Potluck Cookery BEVERLYPEPPER proves, once and for all, that every good cook is an artist. She is an extre mely . talented pa inter and sculptress and has had several BEVERLYPEPPER one-man shows in New York City and Par is. She DELIG,HTFUL WAYS TO has worked as advert ising art director for a numb er of American companies , has wr iltcu and illustrated MAKEA ROYALMEAL FROM art icles on cooking for such p11bli<:atio11sas LEFTOVERSO R WHATEVER McCall's , Guimour Magazine, and Jl ou.w: Jkauli ­ ful, and has designed costunw s for a moliou pic­ ture. Mrs. Pepper, her hushaud ( chid of News ­ week's Rome Burc.,u), and their two childr,•11liv e in a charm ing villa in Monte Mar io, Italy. PotluckCookery PDT.WCKCOOKERY

320 answersto the problemsof "leftovers•- answersto_ •nothing-In-tho-house• puzzle­ money-sav,ng- time-saving- easy-to-follow- · royal roads to originalcooldng with­ what you.have on handIn the cupboard or ie&lgerator

Written, illustrated and slightly abridged by Beverly Pepper

DOUBLEDAY & COMPANY, INC. GARDEN CITY, NEW YORK CONTENTS

Introduction V Staple List ix

MEATS Basic Cooking Instructions 3 Left over Meat 7

FISH Basic Cooking Instructions 44 Leftover Fish 47

POULTRY Basic Cooking Instructions 65 Leftover Poultry 66

VEGETABLES Basic Cooking Instructions 87 Leftover Vegetables 88

CEREALSAND PASTES Leftover Cereals and Pastes 126

SALAD DRESSINGS French Dressings Mayonnaise Dressings

Copyright©, 1955, by Beverly Pepper All Rights Reserved SAUCES Printed in the United States of America Sauces iv CONTENTS "NOTHING IN THE HOUSE BUT-" Bread 149 Canned Fish 152 Cereals and Pastes 160 Cheese 166 Eggs 168 INTRODUCTION Miscellaneous Vegetables 174 Onions 177 Potatoes 179

Index This is not a cookbook to shove any others off the shelf. It's not a rival to other cookbooks. It's a companion book Note to them-to all cookbooks in the world. It is written for people who can't bear to part with leftovers remaining Recipes for items followed by the letter R may be located from a previous meal, and for those who are tired of left­ by consulting the Index. The letter S after an item refers over hash and want to add to their cooking repertoire. the reader to the "Substitute" that appears just below the It is a book which starts out differently than any other ingredients. <'ookbook. It begins with what you happen to have on 11:mdand goes out from there-to satisfying and often magical solutions. To put it in common terms, it is the answer to the age­ old nnd frightened cry of "What11 we do now?" when yon supposedly have nothing more in the house than a wmg of hungry people piling in the front door. When anybody tells me they hate leftovers, I recall a wonderful Chinese dinner I had some years ago. We W<'reeigh t and were served foriy-three different dishes ut one sitting. Naturally, it was merely a small taste of t•ach one. Then we were asked to determine the basis of nil the various plates. No one agreed. At the end our hostess triumphantly announced she had served us only 0110 thing-chicken cooked forty-three different ways. That's leftovers for you. It isn't a problem as much as the know-how of passing fuod from one form to the other. It's both an exciting and economical passage. You have Orst of all the glamour of serving dull leftovers which lmvc been magically transformed to bring you cheers vi INTRODUCTION IN llll)Ulf(:'l'ION' VU and table-top kudos. And you have an amazing economy, l111vuImprisoned between the covers of this book, there's too, of money and time. 1111 11111IIto what you can achieve on man or beast. It comes by itself, whenever you happen to have some So thul's it-whether you have one or a hundred cook­ leftovers and know how to use them. It comes even more li11oks,this is a happy friend made to embrace a hundred when you plan on leftovers, both in buying and cooking. hooks, a thousand leftovers, and a million moments of It's a royal road to table romance. And as happens with 111g,•111 necessity before the shifting tides of appetite romance, it changes everything. Once you start setting wlald1, like the sea itself, can at times call forth something aside a little bit one day to create a leftover special for ul li,·uuty and delight for man's pleasure, some incredibly the next, you cease being a mere cook in the kitchen. You 11111,pUugdish other than naked Venus on the half shell. become, instead, a magician in the house-a priceless B.P, creator of table-top magic. It sounds impossible? Actually it's very simple. Just tuck odds and ends back into the refrigerator, keep on hand a good supply of basic staples-and, suddenly, you're offl Want an example? Let's say you serve a pork roast, carefully putting aside a bit for later . To this bit you add green pepper, celery, and soy sauce and-presto!-it becomes pork chop suey! Or set aside some vegetables, say broccoli, and you find you can have a souflle suitable as a main luncheon dish or perhaps an opening entree into a gourmet's evening. Leftover recipes, like old friends, have another ad­ vantage. They're flexible to your needs. Proportions may vary with what's on hand. A little more or less meat, or vegetables, still achieves a comparable result. Frozen or fresh foods may also be substituted as long as you adjust for cooking time and liquid. One last word on pantry staples. They are your tools and gadgets for kitchen magic. They are essential in the planned use of leftovers-or the emergency problem of "nothing in the house." Staples mean sugar, salt, flour, onions, rice, potatoes, bouillon cubes, and a careful choice of canned items. For an ideal supply, note the Staple List. You save money and time if you keep it up to date. With these and such free-wheeling ingenuity as we \\ 111•11lmylng stap les, keep in mind you're setting up an , 11111111 •111·yarmy. You're drafting accomplices and acces- 11111•1 lor kitchen magic. Far from an unnecessary ex­ to 11~11, I hoy uro the items which will save you three times 1111h C't1Sl, ~111•,Iovoryone has the below-listed items at one time 111 11111t1l111r. The trick is to keep them on hand all at one 111111( ! lilick 'om once weekly, order what's lacking-and •1111'111 11IIset. ll1111111111hcrto b uy brands and sizes which fit your t 1111llymul storage space . Large sizes, of course, are often 11111111 ,•c·onomical. h11•l11

\h1111111l11 Cheeses Chocolate, unsweetened 11,tl l11f\ powder II,, 11111(11odt1 Coffee, cocoa Cooking wines, red, white, 1111111111111cuhcs or concen­ liult •N, boo£ and chicken sherry Condiments: Capers, horse­ I ,111111',1foods: Breads; Fish : radish, pickles, pimentos, 11111'11ovlcs,crab meat, sal- red peppers, relishes 111m1, surdines, shrimp , Corn meal 1111111,utc .; Fruits; Juices; Cornstarch ~11•111•1 and poultry; Crackers I 1111w:i; Soups; Vegetables ( , 11•11IN 11ud pastes: Maca- Desserts, gelatin and pre­ 111111, 11ooclles,rice, spa- pared 11111111I Dried beans, peas, and lentils X STAPLE LIST Dried fruits Perishables: Bacon, butter, Dried mushrooms eggs, fat, lard, margarine Flour Salad dressing: French dressing, mayonnaise, etc. Herbs; dried: Basil, bay leaves, chives, garlic, mar­ Sauces: Catsup, chili, cock­ tail, soy, Tabasco, Worces­ joram, mint, parsley, saf­ MU.TS fron, sage, savory, tarra­ tershire, etc. gon, thyme Shortenings Spices: Allspice, black pep­ Jams, jellies, marmalades per, cayenne pepper, cel­ Mill<, evaporated and pow­ ery salt, celery seed, chili dered powder, cinnamon, cloves, Mixes: Biscuit, cake, muffin, curry, garlic salt, ginger, piecrust, etc. mace, mustard, nutmeg, Molasses, honey onion salt, paprika, poul­ try seasoning, sage, etc. Oil: Cooking, olive, salad Sugar, brown, confectioner's Olives, black, green, and stuffed Tomato paste Peanut butter Vinegar, herb, wine-flavored 11 1 11411I NCi INS'fllUCrION S FOB MEAT 3 lltl\ 1111-\111111( t·noking me ats and planning for tomorrow, '" '" ,1 I111 1la r11l'I nnd meat costs. But do not buy such , 11 fl v1111 haven't time to do them justice-lik e the I I II l•'11•111'l111111n,they simply won't be rushed. 1111 l11ll11wl11gleftovers are planned for your conven- MEATS 1 ,11, W1u11lrnf111l)1 flexible, their proportions can vary llh \\ 11111~ 1111 lmml. More or less meat or vegetables - or r'II I II 'II l I I"• h foods-ma y be tossed in. Just make sure to Meat is the world's most desired food. Mistress of tJw n 1111I t,,, 1•rn1kfog time and liquid. kitchen and master of the dinner table, it's loved without caution or care around the world . Its proteins zip up energy without laying on fat. Its vitamins and mineruL. na le Cooking Instructions for Meat are great for the outside skin and inside heart. Since tlu, I I heyday of the clumsy mastodon and lonely cave ma11, everybody has enjoyed its glorious benefits, as in tho II / 111111~/ Wipe with damp cloth. Roast in shallow open song, by eating "what comes naturally ." I' 111 HIio 1011sts require no rack. Place rolled roasts on rack. Like Proteus it pops up in a thousand forms and v11 11111 t 111•, low 300° oven, fat side up, uncovered, without rieties, This makes for a simple solution for most anyono' ,t, 1 I lo 11ol boste. Cooking at low heat insures juicier 1111 111 11111l11Ns shr inkage. If using meat thermometer, insert taste except my mother-in-law, who's an old-time vcg1• 1111,,, , 11111.-, thl'ough fat side; do not touch bone. Roasting tarian-dreaming, on off days, I suspect, of a 3-inch, old 111111 Ito 11tunding rib roasts (6-8 lbs.): rare, 18-20 min- fashioned steak. 111, 111>1 11011ndo r 140° on meat thermometer; medium, A surprising and little-known fact is that meat's nutrf .. , 111h111t·os per pound or 160° on thermometer; well tion has no relation to its cost. Tougher cuts have a nu ,1111111, ~-, ao minutes per pound or 170° on thermometer. tritive value as high as the tender ones. 1111/1,,I 1//1 toasts: rare, 32 minutes per pound; medium, Meat is divided into two groups-red meats (b eef or ,11 111h1 pew pound; well done, 48 minutes per pound. Or lamb) and white meats (pork, veal, etc.). Red mcolM 11 , t I11 •11111un olor as above. Season after roasting. may be served medium or rare , but the white must l 10 well done, to be digestible in the delicate stomachs of 0 111 / :U,·11kllro ili11g Have meat at room temperature. Wipe so-called Age of Anxiety. Ith d11111p cloth. Trim fat. Slash remaining fat every 2 A word about buying: 111,111~ to prevent curling when broiling. Rub preheated lo,,111.,,11tl·k with trimmed fat. For rare, cook thick steaks Buy by brand name when possible. And take a gomI 1 l111lu •~ holow heat, 1-inch steaks 2 inches below. For look at th e government stamp for wholesome quality. 11 , II ,1111111, cook slower and further away. Turn with tongs; says U.S. Insp. and PS'D-meaning U.S. Inspected 011,/ l,,1~ ph•t<·t•8meat , causes loss of juice. Season after broiling. Passed. This is done by the meat packers and your gov emm ent to protect you. /1,,/ /111/ /toast Wipe with damp cloth. Brown slowly thor- The cost of meat, basic factor in most any family'• 111wl1ly 1111n il sides in heavy kettle in little fat. For season- budget, makes it an ideal leftover target. 11111, uold L each onion, carrot, potato-all finely diced, 2 or 4 1 I 11111IIH INNl'IIOC'.l'fONS FOR MEAT 5

3 peppercorns, salt and pepp er, and ½ cup wat er ( 111t I 111 1 111111111.-s 1•11ch side . Chops 1 inch thick take about enough to form steam) . Simmer very slowly on rut~ wh,111• ,,,11•11 i,ido. Do not overcook. Should be juicy tightly covered. Turn meat twice . Cook until fork-teml1, I 11111l1111 w11 oulBeef Stew Coat pieces with seasoned flour. Brown in fnl In II 1111ol 111wn s and potatoes . deep kettle, well and quickly on all sides. Add 1 , 0 1111 boiling water; 1 each onion, carr ot, potato-all finely dit-1,1 , A NO HA M 2 or 3 peppercorns, bay leaf, sprig parsley, chopp ed colt>11 1'1t'paro :is in Beef Roast instructions . Slivers stalk, dash of thyme, rosemary, and Worcestershir e. Cov, 1 ,,It, 11111,lw inserted. Roast in 325°-350° oven . Pork tightly. Cook very slowly until fork-tender, about 2 hon, 11 , I 1111111111'-lhly cooked with not a trace of pink left- Remove meat. Rub vegetables and stock through strai1111 I , ,t 1t11111t tli(•rmometer. Roast fresh ham with rind on, returning with meat to kettle. Add 1 cup boiling wat er 111111 1111, ,, 111•11 done. You may score surface in squares. whole or quartered major vegetabl es. Cook very slowh 11,I flh l'luws, sprinkl e with brown sugar or honey, and until vegetables are tender, 30-45 minut es mor e. 11 l11 p10" oven 15 minutes. I ttt po1111d fresh ham about 33 minutes per pound; LAMB I 1 1111111 lulu nbout 37 minutes per pound; 4:-6pound Lamb Roasts Prepare as in Beef Roast instructions . D o 111,I II I lt1111ld1•r roas ts 45 minutes per pound; if stuffed, remove fell (thin paper-like covering)-it keeps meut 111 111 j11 111l1111lcs. shape . Bone-in roasts take about 35 minutes per powid , 111 175°-180 ° on the meat thermomet er. Boned and rolln l f ,,.,,,. 111111.vtPre pare like Lamb Crown Rib Roast. (if stuffed, fill loosely) about 45 minutes per pound . St• ri 1 111 'l!itt" oven, allowing 30--45 minutes per pound . Beef Pot Roast instructions for pot roast (braised Jami,) I /,,. ,, 111111 Steaks May be pan -fried or braised. Must adding a bay leaf and 1 cup canned or cooked tomut111, 1 if you wish. Iii 111111141i1y cooked with no trace of pink . Remove excess I 11, In ••11•11so hot pan. Brown chops. Season . Cook cov- 1 11 1111mV(lrcd over low heat until well done, about 50 Lamb Crown Rib Roast Be sure backbone is off or carvl11 1 1111111, . '1'11111occasio nally. will be impossible. Remove ground meat, if any, and sc:1.~1111 well . Cover each rib bone with cubes of stale bread or h,111 I lli,1hn l Trim bit of fat and melt in heavy skillet. pork to prevent burning. Replace seasoned ground meat 111 I 1h11I, 1111•111 with salt, pepper, and flour. Brown well on fill with stuffing. Add slivers of garlic if liked. Roast on 1111~ I 111 til,,,, nhout 10 minutes. Add boiling water or tomato in shallow pan in 300° oven about 30--35 minut es I'' 1 11111 11111111!1111,sour cream, canned tomatoes, etc. Cook pound. , 1 1 11ii , ~l1111nl'ring very slowly until tender and well done, 1111111 r1o 111l1111tcs . Taste and season again if necessary. Lamb Steaks and Chops Thick meat is best broiled. 'J'l1t11 chops and steaks should be pan-broiled. Fell (pape r l1~, 1111I, f :11mtl ot1d Smoked Hams Follow directions on covering) should be removed. To broil 2-inch chops , ull111, 1 'l'I" , lluko ln 300° oven. Ham, whole, 10-12 pounds, 6 II , I 7 25 minutes per pound, 170° on meat thermometer; 10 1 I 1111111,II, 111Slt•W , odding paprika and a can of pounds tenderized, 15 minutes per pound or 160° 011 1111,1 t 11111 1 I ~ hours or until fork-tender, then thermometer. Hali ham, 6 pounds, 30 minutes per pumul II t I ,1, 1, ,Iii ,wtions. 170° on meat thermometer. Tenderized, 15 minut(•s I'"• pound, 160° on meat thermometer. Picnic hams, :l 111 pounds, 35 minutes per pound, 170° on meat thermouwt,, LoftoverMeat Remove rind after baking. Cut fat in squares. Dot w11h cloves, glaze with brown sugar or honey or apricot ma1111M tlll IIROWN CELERY SAUCE lade, etc. Brown in hot oven, 425° for 20 minutes.

Smithfiel,d and Country Style Hams Require a thoru111•h I I \\' 111I\ ( 11\S'I',nl least 1½ cups or 4 slices scrubbing and rinsing before soaking overnight in 1'11111 water to cover. Rinse, then add fresh cold water to cv,,, t 1, 1111 ,ldppin~s, Prepared horseradish, 1 Simmer, allowing 30 minutes per pound. Remove rind, , 111 tbsp.

fat in squares, dot with cloves. Glaze and brown as n l,p\, ,I 11 It 1y Mll1p 1 1 Buttered bread crumbs, z II tbsp. VEAL 1 I,1 1111111•• 111N l1111lowc asserole. Stir in celery soup Veal Roasts Roast veal in 300° oven. Leg, 7-8 pounds, ') I li\tl,lil lll'n111v1 • from heat. Add horseradish and 30 minutes per pound; shoulder, 7 pounds, 25-30 mi1111I, I 11,, 1'11p wl lh butte red crumbs. Brown under per pound; shoulder, rolled, 5 pounds, 40-45 minutcR I'•• I 1 "1, 1,. I 1m11v1Ncs . pound. All veal roasts should be well rubbed with fol 111 1 1 •,, ,v,· wllh noodles, Minted Peas in Onionsn, coated with strips of salt pork or bacon. Rub with 1111111 11 t 1111 I 111 • lh•1•dradis hes, fennel, and romaine let- salt, and pepper if desired. Breast of veal requires 1 1 1111 11h I 1t1111111t,1 Drcssingn-and Russian black bread. water in baking pan. All veal should be well done, 1 111 on meat thermometer.

