Left-overs made palatable

Cold roast beef makes an excellent salad. Choose for this dish the well-done parts of the meat and cut into inch dice. Over the meat sprinkle a dash of paprika, tomato catsup and onion juice. Let it stand for two hours in a cool place. Mix lightly with a mayonnaise and serve on lettuce leaves. Garnish the platter with slices of tomatoes. BEEF RISSOLES Roll pie crust as thin as you can make it and cut into rounds with a large biscuit cutter. Mince cold beef or steak, season with pepper, salt and paprika and moisten with stock or gravy to make the meat stick together. Put a spoonful of this mixture into each round of paste, brush the edges with beaten egg and lay on another round of paste, pinching the edges together carefully that not a particle of the meat may escape. Brush egg over the outside and fry like doughnuts in deep lard. They will take about eight minutes to brown enough. Drain on thick paper and serve hot in a folded napkin. TOMATO AND BEEF SALAD 1½ cups cold boiled beef 1 cup vinegar Salt and pepper 2 cups tomatoes 1 teaspoon chives Cut into inch pieces cold lean beef left from a pot roast. Sprinkle with pepper and salt, and pour the vinegar over it to marinate for half an hour. When ready to serve, arrange in a salad bowl a layer of sliced ripe tomatoes, cover with a layer of beef, sprinkling with chopped chives. Cover with the tomato and pour over it a French dressing. H4 Left-Overs CORNED BEEF SALAD 2 cups cold corned beef | cup cold boiled potato £ cup cold beets £ cup chopped cress 2 teaspoons horse-radish Cut the beef into strips an inch long, and the potato and beet into neat half-inch cubes. Shred the cress very fine. Toss lightly together. Sprinkle with the grated horse-radish. Cover with French dressing. Garnish the edge of the salad bowl with water cress. BEEFSTEAK SALAD 2 cups cold beefsteak 2 cups water cress £ teaspoonful onion juice i cup green peas Cut the steak into half-inch cubes. Toss with the shredded water cress and peas. Season with the onion juice and cover with a French dressing. BOUILLI SALAD I cup cold soup meat i cup cold boiled potatoes i tablespoon chopped parsley Dash onion juice Cut the meat and potatoes into neat pieces. Mix with the parsley and a dash of onion juice. Pour over it French dressing. Any cold boiled vegetables may be used for garnishing. Made Palatable 115 Cold Veal Kentucky Croquettes Veal in Omelet Nut Balls Veal in Tomato Sauce Windermere Croquettes Veal Casserole Calves' Liver Terrapin, Veal Sandwiches with Mushrooms Veal and Lettuce Salad VEAL is the flesh of an immature creature and it should be remembered that it will not keep fresh as long as that of an older animal. A left-over of beef may be left for a day or two before serving again. It is better to see to the condition of veal twenty-four hours after cooking, especially in hot weather, and serve it as soon as convenient. Veal is a meat of but little flavor, and requires considerable seasoning, besides the richness of fat pork or butter added in the cooking. Brown sauce is the general accompaniment to veal at the first cooking. Save every spoonful of the sauce to use with it when warming over. If there is no brown sauce, white sauce may take its place. Veal makes an excellent ragout, seasoned with onion juice and cayenne, minced and poured on toast for breakfast; in a salad or croquettes, it tastes very much like chicken. Add to it a few mushrooms and two or three spoonfuls of left-over sweetbreads, and you have most delicious rissoles. It is excellent combined with oysters in a scallop. When preparing it for a salad, be careful to reject all morsels of gristle n6 Left-Overs