Prestcold cold cookery

A dish which makes a second appearance before the family after a short absence in the larder is generally unpopular, its dejected appearance serving only as a reminder of its former glory. Nevertheless, ‘‘ left-overs ’’’ which have been preserved in the Prestcold are valuable foods. The perfect condition in which cooked foods can be preserved is one of the great advantages of the Prestcold. Foods which are allowed to cool slowly in a larder at atmospheric temperature are liable to be infected by the bacteria, and so made unfit for consumption. The cold dry air of the Prestcold inhibits the growth of bacteria, and every scrap of food left over at one meal can be safely utilised for the next. This is an economy not only in food bills, but also in fuel and time, for although a certain amount of ingenuity must be devoted to the making of ‘‘ left-over ”’ dishes, far less trouble is incurred than when fresh dishes are prepared. In order that ‘‘left-overs ’’ shall appeal to the palate, they must be well seasoned, and a new note introduced by means of a different flavour or garnish. It is an excellent plan to combine a fresh vegetable with the left-over food. In this manner the food value, as well as the flavour of the dish, is enhanced. ‘‘Left-overs ”’ are usually more appetising if served in individual portions, instead of in the form of hash or mince. Great care must be taken not to heat meat and fish for the second time any longer than is necessary to warm it all through, as subjection to high temperature or prolonged heat diminishes the food value, hardening the fibres of meat, and so making it indigestible. The following recipes suggest methods of taking care of those foods which have been cooked and are left over. They should be kept in closed containers and placed in the Prestcold until they can be used on the menu. POTATO SOUP | pint milk 6 tablespoons mashed potatoes | pint water | teaspoon chopped parsley | oz. butter 3 oz. flour Seasoning Melt the butter in a saucepan, stir in the flour, add the cold water and milk, bring to the boil, stirring meanwhile, and boil for ten minutes. Rub the potatoes through a sieve and stir into the soup. Heat to boiling, season, add the chopped parsley, and serve with sippets of toast. POTATO BALLS 3 Ib. cooked potatoes | egg | gill milk | teaspoon chopped parsley | oz. margarine Pepper and salt | teaspoon chopped onion | oz. flour Egg and breadcrumbs Melt the margarine in a saucepan, stir in the flour, add the milk and beat thoroughly till the mixture leaves the sides of the pan. Stir in the slightly beaten egg, the parsley, onion and sieved potatoes. Season and blend well. Turn the mixture on to a plate to cool. Divide it into equal parts, flour the hands, and roll into balls. Brush over with beaten egg, coat with breadcrumbs, and fry to a golden brown colour in hot fat. CHICKEN CROQUETTES 6 oz. cold chicken Egg and breadcrumbs 4 oz. flour 2 oz. cold ham | egg | gill milk or stock | teaspoon chopped parsley 4 oz. dripping Seasoning Melt the dripping over a gentle heat, add the flour and cook for two or three minutes, then add the milk and stir until the mixture leaves the sides of the pan. Beat the egg, and add it slowly, continuing to heat, so that the egg shall be cooked. Add the minced chicken and ham, parsley and seasoning, and turn on to a plate to cool. Divide into equal parts, roll into balls, and then shape into corks. Coat in egg and crumbs, reshape, fry in hot fat and serve with celery sauce. AU GRATIN POTATOES 3 lb. cooked potatoes + oz. butter DROTmCNEESE I$ gills milk ozetiour Salt and pepper