Veal Pot Roasts Follow Beef Pot Roast instructions, 11111 OAIHl CUE coat meat with flour before browning and add bay I, ,I and thyme to pot. I 1111 NI', 111lc: 1sl 2 cups in 1-inch cubes Veal Chops and Steaks Veal should never be broiled. Al Hamburger buns, 2-4 ways add extra fat-butter, bacon, or fat salt pork. llult Thinly sliced onion, 1 meat with salt, pepper, and paprika . Good idea to give, II 11 large protective coating of either flour, bread crumbs, corn 1111,11 IS[>, etc., and/or dip into beaten egg and again into flour, 1 h Brown slowly in butter, bacon drippings, or oil. Or 11111 shallow baking dish. Combine in tomato juice, broth, water, etc. Always cook slowlv 1, 1 ,11111•, c·atsup, and mustard . Pour over meat See Braised Pork for instructions. Undiluted cream s111111t 1111 , 111•h pll-cc is covered. Bake in moderate 375° make good sauces. Sliced lemon good with sauteed 111111 11111111 i:, 111h111tcs. Turn meat once or twice. Serve MEATS 8 LEFI'OVER MEAT 9 on split buns garnished with sliced onion. MAKES 4 He at drippings in skillet. Add beef , onions, and green SERVINGS , pep per. Cook until onions are soft. Add peas, mush­ Suggested: Serve with Delmonico PotatoesR, pickles and roo ms, and Worcestershire . Cook 5 minutes. Cover bot­ relishes-wonderful with beer . tom of shallow casserole with half the mashed potatoes. ( Add warm milk to potatoes if necessary to make them ll111fy.) Pour on meat and vegetables . Cover with remain­ BEEF MIRONTON h1)( mashe d potatoes . Dot with butter, sprinkle with milk. Leftover ll11k1•in me dium hot 400° oven until golden brown, about BEEF STEW or ROAST, at least 4 slices or 1 ½ cups 1 1 111l1111tcs. SERVES3-4. cut in small dice • 111•1•1wtNl: Serve with Vegetable Macedoine SaladR- and 111111 1y1• hrcad. Butter or margarine, z Bouillon, 1 cup or tbsp. 1 cup meat stock Thinly sliced yellow Red wine, ½ cup f If STR OGANOFF onions, 4 Salt and pepper to tasll' ,,,.,, ,. Flour, z tbsp. 11 \ I 111IIOAST, at least 1½ cups cut into thin strips Brown onions in butter. Blend in flour . Slowly pour ht I bouillon, stirring constantly, until thick and smooth. Aild I 111,, 111111111 1:(nrine, z Sherry, 3 tbsp . wine, salt, and pepper . Add the meat . Cover and sinur111 11 ,, Sour cream,½ - ¾ cup gently for 10 minutes. SERVESz-3. I 11111111111, It rnc.'Clium Salt and pepper to taste I 11111 li111rn11~, 1 can, Worcestershire sauce, ½ Suggested: Serve with boiled rice, Deep Fry C1111II 11 I tsp. flowerR, and head lettuce with French Dressin g 11 phr I Cooked, canned, or frozen English muffins. vegetables (optional), ½ any kind, 1 cup BEEF POTATO PIE Leftover BEEF STEW or ROAST, at least 1 ½ cups, f!1wh ,II 1111I 1 1111 Ii,11u 111q with gar lic in butter , until and I 111I 1111111t•d 1111•ot. Cook 1 minute. Re­ Drippings , 3 tbsp. Sliced mushi·cio111•. ( " I 11111 h11111111~. Ultind Ootll' into drippings. Diced onion, 1 large tional), 1 4 1111111 II t ,,, I 11111\' Stir until smoo th and thick- Chopped green pepper, z Worcestershir o R1111,, ' 1t11 ,ill 1111pp nr, and Worcestershire. tbsp. tbsp . • 11 1 1r11tulilt·s und return meat and Quick-frozen peas, 1 Mashed potat o, ..., package or at least 1 Butter or mar11,111111 cup cooked tbsp. Mille,z tbsp. 11, I 111, II, 111S11 l11tl11- nnd pum per- 10 MEATS LEFTOVER :MEAT and pepper. Add Tabasco . Fill scooped out rolls ··.-­ the mixture. Top with cheese slivers. Cook under br01ler CHINESE BEEF AND GREEN BEANS until cheese has melted, about 6 minutes. MAKES4 Leftover SERVINGS, COOKED BEEF, cut into thin oblongs 1½ X 1 X ¼ Suggested: Serve with Mixed Vegetable ScallopR- and inches, at least 1 ½ cups iceberg lettuce wedges with Russian Dressingn. and Cornstarch, 2 tbsp. Green pepper, cut in thin Salt, ½ tsp. strips, 1 small N EW ORLEANS GRILLADES Soy sauce, 1½ tbsp . Cooked French smng Fat, 2 tbsp. beans, 2 cups Leftover Sliced white onion, 1 Sugar, 2 tbsp. ROAST, at least 2 slices½ inch thick medium Water, ½ cup and Vinegar, 1 tablespoon Butter or margarine, 1 Salt and pepper to taste tbsp . Cayenne, dash Combine ½ tbsp. cornstarch, salt, and 1 tbsp . soy sauce. Chopped onion, 1 large Bouillon or boiling water, Pour over meat. Saute meat in fat for 5 minutes. Add Chopped tomatoes, 1 cup 1/3cup onion and green pepper. Cook a few minutes. Add string Drown onion in hot butter . Add tomatoes, salt, pepper, beans. Combine remaining cornstarch , soy sauce, sugar, and cayenne . Cook about 10 minutes. Add bouillon. Sim­ water , and vinegar . Pour over meat and vegetables. mer another 10 minutes. Add meat slices and heat about Cook, stirring constantly until thickened . SERVES3-4 . 10 minutes more. SERVES2. Variation: Add 4 sliced tomatoes to onion and green Suggested: Serve with Vegetable PuffsB and individual pepper. Green Bean Salad Bowln-and hot com muffins. Suggested : Serve with boiled rice and fruit salad of grapefruit slices, cut up strawberries, fresh mint on let­ tuce with lemon French Dressingn. SO U R CREAM BEEF RAGOU T 1,eftover . BEEF STEW or ROAST, at least 2 cups into 1-inch cubes CRUSTADE EGGS tlll d Leftover Beef drippings, 3 tbsp. Sour cream, 2 cups COOKED BEEF, finely chopped, at least 1 cup Flour, 3 tbsp. Dill seed, l tsp. and Water, ½ cup Salt, ¼ tsp. Hard rolls, 4 Salt and pepper to taste Heat drippings in skillet. Add meat; hk nd in flour. A~d Hard-boiled eggs, 2 Tabasco, dash water; stir until thick and smooth. Add sour cream, dill Beaten egg, 1 Swiss cheese slivers, ¼ cup s(·e d, and salt. Heat 1 minute more. S1,11v 1,:s 3- 4. Cut top off rolls. Scoop out all the crumbs, Chop eggs Suggested: Serve with boiled noodles, I ,yonuuiso String finely with meat. Mix with beaten egg. Season with salt BcansB- and toast triangle s. MEATS I I I I Ovt m MEAT 13 , , 11111hs. Fry in 2 tbsp . butter until brown. Remove. Add 1 11,~p. butter and flour to pan. Blend thoroughly. Add SOUTHERN SUCCOTASH AND l1111illlrn,.Stir sauce until thickened . Season to taste. BEEF CHUNKS II, 111111meat to pan. Sprinkle with cheese. Heat through Le~over 11111rw rve. SERVES3-4. STEAK or ROAST,cut in chunks, at least 2 cups ,,,11,,•.vted: Serve with kidney beans, lettuce salad-and and l'"l'l'V seed rolls. Oil, 1 tbsp. Tomatoes, 1 cup Chopped onion, 1 Caraway seeds, ½ tsp. Succotash, 1 box frozen Salt and pepper to taste WISS STEAK AND KIDNEY BEANS or 1 No. 2 can-or 1 cup kernel com and 1 cup I '//11p1·1· Llma beans 111,;1w HOAST,2 slices 1 ½ inches thick Saute onion in oil until lightly brown. Add meat, succo­ II Ill I Whole cloves, 2 tash, tomatoes, caraway seeds, salt, and pepper. Cover. I• 111111.4 tbsp. I .,1, 11. tbsp. Salt to taste Simmer slowly 25 minutes. SERVES4. • hlu,•y beans, 1 No. 1 can Red wine, or water, ¼ cup Variation: Turn into buttered casserole, top with ¼ cup • II, ,•ii 011ions, 2 medium shredded cheese mixed with ¼ cup cracker crumbs. Bake I ,1111111 llonr into both sides of meat slices. Brown in fat. in moderate 325° oven 30 minutes. lie 11111v11 from skillet. Add kidney beans, onions, cloves, Suggested: Serve with a salad of endive, chopped celery, 11111 ,.1111. Cook until onions soften. Add meat and wine. chopped apples, and French DressingR-and bot biscuits. 1111111,•r very gently for 30 minutes. Do not boil or the 1111 11 will get tough. SERVES2.

,1 11•1•.~1,•tf: Serve with Carrot RamekinsR and a mixed STUFFED MEAT SLICES , 1 , 1111Nn lnd-with corn bread . Leftover ROAST,4 slices ½ inch thick and Thinly sliced ham and/ or Flour, 1 tbsp. Swiss cheese, 4 each Bouillon, ½ cup-1 cube in Lightly beaten egg, 1 ½ cup boiling water Bread crumbs, ½ cup Salt and pepper to taste Butter or margarine, 3 Grated cheese (optional), tbsp. 2 tbsp.

Cut a pocket into each meat slice. Place 1 slice ham and/ or 1 slice cheese in each pocket. Close tightly and pin with toothpick. Dip into egg, then roll in bread MEATS I I I IOVl•:ll MEAT II , ,11cat ( put through food chopper) with onion, TAMALE PIE I, 1111111rind , marjoram, salt, pepper, nutmeg, and cracker Leftover , 11111il1s moistened with egg white. Mix well, roll into COOKED BEEF, chopped, at least 1 cup I' 11111111 size balls. Cook 10 minutes in boiling soup. SERVES and ,I, Com meal, 1 cup Tomatoes, 1 cup ,111iwwted: Serve with Broccoli SoufHe GourmetR, crisp Salt, 1 ½ tsp. Thyme, ¼ tsp. 1 1,·1•11s salad, and mayonnaise mixed with chopped olives Boiling water, 4 cups Chopped pimento, z tbsp. Fat (drippings or shorten- Chili powder, 3 tsp. pl11:;Frenc h bread. ing), z tbsp . Dry mustard, ½ tsp. Minced green pepper, 1 Chopped pimento olives, large z tbsp . liOFTA CU RRY Chopped onions, z small Salt and pepper to taste J/1101 1r Com kernels, 1 cup Butter, z tbsp. I , I '<>OKED MEAT9, put through the food chopper, at least In top of double boiler, stir corn meal and salt slowly J l' lll)S into boiling water. Continue stirring until thick. Place 11111/ over boiling water, cook zo minutes. Brown green pepper N,llt. ½ tsp. Chili powder, pinch and onions in fat. Add corn, tomatoes, thyme, meat, pi­ l'nppc r, ¼ tsp. Turmeric (optional), mento, chili powder, mustard, olives, salt, and pepper. 1 :1111cd onion, z tbsp. pinch Cook 5 minutes. Line shallow pan with hall the corn M hcd herbs, V2 tsp. Ginger, pinch meal. Pour in meat mixture. Cover with remaining corn­ ll11•11dc rumbs, 4 tbsp. Minced garlic, ¼ tbsp. meal mixture. Dot with butter. Brown quickly in hot I ,lglilly beaten egg, 1 Water, 1 tbsp. 425° oven 10 minutes. SERVES2-3. ll111lcr or margarine or fat, Bouillon or hot water, ¾ tbsp. 1 cup Suggested: Serve with sliced orange, thinly sliced onion, and endive salad-French DressingR-and Italian bread N111Jstitu te: Fish or chicken. sticks. 11111,rl nd meat with salt, pepper, grated onion, mixed 111 , hs, and 1 tbsp. bread crumbs. Bind with egg. Shape HAMBURGER SOUP 111111waln ut-size balls and roll in remaining bread crumbs. Leftover it,, lt fat or butter in hot skillet. Add chili powder, tur- 1111dc, ginger, garlic, and 1 tbsp . water . Cook until COOKED BEEF, ground, at least 1 cup and lh1h1ly brown. Add meat balls and stir until evenly Grated onion, 1 tsp. Slightly beaten egg white, I 1111w11ed. Cover with bouillon or water and simmer Grated lemon rind, ½ tsp. 1, use just enough to 1 111ly for 45 minutes. SERVES4- Dried marjoram, ¼ tsp. moisten fl/~/(Csted: Serve with boiled rice, and a salad of sliced Salt and pepper to taste Cream of chicken soup, 111plcs,oranges, onions marinated in French DressingB- Nutmeg, dash bouillon, or what-have­ Cracker crumbs, z tbsp. you, at least z cups 01111I rye bread. 16 MEATS I, t tilVF.ll MEA T 17 111111, onion, carrot , turnip and apples in drippings until MEAT-STUFFED PEPPERS 11h1111.~1 tende r-about 12 minut es. Add meat. Sprinkle II Ii tlour and curry mixture . Add water, parsley, bay Leftover 11 11, 1111dthym e. Simmer slowly, about 10 minutes. Add COOKED MEAT, diced finely, 1¾ cups 11111111 p<'pper if desired. Add lemon juice just before serv- and 1111 S1mVES4. Firm green peppers, 4 Dry mustard, ½ tsp. ,,o,,wted: Serve in hot soup howls with a side dish of Beaten eggs, .2 Cayenne, dash I 11th ii rice-and Baked-Bean Burgers11-and soft rolls. Milk, 1 cup Chili powder (optional), Salt, 1 tsp. 1 tbsp. Pepper to taste Buttered bread crumbs, Grated onion, 1 small 4 tbsp. I WISS MEAT PIE Minced parsley, 1 tsp. Boiling water, 1 cup 1 f 111111•r Cut tops from stem end of green peppers. Remove seecl11 1 'CIOKED MEAT, put through food chopper, at least 1½ and fibers. Parboil for 5 minutes. Drain. Prepare filling: ,,,• Ill' ~ mix eggs with milk, salt, pepper, onion, parsley, mustard , Milk, ½ cup Condensed mushroom cayenne, and chili powder . Add meat. Fill peppers to 111\ 1 11il mix, 2 cups soup,½ can within ½ inch of top . Sprinkle with bread crumbs . Plac1• ll ,11•1111dripp ings, 2 tbsp. Canned tomatoes, ½ cup, in baking dish filled with boiling water. Bake in moderato I liuppcd onion, 1 small drained 350° oven until peppers are tender and filling is firm, ,,11,½ tsp. Swiss or American cheese, about 40 minutes. MAKES4 SERVINGS . I Ii V mustard, ½ tsp. cut in slivers, ½ cup Suggested: Serve with Corn ChowderR-and hot butter od \\'mt'l'stcrshire sauce, biscuits. I l11p. I,, p 1111• milk and biscuit mix for rolling as directed on I 11 ~11~1,.Kne ad a few times. Set aside . Brown meat and MULLIGATAWNY SOUP ,111o111 t11 baco n drippings . Add salt, mustard, Worcester - 1,h, ~oup, and tomatoes. Cook 10 minutes . Roll ~ut Leftover 1 , 1111dough and line 8-inch piepan. Fill with meat m~ - COOKED MEAT, at least .2 cups diced and ' 111 , ( :over with cheese. Bake in hot 450° oven 25 mm- 111 1111tilcrus t is done . SERVES2-3. Drippings, 3 tbsp. salt, pepper and curry Finely chopped onion, ¾ powder, 1 tbsp. ,, i•1w/Nl: Serve with Asparagus and Olive SaladR, cup Boiling water, 5 cups Finely diced carrot, ¾ cup Chopped parsley, 1 thNII, Finely diced turnip, ¾ cup Bay leaf, 1 Peeled, diced green apples, Thyme, ¾ tsp. 2 medium Lemon juice, 1 tbsp. Flour, .2 tbsp., mixed with > 28 MEATS I t,;t,•J'OVER MEAT tlii,·k. Fry in fat until golden brown. Drain and serve ZUCCHINI AND MEAT SAUCE with sour cream, Tomato or Cheese Sauce . SERVES3-4 . Leftover /i1t/.;gested: Serve with Cheese, Tomatoes, and Lima

