not enough of one kind to go
around, or a meringue may be made, for the top,
of the beaten whites of two eggs sweetened with
three tablespoonfuls powdered sugar and flavored
with lemon-juice.
Orange Peel
Do not make a practice of throwing away the
skins of oranges. The grated yellow rind makes
a good flavoring for cakes, candies, pudding sauces,
and icings, and is much cheaper than extracts.
Candied Orange Peel
Cut the peel of three or four oranges into narrow
strips and soak it twenty-four hours in enough
cold water to cover, adding two tablespoonfuls of
salt to each quart of water used. Pour off the salt
water and rinse very thoroughly. Cover with fresh
cold water and boil until almost tender. Make a
syrup of two cups of sugar and one and one-
quarter cups of water. When it boils add the
orange peel and simmer gently until it looks clear
and the syrup has thickened. Take out a few
pieces at a time with a fork, roll in granulated
sugar, and spread on a flat platter. Or it may
be dried in the oven with the door open, packed
in glass jars, and used for mince pies, puddings,
etc., cut in small bits. If any syrup remains it
can be used a second time, or it will flavor a
pudding sauce.
Orange Baskets
When the pulp of oranges is to be served in
small pieces, or the juice alone used, cut the peel
207
THE COOK BOOK OF LEFT-OVERS
in the form of baskets with a handle half an inch
wide, and with a spoon carefully remove the pulp.
Put the baskets at once into cold water and they
will keep fresh for several days. Use them for
serving orange sponge, lemon jelly, or a fruit blanc
mange. An orange sponge may be attractively
served to an invalid in this way. For the sponge
take the juice of a medium-sized orange, strain it,
add two teaspoonfuls of sugar, and stir until dis-
solved. Add two teaspoonfuls of cold water to
one teaspoonful of granulated gelatine. When
softened melt over hot water and add to the orange-
juice with a few drops of lemon-juice. Set on ice
until it begins to harden around the edge of the
bowl, then beat with a Dover beater until the
mass is thick and spongy. Chill again and pile
lightly in the orange basket after it has been well
dried.
Russian Tea
Add a slice of lemon and a little preserve straw-
berry, raspberry, etc., to tea, served hot in glasses.
Watermelon Balls
Any watermelon left over can be attractively
served as a breakfast fruit by cutting it into
perfectly round balls with a vegetable scoop, or if
this is not at hand, cut the pulp out with a dessert-
spoon into oval-shaped pieces, chill, and serve very
cold.
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER
BEVERAGES
It is always well to measure coffee and tea when
preparing them for the table, so there shall be no
left-overs. But there are occasions when a re-
mainder is unavoidable. In those cases do not
allow the liquid to stand on the grounds, but pour
it off as soon as the meal is over. As for grape-
juice, it spoils very quickly after a bottle is opened,
so it should be used promptly.
Iced Coffee with Milk
Strain the coffee carefully so there are no
grounds. Mix with it an equal quantity of rich
sweet milk and sweeten as desired, stirring until
the sugar is entirely dissolved. Let it get very
cold before serving.
Coffee Jelly
$ cup good clear coffee 3 tablespoonfuls cold
^ cup rich milk water
| cup boiling water i tablespoonf ul granu-
4 tablespoonfuls sugar lated gelatine
A little salt
213
THE COOK BOOK OF LEFT-OVERS
Soak the gelatine in the cold water until softened.
Add the boiling water and stir until the gelatine
is dissolved. Mix the coffee, milk, sugar, and
salt together, and add them to the gelatine. Pour
into a mold and set away to harden. Serve with
whipped or plain sweetened cream and sprinkle
the top with rolled macaroon-crumbs. If there is
no cream, serve it with sliced bananas toned up
with a little tart fruit-juice.
Clear Coffee Jelly
i tablespoonf uls 3 tablespoonfuls sugar
gelatine i cup clear coffee
\ cup cold water Few drops lemon- juice
cup boiling water Sliced bananas
Soak gelatine in cold water, melt in boiling water,
add sugar, coffee, and lemon- juice. When partly
stiffened stir in slices of banana. Mold and serve
with rich milk or whipped cream slightly sweetened.
Coffee Blanc Mange
3 cups scalded milk 5 tablespoonfuls corn-
i cup strong coffee starch
cup. sugar i teaspoonful butter
Salt
Blend corn-starch with some of the cold coffee,
stir with remainder into scalded milk, add sugar
and sprinkling of salt. Cook in double boiler five
minutes, then over fire until corn-starch boils.
Stir in butter just before taking up. This quantity
of corn-starch, level measurement, makes a very
delicate blanc mange. If preferred firmer, use six
tablespoonfuls corn-starch.
