Left-overs made palatable

I cup white sauce Mix the lamb and rice with the seasonings and stir into a hot, thick white sauce. Set to cool. Roll into cone-shaped croquettes. Flour, egg and crumb. Fry in deep fat. Garnish with parsley. LAMB CUTLETS Cut the remains from cold loin or neck of lamb into small cutlets, trim off all the fat, season with pepper and salt, flour, egg, crumb and fry in hot fat till very delicately browned. Arrange them neatly on a hot platter and pour over them hot tomato Sauce. LAMB AND LETTUCE SALAD I large head lettuce 1 cup cold lamb cut in cubes 6 large capers chopped I teaspoon chopped mint 4 tablespoons French dressing For the French dressing take three tablespoons of olive oil, one tablespoon of vinegar, one-half teaspoon of salt, one-fourth teaspoon of pepper and onefourth teaspoon of onion juice. Shred the lettuce, 124. Left-Overs leaving enough whole to make a nest for the salad. Mix the lettuce, lamb, capers and mint and marinate with the dressing for an hour or two. LAMB SALAD 2 cups cold roast lamb i cup cold boiled potatoes 2 cups beets 2 cucumber pickles Cut the lamb and potato into neat cubes, the beets into small morsels. Arrange in a nest of lettuce. Mix the meat and potato and sprinkle with the chopped beets. Dress with mayonnaise in which onion juice takes the place of mustard. Garnish the mayonnaise with finely chopped pickle. Made Palatable Pork and Ham Minced Ham on Toast Ham Griddlecakes Ham Balls Ham Toast Shredded Ham Ham Canapes Royal Scallop Ham and Potato Pie Block Island Croquettes Pork Cutlets Scotch Eggs Ham and Potato quettes Ham Cecils Ham Sandwiches Ham Salad Sausage Salad Pork Salad Cro- EVERY cook book has at least a few recipes telling what to do with cold beef, lamb, veal and poultry. Pork left-overs are left to the imagination of the perplexed cook, and the result is generally cold pork till the end of the chapter. There are all sorts of agreeable methods for using this meat. Cold pork is, in the esteem of some persons, better than when hot. Serve it in neatly cut slices for tea or luncheon at the second meal, then take stock of the remains and look to the future. Roast pork bones make an excellent brown stock, almost as rich as that from roast beef. Trim the scraps from the bones and consign them to the soup kettle. Cut with a keen knife all the fat from meat that is not to be served cold. This fat rendered down makes an excellent dripping to saute potatoes. Chop it, set in a covered jar in the oven and allow it to melt. Strain and set away in the refrigerator. 126 Left-Overs The tender white meat of pork makes a salad which tastes very much like chicken. Sometimes if one has a few bits of chicken left over they may be combined with the pork, cut in neat cubes, and the fraud can scarcely be detected. Pork makes excellent croquettes or is good sliced and reheated in a cup of its brown gravy. It may be minced, enriched by a few spoons of gravy and poured on toast for a breakfast dish. Cold ham has a multitude of uses. A few scraps may be converted into a delicious sandwich or give an excellent flavor to a salad or egg dish. . Even cold sausage has its uses, while a slice or two of cold broiled bacon put through a meat chopper and added to croquette mixtures provides an agreeable seasoning. MINCED HAM ON TOAST Toast several slices of stale bread. Butter and spread lightly with mustard, then over that put a thin layer of minced ham seasoned with a dash of cayenne. On top put a delicate grating of cheese. Set in a hot oven and let the cheese dissolve. Serve hot for luncheon or tea. HAM GRIDDLECAKES 1 cup minced ham 2 cups stale bread crumbs 2 eggs Pepper i cup scalded milk Mix the ham and crumbs with the milk and wellbeaten eggs. Drop by spoonfuls on a hot buttered griddle. HAM BALLS