COOKED HAMBURGER, at least 2 patties B,·ans•t. and

Butter or margarine, Bay leaf, 1 2 tbsp. Broth, bouillon, or stock, NEA POLITAN MEAT MACARONI Flour, 2 tbsp. 2 tbsp. I ,,•{lover Tomatoes, 1 cup Salt and pepper to taste <:O OICED MEAT, finely chopped, at least 1 ½ cups Chopped green pepper, Th.inly sliced zucchini, 2 tbsp. 11111/ 4 small 8 Chopped onion, 2 tbsp. Macaroni , ½ pound Gravy, drippings, or Grated cheese, 1 tbsp. Basil, ¼ tsp. Uoiling salted water, z strong bouillon, ½ cup quarts Grated cheese, ¼ cup Chop hamburger finely. Melt butter. Blend in flour. Add Canned tomato sauce, tomatoes, green pepper, onion, basil, bay leaf, meat, and 1 cup b~oth. Salt and pepper to taste. Simmer slowly about 10 Substitute: Leftover spaghetti or macaroni. Rinse first with mmutes. Place sliced zucchini in shallow buttered bak­ hot water. Drain; proceed as directed. ing dish. Cover with sauce, sprinkle with cheese. Bake ll11il macaroni in salted water until al dente ( firm, not in moderate 350° oven about 45 minutes. SERVES2. 1110 soft). Mix the meat into the sauce and gravy. Sprinkle Suggested: Serve with Sweet-Potato PieR-and toasted hultom of greased shallow casserole with 1 tbsp. grated English mufllns. ,·hl'cse. Add layer of meat, then macaroni . Repeat cheese, 11u·at, macaroni, etc., until used up. Top with cheese. llukc in hot 425° oven 7 minutes or until bubbling and MEAT AND POTATO LATKES lirowned . SERVES3-4. Leftover Vurlation: Slice 3 tomatoes ½ inch thick; saute in 2 tbsp. COOKED MEAT, ground 2 cups and ' hulte r and ¼ tsp. dried basil. Place on top of final maca­ , oni layer. Top with cheese. Grated raw potatoes, 2 cups Eggs, 1 whole and 1 yolk S1114gested: Serve with salad of cooked string beans, Fat (shortening, lard, or Minced onion, 1 tbsp. salad oil) ¼ cup lll'oken romaine lettuce, crumbled bacon, and lemon Salt, ½ tsp. Sour cream (optional), French DressingR plus-hot Italian garlic buttered bread. Pepper to taste 1 cup Worcestershire sauce, Tomato SauceR or Cheese 1 tsp. SauceR Mix meat, potatoes, onion, salt, pepper, Worcestershire, and eggs. Form into Hat round pancakes about ½ inch 20 I ,IW l'OVER MEAT I\I I>.meat with onion, parsley, bread crumbs, thyme, mar- 111111m, caraway seeds, salt, and pepper. Blend in beaten SOUR-APPLE CASSEROLE •·v.~-Choose perfect leaves from outside of cabbage. Par­ Leftover l111il 5 minutes in salted water to cover. Drain and dry. C?OKED MEAT, diced, at least 1½ cups or cut in 4-5 11l11c:e a heaping spoonful of the mixture on each leaf. slices ' l1'11ldtwo sides into mixture, flap one end over the other. and l'lace bacon in bottom of shallow pan . Add the cabbage Butter or margarine, Sliced or diced, boiled , ulls. Cover with wine or broth; simmer gently 25 min- 3 tbsp. potatoes, 4-5 111,•s. SERVES4 . Sliced onion, 1 large Bouillon ( cube and water) Peeled and sliced sour S11ggeste d: Serve with boiled rice; cover with Tomato or meat stock, 1 ½ cups apples, .z S1111ceR-add a light salad-and Russian black bread. Salt and pepper to taste Nutmeg, 1 pinch Saute onion and apples in butter until light brown. Place VEl.OUTE MEAT TIMBALES ~te{i°ate layers of onion, apples, meat, and potatoes in l ,t'ftove r s a ow baking dish. Pour stock over all. Season with salt, C:OOKED MEAT, at least 1 cup, finely chopped or ground pepper, nutmeg. Sprinkle with butter remaining · Bak · d m pan. (llld e m mo erate 3500 oven 15--20 minutes. SERVES3-4 . Fat (shortening, lard, or Sliced mushrooms Suggeste~: Serve with a salad of canned or cooked diced drippings), 2 tbsp. (optional), 1 3-ounce b can, drained eets ' mmced. onions, nnnce· d green peppers, and Vinai- Flour, 2 tbsp. Salt, 1 tsp. Worcestershire sauce, grette DressmgR-plus hot buttennilk b.lSClll ·ts • Concentrated beef or 1 tsp. chicken stock, ½ cup Finely chopped parsley, Milk,½ cup 1 tbsp. STUFFED CABBAGE LEAVES Well-beaten eggs, 2 Leftover Melt fat, stir in flour and salt. Blend well. Add liquids CbOOKEDMEAT, any kind, put through the food g1inder ~radua lly, stirring until thick and smooth. Remove from a~1~ • heat. Add eggs, mushrooms, Worcestershire, parsley, and :md meat. Mix well. Fill buttered custard cups ½ full. Finely chopped onion, 1 Beaten egg, 1 Place in pan of water . Bake in moderate 375° oven 25 Parsley, 1 tbsp. Cabbage leaves, 8 minutes until set. Unmold. Serve with your favorite Bread crumbs, 2 tbsp. Boiling salted water to sauce. MAKFS4-5 TIMBALES. Thyme, pinch cover Marjoram, pinch Stiggested: Serve with Macaroni Saladtt-and hot but­ Bacon strips, 3 Caraway seeds, ¼ tsp. 8 tered white toast. White wine , ½ cup Salt and pepper to taste Substitute: Chicken broth. MEATS I I I 111v1m MEAT 111I lw~inning to set . Stir in chopped meat, fish, or SOUFFLS 1 l11ik,·11. Ad d onion and parsley . Mix well. Remove from Leftover 111°111. Cool. Shape into 4 croquettes. Beat remaining egg. ll11II111ixture in egg, then in flour , again in the egg, then COOKED MEAT, at least 1 chopped cup, cut in small dice or 111h11·ad crumbs. Fry in fat or oil, turning until eve nly and l,111w11cd.Drain on absorbent paper. Serv e with white 1111·!'. 1AKES 4 CIIOQUE'CTES. Butter or margarine, 3 Milk, 1 cup tbsp. p armesan cheese 3 tb \ ,1tiation: Rolled into small walnut- size balls, fri ed, and Fl b 3 yolks • sp. our, 3 t sp. Eggs, 1 •1 Vl·d on toothpicks, you have a fine hors d'oeuvre. Salt, ½ tsp. Stifil bea Pepper, ¼ tsp, y t en egg whites, 3 'rU FFED ZUCCHINI Melt butter in a B1 end Hour, salt, and pepper. Add milk. s· saucep~. I ,·f lover and smooth. Do n~ri. :g constantly until thick COOKED MEAT, at least ¾ cup, very finely chopped meat and cheese . Remove from heat Stir . b 11111/ ID ~ten yolks. Mixegg well. Fold in stifHy beaten e Zucchini, 8 small Olive oil, 1 tbsp. . d gg whites. Pour into buttered souffie dish Bak ID mo erate 3750 • • e Parsley (optional), 2 tsp. Butter or margarine, SERVES 3-4. oven 25 Dllllutes. Serve at once. Lightly beaten egg, 1 1 tbsp. Grated cheese (optional), Lard , 1 tbsp. th Chopped onion, 1 small wi Minted Carrot and Chicory SaladA z tbsp. :u:a.es;,::::.e Nutmeg, dash Minced garlic , 1 clove Salt and pepper to taste Tomato paste, z tbsp. Bread crumbs, 1 ½ tbsp. Water or bouillon, 1 cup EGG CROQUETTES nal ve zucchini lengthwise. Remove insides carefully Leftover with an apple corer or a small paring knife. Take care COOKED MEATFIS not to break th e skin . Mix tog ether the meat , pars­ nnely chopped , or H, or POULTRY, at least½ cup, l<'y, egg, cheese , nutmeg, salt, and pepper. Add br ead and crumbs. Mix again. Stuff zucchini halves with th e mix­ Butter or margarine , in a larg e skillet. parsley, 1 tsp. h.ire. Melt the oil, butt er, and lard 1 tbsp. Chopped Flour,½ cup Brown the onion and garlic in this mixture. Add tomato Eggs, 3 ½ cup with the water or bouillon. Cook a few Salt, ½ tsp. Bread crumbs, paste diluted ¼ cup Cook tightly covered Pepper, dash Oil or fat, minutes. Add the stuffed zucchini. White sauce (Bechamel 25 minutes. Add a little Milleor cream, ¼ cup over low heat, until tend er, about Medium&) necessary. MAKES 16 SIU.FEED ZUCCIIINI Grated onion, 1 tsp. hot water if HALVES. Melt butter in skillet B milk until froth ~ ~t 2 ~gs wi th salt, pepper, and Suggested: Serve with buttered sweet com-and hot y. our mto skillet. Stir constantly until cros s buns. MEATS I I! ltl\ ' 1'11 ~T zs t too soft). Serve on bot platter, 1111111,,/ c/ente (firm, no ed Ii over all. Sprinkle with BIDDLEFORD PIE 1111 111 center, sauce pour , 11, ,1 clll'ese. SERVES3-4. b Leftover ·th tt cheese salad, Cucum er ,11 1•,·sted: Serve WI co age BAKED HAM, at least 2 cups, diced and I Ii• ,•;i111t, red wine-and bot rolls. Butter or margarine, z Diced, cooked or canned tbsp. potatoes , 1 cup flA M AND LIMA Flour, 2 CASSEROLE tbsp. Cooked or defrosted fro:zen Mille, ½ cup peas, 1 cup , I /lfll'C T White wine, ½ cup Thyme, ½ tsp. ( 't lOKED HAM, ground, at least Salt and pepper 1 cup to taste Biscuit mix, 2 cups 11111/ Drained oysters, 1 ½ Salt and pepper to taste cups Mille , 1 cup { :nokcd, frozen, or de- , /. Mille,1 cup Melt butter; stir in flour. Blend well Add rl·osted Lima b eans, 1 2 milk and wine " Sliced tomatoes, dium gradually, stirring until thick and !2 me smooth. Add salt, pep­ cups Melted butter or per, oysters , ham, potatoes, peas 111(•a d crumbs, ½ cup margarine, , and thyme. Pour into p i•p 3 tsp. shallow buttered baking 1 ared mustard, ¾ tsp. dish. Mix biscuit mix with milk. 1l orseradish, Spread over ham and oyster mixture 1/2tsp. . Bake in moderate b d crumbs mustard, borserad- 350° oven 30 minutes. t :11111bine SEB~ 4. Lima beans, ~IkeaPl h ' in bottom of but- I lt Pper and m1 . ace am Suggested: Serve with chicory and tomato 1,,, , sa , pe ' d L. mixture over salad with ti it. Top Mustard Dressingx. •rP

JELLIED HAM SALAD Substitute: Bouillon cube and water, Leftover lloil macaroni in salted water until almost cooked, about COOKED HAMs di d IO minutes. It should be soft but underdone . Place wine, and . • ce , at least 1 ½ cups tomato sauce, tomato juice, ham, and/or tongue, mush­ UnHavored gelatin, rooms, salt and pepper, in a saucepan. Simmer 10 min- 1 Romaine lettuce envelope softened in ¼ 11l es. Add drained macaroni. Cook another 10 minutes. Pared sliced avocado cup cold water 1 Correct seasoning . Serve topped with butter sprinkled American cheese sliv~rs Mayonnaise, l ½ cups with cheese. SERVES2-3. ½ cup ' Chopped hard-cooked 2 Suggested : Serve with Green Bean Salad Bowln- and eggs, 2 Fre~ch dressing ( parts oil to one part vinegar Italian garlic bread. Co_oked_asparagus tips, cut salt and pepper to ' m 1-mch lengths, 1 cup taste) Chopped chives, 1 tbsp. Substitute: Cooked chicken. ~ 29 MEATS I I I II tVJ!:n MEAT golden brown. 1111,, 011ions and garlic in butter until raisins, cinna- BA GDAD CASSEROLE I 11111ve garlic. Add meat, rice, almonds, , ginger, salt, and pepper. Stir in saffron Left()f)er 1111' " · mace, cloves n stock. Cook covered with heavy lid very LAMB t l 111,I d1icke COOKED 1 ½ cups cut in small dice grain is separated and ' a east 1111\I v until rice is tender and each Garnish with sliced 1111111 the other-about 18 minutes. Diced, cooked or raw C ooked rice, .2 cups , iled eggs if liked. SERVES3-+ I at least 1 cup T I111 I ho eggp ant, omatoes, 1 No. i can plus Oil, ¼ cup d: Serve with Almond Spinach Croquettesn drained, or 1 cup fresh 1111:1:1·ste 8 Mincedonion, ½ cup Beet Ring Mold -and French e, ½ cup 11111•h alf recipe for Mixed Chopped green pep~• ¼ Red win ..,_., '4 Grated ch eese , ½ cup l,1,11d . cup and pepper to taste Garlic, 1 clove Salt 11\M B ROLL H using raw eggplant k . Saute onion gree ' coo until tender. Drain well. I , f Inver and garlic in oil. R emove 1 ½ cups, ground garlic. Add Lunb n_ pepper,Ia C 'OOKED LAMB, at least ;mat~, Wine, ¼ cup 111,t! cheese, salt, and ~~;~:~~tas~~ 1 sprig urn mto e:rrthenware 11,scuit mix, 1 cup Chopped parsley, casserole. Top with remainin · olives, . Bake m medium k, ½ cup Chopped pimento hot 4000 oven about ¾ hour Sg cheese Mil • ERVES.z-3. J111tter or margarine, 2 tbsp. f d Dry mustard, ½ tsp. Suggested: Serve with a salad l tbsp . raw carrots , seed- .2 tbsp. less raisins raw eel o grate Minced onion, 1 small Relish, ' ery on curl di French pepper to taste hot .Lo b. . y en ve with ( :rerun of mushroom soup, Salt and Dressingn-and W- p lSCWtS. 1 can

I1 1 ,•pare biscuit mfa: with milk as directed for rolled bis- PILAF onion INDIAN 111 its on package. Set aside on waxed paper. Brown lamb , parsley, Leftover 111 butter. Add ½ can mushroom soup, salt, and pepper. Cook slowly 10 or BEEF or CHI . olives, mustard , relish, COOKED LAMB m i ½ -inch X 4-inch rectangle. about i½ cups CICEN,cut 111inutes. Roll out biscuit dough to 8 lengths, edges with and Spread with mixture. Roll like jelly roll. Seal Brush with milk. Bake in hot 425° Butter or margarine, Mace, pinch rlampened fingers. until done. Cut in four slices with .2 tbsp. s, .2 or oven 30 minutes, or Clove 3 hot soup or hot left­ Coarsely chopped onions Ginger, pinch ~harp knife. Serve with remaining 1 cup ' 4. Salt and pepper to taste over gravy and mint jelly . SERVES garlic, 1 clove Crushed Saffron, pinch tituting ½ cup cooked dried apricots 1 cup Variation: Try subs Raw rice, stock, .2 cups Hot chicken for the olives, relish, parsley, and mustard. Ch~~ped almonds, 1 tbsp. Hard -boiled eggs Raisms, .2 tbsp. (Optional), .2 Suggested: Serve with buttered broccoli, plus individual ¼ tsp_ sliced tomatoes. Cinnamon, salads of cottage cheese, watercress, and MEATS I l I 111v1m MEAT 31 1111111·1· coating. Mix eggs, Hour, and milk. Season with CHINESE PORK 1111 11HI pepper. Pour AND PEPPERS mixture into skillet. Cook over low 111II until Leftover bottom is set and top still creamy. Add pork •111, ..,. Sprinkle ?OO~D with chives. Cover. Cook a few minutes PORK SHOULDER or ROAST PORK andmto strips ½ inch l ¼ . 1111111s ,•t. SERVES3-4. 1 ong, _. mch wide, at least , cut 1 ¥2 cups ,111•1;,·sted: Serve with Mashed Potato Cheese BallsR Salad u • 11lad of canned and oil or fat, 2 tbsp. Diced green peppers, pear halves and diced orange on water- Salt, ½ 3 • , , tsp. medium ·•,, with French Dressingn-plus hot Chicken bouillon cube cross buns. 1 Slivered celery, 1 cup dissolved in ½ 1 cups' Cornstarch, z tbsp. boiling water Cold water, ¼ 11\N TASTIC BELGIAN MEAT Soy sauce, cup BALLS z tbsp. Black molasses or honey, I, f101Jer z tbsp. I :oOKED PORK, put through meat grinder, Brown meat in hot oil Sprinkle at least 1 ½ with salt· add b . 1•11ps and soy sauce. Bring utes Add to boil. Reduce heat· , . ouill~n ,11,d . peppers and celery; , srmmer 5 nun- ll11tter or margarine, Flour,½ cup mix well. Bring to b il R ed uce heat; cook . 1 tbsp. Butter ter. Add molasses o • or margarine, 3 ~~rn::s- Mix cornstarch ( :l,opped shallot, vegetables th with wa- 1 tbsp. Stir f · th n smoo , Add Bread slices, z soaked . or ano er few minutes untilto thick pork and in Tiny onions, 12 ERVES .2- cl. ½ cup milk seasoned Scraped new potatoes, S . 12 3 ene with: salt, pepper, and Chopped parsley, 1 tsp. Suggested: Serve with fried . . nutmeg to taste noodles, and Thyme, ¼ tsp. a salad of di;ce, ~nsp cann White wine, 3 tbsp . grated raw cranberr· ed Chinese Bay leaf, 1 'th l Egg yolk, 1 lettuce c d pmeapple chunks and Stock, white wine, or light ies Wl emon French DressingR on Stiffly beaten egg ups. white, 1 beer, 1 cup llrown shallots in butter. Mix with meat, soaked bread, wine, egg yolk. Blend well Fold in egg white. Shape into DANISH PANCAKE small balls. Roll in Hour. Heat butter in skillet. Add meat halls; brown Leftover quickly. Add onions and potatoes. Sprinkle with parsley. Add thyme and bay leaf a::iOAST PORK, 4-8 . Cover with wine, thin slices beer, or stock. Simmer covered about 35 minutes until Fat or oil, potatoes 2 tbsp. Milk, are done. SERVES3-4. Well-beaten ½ cup eggs, 3 Salt and pepper to taste Suggested: Serve with tomato and watercress salad, Flour, z tbsp. Chopped chives, z tbsp. French DressingR- and French bread. Heatmove fat in skillet. Add pork sli b . fr . ces, rown qwckly. om pan. Dram Re- off excess fat, leaving only a thin 111 111\'l,;Jl MEAT 33

FESTA PORK AND RICE ,nRK CHOP SUEY Leftover ROAST PORK, at least 4 ¼-inch-thick slices I, /lrmer • thin strips and t '( lOKED PORK, at least I½ cups cut mto Oil, 2 tbsp. Tomato sauce, , ml Sliced onions, 2 medium can I It i1•dmushrooms, 4-5 Bean sprouts (optional), 1 Crushed garlic, 1 clove Sliced mushrooms ll>sp. (1 ounce) can Sliced green pepper (optional), I 3-oun I lul water, 2 cups Finely diced celery, 1 cup (optional), 1 can, undrained Salad oil, 1 tbsp. Bouillon, 1 cube dissolved Gravy, 1 cup-or ½ can Soy sauce, 3 tbsp. in ¾ cup water beef gravy Minced parsley, 1 tsp. Salt and pepper to taste Crccn pepper, cut in Flour or cornstarch, 2 Raw rice, 1 cup strips, ½ cup tbsp. Egg, 1 Brown onions, garlic, and green pepper in oil in heavy skillet. Add gravy, tomato sauce, mushrooms, parsley, ~,,,, k mushrooms in bot water 15 minutes. Drain. ~eat and seasonings. Simmer uncovered 15 minutes. Measure :,1i'with 1 tbsp . soy sauce. Add green pe~per, e: sauce. If necessary add boiling water or bouillon to make I Cook another mmute. A ~prouts, mushrooms, ce_ery. Bl d flour or cornstarch .2¼ cups. Check seasoning. Reserve 2 tbsp . sauce. Mix in lumillon. Simmer 10 minutes. ebn Heat until thick- rice. Place half the meat slices on bottom of earthenware Stir into a ove. casserole. Top with half the rice and sauce combination . ,wit,ncd.h 2 Beattbsp. egg; soy frysau~.m lightly oiled pan. Cut into strips. Add remaining pork slices, then the rest of the rice and Sl·rve as garnish for chop suey. SERVES3-4 . sauce. Spread with reserved sauce. Bake covered in 400° . . d · Chinese oven about 1 hour until rice is tender. SERVES4. S11ggested: Serve with boiled nee, canne cnsp uoodles, and canned litchi nuts. Suggested: Serve with hot buttered peas, heart of lettuce salad, Blue Cheese Dressingn-and poppy-seed rolls. PO RK WITH HORSERADISH

