COOKING AND RECIPES.

Manawatu Standard, Volume LIX, Issue 47, 24 January 1939, Page 11

COOKING AND RECIPES.

MAKING USE 0? LEFT-OVERS. Some housekeepers have a prejudice against left-overs. I do not share this feeling. I actually welcome them. Nothing is more fun than to find in the ice chest a dab of this and a dab of that and to combine them with the help of a few eggs, some white sauce and a few breadcrumbs, which may themselves be a left-over, and to evolve a completely new dish. There are any number of dishes whose names suggest special delicacies am 1 which can be made from left-overs. I am speaking of timbales and souffles which demand a foundation of soft breadcrumbs and milk or a white sauce combined with eggs and strained or minced, cooked vegetables, meat or fish. You may even use mixed vegetables or a combination of vegetables with the last pickings from the fowl or roast. Then there are those scalloped dishes which may be made from any left over materials placed in alternate layers with buttered crumbs in a greased baking dish. White sauce or tomato juice may be used to moisten them if you like, and T must not forget croquettes, which have a very thick, well-seasoned white sauce for their base.

Be sure to chill your croquette mixture before you attempt to mould it into little pyramids or rolls, which are then dipped into sifted dry breadcrumbs, beaten eggs and crumbs again. I particularly like sweet or white potato croquettes because this is such a good use for mashed potatoes when you may have supplied too liberally. These arc merely moistened with egg, seasoned with onion juice and parsley, if you have some on hand, before they are crumbed and fried in deep fat. Meat timbales. —One cup soft breadcrumbs, one cup milk, one cup minced veal, chicken or ham, four tablesnoons butter, salt, pepper, two egg whites. Put the crumbs in the milk and cook until very soft. -Add meat, butter and seasonings, fold in the beaten egg whites, and pour into buttered moulds, filling’not more than two thirds full. Set moulds in pan of hot water and bake in a medium oven about one-half hour. Serve with white sauce, seasoned with mushrooms, vegetables or cheese. Vegetables with curry.—One onion, minced, two tablespoons butter, two tablespoons flour, salt, pepper, } teaspoon celery salt, one cup milk, leftover vegetables. Fry minced onion in bntter, add flour and seasonings. Add milk and stir until smooth and thick. Pour this sauce over diced vegetables anil chopped parsley. Heat thoroughly and serve with boiled rice.