214
BEVERAGES
Coffee Ice-cream (from Custard)
To two cups of left-over or fresh custard add
one-half cup of good strong coffee and one-half cup
of cream or rich milk, and sugar enough to make it
quite sweet. Pour into the freezer and freeze.
Coffee Pudding (from Sponge-cake)
cup butter 8 small, stale sponge-
J cup sugar cakes
1 cup strong sweet- 3 yolks eggs
ened coffee, cold
Cream butter and sugar, add yolks of eggs, and
beat very light. Cut sponge-cake into slices and
spread with creamed mixture. Pour coffee over
cake, put in mold, let stand, and turn out on dish.
Serve with whipped cream.
, Coffee Spice Cake
J cup butter i cup sugar
2 eggs 2 cups flour
1 cup cold coffee 2 teaspoonfuls mixed
2 teaspoonfuls baking- spices
powder J teaspoonful salt
Cream the butter and sugar well together. Add
the unbeaten eggs, one at a time, and beat the
batter well. Sift together the flour, baking-
powder, salt, and spices, and add them alternately
with the cold coffee. Bake in a moderate oven
until the cake shrinks from the side of the pan.
Tea Punch No. 1
Boil together for five minutes a quart of water,
juice of three lemons, half a cup of sugar, and th
**
THE COOK BOOK OF LEFT-OVERS
shaved yellow rind of the lemons. Add a pint of
cold tea (more if liked), currant, raspberry, or
grape juice, pieces of shredded pineapple (canned
or fresh), and sections of oranges. Add more
sugar if necessary and pieces of ice. Pour in a
bottle of Apollinaris or Vichy just before serving.
Tea Punch No. 2
Pour off any left-over tea from the leaves at
once, and if extra strong dilute with a little boil-
ing water run through the teapot. To a quart of
such liquid add one-half cup of lemon- juice, and
sugar to sweeten as desired. Stir until the sugar
is entirely dissolved. Remove the rind and bitter
white portion from one small orange, cut into thin
slices, and each slice into quarter sections. Add
this to the tea and set away to get very cold.
Cocoa Filling for Cake
Left-over cocoa can easily be made into a filling
for cake by adding, two tablespoonfuls of dissolved
arrowroot to one cup of cocoa, reheating to the
boiling-point, adding more sugar if necessary, the
yolk of one egg, slightly beaten, and a little salt.
Remove from the fire as soon as the egg is added.
When nearly cool add one-half teaspoonful of
vanilla and spread between the layers.
Cocoa and Coffee Icing
i cup confectioner's i teaspoonful butter
sugar \ teaspoonful vanilla
4 teaspoonfuls cocoa 2 tablespoonfuls of
hot coffee
BEVERAGES
Reheat any cold coffee until very hot and blend
it with the cocoa. Add the butter and stir in the
sugar, and beat until smooth. Add the vanilla,
and spread at once on a slightly warm cake.
Grape-juice Charlotte
cup grape-juice 2 teaspoonfuls granu-
2 tablespoonfuls lated gelatine
sugar White of i egg
Lemon-juice A little salt
Lady-fingers
Add a teaspoonful of cold water to the gelatine
and soak ten minutes. Melt over hot water, and
add with the sugar to the grape-juice. Stir until
the sugar dissolves. Set in a pan of cracked
ice, and when it begins to harden around the edge
of the bowl, beat with a Dover beater until the
mass becomes thickened. Then fold into it the
stiffly beaten white of one egg, to which have been
added the salt, lemon-juice, and one tablespoon-
ful of sugar while beating. Keep on ice until very
cold and thick. When ready to serve, unmold in
a glass dish in a border of lady-fingers.
Grape-juice Jelly
i tablespoonful gela- i cup grape-juice
tine i tablespoonful lemon-
J cup cold water juice
cup sugar $ cup boiling water
Soak gelatine in cold water until softened, add
boiling water, and stir until dissolved. Put in
sugar, lemon and grape- juice, pour into bowl or
mold, and set in cold place to form.
217
MY OWN RECEIPTS
MY OWN RECEIPTS
15
MY OWN RECEIPTS
MY OWN RECEIPTS
MY OWN RECEIPTS
WHAT TO DO WITH LEFT-OVER CAKE
Mock Plum Pudding (Cake)
Two cups stale cake-crumbs softened in about
one-quarter cup hot milk. If crumbs are very
dry it may take a little more milk. Add to the
softened crumbs
i well-beaten egg
cup sugar
cup molasses ( Porto
Rico)
J cup stewed prunes,
chopped
f cup chopped raisins
2 teaspoonfuls mixed
spices
\ teaspoonful soda
| teaspoonful salt
2 teaspoonfuls lemon-
juice
\ cup flour
Bake in a moderate oven forty-five minutes.
Serve hot with foamy sauce.