T,e~over . 1 s COOKED PORK, cut in 2-inch slivers, at east 2 cup and Sliced onions, 3 medium Bay leaf, 1 Fat or salad oil, 2 tbsp. Salt and pepper to taste Stock or bouillon, ½ cup Horseradish, 2 tbsp. Wine vinegar, ¼ cup Croutons Saute onions in fat. Add pork. Cover ~th stock an~ vinegar. Add bay leaf, salt, and pepper. SlJllIIler uncov 34 MEA I t I J0\11-:it :MEAT 35 ered 20 minutes. Serve sprinkled with horseradish an garnished with croutons . SERVES4. Suggested: Serve on mashed potatoes and Mushroom WflET AND SOUR SPARERIBS CroquettesR plus a lettuce and sour grass salad with lemon French DressingR-and pumpernickel bread. I• IIIIOTL/l111wrED SPARERIBS, at least 2 cups, cut into 2-inch pl1 l'CS

PORK AND YAM POT rm/llllllcr , margarine, or salad Pineapple juice, ½ cup Leftover nil, 2 tbsp. Water, 3 tbsp. /i li1·cd onion, 1 large Salt, ¼ tsp . COOKED PORK or HAM, at least 1 ½ cups, cut in cubes and llinwn sugar, 3 tbsp. Pepper to taste Cornstarch, 1 tsp. Sliced apples, ¾ cup Vinegar, ¼ cup Water, 1 tsp. Gravy or brown sauce, 1 Soy sauce, 1 tsp. Cooked peas, or defrosted cup frozen, 1 cup b arine or salad oil. Add sugar, Cinnamon, ¼ tsp . 11111116o nion in utter, . marg . '. water, salt, pepper, Pared and sliced, cooked Bread crumbs, 2 tbsp. \ lr11•gar,soy sauce, pmeapple 1u1ce, . t Mix com- sweet potatoes, 4 medium Butter or margarine, 3 11Ill I spareribs . Simmer slowly 20 mm~ e~til boiling. tsp. ,111rchwith cold water, add to sauce, s Salt and pepper to taste Simmer slowly 10 minutes . SERVES2 ' Arrange pork, apples, peas, and potatoes in alternate lay­ \1111'iation: Add pineapple chunks. d£ul ers in earthenware casserole. Season with salt and pep­ S11ggested: Serve WI' th b Oil e d rice mixed with l hand with per. Pour over gravy. Sprinkle with cinnamon mixed of chopped parsley-plus tom iceber~ lettuce sa a with bread crumbs. Dot with butter. Bake in moderate fo'rcnch DressingR and Italian bread sticks. 350° oven about 40 minutes. SERVES2-3. Suggested: Serve with a salad of sliced oranges and raw onions marinated in French DressingR and tossed with HUN GARIAN GOULASH Boston lettuce-plus Parker House rolls. J,eftCOoverOKED VEAL or BEEF , cut in I-inch cubes, at least 1½ cups

and Tomato paste, I tbsp . Paprika, 2 tbsp. Consomme, 1 can-or 2 Olive oil, or very good chicken bouillon cubes salad oil, 2 tbsp. in 2 cups water Finely chopped onions, 4 Caraway seeds, ¼ cup

Garlic,medium 1 clove Salt and pepper to taste Remove any bone an d f a t from meat : Rub eachd Ii piece in th oroug hi y WI"th paprika • Saute the omons an gar C MEA I 1 , , ,v1m JMEAT 37 the oil until golden brown. Add the meat and cook minutes. Add tomato paste, consomme, caraway se 1r1tNI SH VEAL CUTLETS salt, and pepper. Simmer slowly 20 minutes. This is wo derful with black bread. SERVES2-3. //1111/'r • Suggested: Serve with broad egg noodles and a saln I cJ( >KEDVEAL, at least .2 slices of cucumber, escarole, and mustard greens with Fren Dressing 8 • / Pounded almonds or 1, 11nr oil, I ~bsp. mixed nuts, 1 tbsp. I liupped oruon, I small Grated chocolate, ½ tsp. Wloite wine, ¥2 cup Saffron, pinch ROSSINI VEAL BIRDS 1urnnt o puree, 3 tbsp. Salt and pepper to taste Leftover 'il,1r-k, 3 tbsp. Boiled ham size of veal I :,11111cdsliced mushrooms, pieces, .z'slices COOKED VEAL, .2-4 slices, cut in thin slices 4 inch z tbsp. square £ and . . fat until golden. Drain off at; lo ~killet, saute OIUOn;i d tock. Simmer gently for Bread crumbs, 1 cup­ ulil wine, tomato pur ehran s nuts chocolate, saffron, Basil, ¼ tsp. 111 soaked in ½ cup red 1 iuutes. Add th~ mU:r ::::er fe; minutes. Add the Wine Well-beaten egg, 1 1h,an d pepper. S1Illlllth hly Place the cutlets on Anchovy fillets, .2-or Salt and pepper to taste 0 Olive oil, butter, or , 11tll'ls and ham. Heat ~~u1e hamand sauce. SERVES anchovy paste, ½ tsp. lo alt·d serving dish. Top WI Finely chopped parsley, margarine, 1 tbsp. Dry red Wine, ½ cup onion, capers, 1 tsp. each Pitted black olives '1111igested: Serve with bro"':11~ce . anded salad up of with dandelion a few (optional), ½ cup 1•1t•t·ns Wl·th French Dressmg peppd. Squeeze wine from bread crumbs. Mix crumbs with an­ ,l.,~hes of Tabasco-plus Italian brea chovies, parsley, onion, capers, basil, egg, salt, and pep­ per. Spread some of the mixture on each slice of veal. VEAL PAPRIKA Roll each and tie with string or secure with toothpick. Heat oil or butter, add veal "birds." Pour on wine. Cook f ,1·/tover Ii tin chunks, at least 1 cup covered over low heat until wine evaporates. Serve gar­ COOKED VEAL, 4 s ces, or cu nished with black olives. SERVES2. ,11ul Flour, ¼ cup Suggested: Serve with polenta ( corn-meal mush), raw Fat, .2 tbsp. Salt and pepper to taste 2 spinach and bacon salad with French DressingB-pJus Sliced onions, Sour cream, 1 cup Italian bread. Paprika, 1 tbsp. . . • ti1 brown . Sprinkle with pa- Saute omons m h~!i;~~= Add to onions. Cook 5 min- ::: \:e't~o:~:: Add ~alt, pepper, and sour cream . Cook another few minutes. SERVES2 . . d fi Id Suggested: Serve with elb ow ma caroni and nuxe e MEA I I I lfl VJ>:ll MEA T 39 ~alad, sour grass, and iceberg lettuce-caraway seeds rench Dressingn-plus rye bread. 1 OS POU LE11E

I /1111a BEHAR RICE AND KIDNEYS 1 00 KED LIVER , diced, at least 1 cup Leftover ,1,I l'11tlt·r or margarine, z Eggs, 4-8 KIDNEYS, thinly sliced, at least 1 ½ cups a:100KED lhsp. Salt, ½ tsp. Butter or margarine, 1,lw1ry, 1 tbsp. Pepper, ¼ tsp. 5 Sliced onions, medium tbsp. 2 111111.-redbread crumbs, 3 Tomato paste, z tbsp . Raw rice, 1 cup llisp. Parsley, z tbsp. Boiling bouillon or stock, z lhnw11 liver in butter. Add sherry. Cook 5 minutes. Sprin­ cups Boiling water or bouillo 1¼ cups t I, , tsp. buttered bread crumbs in bottom of each Salt, ½ tsp. and pepper to taste Fat, z tbsp. Salt 111 f shirred-egg dishes ( or ramekins or custard cups). 111111k o1 r z eggs into each dish and sprinkle with salt Melt z tbsp. butter in heavy skillet Stir . . d k ,11,dpep per. Circle with livers, finely chopped; top with tirr' m nee an eep s d malgtoCver low hea~ 5 minutes. Add z cups bouillon 1111111ining buttered bread crumbs. Bake in moderate 325° an s • over very tightl s · MAXES4 SERVINGS. min t . y. unmer gently for about 20 11v1•1115 minutes or until eggs are set. u_~• until done. Remove to deep casserole Top with \11Hw~~ted: Serve with hashed brown potatoes , cauli­ rem~g 3 tbsp. butter. Bake in moderate ~ven until lluwcr in Mustard SauceK-and tiny hard rolls. top is brown. Brown onions in fat Add kidn ~aste, p:i-rsley, water, salt, and p~pper . sun::•t~malto ror 10 mmutes. SERVES 3. r s ow y VARIE1Y MEA1 BARBECUE Suggested: Serve with carrot fritt I 1•/tover and bacon salad with garlic F h D ers,_ tom spinach COOKED LIVER or KIDNEY or HEART or SWEET­ renc ressmgn-plus hot but- tered biscuits. BREAD, enough of any one or a combination to make at least 1½ cups, cut in 1-inch pieces mul Uutter or margarine, 1 Parsley, ½ tsp. tbsp. Thyme , pinch Flour, 1 ½ tbsp. Chopped onion, 1 Stock, 1 cup Grated rind of 1 lemon Capers, 1 tbsp . Lemon juice , 1 lemon Chopped anchovies, 1 Lump sugar, 2 lumps tbsp. Salt and pepper to taste Vinegar, 1 tbsp . Parker House rolls, 3-4 Melt butter in saucepan. Blend flour gradually, stirring until light brown. Add stock slowly, stirring constantly 40 I I• ,,•roVER MEAT 41 anduntil smooth. thick Mix in capers, anchovies, vineg parsley, thyme, onion, lemon rind, lemon juice, sug salt, and pepper. Mix well. Add meat. Simmer a few rUP PA DI PAPA' utes. Serve on hot scooped out Parker House ro SERVES l.t'/tover 3-4. SAUSAGE, . . at least 2, cut in 1-mch pieces Suggested: Serve with Vegetable Macedoine Saladn. ,1111l tbsp.I ,ard , 1 Well-beaten eggs Finely chopped onion, 1 (optional), z TONGUE CASSEROLE Finely chopped celery, 1 Bouillon cubes or Leftover tsp. concentrate, 2-3 dissolved in COOKED TONGUE, at least Finely chopped parsley, 5 cups 8 and slices cut ¼ 1 tsp. boiling water Tomato paste, 1 tbsp. Stale or toasted bread Tomatoes , 4 , ½ cup Sugar,½ slices-rubbed Sliced white onion, cup Salt, ¼ tsp. with cut 1 Butter or margarine, Tiny red pepper, 1 pod­ garlic medium 2 or coarse black pepper Vinegar, tbsp. ¼ cup Cinnamon, Tongue stock (or ¼ tsp. to taste Cloves, ¼ tsp. bouillon), ½ cup Brown onion, d 1 with sausage in lard Salt, ½ tsp. celery, an pars ey emove . Add tomato paste, salt, and pepper from heat. Mix all ingredients together in saucepan. Simmer . . e s Pour bouillon over . ~ ed min­ utes. Place tongue in shallow casserole. Cover with sauce,15 min• all. Boil cover !: /~la'; slice of bread in each soup plate. Pour soup10 Bake 35-40 minutes in moderate 350° oven. ~ SERVES2-3. over bread slices. Suggested: SERVES3-4. Serve over fluffy boiled rice or with tiny new ·th Eggplant d Suggeste d . Serve W1 ParmesanR and mixe potatoes. Add mixed greens and green bean salad .ad with French with greens Sal DressingR- and d French Dressingn-and Russian toaste rye black bread. bread. FISH IIMirC COOKING INSTRUCTIONS FOR FlSIJ 45 I lave fish split. Brush all sides with melted butter, oil, or lat. Season with salt and pepper and paprika. Squeeze over a little lemon juice or tarragon vinegar. Bake skin side down on greased shallow baking dish in moderate :lZ5° oven until done, about 45 minutes for a 4-pound FISH Gsh. The fish is done as soon as the flesh is opaq ue and will :Bake when tried with a fork. Baste occasionally with melted butter or vegetable liquid. Fish is economical and should b a week. It is almost . e served more than once linked Stuffed Whole Fish Dust inside and out with salt Fish has less ir b as vanable and valuable as meat. and pepper. Stuff lightly with desired stuffing, making it and is full f calo°: ut an abundance of A-B-D vitamins no more than ½ inch thick. Sew opening or close with 0 Wh or canned, it • c1um. and. iodin e. e th er fresh. frozen, toothpicks and string. Dot with butter or oil or cover with cookin IS nutritious as well as convenient! fast strips of bacon or fat salt pork. Bake in shallow greased ·t . g. It has market advantages as well You canyb baking dish, uncovered, in moderate 325° oven about 45 I m most any quantity f .th . uy , or e1 er small or large famili· minutes or until done, test as above. Baste after first 10 T B urn to asic Cooking Instru ctions. for short cuts es. minutes with vegetable juices, or equal parts white wine Remem be r, fresh fish t b · and water . means bright pink or red n_ius e st~ly fresh. That limp and dull-eyed fish. A~h1:J.m sprmgy body. Avoid Baked Fish Fillets and Steaks Brush fish generously with fresh fish. Frozen fish s ~ smell comes from un­ melted butter, oil, or savory fat. Sprinkle with salt, pepper, a da tw are excellent. Use leftovers within and lemon juice; and/ or dip in salted milk, roll in crumbs 0 It{ ':tten °i:s~t : :,:t:~ ~ell_covere~ in refrigerator. seasoned with pepper. Bake in shallow greased baking keeps it hot, looks m its servmg vessel. This dish in moderate 325° oven until flesh will :Bake when ing and flaking. pretty, and helps avoid needless break- tried with fork. Do not tum . Good with tomato, cheese, hollandaise or cream sauce. Lemon wedges always wel­ The following leftovers are Jann d L ience. Start h d . .P e ror your conven- come. R ere an continue mto your own con . emember, the recipes are H "bl coetions. Baked Stuffed Fish Steaks H steak is too thick, cut in half be varied with what 1._ en e and proportions may lengthwise. Dust each with salt and pepper. Place stuffing 1.,1_ • you imve on hand. Naturall if .1.1Kea recipe but haven't th I ft Y, you between 2 steaks, sandwich fashion. Brush top with oil or med, sunI e e over or canned food speo- dot with butter or bacon bits, melted butter or bacon drip­ P Y try a fresh or frozen b titu lengthen cooking tim din su s te. Precook or pings. Sprinkle with lemon juice, salt, and pepper. Bake . e accor gly See . still more vana·ti ons, • sauce section for in moderate 325° oven about 45 minutes or until done. Make :Baketest beside bone.

