Prestcold cold cookery

Butter a pie dish, cut the potatoes in slices, and arrange half in the base of the dish. Sprinkle with grated cheese, salt and a little cayenne pepper. Dredge with flour, and spread with butter. Fill up the dish with the remainder of the potatoes, and add milk until it may be seen through the top layer. Bake for 1½ hours in a moderate oven, till the potato is soft, and the top golden brown. STUFFED TOMATOES 6 firm tomatoes 2 tablespoons thick white sauce 2 oz. cooked fish | oz. grated cheese A few chopped walnuts Seasoning Heat the sauce and stir in the grated cheese, the boned flaked fish and the seasoning. Cut the ends off the tomatoes, scoop out the pulp with the handle of a teaspoon and turn upside down to drain. Fill the tomato cases with the fish mixture, sprinkle the top with chopped walnuts and serve very cold. CHICKEN MAYONNAISE 4 oz. diced lean chicken 6 chopped olives 4 head of celery 4 young lettuce | gill mayonnaise sauce Salt Place the chopped chicken, olives and chopped celery in a salad bowl. Add the mayonnaise sauce and blend well with a fork. Serve on crisp lettuce from the Prestcold Crispator, or crisp endive can be used. Decorate the salad with several stuffed olives. LAMB CROQUETTES 3 tablespoons butter | teaspoon finely chopped onion 4 tablespoons flour 2 cups chopped cooked lamb 4 teaspoon salt | egg % teaspoon pepper 2 tablespoons water | cup milk 1} cups dried sifted breadcrumbs Melt butter, add flour, salt and pepper and stir until smooth. Add the milk gradually and bring to the boiling point, stirring constantly. Add onion and lamb. Cool. Shape as desired. Roll in crumbs, then in beaten egg diluted with two tablespoons ,of cold water and again in crumbs. Fry in deep hot fat until brown—about five minutes. Drain on brown paper. (Other meat which may be left over, such as beef, veal, chicken, may be used in this recipe.) CASSEROLE OF LEFT-OVER VEGETABLES 2 tablespoons butter % teaspoon pepper % cup soft breadcrumbs | tablespoon flour | cup milk Grated cheese 3% teaspoon salt 2 cups cooked vegetables Asparagus tips Make a white sauce of the butter, flour, salt, pepper and milk. Put the vegetables and breadcrumbs in a greased baking dish and add the white sauce. Arrange asparagus tips on top and sprinkle with grated cheese or paprika. Cover and place in Prestcold until meal time. Then bake in a moderate oven (350° Fahr.) about twenty to thirty minutes or until thoroughly heated through. This is a very good way to use up left-over vegetables, as any vegetable or combination of vegetables may be used. SCALLOPED TOMATOES 3 cups freshly cooked or canned tomatoes | teaspoon sugar $ green pepper 1 teaspoons grated onion $ teaspoon salt 2 cups breadcrumbs gz teaspoon pepper 3 tablespoons butter To the tomatoes add green pepper cut in shreds, salt, pepper, sugar and grated onion. In the bottom of a greased baking dish put a layer of breadcrumbs ; add half of the tomatoes, some bits of butter, more crumbs and then the remaining tomatoes. Sprinkle top thickly with crumbs and dot over with butter. Cover and place in Prestcold until meal time. Bake, uncovered, in a hot oven (400° Fahr.) until mixture is thoroughly heated through and crumbs are brown. ITALIAN MINCE 10 oz. cooked meat Small piece carrot | oz. flour 3 oz. cut macaroni Small piece turnip 4 pint water or stock 3 oz. grated cheese 3 oz. dripping Small piece onion Sprig of parsley Seasoning