Foamy Sauce
\ cup butter
| cup light-brown sugar
A few drops lemon-
juice
4 tablespoonfuls of
cream or rich
milk
teaspoonful vanilla
Cream the butter, add the sugar slowly, and
beat until very light. Add the cream and flavor-
223
THE COOK BOOK OF LEFT-OVERS
ing gradually. When ready to serve, stand the
bowl over boiling water and stir until the sauce
is foamy-looking.
Coffee Pudding (from Sponge-cake)
See page 215.
Trifle
Cut stale cake into slices and spread preserves
between them. Lay in a deep dish and heap full
of whipped cream.
Banana- and Jam-Pudding
In a buttered earthen baking - dish slice four
good-sized bananas. Sprinkle them lightly with
lemon-juice, and cover them with a layer of any
kind of tart jam. Cream one tablespoonful of
butter with four tablespoonfuls of sugar, and add
the well-beaten yolks of two eggs, one cup of
milk, and one cup of fine stale cake-crumbs, and
a little salt. Fold in the stiffly beaten whites of
the two eggs and pour the mixture over the
bananas and jam. Bake in a moderate oven
about half an hour. Serve at once.
Temperance Tidbits
Moisten with lemon- juice enough stale lady-
fingers or thin slices of stale sponge-cake to well
cover the bottom of a glass dish holding a quart.
Make a soft custard by seal din : two cups of milk
and pouring it slowly upon two beaten egg yolks,
mixed with three tablespoonfuls of sugar, one
teaspoonful of butter, and a little salt. Cook in a
double boiler until thickened. Strain, and when
224
CAKE
partly cool add one-half teaspoonful of vanilla,
and pour over the cake. When ready to serve
beat the whites to a stiff froth, adding one table-
spoonful of sugar and a little lemon-juice while
beating. Drop lightly by spoonfuls on top of
the custard, and put a few bits of bright-colored
jelly on the meringue.
Sponge-cake Porcupine
Cut as large squares as possible from stale
sponge-cake. Place in pudding-dish, moisten with
sweetened orange- juice. Blanch almonds and press
into cake, sharp ends up. Prepare soft custard
(see page 202) and pour over all.
Berry Whip
Fill a dish with slices of stale sponge-cake.
vSugar a quart of berries, mash them slightly,
and pour over cake. Beat whites of three eggs
stiff, add three tablespoonfuls powdered sugar,
and beat in enough berries to flavor and color.
Heap on cake and serve with cream.
MY OWN RECEIPTS
DAINTY DISHES FROM LITTLE BITS
Sandwiches
It is sometimes advisable to utilize the cut slices
of fresh bread that are left over by making them
into sandwiches at once, and serving them the
same day, rather than putting them in the bread-
box and running the risk of overlooking them.
Pack them in a bowl, cover with a napkin dip-
ped in hot water and wrung out very dry, and
put a plate over them. This will keep them per-
fectly fresh for some hours. Many little dainty
bits can be used in their preparation. The follow-
ing combinations will be found acceptable:
No. 1
Make a paste of cooked chicken livers with melted
butter. Add lemon-juice, cayenne, salt, and
chopped olives. Spread between thin slices of
white bread. These sandwiches are good without
the olives.
No. 2
Moisten flaked smoked whitefish with butter,
add chopped sour cucumber pickles, season with
mustard paste and a dash of cayenne, and use as
a sandwich filling with white bread.
231
THE COOK BOOK OF LEFT-OVERS
No. 3
Finely minced salmon and cucumber mixed with
salad dressing.
No. 4
Sardines and hard-cooked egg yolk. Remove the
skin and bones from the sardines, mash them to a
paste with the egg, and season with salt, pepper,
and a little lemon-juice.
No. 5
Equal quantities of grated cheese and butter
creamed together. Spread this on the bread and
sprinkle with minced watercress.
No. 6
Finely chopped peanuts and celery mixed with
salad dressing.
, No. 7
Mix well together chopped nuts and raisins and
a little lemon-juice. Heat through, let cool, and
spread on Graham crackers. Press together lightly,
and crisp in moderate oven.
A Use for Left-over Fondant
In making candy from fondant, put aside all
scrapings from utensils used. These will keep
indefinitely in a covered glass jar in cool, dry
place, and when melted with a very little hot
water, make good icing for small cakes, etc. No
strong flavors, as peppermint or wintergreen,
should be used.
Filling for Tarts
Take any odds and ends in the way of jelly,
preserves, stewed fruit cut in small pieces, pudding
232
DAINTY DISHES FROM LITTLE BITS
sauces, bits of orange, cake-crumbs (dried for use
as bread is dried). Combine to taste; do not
have any one ingredient predominate, as there
should be an indefinite flavor. Sweeten if neces-
sary; if too sweet add lemon-juice. Cook in double
boiler until it is of right consistency and looks
rich. This mixture will keep two or three weeks
if kept covered in a glass jar in a cool place.
