The week end novels book of cookery

HOSE little ends of stews and pies and vegetables ; those few bits of meat that remain on the bone when the family has finished with the cold joint, are one of the greatest trials to the housewife. How can she use them up economically ? How can she make them enough for the whole family ? How can she be sure that they are nourishing enough to form a square meal? The recipes given below may help her to solve this problem. ; ; Easy Gallantine. Any left-over cold meat Stock Any left-over cooked vegetables Seasoning Leaf or powdered gelatine Hard-boiled egg (You will need just enough stock to cover the solids. Allow about a breakfastcupful of the mixture per person.) Cut up meat and vegetables (carrot, onion, turnip, celery, cooked rice, will do) into dice, Place in saucepan, cover with stock, add seasoning and bring to boil. Melt gelatine and stir in. Rinse pudding basin or mould with cold water, arrange slices of hardboiled egg at bottom, pour in mixture, and leave overnight to set. Turn out and serve cold. This gallantine can also be made in cups, and turned out and served, one shape for each person. Creamed Mutton with Rice or Macaroni. 4lb. macaroni or rice 4lb. cold mutton 1oz. margarine 1 teaspoonful grated onion 1oz. flour 1 teacupful milk Seasoning Cheese Boil macaroni. Melt margarine in saucepan and stir in flour. When quite smooth, add milk and onion gradually and simmer a few minutes. Add diced mutton to this sauce, and bring to boil so that mutton is hot. Place macaroni on flat dish and pour mutton over. Sprinkle with grated cheese, Saturday Omelet. (Any cooked meat, fish, or vegetables may be used in this recipe.) Half an egg per person Vegetables, cooked or raw tomato, onion, ete. Cooked meat or fish Seasoning Fat for frying $e Sint PbS 61 SSRN NCR 8h Be 6 Ps ba FP SF SS FES 9 6 2 69 C8 ee 6 1G 9 Le FR A Fa FG ld PRG Sen FR PC 8 6 Bl 5s 6) <a DS BS Mix meat and vegetables in pudding basin. Add seasoning and a little milk or flour to make the mixture bind. Heat fat Psa ae ¢ BP PR 6 9a 8 PS 6 Py 6 Pe ba POL OES PCP Ll 6 Par S CG Pes A Tp SH Pea HH Ales Be SPR FE Ros P TRpoe PAs PAF PTS FPN AD eS Oy PC ED Met Whe ome s 8 tay 43“ 6 2a 3 5 ap 5 <a 59 <a 6 te 6 8 a 6 9 6 8 6 9a 6 6 pb P< 6 <b a 9 <b <6) $< at in frying pan. Beat egg. When fat is hot pour in meat and vegetables. Allow to fry a few minutes, and then pour half the beaten egg over and stir in. After a few minutes add the rest of the egg, but do not stir in. Baste the top with the hot fat so that the egg cooks, and serve as soon as it has become solid with an omelet-like appearance. Stuffed Tomatoes. (Marrow or cucumber can be stuffed just as well as tomatoes. First peel the vegetable and remove seeds ; cut up) 2 large tomatoes per person Left- over beef, mutton, Cooked carrot, turnip, onion, bacon, ham ete. Little margarine Mince the meat and vegetables. Season. Cut a small piece the size of a penny off the top of the tomatoes. Scrape out the inside pulp and mix with the mince, Fill the tomato with the mixture, piling it up a little. Put a small piece of margarine on top, ‘and the cut-off top of the tomato on that. Place on baking tray and cook in moderate oven for about 20 minutes. If you prefer not to mince the meat, cut it up fine and make a little white sauce. Mix this with it and put it in the tomatoes. e Ham Toast. (Any cold meat may be mixed with the ham to make it enough.) 4—lb. cooked ham A little flour 1 teaspoon chopped parsley 4oz. margarine A little milk 4 slices toast