Planked Fish Rub plank with oil and heat in moderate 375° Basic Cooking Instructionsfor Fish oven 10 minutes. Prepare as indicated for Baked Split Baked Split Whole Fish Bu fis • Whole or Fillets and Steaks. Bake in moderate 350° oven removed. Save head for ~ ~ wik,thchscalesand viscera allowing about 15 minutes to the pound, or broil in pre­ soc owder, or gravy, heated broiler 20 minutes-make flake test for

• i ,.,. Fish Keep fr k ges in freezer tray Boikd and ozen pac a . ed d divide until Steamed Fish 111i Wrap fish in a piece of cbet 11, ,h i. If less than the whole package cloth. Simmer very gently in water to cover. Season wit11 • . .th 1S ne e ' d and 1 11 l1vc hoppmg . ·ck Keep the rest rewrappe tsp. salt, ½ tbsp , Wl ice pi · • . lemon juice or vinegar. Cover. u defrosting fillets Simnw, liilly frozen until required: In s::e:s::::er about 8 minutes, whole fish about 15 l, that re­ minute8 111 ,1111wcessary. However cording to thickness. Test as for baked fish . , pieces d t l must be at . Fish sho111'1 •11111••arec. -o ating o t be cooke separa e Y not be pink near bones. To steam: Season and or 1 . refri pla011 1,.,~ 1 pa1tially defrosted. erator or at steamer or colander over boiling water. Cover. Allow hi Defrost slowdyfrm • d gd still cold. C00 k as soon as e minutes according 6 , i\ 11111111 temperature. fi h OSLO an to thickness. Test with fork. Goo 1~·v,•r cook at hi h heat-the outside creamed, d ~·olil, 1 hard-frozen s g th or as is. 'o 11•11C'sbefore the inside king is cooked. Use e same coo 11.,,1l, ods as for fresh fish. Poached Fish Same as for boiled. To poach: u deep frying pan, cover with equal parts milk and se gr<'t1M•1I, wnlP1 dry white wine and water. Simmer tightly cov 111 Leftover Fish 5-10 minutes per pound. Test as for baked fish ered, 11h1111I as base for sauce. Good cold, creamed, or as . Uso llqul,I NNA' S FISH AND is. CHIPS Sauteed I . /Pl (Pan-fried) Fish Remove heads, I " ' whole fish; cut larger ones into serving pi tails from ti,,, t l II >KED FISH , flaked, at least 1 cup eces. Dip in beaten egg, roll in seasoned crumbs, fl Dry \\ , ti 11 meal. Melt fat or oil about ½ inch deep in h our, or n 1111 111N A, 1 7-ounce can li eavy Nldll, t not skinned, place skin side down. Brown 1111,/ minutes. Turn once with sp slowly 1 t ' 11•11m cheese, Worcestershire sauce,½ atula . 2 packages Cook until fish n.,1, ~l11 when tried with fork. Drain on absorbent p yo11naise, 1 tbsp. tsp. aper . Minced onion ,1. ,l,,.rry, ¼ cup , 72 tsp. Deep-fried Garlic salt,¼ tsp. Fish Prepare as above. It 's , ,qlt'rs, 2 tbsp. a good idea to ,lip h1 I l111 hi cups egg and crumb mixture twice. 1ipcd parsley, 2 tbsp. Potato 2 Arrange only ono f,w, 11, c ps, frying basket. Immerse in deep fat or oil , 111lop of double heated to boiler, blend cheese with or hot enough to brown a bread cube in 60 .I 1 d ·h until ma\on - sce<1111l1 smooth. Add fish, capers, pars ey, until nicely browned. t,, "• ,,. un shirerry . and Drain on absorbent p \ 111 garlic salt . Heat over aper. 1•1 •s ll'rs e, oroon, . boiling ilt• 1 II few minutes. Do not boil. Serve surroun ded by Broikd Fish Sprinkle fish with salt and p epper . D111hl1 fatty fish with melted butter, oil, or ba 111111 111,1i1111 chips. SERVESz-3. con 1 split fish or thick steaks on greased broile drippiuwc. 1 11111 th . Dodi not heat. C hill . \ '" /11/ /r,n : Mix all e mgre nts m up; r rack, 111111 1hlt erik . S ppetizer fillets and thin steaks on greased ,, ltl~t••rator. Garnish with pap a on heated broiler 3 inches below heat pan . C:oo~ h, Hl1 . erve as a . Turn Ollt'1t 1111fnt 11 (•hips or with crackers turn thin fillets. Allow about 20-30 , I 1,. 11 11 . minutes 1111 \ 1 llf ·th · berg 11,I ,:,•,,l<'d: Serve Wl tom ice lettuce and green 49 4J FISH 1.1-:FTOVER FISH pepper salad, Mustard DressingR-and buttered pumper­ Combine mayonnaise, French dressing, onion rings, cu­ nickel slices. l't1mber, tomato, celery, avocado, salt, PElJ?per,:t°d fish. Chill well. Serve on mixed greens. Garnish with eggs. Wonderful with hot buttermilk biscuits. Tms IS A MAIN CURRIED RICE AND FISH FLAKE SALAD m URSE FOR 2-3. Leftover Sugge sted: Serve with individual bowls of German Bread 9 COOKED FISH , at least 1 ½ cups, honed and flaked Soupn. and Cooked rice, 2½ cups Lemon juice, 1 tbsp. French dressing (2 tbsp. Curry powder, 1 ½ tsp. FISH FRITTERS salad oil and 1 tbsp. Peas (optional), ½ cup vinegar) Chopped celery, ½ cup Le#over COOKED FISH, at least 1 ½ cups Parsley, ½ cup Chutney, ½ tbsp. Mayonnaise, ½ cup and Well-beaten egg yolks, 3 Minced parsley, 1 tbsp. StifRybeaten egg whites, 3 Substitute: Cooked chicken cut into small dice, or flaked, Flour, 3 tbsp. canned tuna. Salt and pepper to taste Deep fat Chill rice in French dressing with z tbsp. parsley. Blend Onion juice, 1 tbsp. mayonnaise with lemon juice, curry powder, and rest of Free fish of skin and bones. Mash well. Blend with egg parsley . Add fish, peas, and celery. Chill. Just before serv­ yolks, fl.our, salt, pepper, onion juice, and parsler Fold ing, place rice on serving platter; top with fish mixture; in egg whites . Drop by spoonfuls in hot fat (375 -385 ) garnish with chutney . Tms IS AN APPETIZER OR SIDE DISH and fry until golden. Drain. SERVES3-4. FOR 4-AS A MAIN COURSE SERVES z. Suggested: Serve with Com Kernel PieB, sliced cucumber Suggested: As a main course, serve with hot buttermilk and relishes salad-plus poppy-seed rolls. biscuits and a variety of cheeses.

FAVORITE FISH SALAD Leftover COOKED FISH, boned, at least 1 ½ cups and Mayonnaise, ¼ cup Diced celery, 2 tbsp. French dressing, ¼ cup Diced, peeled avocado, 1 Paper-thin onion rings, ¼ Salt and pepper to taste cup Mixed salad greens Diced, pared cucumber, Chopped hard-cooked ½ cup eggs, 2 Chopped tomato, ½ cup 50 FISH 1 1 I• roVER FISH !\lush fish with salt, pepper, onion juice, Tabasco , and I' 11~lcy. Arrange bread cubes, chees:, an~ fish in alt~r­ FISH 'N CHEESE CASSEROLE '"'11'laye rs in shallow buttered baking dish. Top with Leftover 1,,,·r of bread cubes . Mix eggs, milk, Worces­sherry , and t, , shire. Season to taste COOKED FISH, flaked and boned, at least 1 ½ cups . Pour over mixtUre in baking and dhh. Bake in moderate sz5° oven 1 hour. SERVES3-4. Mille, 1 cup Chopped parsley, 1 11 tbsp. ~t1J!.{!,ested: Serve with Ever-Welcome Potato Salad • Butter or margarine, 1 ½ Minced onion, 1 ½ tbsp. tbsp. Salt and pepper to taste Bread crumbs, ¾ cup Well-beaten eggs, 2 G LOUCESTER SNACK Crated Cheddar cheese, Diced boiled p otatoes, 1 cup 1-1½ cups I, ,•f t,over Chopped pimento , 3 tbsp. COOKED FISH, boned and chopped , at least 2 cups Warm milk, add butter, stir until melted. Pour into bowl. Butter or margarin Stir in bread crumbs, cheese, pimento, parsley, "'"' e, 2 Chopped green pepper, 1 onion, tbsp . tbsp. salt, and pepper; mix well. Stir in eggs . Arrange fish and Cream of celery soup, 1 Worcestershire sauce, potatoes on bottom of buttered casserole. Pour cheese 1 can tsp. mixture over all. Place casserole in pan of wat er. Bake in Mille, ½ cup Rusks or t oasted rye bread moderate 3z5° (preheat ed) oven about 1 hour . SERVES Me 3-4. lt butter in chafing dish . Add fish and soup, milk, and ~reen pepper . Heat slowly and thoroughly. Remove from Suggested: Serve with buttered Frenched gre en beans, ltcat and add Worcestershire. Serve at once on rusks or tossed salad with Russian DressingR-and Parker House toasted rye bread. SERVES3-4. rolls. Suggested: Serve with baked potatoes and cabbage slaw.

FRENCH FISH PUFF Leftover. COOKED FISH, boned and mashed to p aste, at least 1 ½ cups and Salt and pepper to taste Grated American Cheese, ~ Onion juice, 1 tbsp . 1½ cups Tabasco (optional) , .2 Slightly beaten eggs, z drops Mille, 1 cup Minced parsley, 1 tsp. Sherry, ½ cup Buttered bread, cut into Worcestershire sauce, cubes, 6 slices dash FISll I l>:l•"l'OVER FISH 53 ,'i11miested: Serve with Almond Spinach CroquettesB, ISLAND LOAF lu•ad lettuce with Roquefort DressingR-and rye bread. Leftover COOKED HALIBUT8, .ffaked,at least 1 cup IISH PUFF SPECIALE and Melted butter or Soft bread crumbs, ¼ cup l.1·/tover margarine , 3 tbsp. Mille and/ or fish stock, ¼ COOKED FISH, 1 ½ cups boned and coarsely chopped Worcestershire sauce, 1 cup ,md tbsp. Cooked rice, 2½ cups Butter, 6 tbsp. Salt and pepper to taste Slightly beaten egg, 1 Sliced hard-cooked egg, 1 Chopped celery, z stalks Milk, 1/2cup Salt and pepper to taste Butter, .2 tbsp. Chopped onion, 1 medium Rich chicken broth, ¼ Substitute: Chicken, salmon, or tuna. Chopped carrot, 1 cup Cognac, .2 tbsp. Beaten egg yolks, 3 Combine flsh with butter, Worcestershire, egg, salt, pep­ White wine, ¼ cup Stiilly beaten egg whites, per, brea_dcrumbs, and milk. Line buttered loaf pan with Cream,½ cup 4-5 z cups nee. Add flsh mixture. Top with layer of sliced Flour, z½ tbsp. egg. Cover with remaining rice. Dot generously with but­ Melt 3 tbsp . butter in saucepan. Cook celery, onion, and ter. Place in shallow pan of hot water. Bake in moderate cnrrot until onion is soft. Add flsh and cognac. Heat. Set 350° 40 _ _ oven minutes. SERVES2 3 nflame. Add the wine and simmer uncovered until wine Suggested: Serve with buttered peas and carrots olives is halved. Add cream. Heat Pour into buttered soufBe celery, and relishes-plus hot cross buns. , , dish. Melt remaining butter. Stir in flour, salt, and pep­ per. Gradually add milk and chicken broth. Stir until thick and smooth. Remove from heat Stir in egg yolks. INDIAN KEDGEREE Fold in egg whites. Pour over flsh mixture. Place in hot 425° oven for zo minutes or until golden brown and puffy. Leftover SERVES3-4 . a:;,OOK:EDFISH, boned and .ffaked,at least i ½ cups Suggested : Serve with Quick 'n Easy PotatoesB-and but­ ½ tered rye toast slices. Butter or margarine, cup Salt, 1 tsp. (¼ pound) Pepper, ¼ tsp. Cooked rice, 2 ½ cups Curry powder (optional), Chopped hard-boiled ½ tsp. eggs, .2-3

Melt butterd until bubbling. Mix in flsh, nee,. eggs, sal t, repper, ~n. curry powder. Stir with wooden fork, to keep om sticking to pan. Cook slowly until thoroughly h eated. SERVES3_ 4. 54 FISB J,1,FTOVER FISH 55 Melt butter in saucepan. Blend in flour; add milk and MONSEIGNEUR EGGS lish liquid. Simmer, stirring, until thick and smooth. Add salt and Worcestershire; remove from heat. Stir in egg Leftover yolk; fold in fish flakes. Fill 4 individual buttered bak­ ing dishes or 1 shallow one. Sprinkle with grated cheese. COOKED FISH, boned and finely chopped, at least 1 ½ cups Top with buttered crumbs. Bake in moderate 375° oven and ubout 20 minutes until top is brown. SERVES3- 4. Piecrust mix, ½ package Worcestershire sauce to Srtggested: Serve with Cheese, Tomatoes, and Lima Butter or margarine, 1 taste HeansB-plus poppy-seed rolls. tbsp. Well-beaten eggs, 3 Flour, 1 tbsp. Finely chopped hard­ Salt, ½ tsp. boiled egg, 1 PO SITANESE FISH SOUP Milk,½ cup Butter, 1 tbsp. Salt and pepper to taste T,eftover BOILED or STEAMED or BROILED FISH, at least 1 Prepare and bake 8-inch pie shell as directed on package. cup, plus fish liquid or pan drippings Melt butter in saucepan. Blend in flour and salt. Add and milk. Stir until thick and smooth. Do not boil. Add fish. Oil, 3 tbsp, Saffron, ¼ tsp. Seaso~ with salt, pepper, and Worcestershire; stir in eggs. Chopped onions, 2 small Bay leaf, 1 Pour mto _baked pastry shell. Top with chopped egg Sliced leek, 1 Chopped parsley, 1 tbsp. and dot with butter. Bake in moderate 350° oven until Minced garlic clove, 1 Chopped tomatoes, 3 set, about 15 minutes. SERVES3_ 4_ Tiny red pepper pod Diced potatoes, 3 large (optional), 1 Water, 1½ cups Suggested: Serve with Green Bean Salad Bowln, pilot Salt and pepper to taste Garlic-rubbed toast crackers-and mixed cheeses. Heat oil. Add onions, leek, garlic, and red pepper. Cook until onions soften. Add salt, pepper, saffron, bay leaf, PAWTUCKET FISH par sley, and tomatoes. Bring to boil; simmer 5 minutes. Add potatoes, fish liquid and/or drippings, if any, and Leftover water. Simmer until potatoes are tender-about 20 min­ 8 COOKED FISH , Baked and boned, at least 1 ½ cups ute s. Remove red pepper. Add boned and flaked fish. and Bring to boil. Serve with garlic-rubbed toast. SERVES2--3, Butter or margarine, 2 Worcestershire sauce, 1 tbsp. ts p. Flour, 3 tbsp. Well-beaten egg yolk, 1 Milk plus fish liquid, 1 ½ Grated cheese, ¼ cup cups Buttered bread crumbs Salt, ½ tsp. ¼ cup ' Substitute: Canned crab meat, tuna, or salmon. FlSll I ,IWTOVER FISH 57 ~ tcl t butter in saucepan . Blend in Hour. Add milk and SALEM FISH 'N CHUTNEY TARTS 1-lam liquid. Simmer, stirring, until thick and smooth. llc•at eggs, add clams, corn, piment o, onion, parsley, mus­ Leftover Iard , salt, and lemon juice. Stir in white sauce. Turn into COOKED FISH, 1 cup, boned and flaked ltnttered casserole. Bake in moderat e 350° oven 4'5 min­ or utes. SERVES2. TUNA, 1 7-ounce can and S11ggested: Serve with potato chips, Asparagus and Olive SaladB-and hot buttered biscuits. Piecrust mix Finely chopped onion, 1 Chopped chutney, ¼ cup tbsp. Finely chopped green Mayonnaise, ½ cup CLA M CHOWDER pepper, 1 tbsp. Beaten egg, 1 1,~ over Prepare dough as directed on package. Roll to 12 X 12 CLAMS,minced, at least 1 cup inches, about ¼ inch thick. Cut into 4 squares. Mix chut­ ney, green pepper, onion, and mayonnaise with flaked 1111d Diced salt pork or bacon, Water and/ or clam .fish. Put a heaping of mixture in center of each squaro. 3 tbsp. liquid, ½ cup Bring all points of dough to center. Pinch seams together Chopped onion, 3 tbsp. Milk, 3 cups . with wet fingers or seal with beaten egg. Brush tops Thinly sliced potatoes, 1 ½ Butterormargarine,1 with beaten egg. Bake in hot 425° oven about 10 minutes cups tbsp. -until golden brown. MAKES4 SERVINGS. Salt, ¾ tsp. Paprika Suggested: Bake an all-in-the-oven meal. Serve with Pepper, ¾ tsp. broccoli-and hot baked potatoes. Cook salt pork or bacon in kettle until golden brown. Add onion and stir frequently until onion is tender but not brown. Add potatoes, salt, pepper, and water and/or CLAM AND CORN CASSEROLE clam liquid Simmer covered until potatoes are tender, Leftover nbout 15 minutes. Add clams and milk; bring to boiling point. Just before serving, add butter . Serve garnished CLAMS, at least 1 cup minced, or 1 8-ounce can witl1 liquid with paprika . SERVES4. and Suggested: Serve with macaroni and cheese, iceberg let­ Butter or margarine, 2 Pimento (optional), 1 tuce, chopped scallions, and grated carrot salad and tbsp. tbsp. Horseradish DressingR, Flour, 2 tbsp. Onion, 2 tbsp. Milleplus clam liquid, Finely chopped parsley, t ¾ cup tbsp. Eggs, 1 whole, 1 yolk Dry mustard, ½ tsp. Corn, 1 cup-or 1 8-oz. can Salt,½ tsp. of) Lemon juice, 1 tsp. 2& s8 FI.SJI I.EFl'OVER FISH 59 mato, olives, shrimp. Chill well. Toss with lettuce. SERVES SEAFOOD TOSSED SALAD 4 AS AN APPETIZER OR ACOOMPANYING SALAD. Variation: I£ you have any leftover cooked rice, toss it Leftover in too, COOKED SHRIMP or LOBSTER or CRAB MEAT, shelled and diced, at least ¾ cup Suggested: Serve as an appetizer followed by Florentine and Ram ekin Eggs1l-plus hot French bread. Salad oil, 4 tbsp. Sour cream, ¼ cup Lemon juice, 1 ½ tbsp. Sliced pimento-stuffed Salt, 1 tsp. olives, ½ cup CA ROLINA SHRIMP AND CUCUMBER Pepper to taste Chopped tomato, 1 Grated onion, ½ tsp. medium Leftov er COOKED SHRIMP, shelled and deveined, at least ¾ cup Dry mustard, pinch Shredded lettuce, 3 cups and Combine oil, lemon juice, salt, and pepper with onion, Fat, z tbsp. Salt to taste mustard, and sour cream. Beat well. Place fish ( if using Sliced onion, 1 Paprika, ¼ tsp. shrimp, devein), olives, tomato, and lettuce in salad Flour, z tbsp. Cooked rice, z cups bowl. Toss with dressing. Tms IS AN APPETIZER oR Ao­ Milk, 1 cup Crushed com flakes, ¼ cup OOMPANYING SALAD-SERVES 4. Peeled and chopped, Butter, 1 tbsp. parboiled cucumber8, Suggested: Serve with Broccoli Smillie GourmetR-plus toasted English muffins. l. cup Substitute: Boiled eggplant or green beans. Brown onion in fat. Blend in flour, stir in milk. Simmer, SHRIMPS AMEN stirring constantly until thick and smooth . Add cucum­ Leftover ber, shrimp, salt, paprika, and rice. Heat thoroughly . COOKED SHRIMP, shelled and deveined, at least 1 ½ Turn into oven-proof serving dish, sprinkle with com cups flakes, dot with butter. Brown quickly under broiler . and SERVES2-3 . Salad oil, ¼ cup Minced green pepper, 1 Suggested: Serve with Quick 'n Easys Beets and CeleryR Lemon juice, 1 ½ tbsp. tbsp. -and hot com pones. Salt, 1 tsp. Diced tomato, 1 Pepper to taste Sliced stuffed olives, ½ Dry mustard, ¼ tsp. cup Curry powder, 1 tsp. Coarsely chunked lettuce Minced pearl onion, 1 small Beat salad oil with lemon juice , salt, pepper, mustard, curry powder, onion, and green pepper. Toss with t~ 6o LE FI'OVER F1SH Shell eggs, separate whites from yolks . Mash yolks. Melt butter in saucepan. Blend in flour. Add yolks. Stir in SHRIMP CREOLE milk. Keep stirring until thick and smooth. Add lobster Leftover meat, chopped egg whites, salt, pepper, paprika, parsley, 10 minutes. Pour into COOKED SHRIMP, shelled and deveined, at least 1 cup and Worcestershire . Cook slowly and patty shells or serve over toast. SERVES2-3. Fat, 1 tbsp. Tomatoes, 1 No. 1 can Suggested: Serve with Vegetable PuHsR, tomato and wa­ cup Chopped celery, ¼ Vinegar, 1 tsp. tercress salad-and hot buttered rolls . Sliced onion, 1 Chili powder, 1 tsp. or Flour, 1 tbsp. more to taste Sugar, pinch Cooked or frozen peas, 1 COQUILLE ST. JACQUES Salt, ½ tsp. cup Water, pea liquid and/or Leftover bouillon, ¾ cup BOILED SCALLOPS, cut up,at least 1 ½ cups . Blend in flour, and Saute celery and onion in fat until brown Butter or margarine, 3 Worcestershire sauce, 1 sugar, and salt. Add liquids . Simmer, stirring, until thick tbsp. tsp. and smooth. Add tomatoes, vinegar, and chili powder. Chopped onion, 2 tbsp. Grated Parmesan. ¼ cup Simmer very slowly 25 minutes . Add shrimp and peas. Flour, 3 tbsp. plus z tbsp. Cook another 5 minutes. ( If frozen peas are used, cook Prepared mustard, ½ tsp. Chopped, cooked or until tender-about 7 minutes.) SERVES2-3. Salt, ½ tsp. canned shrimp-or other Cayenne, few specks cooked shellfish-½ cup 1 tbsp. Suggested: Serve on split baked potatoes plus Chinese Milk, 1 ¼ cups Chopped parsley, cabbage tossed salad with Sour Cream DressingR-piping White wine, z tbsp. hot toast triangles . Brown onion in butter. Blend in Hour . Add mustard, salt, and cayenne . Add milk and wine, stirring constantly un­ CHICOPEE til thick and smooth; remove from heat. Add Worcester­ shire, ¼ cup grated cheese, scallops, shellfish, and parsl~ . Leftover Turn into 4 large scallop shells or ramekins. Top with COOKED LOBSTER MEATS, at least ¾ cup, shelled remaining grated cheese . Place under broiler until piping and diced hot and nicely browned. MAKES4 SERVINGS. and Suggested: Serve with French fried potatoes, Mixed Beet Hard-cooked eggs, z Salt and pepper to taste Ring MoldR-and clover leaf rolls. Butter or margarine, 1 Paprika, few grains tbsp. Chopped parsley, 1 tbsp. Flour, 1 tbsp. Worcestershire sauce, 1 Mille, 1¼ cups tbsp. Substitute: Shrimp, deveined, or crab meat. ,,