For the pastry use rule for "Plain Pastry for
Four Patty Pies" (see page 27), increasing the
shortening to half as much again.
Jerusalem Pudding
| tablespoonful gela- Walnuts, figs, dates,
tine half a cup together
cup boiling water i teaspoonful vanilla
J cup cold water J pint heavy cream
i tablespoonful cook- cup powdered sugar
ed rice (dry)
Soak gelatine in cold water, when softened dis-
solve in hot water. Scald fruit, chop with nuts,
and add with rice (beaten soft) to gelatine. Whip
cream stiff, flavor, sweeten, and fold lightly into
gelatine mixture. Place in ice-box. Serve very
cold, turned out into glass dish.
Frosted Chocolate (from Left-over Ice-cream)
Add milk or cream and bits of ice to any left-
over chocolate ice-cream. Serve in glasses. The
custard should always be turned out from the
freezer can, kept as cold as possible, and used the
same day.
2 33
THE COOK BOOK OP LEFT-OVERS
Marguerites from Left-over Icing
If it happens that there is any boiled icing of
any sort left over, set it at once in hot water so it
will not harden. Cut two marshmallows in small
pieces and stir them into the warm icing. Pre-
pare a few chopped nuts and add them, together
with a little shredded cocoanut. Drop by tea-
spoonfuls on saltines or zephyr crackers, and
brown delicately in the oven.
Dates Stuffed with Left-over Icing
Add enough more confectioner's sugar to any
left-over uncooked icing to make it quite stiff,
flavor it with a little more lemon-juice or vanilla,
and mix in a few chopped peanuts. Stuff the
dates with this mixture.
Meringues (from Left-over Pie Crust)
Roll bits of pie crust rather thin, cut in domino
shapes, prick slightly and bake. Spread thickly
with any kind of jam or marmalade. Beat the
white of an egg to a stiff froth, adding one table-
spoonful of sugar and a little lemon-juice while
beating, pile on the top, and brown lightly in the
oven.
INDEX
A
Apple .Charlotte, 199.
Apple and Ginger Fluff, 190.
Apple Sauce Cake, 198.
Apples, Baked (with Pork), 38.
Fried (with Pork), 39.
Apricot Sauce, 198.
Asparagus, Soup, 103.
Tips (with Creamed Chicken), 56.
with Cheese, 102.
use in Vegetable Sauce, 68.
B
BACON (AND HAM), SECTION ON, 45-48.
Bacon, and Liver Hash, 47.
with Poached Egg (Yankee Toast), 47,
how to use fat from, 5.
Banana and Jam Pudding, 225.
Beans (Baked Beans), Rarebit, 104.
Salad, 104.
Soup, 103.
and Tomato Pure*e, 103.
Warmed over, 104.
PEEF, SECTION, ON, 7-18.
THE COOK BOOK OF LEFT-OVERS
Beef, Croquettes, 18.
Loaf, 9.
Pie, 9.
Roast in Tomato Sauce, 8.
Scallop, 18.
Scallop of Roast with Rice, 14.
Souffle", 10.
Soup, 17.
Beet, Rice and Celery Salad, 120.
Beets, Creamed, 105.
General use in garnishing, see various
receipts under SALADS.
Bermuda Onion and Orange Salad, 120.
Berry Whip, 225.
BEVERAGES, SECTION ON, 213-217.
Bird's-Nest Toast, 151.
Bisque, (Mock) Soup, 122.
Bisque, Oyster, 90.
Blackberry Jelly (with Gelatine), 199.
Blanc Mange, 188.
Blanket of Veal, 33.
Blueberry Ice, 200.
Bluefish, use for. See SALMON SCALLOP, 92.
Boneless " Birds," 58.
Boston Brown Bread, Receipt for, 177.
Brewis, 151.
in Crust Coffee, 153.
Relish, 151.
Toast, 151.
Boston Scalloped Fish, 84.
Braised Meat Balls, n.
BREAD, SECTION ON, 149-160.
Bread Cereal, 153.
Dry. and how to freshen, 150.
236
INDEX
Bread Griddle Cakes, 150.
Omelet, 15?.
Pudding, 154.
Pudding Steamed, 158.
Pudding, to freshen, 140.
Sauce, 153.
Stale, general uses, 149.
Steamed, 150.
Sticks, 152.
Breakfast Straws, 178.
Brewis (from Boston Brown Bread), 151.
Broth, Clam, 82.
Brown Betty, 155.
Brown Sauce, 70.
Cabbage, Creamed in Cheese Shells, 105.
Scallop, 105.
Stuffed with Beef, 13.
CAKE, SECTION ON, 223-225.
Canapes, Cheese, 167.
