Left-overs made palatable

Pare the vegetables and chop fine. Add the seasoning and mix. Put a layer of the mixture into a baking dish, cover with a sprinkling of the sugar, then the mixture, and continue till this is used up. Bake in a quick oven till it turns dark brown. Pour in the water and stir and cook till you have a thick brown sirup. Strain and bottle for use. A teaspoon of kitchen bouquet gives a good flavor and color to a soup or gravy when the vegetables required are not always at hand. WHITE SAUCE (TO BE USED FOR CREAMED DISHES, ETC) 2 tablespoons butter 2 tablespoons flour Salt and pepper 1 cup milk The easiest method of preparing a sauce is to cook it in the double boiler. It does not require constant watching to prevent its burning, and it may cook while the rest of the dish is being prepared. Put the butter in the pan and allow it to melt. Then add the flour and stir it till it thickens. Add half a cup of milk and beat vigorously till it is like a thick cream. Add the rest of the milk and stir well. Use a wire whisk for sauces; it beats the mixture to a creamy consistency. Do not add the salt and pepper till ready to take from the fire, and if the sauce is to be used with a well-seasoned left-over of meat or fish, do not put in pepper and salt until it is mixed. Then season to taste. If you have white stock on hand, use it instead of milk ; it will improve the taste of any dish into which 88 Left-Overs fish, meat or chicken enters. When a recipe calls for one cup of white sauce, it means one cup of milk made into a white sauce. ASPIC JELLY 3 cups white stock J cup chopped celery White and shell of 1 egg I slice onion I blade mace 3 cloves Salt and pepper i teaspoon chopped lemon rind 1 sprig parsley Small bay leaf 2 tablespoons gelatine 8 peppercorns 2 tablespoons lemon juice Mix the cold stock, egg slightly beaten, broken eggshell, the seasonings and gelatine soaked for half an hour in a granite pan. Put it on the stove and let it heat slowlv till it boils and a thick scum forms. Pour through a strainer lined with several folds of cheesecloth into a granite basin. Set in a pan of chopped ice. It is a most useful accompaniment in using left-overs of fish, meat, poultry and vegetables, especially for hot weather dishes. If set in the refrigerator a jar of aspic jelly will keep well for ten days, and may be used to mold or cut in cubes as an accompaniment with a cold entree. If you wish to have it brown, add a tablespoon of caramel, or it may be made a sparkling lettuce green with a touch of leaf green coloring. The quantity you desire to color must be melted, of course, before adding the coloring. In the same way add more lemon juice if you wish a small portion of a very sour aspic, or tarragon vinegar, if that flavor is desired. Made Palatable 89 ONION BUTTER A small jar of onion butter may be kept for several weeks in a cold place. A spoonful of this is an invaluable addition to a rechauffe, which has often to be made in a hurry. Chop fine six onions and fry them in an iron spider in twelve tablespoons of butter. Stir constantly, letting the onion grow brown and shriveled, but not black. The smallest symptom of burning will ruin the flavor. Press through a fine wire strainer into a jelly tumbler and cover tightly when the butter has hardened. Use a teaspoonful of onion butter when a recipe calls for brown sauce with an onion flavoring. BROWNED FLOUR Browned flour is simply flour which has been stirred in a hot spider until quite dry and brown. The heat makes it lose its thickening properties, and it can be used as caramel is for coloring; so the usual amount of flour is needed if a gravy has to be thickened. TIMBALES f cup flour J teaspoon salt 1 teaspoon sugar ■J cup milk I beaten egg 1 tablespoon olive oil