Left overs

Put one cup of stale bread crumbs with a gill of milk over the fire for just a moment; take from the fire, add the yolks of three eggs, six tablespoonfuls of grated cheese, a half teaspoonful of salt and a dash of red pepper ; stir in the wellbeaten whites of the eggs ; put into individual baking dishes ; bake in a quick oven about eight minutes and send at once to the table. Cheese Balls Grate or chop sufficient common cheese to make a half pint ; add to it one pint of stale bread crumbs, a half teaspoonful of salt, a dash of red pepper and the whites of two eggs slightly beaten. Form these into small balls the size of an English walnut ; dip in egg and then in bread crumbs and fry in smoking hot fat. These may also be made into small cylinder-shaped croquettes, and served with cream sauce. Duchess Soup Put two tablespoonfuls of butter and a sliced onion in a saucepan ; cook until the onion is soft and yellow ; add to this two tablespoonfuls of flour, mix, and then add one quart of milk, a level teaspoonful of salt and a palatable seasoning of red pepper. Add six tablespoonfuls of grated cheese ; stir in a double boiler until it is smoking hot; press through a fine sieve ; reheat and send at once to the table. Cheese Pudding Toast slices of stale bread until a golden brown and crisp to the centre. This is best done in the oven. Put a layer of this toasted bread in the bottom of a baking dish ; put over a quarter of a cup of grated or chopped cheese, sprinkle with salt and red pepper ; then another layer of bread, another of cheese and the last of bread. Pour over sufficient milk to moisten the bread; bake in a quick oven fifteen minutes, and serve at once. AH meat sauces are made after the same rule, changing the liquids to give varieties; for instance, one tablespoonful of butter (which means an ounce), and one tablespoonful of flour (a half ounce) are always allowed to each half pint of liquid. The butter and flour are rubbed together (better without heating), then the liquid added, cold or warm, the whole stirred over the fire until boiling. A half teaspoonful of salt and an eighth of a teaspoonful of pepper is the proper amount of seasoning. White Sauce If you wish to make a white sauce, use one tablespoonful of butter, one tablespoonful of flour and a half pint of milk. Called also milk or cream sauce. Tomato Sauce Tomato sauce will have the same proportions of butter and flour and a half pint of strained tomatoes. Sauce Bechamel For sauce Bechamel, fill the cup half full of stock, then the remaining half with milk, giving again the half pint of liquid, and usual quantity of butter and flour. English Drawn Butter For English drawn butter, use a tablespoonful of butter, a tablespoonful of flour, and a half pint of water. We usually have the water boiling, and add it gradually to the butter and flour, stirring rapidly. As soon as it reaches boiling point, take from the fire and add carefully another tablespoonful of butter. This may be converted into a plain Sauce Hollandaise by adding with the last tablespoonful of butter, the yolks of two eggs, the juice of half a lemon, a teaspoonful of onion juice and a tablespoonful of chopped parsley. Sauce Supreme This is one of the nicest of all sauces to use with warmed-over chicken, duck or turkey. Rub together a tablespoonful of butter and one of flour, then add gradually a half pint of chicken stock ; stir constantly until boiling, take from the fire, add the yolks of two eggs, strain through a fine sieve, add the seasoning, and serve immediately. Sauces containing the yolks of uncooked eggs cannot be reboiled after the eggs are added. Brown Sauce