Left overs

Scrape and cut into fancy pieces one good sized carrot and one turnip. Put these into a saucepan, cover with a pint of stock, and cook slowly until the vegetables are tender. Have ready, cut into cubes of one inch, sufficient cold cooked beef to make a quart ; add it to the vegetables, simmer a few minutes until the meat is hot ; have ready also one cup of rice that has been boiled thirty minutes in clear water, drained and dried. Arrange this in a border around the meat dish. Put two tablespoonfuls of butter and flour into a saucepan ; mix. Drain the liquor from the meat and vegetables, which should now measure one pint ; if not, add sufficient stock to make a pint ; add this to the butter and flour, and stir until boiling. Dish the meat and vegetables in the centre of the rice border. Take the sauce from the fire, add a teaspoonful of salt, a dash of pepper and the yolks of two eggs. Reheat for just an instant, strain over the meat mixture, dust with chopped parsley, and serve at once. Beef Fritters Chop sufficient cold cooked beef to make one pint ; add to it a teaspoonful of salt, and a quarter of a teaspoonful of pepper. Beat two eggs until light, add to them a half pint of water or stock ; stir into this one and a half cups of flour, beat until smooth, add a teaspoonful of baking powder and the meat. Drop this by spoonfuls into smoking hot fat ; cook about three minutes, drain on brown paper, and serve either on a folded napkin, or in a dish with tomato sauce. Minced Beef on Toast Take the meat from between the bones of a rib roast, or any little bits that would not be serviceable in other dishes, chop them fine, and to each pint, allow one tablespoonful of butter, one of flour and a half pint of tomatoes or BEEF—COOKED 21 stock. Mix the butter and flour together, then add the tomatoes strained or stock ; when boiling add the meat, and a palatable seasoning of salt and pepper. Stand the mixture over hot water until smoking hot, and serve on squares of toasted bread. Barbacue of Cold Beef Cut cold-roasted or boiled beef into thin slices. Put into your saucepan two tablespoonfuls of butter, two tablespoonfuls of catsup and two tablespoonfuls of sherry ; stir until hot ; drop the slices of beef into this, cover the saucepan, shake occasionally for a minute, until the beef is smoking hot, and send at once to the table. This is exceedingly nice made and served from a chating dish. This dish may be made by omitting the sherry and using a teaspoonful of Worcestershire sauce, a teaspoonful of mushroom catsup and two tablespoonfuls of stock. Salt Beef Cold cooked corned beef is best made into hash. Chop sufficient to make one pint Chop the same quantity of cold boiled potatoes; mix the two together, put them into a saucepan, add half pint of stock, a tablespoonful of butter, teaspoonful of onion juice and a quarter of a teaspoonful of black or white pepper. Stir carefully and constantly until the mixture reaches the boiling point. Serve at once on buttered toast. Hash No. a Chop enough cold cooked corned beef to make a pint; chop the same quantity of cold boiled potatoes ; mix the two together. Put them into a stewing pan, add one pint of stock ; simmer for just a moment ; take from the fire, add two eggs well beaten, a dash of pepper; turn the mixture into a baking dish and bake in a quick oven twenty minutes. MUTTON—UNCOOKED 2$ MUTTON-UNCOOKED Tough pieces of uncooked mutton may be put twice through the meat chopper and used for curry balls or for stuffing for tomatoes or egg plant ; in fact, in almost any way that one would serve uncooked beef. Having fewer pieces of uncooked scrap mutton than of beef, we are less accustomed to seeing them used. Curry Balls