Canapes, Salmon, 90.
Canning Syrup, use for, 206.
Cantaloup, Stewed, 200.
Caper Sauce, 70.
Caper Sauce in Old Homestead Pie, 25.
Carrot Croquettes, 106.
Carrots with Peas in Croustades, 105.
Cauliflower, Sauted, 106.
in Vegetable Sauce, 68.
Celery, Cooked with Chicken (Scallop), 55.
Escalloped, 107.
Leaves, for Seasoning, 101.
Soup, 106.
237
THE COOK BOOK OF LEFT-OVERS
Celery, Toast, 107.
with Peanuts in Sandwiches, No. 6, 232.
in Vegetable Sauce, 68.
CEREAL, SECTION ON, 131-143.
Cereal, in Griddle Cakes, 132.
Molded with Fruit, 132.
Muffins, 143.
with Tomato Salad, 132.
in Tomato Salad with Fish, 124.
CHEESE, SECTION ON, 165-172.
Cheese, Canapes, 167.
with Creamed Sprouts, 166.
Dreams, 167.
and Fish Souffle", 169.
and Green Peppers, 170.
Macaroons, 168.
Sandwiches (of Biscuits), 167.
in Sandwiches, No. 5, 232.
Sauce, 69.
Shells with Creamed Cabbage, 169.
Souffle, 170.
Soup, 170.
Toast, 1 68.
Cheesed Rice, No. i, 165.
Cheesed Rice, No. 2, 166.
Cherry Pudding, 156.
Chicken, Broth, use for, 60.
and Cream-of-Rice Soup, 60.
Creamed, 54.
Creamed with Asparagus tips, 56.
Croquettes, 55.
Custard, 60.
Gumbo Soup, 60.
Hash, 57.
238
INDEX
Chicken, Pie, 58.
and Rice Souffle Scallop, 59.
Salad, 53.
Salad, Mock (of Pork), 39.
Scallop with Celery, 55.
Souffle, 57.
Tamale Dressing, 57.
(or Turkey) Timbale, 54.
Chocolate Bread Pudding, 154.
Chowder, Baked, 83.
Clam Broth, 82.
Clams, with Veal, 38.
Club Sandwiches, 54.
Cocoa and Coffee Icing, 216.
Cocoa Filling for Cake, 216.
Codfish, Creamed, with Macaroni, 93.
Codfish Scallop with Rice and Eggs, 93.
Coffee, Blanc Mange, 214.
and Cocoa Icing, 216.
of Crusts, 153.
Ice Cream (from Custard), 215.
Iced, with Milk, 213.
Jelly, 213.
Jelly, Clear, 214.
Spice Cake, 215.
Cold Sauces and Dressings, 72-75.
Cooked Salad Dressing, 75.
Corn, Baked, 109.
Bread, 179.
Cakes, 108.
Cakes, Southern, 134.
"Oysters," 107.
Pudding, 109.
Soup, 108.
16 239
THE COOK BOOK OF LEFT-OVERS
Corn in Tomato Cases, 108.
Cornmeal Circles, 131.
Corn-starch Pudding, 200.
Corned Beef, Creamed, 16.
Corned Beef Hash, 16.
Corned Beef and Beet Hash, 16.
Cottage Cheese, No. i, 179.
Cottage Cheese, No. 2, 179.
Crab Meat, Stuffed in Green Peppers, 94.
Cream Cheese, in Balls, 170.
on Crackers, 168.
and Green Peppers, 170.
Salad, 167.
Cream Filling for Cake, 201.
Cream Puffs (from Pop-overs), 159.
Croquettes, Chicken, 55.
Mutton or Lamb, 26.
Salmon, 91.
with Stock, 36.
Croustades, 105-106.
Croutons, 149.
Croutons, Potato, 115.
"Crust" Coffee, 153.
Cucumbers, Stewed, no.
Currant Pudding, 155.
Custard, in Coffee Ice Cream, 215.
Custard, Soft, 202.
DAINTY DISHES FROM LITTLE BITS, SECTION ON,
231-234.
Dates Stuffed with Left-over Icing, 234.
Drawn Butter Sauce, 70.
240
INDEX
Dressings, 72-75.
Duckling Stew, 61.
Dumplings, Meat, 14.
E
Egg Sauce, 69.
EGGS, WHITES AND YOLKS, SECTION ON, 187-191,
Eggs, Cooked and left-over, general use, 187.
Hard cooked, with Creamed Ham, 46.
Hard cooked, with Jellied Veal, 34.
Poached, with Bacon, 47.
Poached and left-over, 187.
Eggless Cookies, 180.
Eggplant, Scallop of, no.
Emergency Biscuits, 178.
Emergency Salad, 201.
Farina, with Baked Apples, 132.
Pancakes, 132.
Sponge, 132.
