Left-overs made palatable

Cold salmon, halibut or shad makes tasty dishes when flaked and covered with hot spiced vinegar and left a day before serving. Cold fried fish is excellent served very cold. Spanish mackerel is nice in this way. Any kind of catsup or salad dressing may be served with it, but it is quite palatable with bread and butter and makes a change from cold meat. — H. Annette Poole. Made Palatable 153 Stale Cake Sponge Cake a la Chan- Marmalade Sponge Cake Co'coanut Sponge Pud- Pineapple Pudding ding Cabinet Pudding STALE cake, especially sponge cake or ladyfingers, may be converted, into delicious puddings. Where the pudding is to be steamed or baked, cut the cake in fingers or break it into crumbs. If the pudding is to be soaked with wine, have a custard, fruit juice or cream poured over it, cut it in slices. Reject icing when preparing a pudding; it generally makes a pudding sweeter than is desirable. A good plain pudding is made by putting slices of the stale cake in a steamer and when moist serving with a spoonful of strawberry or marmalade sauce. It may be covered when cold with hot stewed berries and served with cream. Stale sponge cake serves for a foundation for charlotte russe and cabinet pudding, or if steamed may be covered with strawberries and whipped cream, when it makes an excellent imitation of strawberry shortcake. SPONGE CAKE A LA CHANTELLY 1 stale sponge cake 2 cups fresh or canned fruit 1 cup cream 2 tablespoons powdered sugar £ teaspoon vanilla 154 Left-Overs From the top of a stale sponge cake cut a thin slice. Remove the inside, leaving a wall one and onehalf inches thick. Into this put any fresh fruit sprinkled with sugar, or canned fruit from which the bulk of the juice has been drained. Beat the cream till thick. Add the sugar and vanilla and pour over the cake just before serving. Save the inside of the loaf; it may be utilized in various ways. COCOANUT SPONGE PUDDING 2 cups scalded milk i J teacups sponge cake crumbs I cup grated cocoanut I cup sugar Grating nutmeg I tablespoon rosewater 3 eggs Pour the hot milk over the sponge cake crumbs, sugar, beaten yolks of eggs, cocoanut. Allow it to stand for one-half hour. Add the nutmeg, rosewater and the whites of the eggs beaten to a dry froth. Bake three-quarters of an hour in a buttered mold. Serve with wine sauce. — Miss Margaret Bailey. MARMALADE SPONGE CAKE I stale sponge cake 4 dry ladyfingers I cup powdered sugar $ cup butter i cup orange marmalade Cut a stale sponge cake in two, in layer cake style, and set it in a steamer for ten minutes. Make a hard sauce by creaming the butter gradually, adding the sugar and beating it till smooth and white. Add the marmalade at the last. Dry the ladyfingers in a moderate oven till light brown, then roll into crumbs Made Palatable 155 with a rolling pin. Spread the hard sauce on a layer of the cake, cover with the other half of the cake, spread with the remainder of the sauce and scatter thickly with sifted ladyfinger crumbs. Serve immediately. Almost any kind of jam can be used instead of orange marmalade. If it is a very rich, sweet preserve, use a quarter of a cup less of sugar. The sauce is also excellent if made with a quarter of a cup of orange juice beaten into the hard sauce, one tablespoon of lemon juice and half a teaspoon of orange extract. PINEAPPLE PUDDING Slices of stale cake 1 pineapple i cup sugar 1 cup cold water Line a buttered pudding dish with slices of stale cake. Pare and slice the pineapple thinly. Cover each layer of cake with the fruit, sprinkling it with sugar; cover with cake, then pineapple. Make the top layer cake and over all pour the water. Cover and bake slowly for two hours. Eat hot with hard sauce. CABINET PUDDING 3 cups cake 1 cup milk 2 eggs Salt 2 tablespoons sugar f cup raisins, nut meats and citron