The Institute cook book

T EFT-OVERS are a problem to every housewife, and it is •■-' the wise cook who can either so merge them with other things that the identity is lost or make of them new dishes so palatable as to be desired rather than dreaded. With a little care and forethought, however, this can readily be done. The manner of serving these dishes should be studied, for dainty ways of serving food have a usefulness beyond their esthetic value. Every one knows how quickly a feeble appetite is tempted by a tastefully garnished dish when the same material well cooked but carelessly served would seem altogether unpalatable. Even "left-overs" may be made as attractive in appearance as fresh dishes. There are throughout this book many recipes that call for cold meats and vegetables, so that this chapter is not the only one to be studied by the economical cook. See especially the chapter on "Entrees." BAKED HASH 2 cups cold meat 2 cups cold potatoes 1 tablespoon butter 2 cups stock Seasoning to taste Melt the butter in the stock; add the meat and potato, finely chopped or run through a meat chopper. Season to taste; put in a greased baking dish and bake until nicely browned. CURRY OF BEEF 2 cups cold beef Curry sauce 1 cup boiled rice Make curry sauce according to directions given in the chapter on "Sauces"; add the beef, finely chopped; bring to a boil and serve in a border of hot boiled rice. T TTITT /^XriTTi O Planned for a LiUjt! 1 -U V JC/KO Famllv of Four Family o( Four CURRY OF LAMB Make and serve the same as curry of beef, Adding a half teaspoon of chopped mint if desired. SCALLOPED BEEF 2 cups cold chopped beef 1 cup brown sauce 2 cups cooked tomatoes 1 cup bread crumbs Salt and pepper 2 tablespoons butter In a baking dish arrange alternate layers of beef and tomatoes, seasoning each and moistening the meat with brown sauce (or with a little melted butter and hot water if there has been no brown sauce left). Cover the top with bread crumbs and bits of butter; bake in a moderate oven for half an hour and serve. If it begins to brown too quickly, cover with another pan. CREAMED HASH 1 pint cold meat 1 tablespoon chopped parsley Salt and pepper 1 teaspoon onion juice 1 cup cream sauce Chop the meat very fine; season it and add the onion and parsley. Make the cream sauce in a double boiler; stir in the meat; beat thoroughly and serve on squares of toasted bread. MOCK VENISON Cold mutton 1 cup water or stock 1 tablespoon butter 1 tablespoon currant jelly 1 tablespoon flour 1 tablespoon bottled meat sauce Brown the flour in the butter; add the water or stock, stirring constantly; then add the jelly and meat sauce and bring to a boil. Cut the cold meat into thin slices; heat them thoroughly in the sauce and serve. CORNED-BEEF HASH 1 cup cold corned beef Salt and pepper 1 cup cold boiled potatoes 1 tablespoon butter Milk or stock Chop the corned beef, discarding the gristle but using some of the fat. Melt the butter in a frying pan; add the beef mixed [illustration: Planned for a Family of Four] Family of Four J-'-C'-r 1 " v-* V iSK-O with chopped potatoes; pour over enough milk or stock to moisten; stir umtil well mixed; then cook slowly until browned underneath. Fold over like an omelet and serve garnished with parsley and poached eggs. FARMERS' CABBAGE 1 cup cold meat 1 cup cooked tomatoes