Left overs

Chop fine sufficient celery to make a half pint ; season it with a quarter of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper. Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg that has been beaten light with two tablespoonfuls of cream ; add a few drops of lemon juice or tarragon vinegar and serve. Cream Horseradish Sauce This is one of the most delightful sauces to serve with left-over meats, especially beef. Press from the vinegar four tablespoonfuls of horseradish, add a quarter of a teaspoonful of salt, and work in the yolk of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it gradually into the horseradish and dish at once. Pudding Sauces The simple method of making a pudding sauce is to add to a half cup of sugar, a tablespoonful of flour ; mix thoroughly, and then add hastily a half pint of boiling water ; boil for a moment and pour while hot into one well-beaten egg, beating all the while. This may now be seasoned with any flavoring, as orange, lemon or vanilla. To change the character of this sauce, a tablespoonful of butter may be added. Where butter enters largely into the composition of a pudding sauce, it is better that it should be beaten to a cream, the sugar added gradually, then the egg and last the liquor. Heat it over a double boiler just at serving time, or the froth will float on the surface and the liquid be rather dense at the bottom. Melted sugar with lemon juice and a little water is called sugar sauce. SALADS 63 SALADS There comes a time during the week, even in careful housekeeping when there is an accumulation of little things, a few olives, a slice or two of beet, perhaps two or three pieces of cooked carrot, a cold potato, a tiny little bit of cold fish, or cold meats, and not more than a tablespoonful or two of aspic jelly ; these may all be utilized in a Russian Salad Chop or cut carefully the vegetables ; mix together, add two or three tablespoonfuls of toasted pinon nuts, and the meat and fish ; dish on lettuce leaves, or, if you have tomatoes, peel and take out the centres, and fill the salad into the tomatoes. Serve with French or mayonnaise dressing; garnish with blocks of aspic jelly. CEREALS Cold boiled rice left over may be mixed with a small quantity of meat, and used for stuffing tomatoes or egg plant ; or it may be re-heated or made into pudding, or added to the muffins for lunch, or added to the com bread. A cup of oat meal or cracked wheat or wheatlet may also be added to the muffins or ordinary yeast or com breads. These little additions increase the food value, make the mixture lighter, and save waste. Southern Rice Bread Separate two eggs, beat the yolks until light, and add one cup (a half pint) of milk ; add a tablespoonful of melted butter, a half teaspoonful of salt, and one and a half cups of corn meal ; beat thoroughly, and stir in one cup of cold boiled rice ; add a teaspoonful of baking powder; beat for two or three minutes ; stir in the well-beaten whites of the eggs, and bake in a thin sheet in an ordinary baking pan. CEREALS 65 Rice Muffins Separate two eggs ; add to the yolks one cup of milk and a cup and a half of white flour ; beat thoroughly, add a half teaspoonful of salt, a teaspoonful of baking powder and one cup of cold boiled rice; stir in the well-beaten whites, and bake in gem pans in a quick oven twenty minutes. Rice Croquettes To make cold boiled rice into croquettes, the rice must be re-heated in a double boiler with a gill of milk and the yolk of an egg to each cup ; you may season with sugar and lemon or salt and pepper, and serve as a vegetable. Form into cylinder-shaped croquettes; dip in egg and bread crumbs, and fry in smoking hot fat. Simple Rice Pudding: