Left-overs made palatable

Sift the dry ingredients together, then mix with the milk, egg and olive oil. Beat with a Dover beater till very light. On the stove have a kettle of fat heating. When hot enough to brown a bit of bread in forty seconds, put a timbale iron in the kettle of fat till hot, lift it out and shake off all the superfluous fat. Hold in a tin cup in your left hand the batter, in this immerse the hot iron to three-fourths its depth. The batter will cling to it in half a minute. Lift it out care- 9° Left-Overs fully and dip in the hot fat. The mixture will rise to the top of the iron and in half a minute be transformed into a brown, crisp cup. Lift it up and slip it off upside down on a sheet of blotting paper. Repeat the operation till the batter is used up. This recipe will give eighteen timbale cases. These cups when reheated can be used exacdy in the same fashion as puff paste pates and make a very attractive entree, filled with creamed chicken, fish or lobster. CROQUETTES Nearly every left-over of meat or fish, as well as some vegetables and cereals, can be converted into croquettes, and one general rule is applied to all. The smallest amount of food may be used for croquettes, and sometimes when the refrigerator is rich in scraps that cannot be utilized in any other way, they may be combined, to reappear as delicious croquettes. If there is so little meat that it does not seem possible to make croquettes, add to it potato, rice, macaroni or even soft bread crumbs, and it would not be possible to guess that the hot, creamy, brown cones were eked out with a makebelieve. The foundation of nearly all croquettes is a thick sauce, either white or brown. If you have a cup of gravy left over, convert it into a thick brown gravy; it will give meat croquettes a richer flavor tnan if made of white or brown sauce. The rule for the usual basis of croquettes, thick white sauce, is made as follows: Put two and one-half tablespoons of butter in a small granite pan. Stir it till melted and bubbling, then add one-third of a cup of flour, one-quarter teaspoon of salt and a few grains of pepper, stir till blended. Gradually pour in one cup of scalded milk, beat to a thick cream with a wire spoon till not a lump is left. To this add the chopped Made Palatable 9 2 Left-Overs meat and whatever seasoning is needed, and spread thin on a platter to cooL The best plan is to make this mixture early in the morning or the night before it is needed and allow plenty of time for it to cooL You will find croquettes much easier to shape when very cold than if they are the least bit warm. The mixture should be as soft as can be conveniently handled, so the croquettes will be creamy inside. There are a few general rules for the seasoning of croquettes. For chicken and sweetbread, use celery salt, a dash of cayenne, lemon juice, onion juice and finely chopped parsley or a grating of nutmeg. Sometimes one-third of a cup of mushrooms is added to one and a third cups of chicken when an extra delicious croquette is required. For lobster croquettes use cayenne, lemon juice and mustard, and for cutlets, cayenne, nutmeg, lemon and parsley. The egging and crumbing of croquettes must be very carefully done or there will be failures. If a bare spot is left, the croquettes will soak fat or crack open. Lift the mixture in a tablespoon. It prevents unevenness in size and getting the hands sticky. A tablespoon slightly rounded makes a good-sized croquette. Cover a bread board with finely sifted bread crumbs, in this toss the croquette until dry, then lay in a soup plate holding a beaten egg to which has been added a tablespoon of water. With a spoon pour the egg well over the croquette. Lift it on a fork, holding it for a few moments until all superfluous egg runs away, then roll in the crumbs again and shape.