Left-overs made palatable

smooth. Let it just come to the boil, then add the meat cut in inch pieces and draw to a cooler place on the stove where it can simmer for half an hour. If you cannot watch it, pour it into a double boiler, for the success of this dish depends on the steeping of the meat at just below boiling point for a half hour. Season with salt, pepper and the sherry when the dish is ready to take from the fire. Boil six eggs till quite hard and lay in cold water to make the shells come off easily. Pour the mock terrapin on a large platter, garnish with slices of eggs, split gherkins and points of lemon. ROAST BEEF PILLAU Cook for five minutes in a saucepan one tablespoon of butter and a small onion chopped fine. Before it begins to brown, add two cups of coid beef cut into fine dice, seasoned with half a teaspoon of salt and a quarter of a teaspoon of pepper. Allow it to cook very slowly for ten minutes. While it is cooking, cover half a cup of washed rice with cold water and set it over the fire to boil. When it has cooked for five minutes, drain it out into a fine strainer and let cold water run through it till every grain separates. Add the rice to the beef, pour over it a cup and a half of canned tomatoes. Pour in a cup of boiling water and cook slowly till the rice is perfectly soft. BUBBLE AND SQUEAK 4 cups cold corned beef or beef left from a pot roast 3 tablespoons butter 2 cups cold boiled cabbage Salt and pepper Cut the cold meat into small strips and saute them in a tablespoon of butter. Chop the cabbage and 102 Left-Overs two tablespoons of butter in an omelet pan. Pepper and salt it and stir over the fire till it begins to brown. Arrange it on a hot platter as a border and into the middle put the hot meat. Serve with boiled potatoes. BEEF FRICASSEE 3 cups cold beef cut in thin slices 2 cups brown stock 3 tablespoons butter 2 tablespoons flour $ teaspoon pepper I teaspoon onion butter I teaspoon salt Season the meat with pepper and salt. Melt the butter in a spider, add the flour and stir to a brown paste. Pour in the stock and beat smooth with a wire whisk. Season with the pepper, salt and onion butter and allow it to cook for ten minutes. Add the cold meat, simmer for a few minutes and serve on a deep platter with a border of rice, mashed potatoes o* fOfflts of toast. BEEF RAGOUT WITH TOMATO 3 cups cold roast beef i£ cups steamed tomato ptdp i tablespoon butter i1 teaspoon onion juiceSalt and pepper Cut the cold beef into half -inch cubes, cook the tomato half an hour and push through a sieve. Reheat the tomato, adding the butter and seasonings, at the last the beef. Let it simply heat, not boil, then serve. Scalloped beef Cut the meat from a roast into small thin pieces, remove the skin and fat. Pepper and salt the pieces. Made Palatable 103 Butter a shallow dish, put in a layer of stale bread crumbs, then a layer of meat, next a layer of cold macaroni, then a cup of cold tomato or white sauce, next meat, next tomato, and last of all a layer of buttered dried crumbs. Bake till the top is rich brown. TOMATOED BEEF. Sprinkle small pieces of beef cut from the remains of a roast, with salt, pepper and flour. Put a layer of the meat in a baking dish, over it put a layer of canned tomatoes or sliced fresh tomatoes. Scatter bits of butter over it. Cover with a layer of beef, then tomato. Make the top layer of buttered crumbs. Bake slowly for one hour. DRIED BEEF IN RAMEKINS i£ cups cold creamed dried beef 1 cup cold mashed potato i cup buttered bread crumbs Put a tablespoon of the creamed dried beef in ramekin dishes and cover with a spoonful of mashed potato. Cover lightly with buttered crumbs. Bake till the top is a delicate brown. CREAMED CORNED BEEF AU GRATIN 2 tablespoons flour 2 tablespoons butter I cup milk I sliced onion 1 stalk chopped celery Pepper