'POULTRY BASIC COOKING INSTRUCTIONS FOR POULTRY

Basic Cooking lnstrudions for Poultry

Stuffing and TrtlSSing Stuffing may be prepared in advance, but do not stuff until roasting time . Allow 1-1 ¼ cups POULTRY stuffing per ready-to-cook pound. Rub body cavity with salt. Spoon in stuffing. Pack loosely. Fasten neck skin onto back with pins or toothpicks. Sew or close cavity with poultry pins or skewers. Skewer wings against side or twist and tie closely together. Poultry perhaps more than any other food has been most against the back so they lie Hat adapted to our needs. Gone are the days of the seasonal Press legs together at tip ends, tying down around tail so they are held against body. chicken, spring broilers, summer fryers, fall roasters. You poultry fresh, frozen, dressed, undressed all can buy Roasting For chicken, roast in slow 300° oven, 30-45 min­ only, bred with or w~te meat, small turkeys, drumsticks utes per pound; for turkey (8--10 pounds), duck, capon without wings, more or less breast-and who knows what allow 20-30 minutes per po und at 325°. Place on rack, will come next . This means we have almost unlimited breast side up, uncovered. Rub skin all over with butter, choice for variety, imagination, and tasty nourishment. margarine, oil, or melted fat or cover with strips of bacon It is easy to buy poultry. Check labels, tags, and stamps or salt pork. Add no water. Baste a few times, do not for quality, weight, style, and price. Note government tum. (Or, if you've a V-shaped rack, roast breast side down grades and processor's brand. and tum for the second half of the cooking.) Il using a Buy with planned leftovers in mind. Remember that thermometer, insert into thigh near body. Roast until the 190° or until drumstick moves easily the price per pound for a ready-to-cook bird is more than thermometer reads and meat feels very soft around thic kest part of drumstick . the same quality for "dressed" one-but count on 25-30 Insert fork or knife; juice should be colorless. (Ducks are per cent waste since a dressed bird has head, feet, and very fatty ; do not add more fat. Prick skin with fork to in refrigerator, stuff­ ~ntrails. Store cooked birds covered allow fat to run out. Do not baste . Pour off excess fat dur­ to mg removed. Use within 4 to 5 days. It's a good idea ing roasting.) Remove toothpicks, string, or skewers before remove meat from bones, too. You can make a broth from serving. these. Do not keep birds in the water they've been cooked in. Remove and store broth separately. Pan Frying Chickens for frying may be prepared two ways : in seasoned Poultry is a real challenge. Its variations are unlimited. (1) Wash pieces and dust, without drying, or (2) Dip pieces in The following leftovers, as always, are wonderfully flexi­ flour or com meal mixed with flour fine cracker or bread crumbs, flour, o r com meal, then in ble and proportions may vary with what you have on beaten egg mixed with 2 tbsp. milk or water, and again poultry or vegetables may be used. hand. More or less in the crumbs, etc. Heat oil or fat in skillet to a depth of Froz~n, ~esh, or canned foods may be substituted. Adjust about ½ inch. Place pieces in hot fat and brown on all cooking time accordingly. See sauce section for still more sides. Reduce heat and cook until tender, about 30-40 variations. minutes, covered or uncovered. 66 POULTRY LEFI'OVER POUL TRY 67 Deep Frying Small broilers may be disjointed and deep pea, etc . Dilute with ½ cup milk-or refer to sauce sec­ fried. Follow method No. 2 above or dip pieces in this tion. Add the leftover and some diced pimento. Serve batter: Stir 1 cup flour into 1 beaten egg mixed with ¾ on quick-cooking rice. cup milk. Add 1 tsp. salt and ¼ tsp. pepper. Stir in 1 tsp. melted butter. Heat fat or oil to 375° or until hot enough Variations: to brown a bread cube in about 60 seconds. Lower in only Add ¼ cup blanched, then sauteed, chopped almonds. a few pieces at a time. Fry about 15-20 minutes until Add ½ cup chopped parsley. tender , Serve in scooped out avocados. Add chopped celery. Broiling Large birds should he cut in quarters, smaller ones Add chopped hard-cooked eggs. in halves lengthwise; neck and backbone removed. Snap Place in buttered casserole, top with biscuit dough, and and break cartilage at joints, do not cut. Brush with melted hake in oven until dough is done. butter, fat, or oil. Sprinkle with salt and pepper . Broil skin side down in broiler (preheated or not, according to Soup Garnish: Almost any poultry, cut in julienne style­ manufacturer's directions) about 4-5 inches from heat. th at is, in thin matchstick strips, may be used as a soup Broil under medium heat until brown, about 10 minutes. garnish. Turn and brush. After 15 minutes turn again. Keep turning and brushing every 10 minutes until done (25-40 min­ utes) . To test for

Frozen Poultry Frozen chickens may he wasted without Leftover COOKED CffiCKEN or TURKEys, chopped, at least 1 thawing . Remove giblets from cavity , allow approximately double the cooking period indicated above. Or defrost cup slowly in refrigerator to prevent shrinkage and loss of and juice, allowing 3- 6 hours per pound . Or defrost at room Quick-frozen or cooked Butter or margarine, 6 temperature allowing 1 hour per pound. Cook birds as soon asparagus, 1 box tbsp. as defrosted and still cold. Disjointed birds should be com­ Quick-frozen or cooked Flour, 2 tbsp. pletely defrosted before frying. Never defrost even a stew­ peas, 1 ½ cups Milk, 1 cup ing chicken under running water. Bread , 8 half slices Lemon juice, 1 tbsp. Well-beaten egg, 1, mixed Salt and pepper to taste with ½ cup milk Pimento slivers Leftover Poultry Substitute: Cooked or canned crab meat. Q UI CK ' N EASY $ H frozen , prepare asparagus and peas as directed on box; Leftover keep hot. Dip bread into egg-milk mixture. Saute in 3 HAM or CHICKEN or TURKEY or WHAT-HAVE-YOU tbsp . butter until golden on both sides. Keep warm. Heat MEATS, cut into bite sizes 3 tbsp. butter, blend in Hour; stir in milk, stirring until Make a sauce using any one of the condensed creamed smooth and thickened. Add chicken, lemon juice, salt, soups-mushroom, celery, potato, chicken, asparagus, and pepper . Heat. Arrange hot asparagus on French 68 POULTRY LEFTOVER POULTRY 6g toast. Circle with hot peas and pour creamed chicken Soften gelatin in cold water 5 minutes. Add to broth, over all. Garnish with pimento. SERVES3-4. stir until dissolved. Cool until slightly thickened. Add Suggested: Serve with tossed greens salad French Dress- chicken, peas, .almonds, chutney, and mayonnaise; mix mg• B -an d assorted cheese tray. , well. Pour into ring mold. Chill until set. Serve with sliced avocado or pineapple chunks on perfect crisp lettuce leaves. SERVES2-3. BARCELONA LOAF Suggested: Serve with buttered com on the cob-and Leftover toasted rolls. COOKED or CANNED CHICKEN, cut into small pieces, at least 1 cup and CHICKEN BRUNSWICK 1 ¼ Cooked rice, cup Paprika, tsp. Leftover 1 Slightly beaten egg, Diced pimento , z tsp. COOKED CHICKEN, at least 1 cup cut in dice, or 1 Bread crumbs, ¼ cup Minced onion, 1 tsp. Tomato juice, ½ cup Diced celery, ¼ cup 7-ounce can Salt, ¼ tsp. Diced green pepper, ¼ cup and Condensed mushroom or Chopped hard-boiled B!end rice, egg, bread crumbs, tomato juice, salt, paprika, celery soup eggs, 2 pimento, onion, celery, and green pepper with chicken. White wine, ¼ cup Salt and pepper to taste Pour into small well-greased loaf pan. Bake in moderate Crushed com flakes or 375° oven until firm-about 35 minutes. Loosen from sides potato chips, ½ cup plus and unmold on serving dish. SERVES2-3. z tbsp. Suggested: Serve with sliced tomatoes, paper-thin onion Blend soup and wine together. Add chicken, ½ cup com rings, French DressingB-and soft rolls. flakes or potato-chip crumbs, eggs, salt, and pepper; mix well. Tum into shallow buttered casserole. Sprinkle with remaining 2 tbsp. com flakes or potato-chip crumbs. Bake CHICKEN AND ALMOND MOUSSE in moderate 375° oven 20 minutes. SERVES2-3. Leftovet Suggested: Serve with Com ChowderB-and hot buttered COOKED or CANNED CHICKEN, finely diced, boned, popovers. at least 1 cup , and Unflavored gelatin, 1 Chopped blanched envelope, plus ¼ cup almonds, ¼ cup water Chutney, 1½ tbsp. Chicken broth or cube Mayonnaise, ½ cup dissolved in water, 1 ½ Avocado or pineapple cups Lettuce leaves, 4 Cooked peas, 1 cup 70 POULTRY LEFTOVER POULTRY 71 Discard lemon. Serve immediately-add fresh lemon slices just before serving. Overcooking makes soup bitter . CHICKEN CORN MEAL SERVES4· 1 Leftover Suggested: Serve with Ham and Scalloped Sweets \ COOKED or CANNED CHICKEN 9, finely diced, at mixed Boston lettuce and chicory salad with Cucumber least 1 cup Dressing8 -and rye bread. and Com meal, 1 cup basil, 1 tbsp. chopped Boiling water, 4 cups celery, salt and pepper CHICKEN MEX/CAINE Salt, 1 ½ tsp. to taste Gravy, at least 1 cup OR 3 Grated cheese, ¼ cup Leftover finely diced tomatoes , Butter or margarine, 1 COOKED CHICKEN , at least 2 cups, cut in large pieces ½ cup water, ½ tsp. tbsp . and Substitute ( or mix with): Cooked or canned diced ham. Butter or margarine, 1 Tomatoes, 8-ounce can tbsp. Button mushrooms, 1 Make a corn-meal mush by stirring com meal slowly into Finely chopped onion, ¼ 4-ounce can boiling salted water. Cook and stir over low heat until cup Chopped parsley, z tbsp , thick. Reheat chicken and gravy-on heat tomatoes with Finely chopped green Sugar, ½ tsp. ½ cup water, basil, celery, salt, and pepper. Simmer cov­ pepper, 1 Fresh ground black pepper ered½ hour. Add chicken. Cook another 5 minutes. Line Minced garlic clove, 1 to taste shallow pan with half the corn-meal mush. Pour chicken Flour, 2 tbsp. Chili powder, 1 tsp. or Chicken broth or z cubes more and sauce ( or hot gravy), less 2 tbsp., over mush. Add and water to make 1 Oregano, ¼ tsp. rest of mush. Cover with remaining sauce. Sprinkle with cup Salt to taste cheese, dot with butter; brown quickly in hot 425° oven 10 minutes. SERVES2--3. Melt butter in skillet. Add onion, green pepper, and garlic; cook until onion is soft. Blend in flour. Add chicken Suggested: Serve with sliced cucumbers in Sour Cream DressingR-and rye bread. broth, tomatoes, mushrooms, parsley, sugar, black pep­ per, chili powder, oregano, and salt, stirring until slightly thick and smooth. Place chicken in shallow casserole. Pour sauce over. Bake in medium hot 400° oven 30 min­ CHICKEN LEMON MADRILtNE utes. SER~ 3-4. Leftover Suggested: Serve on hot com bread-plus a salad of COOKED CHICKEN, at least 1 cup sliced green peppers, diced cucumbers, and lettuce with and garlic French Dressing11.. Consomme Madrilene, 2 Whole cloves, z cans Paper-thin lemon slices, 8 Heat soup with whole cloves. Add chicken; bring to boil. Add half the lemon slices; simmer very slowly 5 minutes. POULTRY LEFI'OVER POULTRY 73

CHICKEN PAPRIKA CORN-PONE MOLD Leftover Leftover COOKED CHICKEN, at least 4 slices, or 11/2 cups COOKED ClllCKEN or TURKEY,cut into strips , at least and . 1½ cups Fat, .2 tbsp, Egg yolk, 1 beaten with 1 and Sliced onion, 1 large cup sour cream Cream-style com, 1 No. 1 Minced green pepper, 2 Paprika, 1 tbsp . Salt and pepper to taste picnic can tbsp. Saute onion in hot fat until golden brown. Add chicken Tomato juice, ¾ cup Com meal, ½ cup Well-beaten eggs, and paprika. Cook 5 minutes . Add egg yolk-sour cream Grated American cheese, 2 mixture, salt, and pepper. Simmer very slowly ½ cup Milk, ¾ cup 10 min­ Condensed cream of utes. SERVES3-4. Salt, ½ tsp. Pepper to taste chicken soup, 1 can Suggested: Serve on buttered noodles with Mushroom Tabasco , 3 drops Chopped pimento, 2 tbsp. CroquettesR~and buttered rye bread slices. Chopped onion, ¼ cup Grated American cheese, .2 tbsp. Mix creamed com with tomato juice, cheese , salt, pepper, CHICKEN YORKSHIRE Tabasco, onion, green pepper, and com meal; add eggs Leftover and ½ cup milk. Pour into well-buttered ring mold. Place in pan of hot water. Bake COOKED or CANNED CHICKEN, at least 2 cups diced in sl~w 300° oven until and ' firm-about 1 hour. Loosen edges with spatula . Mean­ while, mix Melted butter or combined with 2 tbsp. chicken soup with remaining milk. Heat. Add margarine, .2 tbsp. chicken drippings and 1 chicken and pimento. To serve: Reverse corn-pone mold Flour, 1 cup cup milk onto oven-proof platter. Fill center and top with chicken Baking powder,¼ tsp. Leftover gravy, 1 cup-or sauce. Top with 2 tbsp. grated cheese. Brown quickly Salt, ½ tsp. canned cream of under broiler. SERVES4-5. Well-beaten eggs, z. chicken soup Suggested: Serve with buttered hot beets and tomato­ Place chicken in greased baking dish; brush with butter. endive salad with French DressingR. Sift Hour, baking powder, and salt together. Gradually stir in combined eggs, drippings, and milk. Beat until smooth and free of lumps. The batter should be quite thin. Pour over chicken. Bake in moderate 350° oven 25-30 minutes. Serve from baking dish with gravy or cream of chicken soup. SERVES3-4. Suggested: Serve with buttered asparagus, mustard greens, and Boston lettuce salad-plus bread sticks . 74 POULTRY LEFI'OVER POULTRY 75

