Left-overs made palatable

as well as brown or hard meat. One-half measure each of cold veal and finely chopped white cabbage is delicious with a horse-radish dressing. Marinate for two hours, else you will find the salad a tasteless one. KENTUCKY CROQUETTES 2 cups cold chopped veal I cup calf's brains i cup mashed potatoes i teaspoon onion juice I egg i teaspoon salt Pepper Celery seed Paprika Chop the veal, skin and boil the brains ten minutes, mix with the potatoes, dust in the seasoning and moisten with one well-beaten egg. If too dry, add a few tablespoons of stock or milk. Cool, shape into croquettes, flour, egg, crumb and fry in deep fat. NUT BALLS I cup cold chopped veal 12 chopped blanched almonds $ teaspoon salt I egg Pepper Paprika i cup tomato sauce Mix the meat, almonds and seasoning and moisten with the well-beaten egg. Roll into balls the size of a walnut and set them in a baking pan. Pour over them a cup of hot tomato sauce. Cook in a hot oven for twenty minutes. Serve in a small deep platter garnished with water cress. Made Palatable 117 WINDERMERE CROQUETTES i-J cups milk i£ tablespoons butter 3 tablespoons flour 1 teaspoon salt Dash cayenne 2 cups cold chopped lamb 1 tablespoon chopped parsley $ cup cold rice Yolks 3 hard-boiled eggs Make a white sauce from the milk, flour, butter and seasonings. To one cup of the sauce add the chopped meat and parsley. Spread on a plate to cool. Into the half cup of sauce beat the rice and the yolks of the eggs pushed through a potato ricer. Spread on a plate to cool. Take a heaping tablespoon of the meat mixture and flatten into a cake. Inside this put a teaspoon of the rice mixture rolled into a tiny ball. Wrap the meat around it till covered. Roll in flour, e gg> crumbs and dry in deep fat. Pile cannon-ball fashion on a platter/ Garnish with parsley. — Miss Mary Kendall. CALVES' LIVER TERRAPIN WITH MUSHROOMS 2 cups cold liver 1 cup stock 2 tablespoons butter 3 eggs i teaspoon salt £ teaspoon paprika i teaspoon kitchen bouquet i teaspoon mustard 2 drops tabasco sauce 1 cup mushrooms 2 truffles 3 tablespoons Madeira n8 Left-Overs Boil the eggs hard. Rub the yolks smooth with the butter, salt, paprika, kitchen bouquet, mustard arid tabasco sauce. Add the liver cut in small pieces and the stock. Let it cook five minutes, add the mushrooms and truffles, Madeira, and serve garnished with the whites of eggs cut into rings. VEAL IN OMELET If you have a cup of cold roast veal left over, chop it fine, season with pepper, salt and a dash of paprika and tuck it between the folds of an omelet. Pour over it before sending to the table a cup of hot, well-seasoned tomato sauce. VEAL IN TOMATO SAUCE Put into a spider two tablespoons of butter, two tablespoons of flour and cook to a paste. Add three tablespoons of pompodoro (Italian tomato paste) and a pint of veal stock, with salt, cayenne and pepper to taste. Beat with a whisk till creamy, then add cold roast veal cut into finger lengths. VEAL CASSEROLE 2 cups cold rice 1 tablespoon butter 2 tablespoons cream i \ cups chopped veal Put the rice in a double boiler and as it heats add the butter and cream and a little salt, if it is not already seasoned. When hot and soft, line a casserole with it, making a wall an inch thick. Inside put the chopped veal well seasoned with salt, paprika and celery salt. Cover with an inch thick layer of rice, stand in a pan of boiling water. Set in the oven and cook for half an hour. Serve with tomato or cream sauce. Made Palatable 119 VEAL SANDWICHES Take remnants of cold veal and put it through a meat cutter, using the finest knife. Mix with a mayonnaise dressing, season highly with pepper, salt and mustard and spread like a paste between slices of bread from which the crust has been trimmed. VEAL AND LETTUCE SALAD 2 cups cold chopped veal