Filling for Tarts, 232.
Fire Island Stew, 9.
FISH, SECTION ON, 81-96.
Fish, Baked in Pepper Cases, 84.
Balls, 87.
Cakes, 86.
Fish, and Cheese Souffle*, 169.
Cocktail, 82.
Cold with Hollandaise, 82.
Creamed, 83.
Creamed in Potato Cups, 86.
with Creamed Oysters, 83.
241
THE COOK BOOK OF LEFT-OVERS
Fish, Fried, with Tomatoes (Scallop), 95.
Hash, 94.
Jellied, 88.
Loaf, 85.
Melange, 89.
with Mushrooms, 85.
with Pie Crust, 94.
Boiled, in Potato Border, 81.
Salad, in Green Peppers, 87.
Spiced, with White Sauce, 82.
with Spinach Croquettes, 117.
in Tomato Salad with Cereal, 124.
Floating Island, 187.
Foamy Sauce, 223.
Fondant, use for, 232.
French Dressing No. i, 73.
French Dressing, No. 2, 73.
Frosting, 189.
FRUIT, SECTION ON, 197-208.
Fruit Cocktail, 201.
Fruit Macedoine, 197.
Fruit Macedoine (Stewed), 198.
Fruit Sago, 206.
Fruit Sauce (Mixed), 205.
Fruit Souffle, 202.
Fruit 'Whip, 206.
German Pot Cheese Cake, 168.
Gingerbread (from Sour Milk), 180.
Gold Cakes, 191.
Graham Bread, receipt for, 180.
Graham Pu4ding, Spiced, 157.
24?
INDEX
Grape-fruit, Spiced, 203.
Grape- juice Charlotte, 217.
Grape- juice Jelly, 217.
Green Pea Salad, 120.
Green Pea Salad in Egg Cases, 121.
Greens, Salad of, 119.
H
HAM (AND BACON), SECTION ON, 45-48.
Ham, Cakes, 47.
Creamed, 46.
and Eggs, Baked, 45.
with Macaroni, 45.
Omelet, 46.
Sandwich Filling, 47.
Hard Sauce, 158.
Hash, Chicken, 57.
Corned Beef, 16.
Corned Beef and Beet, 16.
Liver and Bacon, 47.
Hollandaise Sauce, 72.
Hominy, Balls, 133.
with Bacon, 134.
and Cheese Souffle", 133.
Fried, in Sardine Relish, 96.
Griddle Cakes, 134; See also WHEATENA
GRIDDLE CAKES, 143.
Pudding, 134.
Horseradish Sauce, 7.
Hotel Club Sandwiches, 54.
Huckleberry Dumplings, 203.
Huckleberry Pudding, 204.
243
THE COOK BOOK OF LEFT-OVERS
Ice-Cream (Chocolate), if left-over, see FROSTED
CHOCOLATE, 233.
Ice-Cream (Coffee), receipt for, 215.
Ice-Cream, Emergency, 189.
Icing, use if left-over. See MARGUERITES, 234,
and Stuffed Dates, 234.
Indian Pudding (Mock), 155.
Irish Potato Cake, 116.
Irish Rissoles, 14.
J
Jellied Fish, 88.
Jellied Tomato Salad, 123.
Jellied Veal, 34.
Jelly Whip, 202.
Jerusalem Pudding, 233.
K
Kedjeree, 89.
Kidney Bean Salad, 119.
Kitchen bouquet, use in sauces, see Note, 71.
Lady-fingers. See CAKE SECTION, 223-225.
LAMB (AND MUTTON), SECTION ON, 23-28.
Lamb, in Ambush, 24.
Chartreuse (in Ambush). See above.
Scallop, 26.
Turkish Style, 23.
Lamb's Liver Hash, 27.
Lemon Cups for Dressing, 204.
Lemon Sauce, No. i, 142.
244
INDEX
Lemon Sauce, No. 2, 155.
Lemon Syrup for Lemonade, 204.
Lettuce (Cream of) Soup, no.
Level Measurements, 4.
Lima Bean Soup, 112.
Lincoln Pudding (Rice), 141.
Liver and Bacon Hash, 47.
Liver, Minced, 47.
Lobster, see CROQUETTES WITH STOCK, 36.
M
Macaroni, Baked, in.
in Cheese Shells, in.
in Fire Island Stew, 9.
with Ham, 45.
Savory, in.
with Smoked Beef, in.
in Tomato Cases, in.
Mace"doine Fruit, see FRUIT MACEDOINE, 197.
Macedoine Garnish, 101.
Maitre d'Hdtel Butter, 74.
Maple Sauce, 158.
Marrow, deviled, on Crackers, 17.
Matzoth, 190.
Mayonnaise Dressing, 74.
Melange, Fish, 89.
