Wash a pint of scallops, cover with boiling water for five minutes, and drain. Put them away until perfectly cold; beat the yolks of three eggs and add to them half a pint of milk and stand aside. At serving-time put two tablespoonfuls of butter and one of flour in the chafing-dish ; mix ; add the milk and yolks of eggs and the scallops ; stir until the sauce is smoking hot. Put out the light immediately, or the sauce will curdle. Add half a teaspoonful of salt✪ Scallops a la Poulette, a saltspoonful of pep- per, and serve at once on a heated dish. Chicken, sweetbreads and lobster may be cooked after this method. MUTTON, VENISON STYLE Cut roasted or boiled mutton in thin slices. Put into the chafing-dish four tablespoonfuls of io8 My Best 250 Recipes tomato ketchup, one tablespoonful of tarragon vinegar, four tablespoonfuls of currant jelly and a tablespoonful of butter; stir all these ingredi- ents until hot. Put in sufficient mutton to satu- rate the sauce thoroughly; add half a teaspoonful of salt and a sprinkling of pepper✪ Mutton, Venison Style. It is now ready to serve. BEEF PATS Put one pound of lean meat twice through a meat-chopper; add to it a teaspoonful of salt, a dash of pepper, a teaspoonful of onion juice and a tablespoonful of parsley; mix thoroughly, form into pats the size of a silver dollar ; arrange them neatly on a plate, and garnish with parsley. At serving-time put a rounding tablespoonful of but- ter in the chafing-dish ; put in the pats, cook them on one side, turn and cook them on the other. Lift to one side; add a tablespoonful of chopped onion, a tablespoonful of flour ; mix and add half a pint of strained tomatoes✪ Beef Pats ; add half a teaspoon- ful of salt and a dash of pepper. Cover for three minutes, and serve. MY BEST TWENTY LEFT-OVERS True economy consists of buying small quan- tities of the best materials and using them care- fully. When one wants a fine piece of roasted beef the roast itself must be of fair size; small roasts are extravagant and not palatable. Large roasts lose less in cooking than small ones, but the left-overs must be utilized or the dish is most expensive. As a rule left-overs are extrava- gances; they show thoughtless buying; but to know how to utilize them is the stronghold of every housewife. Many left-over vegetables are better on second cooking, especially the starchy ones. Not so, however, with meats. Dishes made from eggs and milk should not be kept for a second day, especially during the warm months. Fish, even if perfectly fresh when cooked, is by far more dangerous than stale meat. Beef and mutton keep longer than either fish or white meats. A few of the succulent vegetables, such as beans, peas, corn and stewed tomatoes, are better the second day than on the first; enough may be cooked one day to serve for the second, providing they are quickly chilled after cooking. Stock and no My Best 250 Recipes boiled meats must be put at once in a cold place or they will sour in the cooling, especially if there is much moisture in the atmosphere. Stand the stock bowl in a pan of cold water and change the water frequently until the stock is cool, then put it at once in the refrigerator. Cooked meats should also be cooled quickly. Do not cover ma- terials while cooling. Spiced meats will keep longer in warm weather than plain boiled or roasted meats.

AI-modernized reading of the original text

Wash a pint of scallops, cover with boiling water for five minutes, and drain. Put them away until perfectly cold; beat the yolks of three eggs and add to them half a pint of milk and stand aside. At serving-time put two tablespoonfuls of butter and one of flour in the chafing-dish ; mix ; add the milk and yolks of eggs and the scallops ; stir until the sauce is smoking hot. Put out the light immediately, or the sauce will curdle. Add half a teaspoonful of salt, a saltspoonful of pepper, and serve at once on a heated dish. Chicken, sweetbreads and lobster may be cooked after this method. MUTTON, VENISON STYLE Cut roasted or boiled mutton in thin slices. Put into the chafing-dish four tablespoonfuls of 108 My Best 250 Recipes tomato ketchup, one tablespoonful of tarragon vinegar, four tablespoonfuls of currant jelly and a tablespoonful of butter; stir all these ingredients until hot. Put in sufficient mutton to saturate the sauce thoroughly; add half a teaspoonful of salt and a sprinkling of pepper. It is now ready to serve. BEEF PATS Put one pound of lean meat twice through a meat-chopper; add to it a teaspoonful of salt, a dash of pepper, a teaspoonful of onion juice and a tablespoonful of parsley; mix thoroughly, form into pats the size of a silver dollar ; arrange them neatly on a plate, and garnish with parsley. At serving-time put a rounding tablespoonful of butter in the chafing-dish ; put in the pats, cook them on one side, turn and cook them on the other. Lift to one side; add a tablespoonful of chopped onion, a tablespoonful of flour ; mix and add half a pint of strained tomatoes ; add half a teaspoonful of salt and a dash of pepper. Cover for three minutes, and serve. LEFT-OVERS True economy consists of buying small quantities of the best materials and using them carefully. When one wants a fine piece of roasted beef the roast itself must be of fair size; small roasts are extravagant and not palatable. Large roasts lose less in cooking than small ones, but the left-overs must be utilized or the dish is most expensive. As a rule left-overs are extravagances; they show thoughtless buying; but to know how to utilize them is the stronghold of every housewife. Many left-over vegetables are better on second cooking, especially the starchy ones. Not so, however, with meats. Dishes made from eggs and milk should not be kept for a second day, especially during the warm months. Fish, even if perfectly fresh when cooked, is by far more dangerous than stale meat. Beef and mutton keep longer than either fish or white meats. A few of the succulent vegetables, such as beans, peas, corn and stewed tomatoes, are better the second day than on the first; enough may be cooked one day to serve for the second, providing they are quickly chilled after cooking. Stock and no My Best 250 Recipes boiled meats must be put at once in a cold place or they will sour in the cooling, especially if there is much moisture in the atmosphere. Stand the stock bowl in a pan of cold water and change the water frequently until the stock is cool, then put it at once in the refrigerator. Cooked meats should also be cooled quickly. Do not cover materials while cooling. Spiced meats will keep longer in warm weather than plain boiled or roasted meats.

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