My best 250 recipes

Save everything, even if it is only a tablespoonful of stewed tomatoes or one of peas ; they may be added to to-morrow's omelet and change it from a plain into a dainty one. If the yolk of the egg has been used for a sauce save the white, and in arranging for next day's dinner select a dessert in which it may play a part. If there is one cold boiled potato save it; you may have cream of potato soup without the cooking of an extra potato. A few ears of corn may be cut oflf and added to breakfast muffins, or to the omelet, making corn muffins and a corn omelet. A pint of stewed tomatoes will make the tomato sauce for chops or beef croquettes. A very nice experiment is to take six or eight saucers of left-overs from the refrigerator, and, with a few extra materials, convert them into a luncheon. To a saucer of apple sauce add a little tapioca for apple tapioca, or the white of a well- My Best 250 Recipes iii beaten egg folded in for apple snow; or with an egg and half a pint of milk filled in custard-cups and baked, a Marlborough custard. Such work is not only interesting but instructive. It calls out inventive and artistic ideas, and makes pleasant work of the so-called drudgery. Every duty that calls out our better thoughts and higher nature not only educates the doer but elevates the position as well. POTATO PUFF Put a pint of cold mashed potatoes in a saucepan ; add half a cupful of milk ; stir, and beat until the potatoes are hot and smooth. Take from the fire, fold in the well-beaten whites of two eggs, heap in a baking-dish, and brown quickly in a hot oven. Serve with roasted or broiled beef. CREAMED HASHED POTATOES Chop cold boiled potatoes rather fine ; season them with salt and pepper; fill them in a baking-dish; pour over sufficient good milk or cream to just cover, and put in a quick oven until nicely browned. POTATO AU GRATIN Chop cold boiled potatoes rather fine ; season them with salt and pepper ; put them in a baking-dish, pour over sufficient cream sauce to just 112 My Best 250 Recipes cover, dust the top with grated plain or Parmesan cheese, and put in a hot oven until nicely browned. HASHED BROWN POTATOES Chop cold boiled potatoes rather fine ; to each half-pint add three tablespoonfuls of cream, half a teaspoonful of salt and a dash of pepper; mix; put a tablespoonful of butter into a shallow frying-pan, put in the potatoes, flatten them in a perfectly smooth layer, cook slowly until a golden brown, fold one-half over the other, and turn out on a heated dish. POTATO CROQUETTES Put a pint of cold mashed potatoes in a saucepan; add four tablespoonfuls of milk or cream, half a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper, a grating of nutmeg, and stir and beat until smooth and hot. Take from the fire, add the yolks of two eggs, and form into cylinder-shaped croquettes. Beat the white of one egg and add to it a tablespoonful of water; roll the croquettes in this, then in breadcrumbs, and fry in hot fat. The remaining white of egg may be used for some other dish. WHAT TO DO WITH LEFT-OVER BREAD The crusts of bread may be cut in blocks, browned in the oven, and put aside to serve with My Best 250 Recipes 113 soups. They may also be used in scalloped dishes, as scalloped tomatoes and cabbage. Dry the unsightly and rougher pieces, grind or roll and use for breading. SCALLOPED TOMATOES Put a layer of dried bread-blocks in the bottom of a baking-dish, then a layer of stewed tomatoes, or bits of left-over raw tomatoes that are not sufficiently sightly for salads; dust over them a little chopped onion, chopped parsley, salt and pepper, another layer of bread-blocks, tomatoes, seasoning, and another layer of bread-blocks ; put here and there a bit of butter, and bake in a quick oven for twenty minutes. SCALLOPED CABBAGE