Left overs

Put two tablespoonfuls of butter into a saucepan, add one sliced onion, cook until the onion is soft and yellow, add a clove of garlic mashed, add to this the anchovies and a half pint of stock ; simmer gently for fifteen minutes, and press through a sieve. Add a tablespoonful of capers, two or three leaves of mint that have been bruised, and the mutton chopped fine. Heat over boiling water for fifteen minutes, and serve on squares of toasted bread. This may be served plain or the top of each piece may be capped with a carefully poached egg. Pilau Cut into bits any pieces of cold cooked mutton ; put them into a saucepan, cover with water, add a grated onion, a bay leaf and two or three cardamom seeds. Sprinkle over a half cup of rice that has been carefully washed ; cover the kettle and simmer slowly until the rice is tender. Dish the mutton, putting the rice over the top, cover the whole with a nicely made tomato sauce, and send at once to the table. Mutton Salad Any pieces of cold-roasted or boiled mutton may be cut into dice and used for an ordinary mutton salad. At serv* ing time arrange this neatly on lettuce leaves, or any accessible green ; season with salt and pepper, and cover with mayonnaise dressing to which has been added a tablespoonful of capers. Where celery, lettuce or other fresh greens cannot be procured, canned asparagus may be mixed with the mutton or may be served with it as a garnish ; giving an exceedingly agreeable accompaniment Where asparagus cannot be obtained, a can of peas may be drained, washed, drained again, and added to the mutton before it is mixed with the mayonnaise dressing, or the mutton may be mixed with mayonnaise and filled into tomatoes that have been peeled and the centres scooped out. Stand each on a little nest of lettuce leaves or on a bunch of cress, and garnish the top with capers. CHICKEN— UNCOOKED 29 CHICKEN—UNCOOKED In purchasing a chicken for timbale, select a large one, but not an old fowl. After the chicken has been drawn, remove the white meat, which is used uncooked for timbales. The dark meat may be cooked at once and utilized for boudins, croquettes, salad, cecils, creamed hash, or served on toast with sauce Bordelaise, or used in chafing dish next day. Or if you prefer to use it raw, devil the legs and use the bones for soup. Tiitibale Chop fine the uncooked white meat of a chicken ; this should weigh a half pound. Then rub it with the back of a wooden spoon against the side of a bowl until perfectly smooth* Put one cup of white bread crumbs and a half cup of milk over the fire; stir until boiling; when cold, rub this thoroughly with the meat, and press it through an ordinary flour sieve. Stir into it carefully the wellbeaten whites of five eggs, add a teaspoonful of salt, a dash of white pepper ; fill into greased timbale cups, stand in a baking pan of boiling water, cover with oiled paper, and bake in a moderate oven fifteen to twenty minutes. The bottoms of the cups may be garnished with chopped truffle, chopped mushrooms, chopped parsley, or nicely cooked green peas. Serve with the timbales either a plain cream sauce or a cream mushroom sauce. Peas are the usual accompaniment Or the timbale molds may be lined with this mixture, and the centres filled with creamed mushrooms ; put enough of the timbale mixture over the top to hold in the stuffing ; they will then be cooked and served in the usual manner. Deviled Chicken Les^s