Left-overs made palatable

Any kind of cold vegetables, -young carrots, sliced lengthwise into straws, a few peas and string beans, beets and turnips, cut in fancy shapes, are suitable for a Macedoine salad. Cover with a dressing made from three tablespoons of olive oil, one tablespoon of vinegar, half a teaspoon of salt and a little pepper, mix all together and let stand for a few minutes, arrange on lettuce leaves. The remains of canned vegetables can be used. If so, be sure to rinse them well in cold water. This salad is nice served with Neufchatel or rich cream cheese, and thin water wafers made crisp by being put in the oven for a few minutes. — Mrs. Ashley. STRING BEAN SALAD I pint cold string beans I cucumber \ teaspoon salt t teaspoon pepper 1 tablespoon vinegar 4 tablespoons olive oil 1 teaspoon chopped olives A drop garlic juice or \ teaspoon onion juice Make the dressing by stirring together the oil and vinegar with seasoning, adding the onion or olives at the last. Pour over the beans and allow them to marinate for half an hour. Make a nest of lettuce leaves, Made Palatable 77 reserving the fine tender leaves to decorate the top of the salad, lay around the edge slices of cucumber. Pile the beans lightly in the nest, garnish with tufts of lettuce leaves, radishes cut into strips and chopped beet. BAKED BEAN SALAD 2 cups cold baked beans 3 ripe tomatoes 3 tablespoons vinegar 6 tablespoons oil { teaspoon mustard Paprika J teaspoon onion juice Arrange the beans in a salad dish. About them put a border of sliced tomatoes and a garnish of watercress. Make a French dressing from the vinegar, oil, mustard, paprika and onion juice. Add a little salt if 78 Left-Overs the beans are not seasoned enough. Pour it over the beans and tomato and allow it to marinate for fifteen minutes before serving. If ripe tomatoes are not in season, set mock tomatoes about the base of the dish. PEA SALAD 3 cups cold peas 2 hard-boiled eggs chopped 4 tablespoons vinegar 2 tablespoons butter 2 teaspoons sugar i teaspoon made mustard i tablespoon cream i teaspoon salt Use peas left from dinner and add the eggs, chopped fine; mix and make a boiled dressing from the vinegar, butter, sugar, mustard and salt. When cold add a tablespoon of cream. Lay over the peas and serve on lettuce leaves. MOCK TOMATOES ij cups stewed tomato 3 whole cloves 4 peppercorns Blade mace % onion cut in cubes 4 sprigs parsley 2 stalks chopped celery I tablespoon gelatine Salt and pepper to taste Dash paprika i cup cold water Cook together for twenty minutes the first seven ingredients. Soak the gelatine in a half cup of cold water while the tomato is cooking. Strain the liquor through cheesecloth over the strainer and pour while Made Palatable 79 hot over the gelatine. Set in ice water and stir till cool. Pour in tiny cups and set on ice till firm. Turn out when cold and decorate with mayonnaise. Each cup will look like a red tomato. Set on individual lettuce leaves. It may also be jellied in ring molds and inside put a salad of lettuce and celery. BAKED BEAN SANDWICHES i cup baked beans i tablespoon horse-radish I teaspoon celery and parsley minced fine $ teaspoon onion juice £ teaspoon mustard Press the beans through a potato ricer, mix with the seasonings and spread between slices of entire wheat bread. CORN SOUP I quart veal stock 1 cup green corn cut from cob and chopped Add the corn to the stock and simmer slowly for twenty minutes. Add pepper and salt to taste. PEA SOUP 2 cups cold green peas 4 cups veal stock i slice onion i teaspoon salt 5 teaspoon pepper 2 tablespoons butter 2 tablespoons flour