Left-overs made palatable

2 cups cold corned beef i cup buttered cracker crumbs Put the celery cut into inch lengths and the onion in the milk and scald in a double boiler. Strain when boiling and convert the milk into a white sauce with 104 Left-Overs the butter and flour. When thick, add the corned beef cut into small neat cubes and a dash of pepper. Pour into a shallow dish, cover with buttered cracker crumbs and brown. Garnish with the blanched leaves of celery. BEEF RAMEKINS 2 cups chopped beef 2 cups stale bread crumbs Pepper and salt 2 tablespoons melted butter i cup milk Moisten the meat and crumbs with the butter and milk. Stir the mixture perfectly smooth, cook in a double boiler and line ramekin dishes with the mixture about an inch thick. Drop into each an egg, dust with pepper and salt. Put a morsel of butter on top of each and bake until the egg is firm. STUFFED TOMATOES I cup chopped raw meat i tablespoon onion i tablespoon chopped parsley 6 finely chopped almonds \ teaspoon salt Pepper 8 large tomatoes The tough end of a sirloin steak is frequently a problem. Put it through the meat chopper; a small sirloin will generally yield about a cup of this raw meat. Add to it the onion, seasonings, nuts and parsley and moisten it with a tablespoon of melted butter. From eight large solid tomatoes cut a thin slice from the stem end. With a teaspoon scoop out a little of the pulpy portion and fill in each with the meat mixture. Set the tomatoes not too closely together in a baking pan and baste with half a cup of Made Palatable 105 boiling water and a tablespoon of butter. When you take the tomatoes from the oven, When you take the tomatoes from the oven, set on a hot platter, garnish with bits of water cress and sprinkle with a few drops of lemon juice. FATHERLAND FARM MEAT LOAF Butter a long narrow cake tin and line it with cold mashed potatoes, smoothing it with a spatula into a layer about an inch thick. Inside this put a filling of roast beef, chopped rather coarsely, seasoned with pepper, salt and a few drops of onion juice, and moistened with gravy. Smooth this filling till within one inch of the top of the tin, and cover with mashed potato. Bake in a hot oven for half an hour and turn out on a long platter. It will look like a finely crusted loaf, and may be cut in neat slices. This makes a delicious luncheon or tea dish. BEEF HASH Use for beef hash the tough skirt part of the roast thoroughly freed from fat and gristle. Chop and mix one cup of meat with two cups of chopped potatoes. In an iron spider put two tablespoons of butter and half a cup of stock, or a spoonful of gravy added to enough hot water to half fill the cup. Let it boil up, then add the meat and potato well seasoned with pepper and salt. Stir occasionally with a fork. Let the water evaporate from the hash, leaving it dry but not pasty. REVIEW OF REVIEWS If you should happen to have some hash left, do not throw it away. It makes an excellent dish re-served for breakfast. Flour your hands slightly and mold the hash into flat round cakes about as large as a biscuit cutter would make. Fry in hot butter till 106 Left-Overs both sides are crisp and brown, then serve with a poached egg on top of each cake and a garnishing of toast points. GERMAN MEAT CAKES 2 cups chopped meat i chopped onion Salt Pepper Mustard 2 tablespoons butter Mix the chopped meat, a small onion chopped fine, the egg slightly beaten, salt, pepper and mustard to taste and mold into little flat cakes. Fry in butter in an iron spider till light brown on each side. FORCEMEAT BALLS FOR SOUP I cup cold chopped meat \ teaspoon salt \ teaspoon powdered thyme \ teaspoon paprika I teaspoon chopped parsley I teaspoon lemon juice \ teaspoon onion juice Add the seasonings to the chopped meat and moisten with a tablespoon of beaten egg. Roll into balls the size of a hickory nut and brown in hot butter