CREAMED CHICKEN CANTONESE CREOLE CHICKEN Leftover Leftover COOKED or CANNED CHICKEN, diced, at least 1½ COOKED CHICKEN, at least 1 cup or 1 7-owice can. cups diced and and Cream of mushroom soup, Sliced water chestnuts, 1 Chicken fat or bacon Water, 2 cups l can can, drained drippings, 2 tbsp. Salt, 1 tsp. Sliced mushrooms, 1 Marjoram, pinch Uncooked white rice, 1 Sage, ¼ tsp. 4-ounce can, plus liquid Cornstarch, 3 tbsp. cup Condensed cream of Milk, 1 ½ cups Mille, 2 tbsp. Chopped green pepper, .2 chicken soup, 1 can-or Sauteed chopped almonds, Soy sauce, 2 tbsp. tbsp. 1 cup white sauce plus ¼cup Salt and pepper to taste Chopped onion, 1 1 chicken cube dissolved Boiled noodles8, ½ powid Tomatoes, 5, cut into strips in 2 tbsp. boiling water 2 Mille,¾ cup Substitute: Canned Chinese fried noodles. -or No. can (and only one cup water) Heat mushroom soup in saucepan with mushrooms and Melt chicken fat or bacon drippings in skillet. Add rice, liq~d, milk, almonds, water chestnuts, marjoram, and green pepper, and onion. Stir until browned ( about 5 chicken. Blend cornstarch with .2 tbsp. cold milk and minutes). Add tomatoes, water, salt, and sage. Cover soy sauce. Add to sauce. Add salt and pepper to taste. tightly. Cook over very low heat 20 minutes or until rice Simmer slowly for 10 minutes. Stir in drained noodles. is tender. Meanwhile, combine chic!cen, soup, and milk Cook 1 minute more. SERVES3-4. in saucepan. Stir until smooth and heat thoroughly. Heap Suggested: Serve with orange, onion rings, and endive rice on serving platter. Make a deep well in center and salad marinated in French DressingR-and toast triangles, fill with the chicken. SERVES3-4. Variation: Add 1 can drained okra to chicken mixture; Suggested: Serve with Lima Bean Bacon PotR, tossed Boston lettuce si;uad with lemon French Dressingn-and buttermilk biscuits. POULTRY LEFI'OVER POULTRY 77

POUlTRY-STUffED PEPPERS EDWINA'S CHICKEN ROLL Leftover Leftover. COOKED CHICKEN or TURKEY, finely diced, 1½ cups COOKED or CANNED CHICKEN, at least 1½ cups, chopped and Firm green peppers, 4 and Minced parsley, 1 tsp. Beaten eggs, 2 Chutney, 1 tsp. Flour, 2 cups Minced green pepper, 1 Mille, 1 cup Curry powder, ½ tsp. Baking powder, 4 tsp. tbsp. Salt, 1 tsp. American cheese slivers, 4 Salt, ¾ tsp. Chicken broth, 2 tbsp. Pepper to taste tbsp. Shortening, margarine, or Sherry, 1 tbsp . Grated onion, 1 small Boiling water, 1 cup butter, 3 tbsp. Mille,2 tbsp. Mille, ½ cup Condensed tomato or Cut tops from stem end of green peppers. Remove seeds Melted butter, 2 tbsp. mushroom soup, or and fibers. Parboil for 5 minutes. Drain. Prepare filling: Finely chopped stuffed leftover chicken gravy, mix eggs with milk, salt, pepper, onion, parsl ey, chutney, olives, ¼ cup plus sherry (optional), and curry powder. Add chicken or turkey . Fill peppers 1 tbsp. to within ½ inch of top. Sprinkle with cheese . Place in Sift bakingflour with powder and salt; cut in shortening . baking dish filled with 1 cup boiling water. Bake in mod­ Gradually add milk to make a soft dough. Roll lightly in erate 350° oven until peppers are tender and filling is 11 X 4-inch rectangle, ½ inch thick. Brush with melted set, about 35 minutes. MAKES4 SERVINGS,, butter . Mix chicken, olives, green pepper , chicken broth, Suggested: Serve with Carrot Baked RingR, lettuce-to­ and sherry. Spread on dough . Roll like jelly roll . Seal mato salad with lemon French DressingR-and buttered edges with dampened fingers. Brush with milk. Bake on com muffins. greased shallow pan in hot 425° oven 25 minutes or until done. Serve with condensed tomato or mushroom soup or M USHROOM CHICKEN leftover chicken gravy as sauce, plus 1 tbsp. sherry if liked. SERVF.S 3-4. Leftover COOKED CHICKEN, at least 1 cup Suggested: Serve with Spinach GnocchiR, mixed greens cut in slivers-or 1 salad with French DressingR-and hot buttered biscuits. 8-ounce can and Bacon strips, 2, cut in bits Pepper, ¼ tsp. Broad noodles , 4 ounces Condensed cream of Minced onion, 1 tsp. mushroom soup, 1 can Boiling salted water, z Water or millc,can½ soup quarts Grated cheese, ¼ cup ~ Salt,½ tsp . Chopped parsley, 1 tsp. Fry bacon until crisp. Drain and set aside. Cook noodles and onion in boiling water until tender. Drain. Transfer POULTRY LEFTOVER POULTRY 79 to saucepan. Add salt, pepper, mushroom soup, water, cheese, parsley, and chicken. Cook covered 7 minutes until thoroughly heated. Serve on heated platter. Sprinkle with grated cheese and bacon bits. SERVES2-3. SU PER CHICKEN SALAD Variation: Mix in any leftover peas, carrots, or string Lefto-ver beans. COOKED CHICKEN, at least 2 cups; bone, cut in bite­ Suggested: Serve with Turnip-Tomato Patty CasseroleB, size chunks Asparagus and Olive Saladn-and popovers. and Sliced celery, ½ cup Cream, 2 tbsp. Carrot slivers, ½ cup Salt, ½ tsp. SPECIAL BOMBAY CURRY Minced green pepper, ¼ Pepper, ¼ tsp. cup Vinegar, 1 tbsp. Leftover Grated onion, 1 tsp. Lettuce chunks, z cups COOKED or CANNED CHICKEN or TURKEY, cut in Mayonnaise, ½ cup large pieces, at least 2 cups and Toss together all ingredients but lettuce. Chill about 30 minutes. Toss with crisp cold lettuce chunks immediately Butter or margarine, 2 Sugar, ¼ tsp. tbsp. Finely chopped onions, 2 before serving. SERVES3-4. Curry powder, 1 tsp. medium Suggested: Serve with squash soufHe-and toasted com Dry mustard (optional), Flour, 2 tbsp. bread. ¼ tsp. Chicken broth, or cubes Cayenne pepper, few and boiling water, 1 cup grains Lemon juice, 1 tbsp. Salt,½ tsp. FESTA TURKEY-NUT LOGS Melt butter in saucepan. Add curry powder ( more, if you prefer), mustard, cayenne, salt, sugar, and onions. Blend Leftover well. Cook slowly until onions are soft. Add chicken. COOKED TURKEY, at least 1 ½ cups, finely diced Sprinkle with flour. Cook 10 minutes over high heat un­ and til brown. Stir in chicken broth. Cover and simmer lightly Butter or margarine, 3 Cracker crumbs, 1 cup tbsp. mixed with ½ cup finely another 10 minutes. Just before serving, add the lemon juice. SERVES4 Flour, 3 tbsp. chopped nuts Milk,¾ cup Beaten egg, 1, mixed with Suggested: Serve with fluffy cooked rice. Surround with Salt and pepper to taste z tbsp. cold water minced almonds, grated lemon peel, minced hard-cooked Chopped onion, z tbsp. Deep fat egg, pickle, relish, and chutney. Melt butter in saucepan. Blend in flour. Gradually add milk, stirring constantly until thick and smooth. Add salt, pepper, onion, and turkey. Chill several hours or over­ night. Shape into 8 1 ½-inch-thick logs. Roll in crumbs, Bo POULTRY LEFl'OVER POULTRY 81 then in egg, and again in crumbs. Fry in fat 375° until golden. SERVES3-4. PAT'S STRING BEAN AND Variation: Tuck a tsp. of loganberry jam ( or any other BACON SALAD you prefer) in the center of each log. Leftover 11 Suggested: Serve with Lyonnaise String Beans and to­ COOKED TURKEY or CHICKEN, diced, at least 2 cups mato-watercress salad with French Dressing11-and but­ and tered black bread slices. Bacon, 5 slices Cooked French string Catsup, 4 tbsp. beans, 2 cups Mayonnaise, ½ cup Diced tomatoes, 4 medium LAND 0' COTTON POTPIE Vinegar, 2 tbsp. Chunked lettuce, 1 head Leftover Salt, ½ tsp. Slivered Swiss cheese, 1 Pepper, ¼ tsp. cup COOKED TURKEY, at least 1 cup, diced and Fry bacon until crisp. Set aside. Mix catsup, mayonnaise, Butter or margarine, 2 Diced, boiled or leftover vinegar, salt, and pepper. Add beans, turkey, tomatoes, tbsp. ham, ½ cup and lettuce and toss lightly. Chill until serving time. Flour, 2 tbsp. Salt and pepper to taste Serve garnished with Swiss cheese and crumbled bacon. Turkey stock, 2 cups or Com-bread mix, 1 ½ cups, SERVES4. canned chicken broth prepared as directed Variation: Other garnishes: chopped hard-cooked egg, Melt butter in saucepan. Blend in flour. Gradually add sliced pimentos, chopped olives, or diced pickled stock, stirring constantly until thick and smooth. Add peaches. turkey, ham, salt, and pepper. Pour into shallow cas­ serole. Top with prepared com-bread mix. Bake in me­ Suggested : Serve with Baked Bean-BurgersR-and ham­ dium 375° oven 20-25 minutes until crispy brown. burger buns. SERVES2-3. Suggested: Serve with Kidney Bean SaladR and fruit sherbet. 82 POULTRY l,E FI'OVER POULTRY 83 Saute onions in 1 tbsp. butter until tender. Add turkey and gravy. Turn into shallow baking dish. Peel and mash VERY SPECIAL TURKEY potatoes with milk, remaining butter, salt, pepper, and Leftover. sherry. Spoon onto turkey mixture. Bake in medium 400° oven 25 minutes until piping hot. SERVFS3-4. COOKED TURKEY, diced, at least 1 ½ cups and Variation: Add chunked pineapple to onions. Cooked broccoli, 1 ½ cups Grated cheese, 3 tbsp. Suggestion: Serve with a crisp cold mixed greens sclad or 1 package quick­ Sherry, ¼ cup with French DressingR-and French bread. frozen, prepared as Condensed cream of directed chicken soup, 1 can Melted butter or Salt and pepper to taste margarine, 1 tbsp. Place broccoli in shallow buttered casserole. Sprinkle with butter, 1 tbsp. cheese, and 1 tbsp. wine. Spread turkey over broccoli. Sprinkle with 1 tbsp. cheese and 1 tbsp . wine. Pour chicken soup, salt, and pepper over all. Top with remaining cheese and wine. Bake in moderate 350° oven until piping hot, golden brown, about 15 min­ utes. SERVFS4. Suggested: Serve with boiled rice or on hot toast with tossed greens salad and Chive DressingR-plus poppy­ seed rolls.

YAMMY TURKEY

Leftover ROASTTURKEY, at least 1 ½-2 cups, chunked and Butter or margarine, 3 large, or leftover mashed tbsp . sweet potatoes Sliced onions, ½ cup Hot milk, ½ cup Turkey gravy or thickened Salt and pepper to taste 8 bouillon, 1 ½ cups Sherry , 2 tbsp . Boiled sweet potatoes, 4-5

Substitute: 1 tsp. grated orange rind and 2 tbsp. hot orange juice. VEGJ'fDlJS BASIC COOKING INSTRUCTIONS FOR VEGETABLES 87 est bit as an addition to soup, salad, or sauce. Check your refrigerator daily. The following recipes are flexible-more or less vege­ tables may be used. Substitute fresh, canned, or frozen ones, adjusting cooking time and liquids accordingly. VEGETABLES

Basic Cooking Instructions for Vegetables

Vegetables are the most hated and loved, the most neces­ Fresh Vegetables Wash thoroughly. When possible, cook sary and most mishandled of all foods. It's not their fault . with skins on. Never overcook. Steaming generally better Trouble often begins in childhood when badly cooked, than boiling-thus, cook tightly covered over low heat in a tasteless carrots or overcooked greens are mercilessly minimum of water- one inch deep or less if possible. This shoved between clamped teeth as a parent mutters, "Eat shortens cooking time, minimizes vitamin loss. Use any it (you little monster )-it's good for you, darling ." leftover liquid to make sauce for vegetables- or use it in The result is that vegetables play the big role of a canned soups, gravies, and sauces in place of water. Al­ ways add vegetables when water is boiling-and keep it "heavy" in childhood, yet often don't get even a "walk­ boiling. Some like adding monosodium glutamate with on" in later stages of life. seasoning. Of course they're good for you-and they can be de­ licious, too. Everyone should have at least one and pref­ Frozen Vegetables Prepare as directed on package. Store in erably two vegetables daily for necessary God-given vi­ freezing compartment of refrigerator. If less than the whole tamins . package is needed, divide it by chopping with ice pick. In our day of waterless cookers and modern markets Keep the rest rewrapped and solidly frozen until required, which provide all varieties of vegetables throughout the and use as soon as possible. year, this is not actually hard. It requires only a little Canned Vegetables Buy by brands and quantity needed. thought and interest . Often large sizes are more economical and enable you to Remember also that appearances win half the battle . plan leftovers. They are ready-cooked, require only heating Interesting colors and textures awaken interest at the before serving. Do not waste liquid from can-it is high in table . food value. Boil liquid down over high heat, then add For economy, buy fresh vegetables in season, and clean vegetables, lower heat, add butter and seasoning, and them before storing. Discard wilted and discolored gently reheat-do not recook. Or use liquid as sauce for leaves. Store wrapped in waxed paper or in food bags or vegetables. li only part of a can is needed, refrigerate re­ mainder in can, cover tightly, and use as soon as possible. vegetable crisper in refrigerator. Keep canned vegetables in the pantry shelf. If you've a home freezer or a freezing section in your refrigerator, include frozen vegetables ,,e in your staple list. i Throw nothing away. There is a use for even the small- 88 VEGETABLES LEFTOVERVEGETABLES 89 Combine mayonnaise , black and stuffed olives with salt and pepper. Arrange asparagus in lettuce nests, topped leftover Vegetables with salad dressing. Tms MAKES AN ACCOMPANYING SALAD FOR 4• QUICK 'N EASY$ VEGETABLEMACEDOINES can be made easily by combining bits of leftover cooked vegetables. They are tasty, eco­ AS PARAGUS BAKED RING nomical food stretchers. Keep in mind contrasting colors, L eftover textures, flavors, and shapes. All vegetables taste better COOKED ASPARAGUS, finely chopped, at least 1 cup when seasoned with melted butter. and Cream,¼ cup Salt, ½ tsp. Try These Combinatiom: Cracker crumbs, ¼ cup Pepper to taste Peas and carrots Peas and mushrooms Butter or margarine, .2 Chopped olives, .2 tbsp. Lima beans and com Baked potato-pinched tbsp. Stiffiybeaten egg whites, 3 (succotash) open and garnished with Beaten egg yolks, 3 Com and tomatoes peas or mushrooms Beets and celery Spinach and potatoes Mix cream, crumbs, butter, egg yolks, salt, pepper, and Eggplant and diced Spinach and tomatoes olives with asparagus. Fold in egg whites. Turn into but ­ tomatoes Cauliflower, peas, and tered ring mold. Set mold in pan of water. Bake in pre­ Diced potatoes and carrots carrots heated 350° oven 30 minutes . Turn onto flat plate and Asparagus and tiny pearl Beets and broccoli fill center with rice or contrasting colored vegetab le, if onions liked. Tms AS A MAIN DISH SERVES .2- AS A SIDE DISH, 4• Cauliflowerand string beans Soup Garnish: Any combination of cooked vegetables, A SPARAGUS SOUffU cut julienne style-that is, in thin matchstick strips - may Leftover be used as a soup garnish . COOKED ASPARAGUS, diced or cut in 3-inch pieces, 1½ cups ASPARAGUS AND OLIVE SAi.AD and Butter or margarine, 3 Whole clove, 1 Leftover tbsp. Well-beaten egg yolks, 3 COOKED ASPARAGUS,at least 1½ cups, cut in 1/2-inch Sliced onion, ¼ cup Salt and pepper to taste lengths Flour, 3 tbsp. Paprika, dash and Canned chicken soup or Nutmeg, dash Mayonnaise, ½ cup Salt and pepper to taste milk, 1 cup Grated Parmesan, .2 tbsp. Chopped black olives, 1 Finely shredded lettuce, Bay leaf, 1 Stiffiybeaten egg whites, 3 3 cups tsp. Melt butter, brown onion, blend in flour. Blend well. Chopped pimento-stuffed Gradually add soup or milk, bay leaf, and clove, stirring olives, 1 tsp. go VEGETABLF.s LIDTOVER VEGETABLF.s 91 constantly until thick and smooth. Remove from heat. SOUR CREAM DRESSING, Add egg yolks, seasoned with salt, pepper, paprika, Mayonnaise, ¼ cup Sugar, ¼ tsp. nutmeg, Parmesan cheese, and asparagus. Fold in egg Sour cream, ½ cup Prepared mustard, ½ tsp. whites. Pour into buttered soufHe dish. Bake in moderate Salt, ¼ tsp. Vinegar, 1 tsp. 375° oven 40 minutes. SERVES4. Combine beets, potatoes, onions, celery, and apples. Pre­ Suggested: This plus Lamb RoUBmakes a hearty meal. pare the Sour Cream Dressing. Toss with beet-potato combination; chill well. Serve in lettuce cups. MAKES 4 SERVINGS. BAKED BEAN-BURGERS Variation: Garnish with hard-cooked egg slices. Suggested: Serve with Fish Puff SpecialeB-and buttered Leftover pumpernickel slices. BAKED BEANS, mashed to puree, at least 1 ½ cups and Grated onion, 1 medium z tbsp. water and 1 tbsp. MI XED BEET RING 1,101.D Salt, 1/2tsp . catsup Pepper, ¼ tsp. Bread or cracker crumbs, Leftover Tabasco (optional), z 1 cup COOKED BEETS, drained and diced, about 1 cup dashes Shortening, lard, or and Flour, 1 cup drippings, 1 cup Lemon gelatin, 1 package Pared diced apples, 1 cup Beaten egg, 1-mixed with Hot water and/ or beet Chopped nuts (optional), z tbsp. Mash beans with onion, salt, pepper, and Tabasco. Shape juice, 1 cup Wine vinegar, z tbsp. Chopped chives, z tbsp. into burgers. Dip first into flour, then egg mixture, and Orange juice, ¾ cup Crisp chicory lettuce then in crumbs. Fry in fat or drippings until brown. Salt and pepper to taste Mayonnaise Drain on absorbent paper before serving. SERVES3-4. Diced celery, ¾ cup Suggested: This plus salad of meat slivers, peas, sliced Dissolve gelatin in water or beet juice. Add vinegar, pineapple, and onion shavings with French DressingB orange juice, salt, and pepper. Mix thoroughly. Chill. makes a good menu . When beginning to set, fold in beets, celery, apples, nuts, and chives. Tum into wet ring mold. Chill until set. Unmold and serve, center filled with crisp curly chicory MAIN-LINE BEET SAi.AD lettuce dressed with mayonnaise. Tms MAXES A FINE SUM ­ MER-DAY MAIN-DISH SALAD FOR 4 Leftover COOKED BEETS, diced, 1 cup and Diced cooked potatoes, Minced celery, ¼ cup 1½ cups Pared and diced apples, z Chopped onions, ½ cup Boston lettuce leaves, 4 VEGETABLES LEFTOVERVEGETABLES 93

