Left-overs made palatable

i teaspoon onion juice i teaspoon salt Paprika Celery salt i tablespoon lemon juice 2 tablespoons butter 2 tablespoons flour 1 cup milk or chicken stock Cut the chicken into tiny cubes and marinate with a dressing made from the oil, lemon juice and seasonings. While the salad stands, make a white sauce from the butter, flour and milk or stock. As soon as it boils add the chicken. Serve hot on slices of toast and sprinkle over it finely chopped celery. POTTED TURKEY I cup chopped cold turkey 4 tablespoons chopped ham 1 cup butter 1 teaspoon salt $ teaspoon pepper J teaspoon paprika % teaspoon mustard Put the turkey and ham through the chopper, using the finest knife. Pound in a mortar to a smooth paste, add the seasoning and softened butter. Press into pots and cover with clarified butter. This will keep for a long time. It is excellent for making sandwiches. Chicken may be used instead of turkey. GLACE CHICKEN WITH LETTUCE SALAD I cup cream \ cup liquid chicken aspic 1 cup chicken meat 1 head lettuce Bunch water cress \ cup French dressing 144 Left-Overs Beat the cream stiff and fold into it the aspic and a cup of cold chicken, the white meat cut into tiny neat cubes. Season with pepper, celery salt and salt. Pour into a plain tin mold and set in ice and salt to chill thoroughly. Three hours will be long enough to make it hard. Into a salad bowl put a lettuce salad made from one shredded lettuce, a bunch of water cress and French dressing. Cut the chicken into long finger pieces and arrange neatly about the salad. Made Palatable Fish Fish Bisque Salmon Loaf Halibut Boudins Kedgeree Halibut Ramekins Fish Friandises Curried Salmon Spiced Salmon Croquettes Lobster Croquettes Fish Puff Balls Bluefish Salad Clam Salad Halibut Salad Salmon Salad Molds Fish GOLD fish makes excellent rechauffes. To this food, when reheated, quite as much as meat, the rule must be applied of never allowing it to come to a boil. Steam, as given by preparation in a double boiler, is one of the best methods to employ, although many dishes require the heat of the oven. For fish rechauffes it is absolutely necessary to have a thorough knowledge of sauces. Stews and fricassees are foods that have been cooked in a sauce and they are excellent methods for reheating fish. When fish left-overs come from the table, pick them Over carefully. Reject every bone, layers of fat or dark meat and flake the eatable portions neatly. Put in a bowl, cover closely and set in the refrigerator till required. .Generally a fish rechauffe with a sauce calls for a small amount of fish stock. To obtain this put the bones and poor pieces of fish, not the skin or fat, into a small saucepan. Cover with cold water, allow it to simmer slowly for a few minutes, then strain and H<> Left-Overs cooL Never add salt to any fish dish without tasting, as it very easy to overseason it.