LEFT-OVER VEGETABLES possibilities for utilizing cold vegetables are greater than for any dish that comes to the American ta ble. Almost every vegetable in com mon use, from the ragged outside leaves of lettuce to . cupful cold string beans, may reappear as a tasty hot dish or a tempting salad. Left over spinach, corn, lettuce, tomato, string beans, peas, squash, cauliflower, carrots, onions, or beans may be con verted into savory soups, and nearly every vegetable in the market when cold can reappear as a salad. If the left-overs are many and small, the result may be a Macedoine salad. This is the name given to a salad in which cold boiled vegetables arc com bined. Each vegetable is kept sepa rate, and generally the dish can be arranged in such a charming scheme of color that it is a pleasure to the eye. Vegetables may be cut in cubes, strips, triangles, tiny balls, or in fancy shapes, formed by a vegetable cutter. During the summer, when young beets, turnips, carrots, and green vegetables are at their best, these salads may be had in perfection. If left-overs of vegetables come from the table coated with cream sauce or mayonnaise, put each by itself in a colander. Wash off in cad water, drain thoroughly, chill before using, and it will be as good as if freshly cooked. Plenty of a crisp green vegetable, lettuce, water cress, or parsley, is necessary to make a Mace doine salad perfect.
Spinach in Molds.
9 cupfuls cold spinach, Pepper and salt, I tablespoonful lemon juice, 1 tablespoonful melted butter.
Drain the spinach and chop fine. Season and stir in the melted butter. Butter Dario molds and pack in the mixture. Set on ice until chilled. Remove from the molds and arrange the spinach on thin slices of cold boiled tongue cut in rounds. Garnish the base of each with parsley, and serve on top a spoonful sauce tar tare.
Baked-Bean Sandwiches.
cupful baked beans, I tablespoonful horse-radish, I teaspoonful celery and parsley minced fine, teaspoonful onion juice, teaspoonful mustard, Dash McIlhenny's Tabasco Sauce.
Press the beans through a potato ricer, mix with the seasoning, and spread between slices of entire-wheat bread.
Corn Soup.
I quart veal stock, I cupful green corn cut from the cob and chopped.
Add the corn to the stock and sim mer slowly for twenty minutes. Add pepper and salt to taste, thicken slightly, and strain.
Pea Soup.
0 cupfuls cold green peas, 4 cupfuls veal stock, I slice onion, 1 teaspoonful salt, teaspoonful pepper, 9 tablespoonfuls butter, 2 tablespoonfuls flour.
Add the peas and onion to the stock and simmer till they begin to fall to pieces. Rub through a sieve, reheat, season, and bind with butter and flour rubbed together. Peas that are too old to serve as a vegetable may be used for soup.
Cream-of-Corn Soup.
9 cupfuls cold corn, 2 cupfuls boiling water, 2 cupfuls milk, 1 slice onion, Sprig parsley, 2 tablespoonfuls butter, 2 tablespoonfuls flour, Pepper and salt.
Put the corn through a meat chop per. Add the boiling water and sim mer for twenty-five minutes. Rub through a sieve. Scald the milk with the onion and parsley. Remove the seasonings, and pour the milk over the corn pulp. Melt the flour and butter together and use for binding. Season with pepper and salt.
Baked-Bean Soup.
3 cupfuls cold baked beans, 9 cupfuls water, 4 cupfuls stock, 2 slices onion, 3 stalks celery, cupfuls canned tomatoes, 9 drops McIlhenny's Tabasco Sauce, Salt and pepper, 9 tablespoonfuls butter, 2 tablespoonfuls flour.
Put the beans, celery, onion, to matoes, with the stock and water, into a saucepan and simmer half an hour. Rub through a sieve, leaving nothing in the sieve except the skins of the beans and the seeds of the to mato. Add the seasonings, bind with the butter and flour melted together.
Wilted Lettuce.
1 slice ham, cupful vinegar, 1 egg, teaspoonful mustard, Pepper and salt, Outside leaves 9 heads lettuce.
Pry a slice of ham with some fat on. When done, remove the ham, leaving the fat gravy in the frying pan. Have ready the vinegar, beaten egg, mustard and pepper and salt to taste. Add the egg to the vinegar slowly so it will not curdle. When well mixed, pour slowly into the ham gravy, stirring well. Let it come to a boil. Put the lettuce in with a fork, toss and thoroughly mix with the hot mixture in the frying pan for two minutes. Cover the pan for two minutes, then turn out in a deep dish.