Meringue (from Pie Crust), 234.
MEATS, SECTION ON, 5-48.
Measurements, 4.
Meat Dumplings, 14.
Milk Toast, 152.
Minced Beef, Potato Border, 13.
Minced Liver, 47.
245
THE COOK BOOK OP LEFT-OVERS
Mixed Salad (Italian), 119.
Mock Bisque Sauce with Cheese, 71.
Mock Bisque Soup, 122.
Mock Chicken Salad, 39.
Mock Lobster, 84.
Mock Plum Pudding, 223.
Mushroom Sauce, 69.
Mushroom Sauce (with Chicken Timbale), 54.
Mushrooms. See VEGETABLE SAUCE, 68.
Mustard Sauce, 75.
MUTTON (AND LAMB), SECTION ON, 23-28.
N
New England Pan Pie, 157.
Nuts with Raisins in Sandwiches, No. 7, 232.
O
Oatmeal Bread, 135.
Browned, 135.
V Gruel, 135.
Molded with Raisins, 135.
Old Homestead Pie, 25.
Olive Sauce, 71.
Olive Sauce (with Sliced Lamb), 23.
Omelet, Bread, 152.
Ham, 46.
with Vegetables, 102.
Onion and Potato Scallop, 112.
Orange and Bermuda Onion Salad, 120.
Orange Baskets, 207.
Orange Peel, 207.
Orange Peel Candied, 207.
Oriental Stew, 24
246
INDEX
Oyster Bisque, 90.
Oysters, with Panned Lamb, 28.
Oysters, with Veal Scallop, 34.
"Oysters" (Corn), 107.
"Pandowdy," 157.
Panned Lamb (with Oysters), 28.
Parsley Leaves, for Seasoning, 101.
Parsnip Cakes, 112.
Passover dish (Matzoth), 190.
Pastry for Patty Pies, 27.
Pea Salad, 120.
Pea Salad in Egg Cases, 121.
Pea Soup, 112.
Peas, use in Vegetable Sauce, 68.
Peach Pudding, 205.
Peach Sauce, 205.
Peach Tapioca, 204.
Peppers, Stuffed, with Beef, 12.
Peppers, Stuffed, with Crab Meat, 94.
Pie, Beef, 9.
Chicken, 58.
Old Homestead (Mutton), 25.
Pies, Patty Pan, 27.
Pie Crust (left-over), for Cheese Sticks, 169.
for Meringues, 234.
Pilau, 24.
Pop-overs (for Cream Puffs), 159.
PORK (AND VEAL), SECTION ON, 33-40.
Pork, with Fried Apples, 39.
(fresh), with Baked Apples, 38.
Roast, and Cabbage Scallop, 39.
347
THE COOK BOOK OF LEFT-OVERS
Pork, for Chicken Salad, 39.
Savory Fresh, 38.
Pot Cheese Cake, 168.
Pot Roast Pie, 10.
Potato, Baked, and Cheese Scallop, 113.
Balls, 115.
with Cheese, 116.
Chopped, 112.
Creamed, 115.
Croutons, 115.
Cups, 86.
and Onion Scallop, 112
Patties, 114.
Pyramids, 114.
Salad, 113.
Salad, Hot, 120.
Soup, Cream of, 114.
Soup, with Turnips, Cream of, 125.
Stewed, 113.
Potato Flour, where to buy, 3; use for, 67.
Poulette Sauce, 69.
POULTRY, SECTION ON, 53-61.
Puree of Vegetable, 102.
R
Raisin Sauce, 159.
Rarebit, Baked Bean, 104.
Tomato, 166.
Welsh, 171.
Welsh (Mock), 171.
Rice, with Apples, 136.
with Roast Beef Scallop, 14.
Beet and Celery Salad, 120.
248
INDEX
Rice, Cheesed, No. i, 165.
Cheesed, No. 2, 166.
in Cheese Shells, 137.
Croquettes, Sweet, 142.
in Griddle Cakes, 141.
Custard, No. i, 139.
Custard, No. 2, 140.
Muffins, 138.
Omelet, 137.
Pudding, Baked, 140.
Pudding (with Corn Starch), 141.
Pudding, German, 139.
Pudding (Lincoln), 141.
Pudding, how to freshen, 140.
and Sausage Cakes, 48.
Soup, with Vegetables, 138.
Soup, Cream of Rice and Chicken, 60.
with Tomatoes, No. i, 137.
with Tomatoes, No. 2, 137.
Risotto, 139.
Rissoles, Irish, 14.
Russian Tea, 208.
SALAD. FOR ALL VEGETABLE SALADS, see pages
118-122.
Salad, Chicken, 53.
Chicken, Mock (Pork), 39.
Cream Cheese, 167.
Emergency (Fruit and Nut), 201.
