Left-overs made palatable

Mock Tomatoes Baked Bean Sandwiches Corn Soup Pea Soup Squash Soup Cream of Corn Soup Baked Bean Soup Wilted Lettuce Vegetable Hash Sauce Robert Corn Omelet Corn Fritters Corn Oysters Curried Vegetables Spinach Rechauffe Baked Bean Rarebit Squash Biscuit Onion Souffle Scalloped Tomatoes and Onions THE possibilities for utilizing cold vegetables are greater than for any dish that comes to the American table. Almost every vegetable in common use, from the ragged outside leaves of the lettuce to a cup of cold string beans, may reappear as a tasty hot dish or a tempting salad. Left-over spinach, corn, lettuce, tomato, string beans, peas, squash, cauliflower, carrots, onions or beans may be Made Palatable 71 converted into savory soups, and nearly every vegetable in the market when cold can reappear as a salad. If the left-overs are many and small, the result may be a Macedoine salad. This is the name given to a salad where cold boiled vegetables are combined. Each flavor is kept separate and generally the dish can be arranged in such a charming scheme of color that it is a pleasure to the eye. The vegetables are cut in the same shape. They may be cubes, strips, triangles, tiny balls or in fancy shapes, formed by a vegetable cutter. During the summer when young beets, turnips, carrots and green vegetables are at their -best, these salads may be had in perfection. If the leftovers of vegetables come from the table coated with cream sauce or with mayonnaise, put each by itself in a colander. Wash it off in cold water, drain thoroughly, chill before using, and it will be as good as if freshly cooked. Plenty of a crisp green vegetable, lettuce, watercress or parsley, is necessary to make a Macedoine salad perfect. Here is a typical Macedoine salad: Cut two cups each of celery, beets, carrots and potatoes into tiny cubes. Marinate each portion separately. Put a cup of shredded lettuce as a nest in the bottom of the salad bowl. Over this scatter a thin layer of potato cubes, reserving one cup of the potato for the top of the salad. Arrange two cups of green peas and string beans in alternate piles in the center; then fill in the other vegetables in four sections, the beets anthe beets heaped loosely around the peas, the potatoes and celery about the string beans. In the center of the salad place a stalk of lettuce fringed into delicate fronds, and in each pile of peas and beans arrange a small gherkin cut in thin slices nearly to the stem end and the slices opened out to represent a fan. 72 Left-Overs In a lesser quantity, all vegetables may be properly combined in a salad with a simple French dressing, or the more elaborate mayonnaise. A vegetable salad is the only salad suitable to serve during a course dinner. Its accompaniments are cheese or cheese preparations. ITALIAN SALAD. I cold carrot I cold turnip I cup cold chicken meat 12 mushrooms J cup asparagus tips J cup Brussels sprouts Cut the carrot, turnip and chicken into inch strips. Mix lightly with a fork. Arrange in a nest of lettuce leaves on a flat dish. Moisten well with mayonnaise and mask the top with a few spoonfuls. Garnish with clusters of mushrooms, asparagus tips and Brussels sprouts. CHIFFONADE SALAD I head lettuce i cup cold beets i cup cold carrots i cup cold string beans I tablespoon chives Make a nest of lettuce and cut the vegetables into neat cubes. Chop the chives fine, scatter them on top. Marinate with a French dressing. BEET AND CABBAGE SALAD Half a raw cabbage 6 cold beets Pepper Salt Shred the cabbage very fine. Soak it for half an hour in iced water, drain thoroughly. Mix with Made Palatable 73 the beets cut into fine cubes. Sprinkle with salt, pepper and minced onion. Serve with French dressing. RUSSIAN SALAD I cup cold red beets 1 cup cold potatoes 2 red onions 1 cup celery I head chicory