Left-overs made palatable

Croquettes may take all sorts of forms. They may be cylinder-shaped and flat at each end, or like small nests, marked on top in three places with the knife blade to represent tiny French loaves, pearshaped, like dumpy pyramids, pointed at both ends as cecils are rolled, or in cutlets, with a few inches Made Palatable 93 of macaroni stuck in at the small end to represent a chop bone. When thoroughly crumbed lay them in a wire basket and fry till slightly browned in hot fat. Drain on brown paper and serve on a hot plate. Garnish with parsley. There are various "don'ts" to be remembered about croquettes. Don't put them in till the fat is hot enough; if you do, they will break open. Don't fry more than three at a time. Dou't make them too large. Croquettes are invariably made of food which has been once cooked, so they need only heat enough to warm the mixture to the heart; if too large they will brown overmuch or have a cold spot inside. Don't fry croquettes in a draft ; they will split open ; always reheat the fat before frying. Left-Overs Beef Left-over Soup Beef Stew Curried Beef Meat Minced with Poached Eggs Grilled Slices with Creole Sauce Beef in Brown Sauce Deviled Beef Mock Terrapin Roast Beef Pillau Bubble and Squeak Beef Fricassee Beef Ragout with Tomato Scalloped Beef Tomatoed Beef Dried Beef in Ramekins Creamed Corned Beef au Gratin Beef Ramekins Stuffed Tomatoes Fatherland Farm Meat Loaf Beef Hash Review of Reviews German Meat Cakes Forcemeat Balls for Soup Cecils Forcemeat Cakes Papas Rellenas The Remains of a Boiled Dinner Pressed Meat Beef Loaf Corned Beef Sandwiches Curry Sandwiches Tongue Sandwiches Potted Meat Potted Tongue Left-over Salad Roast Beef Salad Beef Rissoles Tomato and Beef Salad Corned Beef Salad Beefsteak Salad Bouilli Salad A ROAST of meat goes on the table in some households day after day in the same style, with the carver doing his best at each meal to leave it as sightly as possible. Its last appearance Made Palatable 95 is calculated to take away the appetite of an entire family. The careful housewife, whose aim is economy and a healthful, attractive table, on the second day studies the cold roast with a keen eye. It comes from the refrigerator on a clean plate, and with it a bowl of brown gravy to which had been added every drop of the meat juices left in the platter on which the roast was served. Probably for luncheon she plans cold meat, cut in neat slices from the choicest bits of the roast, rare slices and well done, to appeal to various tastes. The meat is not cut until almost ready to put on the table. It is nicely arranged on a small platter with a garnishing of parsley, cress or cubes of aspic. She does not reheat the gravy to serve on cold plates. Worcestershire, tomato or some cold homemade sauce makes a more fitting accompaniment. Then she carves the roast and plans for future meals. The tough outside pieces are laid away to be chopped, the fat to be rendered down for drippings, the tender bits of the meat to be deviled, used for a pie, ragout, or warmed up in the gravy, while the bones and gristle go to the soup kettle. Not a morsel of the meat is wasted in such a kitchen, and the daintily served, appetizing meals that follow the roast at intervals do not hint to the uninitiated of rechauffes. To make warmed-up meats appetizing, there are various commodities which ought to always occupy a place in the pantry. Have a small jar of onion butter, a bottle of caramel, a glass can filled with browned flour, a jar of finely rolled bread crumbs, Worcestershire sauce, celery salt, mace, bay leaves, a bottle of Oscar sauce, tabasco, cayenne, curry, catsup, canned mushrooms, paprik'a, kitchen bouquet and horse-radish. The secret of appetizing food is good 96 Left-Overs