Fish, in Green Peppers, 87.
Fish and Potato, 89.
Potato, 113.
249
THE COOK BOOK OF LEFT-OVERS
Salad, Potato, Hot, 120.
Salmon, 92.
Shad Roe, 87.
Salmon, Canapes, 90.
Croquettes, 91.
with Cucumbers for Sandwiches, No. 3,
232.
Loaf, 92.
Salad, 92.
Scallop, 92.
Smoked, 93.
Soup, 91.
Sandwiches, Club, 54.
Roast Beef, Hot, 8.
See also group on pages 231232.
Ham Filling for, 47.
Sardines, Broiled on Toast, 95.
Relish, 96.
Sandwiches, with Hard-cooked Eggs, 232.
Sandwiches, Toasted, 96.
with Tomato Catsup, 95.
SAUCES, SECTION ON, 67-75.
Sausage and Rice Cakes, 48.
Savory Meat, 18.
Savory Tomato Sauce, 71.
Scrambled Eggs, 190.
Shad Roe Salad, 87.
Shepherd's Pie, 15.
Shortcakes (individual), with Stewed Fruit, 206.
Snow Pudding, 188.
Soft Custard, 202.
Soup Meat, in Beef Croquettes, 18.
in Savory Meat, 18.
SOUR MILK AND CREAM, SECTION ON, 177-181.
250
INDEX
Sour Cream Dressing, 75.
Sour Cream Filling for Cake, 181.
Sour Milk Griddle Cakes, 178.
Sour Milk Gingerbread, 180.
Spanish Stew, 25.
Spice Cake, 181.
Spinach, with Baked Eggs, 118.
Creamed in Carrot Cups, 117.
Croquettes (with Fish), 117.
Salad, 121.
Sponge Cake, for Coffee Pudding, 224.
Sponge Cake Porcupine, 225.
Sprouts, Creamed, with Cheese, 166.
Squash Pudding, 118.
Stale Bread, general use, 149; also Section on
BREAD throughout.
Stock, use of, 67.
Succotash, 104.
Supplies, general, 3.
Surprise Biscuits, 12.
Sweet Potatoes, Browned, 117.
Croquettes, 117.
Syrup from canning, use for, 206.
Tamale Dressing (Chicken), 57.
Tartare (Sauce), 74.
Tea Punch No. i, 215.
Tea Punch No. 2, 216.
Tea, Russian, 208.
Temperance Tidbits, 224.
Toast, Bird's-Nest, 151.
Milk, 152.
?*
THE COOK BOOK OF LEFT-OVERS
Toast, Soft Buttered, 152.
Pudding, 158.
Tomato, 124.
Tomato and Cheese, 125.
Trimmings (Meat). See page 5, on INTELLIGENT
BUYING OF MEAT; also BRAISED MEAT
BALLS, n.
Trifle, 224.
Turkey, Timbale, 54; also chicken receipts.
Turnip and Potato Soup, Cream of, 125.
Tomato, Cases (with Corn), 108.
Paste, 124.
Paste, where to buy, 3.
Rarebit, 166.
Salad, Jellied, 123.
Salad (with Cereal and Fish), 124.
Sauce (Savory), 71.
Sauted with Sauce, 122.
Scalloped, 123.
with Scrambled Eggs, 123.
Toast, 124.
Toast, Tomato and Cheese, 125.
Twentieth Century Hash, 12.
U
Utensils, 3.
Vanilla Sauce, 156.
VEAL (AND PORK), SECTION ON, 33-40.
Veal, in Batter, 35.
Blanket of, 33.
252
INDEX
Veal, with Clams, 38.
Creamed, on Biscuits, 35.
Croquettes, with Stock, 36.
Jellied, 34.
Loaf, 37.
and Potato Puff, 35.
Rolls, 36.
and Sago Soup, 37.
Scallop, 38.
Scallop with Oysters, 34.
on Toast, 37.
Victoria Meat, 59.
Veau d la Blanquette (Blanket of Veal), 33.
VEGETABLES, SECTION ON, 101-125.
Vegetable Hash, 102.
Vegetable Salads, 118-122.
Vegetable Sauce, 68.
Vegetarian Loaf, 159.
w
Watermelon Balls, 208.
Welsh Rarebit, 171.
Welsh Rarebit (Mock), 171.
Wheatena Griddle Cakes, 143.
White Cake, 188.
White Sauce No. i, 67.
No. i, A, 68.
No. 2, 68.
No. 3, 68.
No. 4, 68.
WHITES (AND YOLKS) OF EGGS, SECTION ON, 187-
191.
Winter Salad, 121.
253
THE COOK BOOK OF LEFT-OVERS
Yankee Toast, 47.
YOLKS (AND WHITES) OF EGGS, SECTION ON, 187-
191.
THE END
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