Vegetable Hash.
From the remains of EL boiled din ner there are generally enough left overs to make a vegetable hash.
Chop coarsely cabbage, turnips, pars nips, potatoes, and a carrot. Com bine in equal quantities and to each pint of the vegetable use a tablespoon ful butter melted in a spider. Pep per and salt to taste and add 2i tablespoonfuls brown stock. Cook slowly, and let it just come to a boil. Serve hot with pickled beets.
Sauce Robert.
2 drops McIlhenny's Tabasco Sauce, tablespoonfuls oil mayonnaise, 4 tablespoonfuls French mustard, 2 tablespoonfuls vinegar, 2 cold boiled onions.
Chop the onions fine and mix with the other ingredients. This is a deli cious accompaniment to pork tender loin, veal cutlet, lamb chops, or a steak.
Cabbage Telly (German recipe).
Drain cold boiled cabbage perfect ly dry, chop fine, add butter, pepper, and salt to taste. Press the whole closely into a small pudding dish, and bake an hour.
Corn Omelet.
1 cupful cold corn, 3 eggs, cupful milk, I teaspoonful salt, Dash pepper, 1 tablespoonful butter.
Chop the corn slightly. Beat the yolks of the eggs till thick, mix with the milk, salt and pepper. Add the corn and fold in the whites of the eggs beaten dry. Melt the butter in an omelet pan, pour in the mixture, and cook exactly as you would an omelet.
Corn Fritters.
1 cupful cold chopped corn, 1 cupful milk, 1 teaspoonful Calumet b akin g powder, Yolks 2 eggs, 4 tablespoonfuls flour, teaspoonful salt, i teaspoonful pepper, Whites 2 eggs.
Beat the yolks till thick and lemon colored, add the milk and seasoning, then the corn, flour, and baking pow der. Last of all, cut in the whites of eggs beaten to a stiff froth. Drop from a tablespoon into hot lard, and fry a delicate brown.
Curried Vegetables.
1 cupful cold potatoes, 1 cupful cold carrots, cupful cold turnips, I cupful cold peas, 2 tablespoonfuls butter, 2 slices onion, 2 tablespoonfuls flour, tablespoonful salt, 1. teaspoonful curry powder.
teaspoonful pepper, Dash celery salt, 1 cupful milk, 1 teaspoonful chopped parsley.
Cut the potatoes, carrots, and tur nips into tiny cubes; add the pea.s.
Pour over them the onion cooked in the butter for five minutes. Add flour, and seasonings, and pour on slowly the scalded milk. Sprinkle with finely chopped parsley.
Spinach Rechauffe (French recipe).
2 cupfuls cold spinach, 4 tablespoonfuls butter, 3 tablespoonfuls flour, cupful chicken stock, 1 teaspoonful powdered sugar, Salt and pepper, Grated nutmeg, Grated lemon rind.
Chop the spinach fme, reheat in a double boiler with the butter, in which has been melted the flour and chicken stock. Add the seasonings.
Baked-Bean Rarebit.
2 tablespoonfuls butter, teaspoonful salt, I teaspoonful paprika, 1 cupful cold baked beans, cupful milk, 2 drops McIlhenny's Ta base o Sauce, cupfuls chopped cheese.
Press the beans through the potato ricer and sprinkle the pulp with the seasonings. Put in an omelet pan with the butter, and when hot add the milk and cheese. Stir till thoroughly blended. Serve on slices of toast laid on very hot plates.
Onion Souffle.
cupful stale bread crumbs, 1 teaspoonful chopped parsley, 1 cupful cold boiled onions, Yolk 1 egg, 1 tablespoonful butter, 1 tablespoonful flour.
i teaspoonful salt.
Paprika, 1 cupful milk, Whites 2 eggs.
Chop the onions fine. Make a white sauce from the butter, flour, seasonings, and milk. When it boils, add to it the bread crumbs, parsley, chopped onion, and beaten yolk of the egg. Beat the whites of the eggs to a stiff froth and fold them into the onion mixture. Pour into a but tered dish and bake fifteen minutes in a moderate oven. Serve with cream sauce.
Scalloped Tomatoes and Onions.
cupfuls cold boiled onions, 6 tomatoes, Pepper and salt, 1 cupful buttered crumbs.
Cut the tomatoes into thin slices and chop the onions fine. Butter a baking pan. Put in a layer of sliced tomatoes, season with pepper and salt. Cover with a sprinkling of but tered crumbs, cover with sliced onions, then a layer of tomatoes. Make the last layer onion slices covered lib erally with crumbs. Bake in a mod erate oven three quarters of an hour.