Left-overs made palatable

in a spider, shaking them about till crisp on every side. CECILS Melt one tablespoon of butter in a granite saucepan and add to it two tablespoons of soft bread crumbs. Take it from the fire, mix with it one cup of chopped rare roast beef seasoned with salt, pepper, a teaspoon of onion butter, a dash of Worcestershire sauce and a teaspoon of chopped parsley. Mix with the yolk of an egg slightly beaten and shape in very small cro-* Made Palatable 107 quettes. Flour, egg and crumb and fry in deep fat. Serve with tomato sauce, to which has been added a few drops of tabasco. FORCEMEAT CAKES 2 cups finely chopped meat I cup milk 1 teaspoon salt i teaspoon pepper 2 tablespoons butter 1 e gg 2 cups stale bread crumbs I cup dried bread crumbs Put the milk and stale bread in a double boiler and cook for ten minutes. Then remove from the fire and mash very fine with the back of a spoon. Add the butter, meat and seasoning. Shape the mixture into small flat cakes. Beat an egg, add to it two tablespoons of cold water and in this egg the forcemeat cakes. Then dip into dried bread crumbs. Put the cakes in a frying basket and fry brown in deep lard. Serve hot. PAPAS RELLENAS A Favorite Cuban Dish 5 large potatoes 1 cup cold roast beef 1 tablespoon butter 2 tablespoons cooked tomato 2 eggs 1 tablespoon flour 3 olives Pepper, salt, cayenne Boil the potatoes, pare and cut in halves lengthwise. Scoop out the inside with a spoon, leaving the potato shell about one-half an inch. thick. Make a "piccadillo" to stuff them with. Chop very fine the 108 Left-Overs beef 9 put it in a spider with the butter and tomato. Cook till the mixture begins to look dry, add one wellbeaten egg, a dust of cayenne, salt and pepper enough for seasoning and three olives finely chopped Stuff the potato halves with this mixture. Beat one egg light, add one tablespoon of flour and in this batter dip the half potatoes. Fry in boiling lard as you would croquettes. THE REMAINS OF A BOILED DINNER Winter squash can be served in a pie, sifting and seasoning it as if boiled for the purpose. Cold cabbage may be put into hot spiced vinegar, served cold with vinegar, or heated with a little butter and pepper, salt if needed, and just a suspicion of vinegar. Cut it fine, heat thoroughly and serve very hot. Beets make good pickles. Turnips, carrots and parsnips can all be warmed up. A favorite dish with many people is "red flannel hash," plain hash containing a little chopped beet. Look over the meat, cutting out all the gristle and soft fat. Chop it fine with some of the hard fat. Mince potatoes which have been boiled in the pot liquor. Use three times as much potato as meat. Chop with the potato a small quantity of the cabbage and some of the beets. For two quarts of potato- use half a pint of cabbage and one large beet. Mingle thoroughly with the meat. Pour some milk into a frying pan and turn in the hash, using enough to moisten thoroughly. Add two tablespoons of butter and season with pepper and salt if necessary. Be sure it is heated through. Serve with brown bread and pickles. — H. Annette Poole. PRESSED MEAT 2 cups cold roast beef ■J teaspoon allspice Made Palatable 109 £ teaspoon cinnamon J teaspoon ground cloves 1 teaspoon salt Mace Pepper 2 teaspoons gelatine 3 tablespoons cold water i cup boiling stock Cut the beef in a meat chopper with the largest knife. Season with allspice, cinnamon, cloves, salt, a dust of mace and black pepper. Dissolve the gelatine in boiling brown stock. Mix the meat with the liquid and press it into a pint mold. Cover and set in a cold place for several hours to jelly. Serve on a platter, garnish with slices of cucumber or parsley and cut in neat slices. no Left-Overs BEEF LOAF 2 cups chopped cold beef 2 tablespoons chopped ham I cup stale bread crumbs Pepper Salt