Left-overs made palatable

Beat the yolks of the eggs, add the corn, then cut in the whites of the eggs beaten stiff, the seasonings and flour. Saute in hot fat, making each cake the size of a fried oyster. CURRIED VEGETABLES I cup cold potatoes 1 cup cold carrots £ cup cold turnips i cup cold peas 2 tablespoons butter 2 slices onion 2 tablespoons flour J tablespoon salt \ teaspoon curry powder i teaspoon pepper Dash celery salt I cup milk 1 teaspoon chopped parsley Cut the potatoes, carrots and turnips into tiny cubes. Add the peas. Pour over them the onion cooked in the butter for five minutes. Add the flour, salt, curry, pepper, celery salt and pour on slowly the scalded milk. Sprinkle with finely chopped parsley. 84 Left-Overs SPINACH RECHAUFFE 2 cups cold spinach 4 tablespoons butter 3 tablespoons flour $ cup chicken stock i teaspoon powdered sugar Salt and pepper Grating nutmeg Grating lemon rind Chop the spinach fine, reheat in a double boiler with the butter, in which has been melted the flour and chicken stock. Add the seasonings. BAKED BEAN RAREBIT 2 tablespoons butter £ teaspoon salt i teaspoon paprika I cup cold baked beans \ cup milk i teaspoon Worcestershire sauce \ cup chopped cheese Press the beans through the potato ricer and sprinkle the pulp with the seasonings. Put in an omelet pan with the butter and when hot add the milk the cheese and Worcestershire sauce. Stir till thoroughly blended. Serve on slices of toast laid on very hot plates. SQUASH BISCUIT \ cup cold squash 4 tablespoons sugar \ teaspoon salt 4 tablespoons butter \ cup scalded milk \ yeast cake dissolved in \ cup lukewarm water 2,\ cups flour Made Palatable 85 Add squash, sugar, salt and butter to the hot milk. When it cools, add the yeast and flour, beat hard and leave it to rise over night. In the morning shape into biscuits, let them rise and bake twenty-five minutes in a hot oven. QNION ^^ $ cup stale bread crumbs I teaspoon chopped parsley 1 cup cold boiled onions Yolk 1 egg 1 tablespoon butter 1 tablespoon flour \ teaspoon salt Paprika 1 cup milk Whites 2 eggs Chop the onions very fine. Make a white sauce from the butter, flour, seasonings and milk. When it boils, add to it the bread crumbs, parsley, chopped onion and the beaten yolk of the egg. Beat the whites of the eggs to a stiff froth and fold them into the onion mixture. Pour into a buttered dish and bake fifteen minutes in a moderate oven. Serve with cream sauce. SCALLOPED TOMATOES AND ONIONS I i cups cold boiled onions 6 tomatoes Pepper and salt 1 cup buttered crumbs Cut the tomatoes into thin slices and chop the onions fine. Butter a baking pan. Put in a layer of sliced tomatoes, season with pepper and salt. Cover with a sprinkling of buttered crumbs, cover with sliced onions, then a layer of tomatoes. Make the last layer onion slices covered liberally with crumbs. Bake in a moderate oven for three-quarters of an hour. 86 Left-Overs Sauces and Sundry Additions to Rechaiiffes Caramel Onion Butter Kitchen Bouquet Browned Flour White Sauce Timbales Aspic Jelly Croquettes CARAMEL Into a saucepan put one cup of brown sugar, with one tablespoon of water. Stir till it becomes a rich brown color, remove when white smoke arises from it. Add one cup of boiling water and set the pan back on a warm part of the stove, where it will simmer slowly. Let the caramel cook to a sirup, then bottle. A tablespoon of caramel will give a rich brown color to a soup or stew which looks too pale. KITCHEN BOUQUET I onion I carrot I bunch celery i sweet potato I parsnip I pepper I shallot 4 cloves garlii 6 bay leaves 6 cloves \ teaspoon mace Made Palatable 87 £ teaspoon cinnamon £ teaspoon allspice 3 tablespoons brown sugar 1 cup cold water