HOMELY FARE

Hauraki Plains Gazette, Volume 52, Issue 3249, 7 April 1943, Page 2

HOMELY FARE

IN A DIFFERENT GUISE

YESTERDAY’S LEFTOVERS

CAULIFLOWER PIE IS NICE

When yesterday’s leftover potatoes have to be mixed with to-day’s stand the left-overs in a colander (or, for a smaller saucepan, a jelly-strainer) 1 on the saucepan in which the raw potatoes are being cooked and put the lid over them. By the time the raw ones are cooked the leftovers will be thoroughly heated and all Can be mashed together without fear of having halfcold potatoes.

Leftover vegetables or bits of meat can be mixed with a savory sauce and served hot in tiny ramekins or “shells” with buttered crumbs on top. They can be utilised with a mayonnaise dressing in a salad or used as filling for an omelet. Attractive bits of vegetable (carrots, peas, etc.) can be set in jelly salads; tinned sweeu corn can be added to a cream soup, used as a sandwich filling or served on hot buttered toast.

Leftover cooked veal makes nice rissoles if minced, mixed with beaten egg and flavoured with salt, pepper, lenkon-juice and a dash of grated nutmeg. Like all other rissoles, these taste best if fried in butter. Serve with mashed potatoes seasoned with chopped parsley. Mince up all. the scrappy little bits left on a fowl after a meal, putting the remains of the stuffing through too. Dissolve a little gelatine in hot water or chicken broth (if water, use flavouring to taste) and set the minced mixture in the jelly. Set in one large mould or individual moulds. Delicious served with salads and mayonnaise dressing; makes a delightful dish with vegetables and is also nice as a sandwich filling or on savory biscuits for supper.

To use up leftover pastry, roll out thinly, sprinkle with grated cheese, roll up, cut into slices, bake in hot oven and keep in airtight tin. Milk Steak Mould. —Mix well lib. minced meat, 1 chopped onion, mixed herbs and seasoning and two cups of new milk; pour into a greased mould and bake lb hours in moderate oven. When cooked the mould will be set firm and is ideal for slicing up at picnics.

Tongue-and-Kidney Shape.—Make a blancmange by boiling 3 cups milk, thickening with 2oz cornflour and adding loz butter. Cook a little longer, then stir in 6oz each of chopped parsley, a little grated lemonrind and season well with salt and pepper. Turn into a cold wet mould and when set serve with a border of lettuce and tomato and mayonnaise.

Roast Beef Pudding.—Mince leftover cold beef and to every cup of meat allow 1 cup of breadcrumbs. Mix well, add 1 teaspoon of * melted butter, 1 chopped onion, salt, pepper and 1 cup of gravy. Put into a dish,

pour 2 well-beaten eggs over and bake until brown. Serve hot. Veal Souffle With Mushrooms. — Melt 1 tablespoon of butter in a Saucepan, stir in 1 tablespoon of flour and season with cayenne, nutmeg, salt and anchovy sauce. Add i pint of hot milk (heated to almost boiling ;

point) in which an onion has been cooked, stir till smooth- and then add i pint chopped cooked veal; beat all together. Remove from heat and add well-beaten yolks of 2 eggs. When mixture is cool add the stiffly-whip-ped egg-whites, set in a baking-dish, cover with mushrooms and bake 20

minutes in hot oven. Green-Pea Rolls.—Two mediumsized cold cooked potatoes, 1 cup cold, "cooked peas. Mash both with a fork and bind together with egg, add pepper and salt, form vegetables into small rolls, dip in egg, then in crisp crumbs and place alongside grill, or fry lightly.