Left-overs made palatable

Add the peas and onion to the stock and simmer till they begin to fall to pieces. Rub through a sieve, reheat, season and bind with butter and flour rubbed together. Peas that are too old to serve as a vegetable may be used for soup. 80 Left-Overs SQUASH SOUP f cup cold squash 4 cups milk 1 teaspoon onion 2 tablespoons butter 3 tablespoons flour i teaspoon salt Pepper and celery salt Chop the onion and scald it in the milk. Melt the flour and butter, then strain milk over it. Stir constantly and add the seasoning and the squash. Serve very hot. CREAM OF CORN SOUP 2 cups cold corn 2 cups boiling water 2 cups milk i slice onion Sprig parsley 2 tablespoons butter 2 tablespoons flour Pepper Salt Put the corn through the meat chopper. Add the boiling water and simmer for twenty-five minutes. Rub through a sieve. Scald the milk with the onion and parsley. Remove the seasonings and pour the milk over the corn pulp. Melt the flour and butter together and use for binding. Season with pepper and salt. BAKED BEAN SOUP 3 cups cold baked beans 2 cups water 4 cups stock 2 slices onion Made Palatable 81 3 stalks celery 1½ cups canned tomatoes i tablespoon Oscar sauce Salt and pepper 2 tablespoons butter 2 tablespoons flour Put the beans, celery, onion, tomatoes, with the stock and water, into a saucepan and simmer for half an hour. Rub through a sieve, leaving nothing in the sieve except the skins of the beans and the seeds of the tomato. Add the seasonings and bind with the butter and flour melted together. — Mrs. W. D. Edmister. WILTED LETTUCE I slice ham £ cup vinegar i egg i teaspoon mustard Pepper and salt Outside leaves 2 heads lettuce Fry a slice of ham with some fat on. When done, remove the ham, leaving the fat gravy in the frying pan. Have ready the vinegar, beaten egg t mustard and pepper and salt to taste. Add the egg to the vinegar slowly, so it will not curdle. When well mixed, pour slowly into the ham gravy, stirring well. Let it come to a boil. Put the lettuce in with a fork, toss and thoroughly mix with the hot mixture in the frying pan for two minutes. Cover the pan for two minutes, then turn out in a deep dish. — R. B. Downing. VEGETABLE HASH From the remains of a boiled dinner there are generally enough left-overs to make a vegetable hash. Chop coarsely cabbage, turnips, parsnips, potatoes and a half carrot. Combine these in equal quantities and 82 Left-Overs to each pint of the vegetables use a tablespoon of butter melted in a spider. Pepper and salt to taste and add two and one-half tablespoons of brown stock. Cook slowly and let it just come to the boil. Serve hot with pickled beets. SAUCE ROBERT 8 tablespoons oil mayonnaise 4 tablespoons French mustard 4 tablespoons vinegar 2 cold boiled onions Chop the onions fine and mix with the other ingredients. This is a most delicious accompaniment to pork tenderloin, veal cutlet, lamb chops or a steak. CORN OMELET I cup cold corn 3 egg* i cup milk i teaspoon salt Dash pepper i tablespoon butter Chop the corn slightly. Beat the yolks of the eggs till thick, mix with the milk, salt and pepper. Add the corn and fold in the whites of the eggs beaten dry. Melt the butter in an omelet pan, pour in the mixture and cook exactly as you would an omelet. CORN FRITTERS I cup cold chopped corn I cup milk i teaspoon baking powder Yolks 2 eggs 4 tablespoons flour \ teaspoon salt \ teaspoon pepper Made Palatable 83 Beat the yolks till thick and lemon-colored, add the milk and seasoning, then the corn, flour and baking powder. Last of all, cut in the whites of eggs beaten to a stiff froth. Drop from a tablespoon into hot lard and fry a delicate brown. CORN OYSTERS 2 tablespoons flour 2 cups chopped cold corn 2 eggs Salt, pepper and cayenne