Left-overs made palatable

I teaspoon minced parsley I tablespoon onion juice I egg J cup milk Take the finely chopped cold roast beef, chopped ham and stale bread crumbs, season highly with salt and pepper, chopped parsley and onion juice. Mix a beaten egg with half a cup of milk and moisten the dry ingredients. It may require more milk ; the quantity depends somewhat on the dryness of the bread. Make the mixture so it will stick together well. Take a square of stout white paper and butter it thoroughly. Put the beef into it, shaping it in a square as if the paper held a small cream loaf. Fold the paper neatly over at each end so that the weight of the meat will keep it in place without tying. Put the parcel in a baking pan and set it in a hot oven for half an hour. Carefully remove the paper when baked and set the brown crusty loaf on a hot platter. Pour a tomato sauce over it, or serve with horse-radish cream sauce. CORNED BEEF SANDWICHES f cup chopped corned meat i cup fat meat I tablespoon butter Salt, pepper and mustard Chop corned beef very fine. To the meat add the fat chopped, a tablespoon of softened butter, and season to taste with salt, pepper and mustard. Mix it to a paste and spread between folds of brown or Made Palatable ill white bread. Minced roast beef may be used instead of corned beef. CURRY SANDWICHES 1 tablespoon curry powder 2 tablespoons butter Mix the curry with the butter till it is like a* cream. Spread it on slices of bread and between lay thin slices of roast beef, If the beef you wish to utilize is in such small scraps it cannot be used for sandwiches, chop it fine and spread between the butter folds. TONGUE SANDWICHES 1 cup finely chopped tongue i teaspoon made mustard i tablespoon soft butter i teaspoon paprika Yolk i hard-boiled egg Juice i lemon Dash nutmeg Chop the tongue very fine, mix thoroughly with the other ingredients. Spread between thin slices of bread. POTTED MEAT 2 cups cold beefsteak 2 anchovies Salt and pepper Cloves and allspice i teacup water i tablespoon butter i cup stock Cut the meat fine and put it in a jar with onehalf teaspoon of salt, one-fourth teaspoon of pepper, the same of allspice, and a pinch of ground cloves; remove the bones from the anchovies and add them; Ha Left-Overs put a cover on the jar and set it in the oven for one and a half hours. Take it out and pound the whole in the mortar and press it into jars. Clarify the butter, run it over the top of the meat and put aside to get cold. Potted tongue and potted meat make excellent sandwich fillings. POTTED TONGUE Root of a tongue 4 tablespoons butter Cayenne and nutmeg i cup cold roast beef Pepper and salt The root of a tongue can be utilized in this way — remove the hard outside, also the under side and gristly parts ; chop it fine ; to the tongue add the roast beef, chop and pound both, adding the butter, cayenne, and a pinch of nutmeg; add salt if necessary. Press into pots, run some clarified butter over it ; it will keep any length of time. — Miss Margaret Bailey. LEFT-OVER SALAD Take cold roast beef, veal or lamb, almost any cold meat, cut in small pieces, mix with shredded lettuce and a little finely minced onion. Mix with enough salad dressing to moisten thoroughly. Heap on a platter and surround with the prettiest lettuce leaves you have. Put a tuft of the blanched leaves in the center. Lay sliced hard-boiled eggs around the base, between the meat and the lettuce. Serve with white bread and butter. — H. Annette Poole. ROAST BEEF SALAD . 2 cups roast beef - Paprika Salt I tablespoon tomato catsup I tablespoon onion juice Made Palatable 113