BISBEE BROCCOI.I BROCCOLI SOUFFLl GOURMET Leftover Leftover COOKED BROCCOLI, cut in 1 ½-2-inch lengths-ab out COOKED BROCCOLI, at least 1 cup, chopped 15 and and Butter or margarine, 3 Minced parsley, 1 tsp. Butter or margarine, 3 Sherry, 3 tbsp. tbsp. Worcestershire sauce, 1 tbsp. Salt and pepper to taste Flour, 3 tbsp. tsp. Flour, 3 tbsp . Grated Swiss cheese,½ Cream,½ cup Salt and pepper to taste Milk, 1 ½ cups cup Rich chicken bouillon, Nutmeg, pinch canned or cubes, ½ cup Grated cheese, 4 tbsp. Melt butter; stir in flour. Blend well. Add milk and sherry Well-beaten egg yolks, 3 StilHybeaten egg whites, 4 gradually, stirring until thick and smooth. Add salt and Grated onion, 1 tsp. pepper . Arrange a layer of broccoli in well-buttered small Melt butter in a saucepan. Blend with flour until smooth. casserole; cover with hot white sauce; sprinkle with Gradually stir in cream and chicken bouillon, stirring con­ cheese. Repeat until casserole is full. Top with cheese. stantly until thick and smooth. Do not boil. Remove from Brown under broiler until bubbly. SERVES 3- 4. heat. Stir in egg yolks that have been beaten with the Variation: Cover each layer with cooked, diced, leftover onion, parsley, Worcestershire, salt, pepper, and nutmeg. chicken or ham. Add chopped broccoli and grated cheese. Carefully fold egg whites into mixture. Pour into buttered souffie dish. Bake in medium hot 400° oven .z5 minutes. Serve at GREEN BEAN SALAD BOWL once. SERVES3-4 . Leftover Suggested: This plus a salad of fennel, sliced potatoes, COOKED GREEN BEANS, at least 1 ½ cups, drained romaine lettuce, crumbled bacon with French Dressingn and makes a good luncheon or supper. Anchovy fillets, 4-5 Wine vinegar, 1 ½ tbsp. Salad oil, ½ cup Grated cheese, ½ cup Salt, ½ tsp. Tabasco, dash MINTED CARROT ANO CHICORY SALAD Pepper to taste Shredded lettuce, 2 cups Leftover Mash anchovies in oil; add salt, pepper, vinegar, grated COOKED CARROTS, cut in thin slices, 2 cups cheese, and Tabasco. Add green beans. Chill slightly. and Toss with lettuce before serving. Tms MAKES AN AP• Vinegar, ½ cup Salt and pepper to taste PETIZER OR ACCOMPANYING SALAD FOR .z-3, Water or carrot liquid, 3 Chopped chicory, .2 cups tbsp. Salad oil, 1 ½ tbsp. Chopped fresh mint, 1 tsp. Marinate carrots in vinegar, water, mint, and seasoning .z hours or longer. Wash and dry chicory. Sprinkle with 94 VEGETABLES LEFTOVER VEGETABLES 95 oil; toss with well-drained carrots. Taste and add sea­ Season with cayenne. Invert custards onto hot platter; soning if necessary . SERVES 4. serve with celery sauce. THISIS A SIDE DISH-MAKES 3-4 SERVINGS. Variation: Add a spoonful chopped raw celery or green CARROT BAKED RING pepper to sauce. Leftover COOKED CARROTS, chopped or finely diced, at least OV EN CASSEROLE 1½ cups and Leftover Mayonnaise, ½ cup Cream,½ cup COOKED CARROTS, drained and mashed, at least 1 ½ Melted butter, 2 tsp. Salt,½ tsp. cups Flour, 1 tbsp. Pepper to taste and Well-beaten eggs, 3 Grated lemon rind, 1 tsp. Cooked rice, 1 ½ cups Salt, ½ tsp. Grated onion, 1 tbsp. Pepper to taste Mix mayonnaise, butter, and flour. Add eggs, cream, salt, Grated cheese, 1 cup Butter or margarine, 3 pepper, and grated lemon rind. Butter ring mold gener­ Beaten egg, 1 tbsp. ously. Place carrots around it. Pour in egg mixture. Set mold in pan of water. Bake in preheated 350° oven 30 Mix together carrots, rice, onion, grated cheese, egg, salt, minutes or until set. Tum onto flat plate and fill center and pepper. Turn into shallow buttered casserole. Dot with rice or contrasting colored vegetable, if liked. Tms with butter. Bake in moderate 375° oven 35 minutes. THISAS A MAIN DISH SERVES 2. AS A MAIN DISH SERVES 2-AS A SIDE DISH, 4. Variation: Mix in any leftover peas, mushrooms, or any finely diced meat. CARROT RAMEKINS Leftover CAULIFLOWER SALAD COOKED CARROTS,mashed, .at least 1 ½ cups Leftover and COOKED CAULIFLOWER, broken into pieces, 1 ½ cups Salt and pepper to taste Lightly beaten eggs, 1-2 and Minced onion, 1 tbsp. Celery soup, ½ can Salad oil, 4 tbsp. Paprika, ½ tsp. Caraway seeds (optional), Milleor carrot water, ¼ Tarragon vinegar, 1 tbsp. Pepper to taste 1 tsp. soup can Salt, ½ tsp. Cooked green beans, cut cream, 3 2 Milleor tbsp. Cayenne, specks Sugar, pinch up (optional) 8, 1 cup Mix carrots with salt, pepper, onion, caraway seeds, and Dry mustard, ¼ tsp. Tom lettuce, 2 cups milk. Stir in eggs. Pour into individual buttered ramekins; Minced onion, 1 tbsp. place in pan containing hot water. Bake in moderate 350° Substitute: Cooked peas. oven .about 30 minutes, or until knife inserted in custard Mix salad oil with vinegar, salt, sugar, mustard, onion, comes out clean. Meanwhile heat celery soup with milk. paprika, and pepper. Toss in cauliflower and beans. Mari- 96 VEGETABLES LEFl'OVER VEGETABLES 97 nate at least 1 hour. Drain. Serve on tom lettuce leaves. SERVES4. CURRIED CAULIFLOWER Variation:Serve with avocado dressing. Leftover Suggested: Serve with Com ChowderR-and hot butter­ COOKED CAULIFLOWER, at least 1 ½ cups milk biscuits. and Butter or margarine, z Miilc, ¾ cup tbsp. Ground ginger, ¼ tsp. DEEP-FRY CAULIFLOWER Chopped onions, z small Cayenne, z specks Flour, z tbsp. Parsley, 1 tbsp. Leftover Salt and pepper to taste Chutney (optional), .z COOKED CAULIFLOWER, cut in flowerets, about 1 ½ Curry powder, 1 tbsp. tbsp. cups and Melt butter in saucepan. Cook onions until soft and trans­ Flour,½ cup Miilc,½ cup parent. Stir in Hour, salt, pepper, curry powder; blend Baking powder, 1 tsp. Lemon juice, z tbsp. well. Add milk gradually, stirring until thick and smooth. Salt, ¼ tsp. Deep-frying fat Add ginger and cayenne. Add well-drained cauliflower Nutmeg, few grains Lemon quarters, 4 -be careful not to crumble. Simmer gently to reheat cau­ Beaten egg, 1 liflower, about 5 minutes. Serve garnished with parsley Sift Hour with baking powder, salt, and nuhneg. Beat egg and chutney. SERVES3-4. into milk; blend with Hour mixture. Beat with rotary Suggested: This served on boiled rice plus a salad of beater until smooth and free of lumps. Just before serv­ lettuce, tomatoes, and tossed greens-with celery seed ing, dip well-drained cauliflower into lemon juice, then and French DressingR-makes a good luncheon snack or into batter, and fry in hot deep fat 375° until golden Sunday-night supper. brown. Drain .and serve with lemon quarters. Tms IS A SIDEDISB-MAXES3-4SERVINGS. Suggested: Odd bits of leftover cold cooked fish, meat, poultry, or vegetables dipped into the batter and fried make an Italian frltto misto. Add a mixed greens salad, your favorite dressing, and you have a gourmet special. g8 VEGETABLES LEFTOVERVEGETABLES 99 Brown bacon until crisp. Remove and keep warm. Add com and butter to bacon drippings. Add onion, parsley, CHICK-PEA SOUP pimentos, and green pepper. Stir continuously until Leftover brown. Drop in eggs, one at a time. Scramble each until egg is set but not dry . Season. Serve with bacon strips. COOKED or CANNED CHICK-PEAS, at least 1 ½ cups, SERVINGS. plus 1 cup liquid MAKES3-4 and Oil,½ cup Anchovy paste, 1 tsp . Minced garlic, z cloves Red pepper (optional), 1 CORN CHOWDER Rosemary (optional),½ tiny pod Leftover tsp. Salt and pepper to taste COOKED CORN KERNELS, about z cups, plus liquid Bouillon cubes, z dissolved Elbow macaroni or and . in 1 quart boiling water vermicelli, broken into Finely diced bacon or salt Boiling water, z cups Tomato paste, 1 tbsp. pieces, 1 cup pork,¼ cup Salt, 1 tsp. Place oil, garlic, and rosemary in soup kettle. Brown well. Diced onions, 1 cup Pepper,¼ tsp. Mille, z cups Stir 2 cups bouillon gradually into tomato and anchovy Flour, 1 tbsp. Diced raw potatoes 8, 1 cup pastes. Add to soup kettle. Simmer slowly 20 minutes. Add red pepper, chick-peas with liquid, and remaining Substitute: Cooked potatoes, add to chowder same time as bouillon, salt, and pepper. Boil 5 minutes. Add maca­ com. roni and cook until tender, about 10 minutes. Taste and Saute bacon with onions until bacon is crisp. Sprinkle add more pepper if necessary. SERVES3- 4. with flour; blend well. Add potatoes, water, salt, and pep­ Suggested: This plus a salad of greens, okra, green pep­ per. Bring to boil. Simmer until potatoes are tender. Add per-with French DressingR-makes a good soup and com and milk; heat thoroughly. SERVES4. salad meal Variation: Add ¼ cup chopped green pepper with bacon and onions. Suggested: Serve with Mushroom Chicken:a-and hot but­ BLUE MOUNTAIN EGGS tered Parker House rolls. Leftover COOKED CORN KERNELS, 1 cup and Bacon, 6 strips Chopped pimentos, z tbsp. Butter or margarine, 1 Chopped green pepper, 1 tbsp. small Chopped onion, 1 tbsp. Eggs, 4 Chopped parsley, 1 tbsp. Salt and pepper to taste 100 VEGETABLES LEFl'OVER VEGETABLES 101 Mash eggplant thoroughly. Mix in garlic, salt, pepper, CORN KERNEL PIE oil, lemon juice, and parsley. Chill thoroughly . Serve in lettuce cups. SERVES.z. Leftover Suggested: This plus Eggs all'AlfredoR and garlic bread COOKED or CANNED CORN KERNELS, at least 1 ½ cups makes a good Sunday-night supper. and Butter or margarine, .z 3, with 1 tbsp. chopped EGGPLANT PARMESAN tbsp. parsley, 1 tsp. Worces­ Grated onion, 1 tbsp. tershire sauce, Tabasco, Leftover Grated green pepper, 1 drop, salt and pepper to COOKED EGGPLANT, sliced thin, boiled or fried, at least tbsp. taste 2 cups Flour, 2 tbsp. Stiffiy beaten egg whites, 3 and Bay leaf, 1 Buttered bread crumbs, 2 Canned tomato sauces, Mozzarella, Munster, or Milk or bouillon, ¾ cup tbsp. 1¼ cups Swiss cheese, ½ cup Slightly beaten egg yolks, Parmesan cheese, 3 tbsp. Melt butter in a saucepan. Saute onion and green pepper Substitute : Tomato Saucen. 1 minute. Add flour. Blend until smooth. Add bay leaf. Sprinkle .z tbsp. tomato sauce on bottom of shallow cas­ Gradually stir in milk, stirring constantly until thick and serole. Cover with 1 layer eggplant. Add more sauce, smooth. Do not boil. Remove from heat. Remove bay Parmesan, then mozzarella or other cheese. Repeat until leaf. Stir in egg yolks that have been mixed with the all eggplant is used-ending with mozzarella. Bake in parsley, Worcestershire, Tabasco, salt, and pepper. Add medium hot 400° oven 15 minutes. Tms AS A MAIN DISH com kernels, then fold in stiffly beaten egg whites. Tum SERVES .z-3. into buttered baking dish; top with bread crumbs . Bake Suggested: This as a side dish plus stuffed peppers makes in medium hot 400° oven 25 minutes. Serve at once . a fine supper menu for 4. SERVES3-4. Suggested : This plus salad of sliced oranges, endive, and NINO'S WHITE BEAN SOUP onion shavings with French DressingR makes a nice light supper. Leftover COOKED WHITE BEANS, with liquids, 2½ cups and EGGPLANT SALAD Garlic clove, 1 Coarsely ground black Olive oil, 2 tbsp. pepper to taste Leftover Parsley, 2 tbsp. Toast, 4 slices, rubbed COOKED EGGPLANT, at least 1 cup, peeled and mashed Salt to taste with 2 slices garlic and Substitut e: If not enough liquid to cover, add bouillon. Minced garlic clove, 1 Lemon juice, 2 tsp. Salt and pepper to taste Chopped parsley, 1 tbsp. Heat beans with garlic, olive oil, parsley, salt, pepper, Olive oil, .z tsp. Lettuce cups, 2 and liquid (and/or bouillon) to cover. Place .z slices gar- 10.2 LEFTOVER VEGETABLES 103 Ii bb VEGETABLES c-ru ed toast in each sou l C be prepared for a delightiui ate. over with beans and Mix all the ingredients well. Taste for seasoning. Add ~ AN AP gourmet soup meal. THIS more salt, pepper, vinegar, and/or oil to suit your taste. PETIZER SOUP FOR 4 o SALAD MEAL FOR .2. R A MAIN DISH PLUS Allow to stand covered in cool place at least an hour before serving. Stir occasionally. THIS AS A LUNCHEON MAIN DISH SERVES .2-AS A SIDE DISH MAKES 4 SERVINGS. Variation: Try salmon instead of tuna. KIDN E Y BEAN SALAD Leftover COOKED KIDNEY BEA LE NTIL CHEESE CASSOULETS and NS, at least 1 ½ cups L eftover Mashed garlic clove, 1 Sugar, ¼ tsp. COOKED LENTILS, drained, about 1 ½ cups , Salad oil, 4 tbsp . Lemon juice, 2 tbsp. and Minced onion, 1 tbsp Salt, 1 tsp. • Chopped green pepper, 3 Sliced onion, 1 large American cheese cut into tbsp. Diced bacon, 3 strips slivers, ¼ cup Coarsely ground black Lettuce cups, Salt and pepper to taste Tomato sauce, 1 cup pepper to taste 4 Paprika, ¼ tsp. Crumbled crisp bacon, 4 Lemon juice to taste slices Dry mustard, ¼ tsp. Saute onion with bacon until bacon is crisp. Add lentils, Combine garlic oil onion al salt, pepper, and lemon juice. Heat thoroughly. Turn sugar, and lem~n j:nce M's t, hepper, paprika, mustard, into 3- 4 individual casseroles. Top each with American green pepper. Chill se~er:f ;:e.Add kidney beans and cheese. Brown under broiler until cheese is melted. Serve garnished 'th b ours. Serve on lettuce cups with tomato sauce. THIS MAKES EXCELLENT SIDE DISH FOR WI aeon. Tms AS SERVES 4 AS AN ACCOMPANYING SALAD - A MAIN DISH, .2. 3-4. Variation: Top each casserole with 1 slice of tomato; sea­ Variation: Add thin slices of cooked frankfurt ers. son highly with salt and pepper. Brown under broiler.

CONCORD I A BEANS AND TUNA FISH Leftover a:;,00.KED WHITE BEANS, at least z cups

Coarsely ·chopped tuna fish, 1 cup Minced celery (optional) , 1 stalk Minced onion 1 small 0:1 ' Minced garlic, 1 clove "' ¼ cup olive or very good salad oil Chopped parsley, 1 tsp. Salt,½ tsp. Vinegar, 3 tbsp. Basil, ½ tsp. Pepper, ½ tsp. VEGETABLES LEFl'OVER VEGETABLES 105

LENTIL BROCHETTES Leftover SQUASH PIE COOKED LENTILS, mashed, 1 ½ cups Leftover I t p and COOKED SQUASH, mashed, at eas i cu Butter or margarine, 3 Cayenne, dash and aked , Finely chopped onion, 1 tbsp. Toasted bread, so m Salt, ½ tsp. Flour, 4 tbsp. Grated bread slice, 1 milk Flour until soft. z slices Mille, 1 cup Slightly beaten eggs, z Cream,Pepper toz tbsp. taste Salt, ½ tsp. .Beaten egg, 1, with 1 tbsp. Butter or margarine, z Pepper to taste water Bread crumbs tbsp. d Worcestershire sauce, 1 Deep fat h until smooth. Add eggs an tsp, Mix bread with squash. Mas . salt, and pepper. Pour blend with melted butter, omon, . e cream over all. Melt butter, stir in Bour.Blend well. Add mill<:gradually, into shallow buttered casserole. Sp~tes until golden stirring until thick and smooth. Do not boil. Add salt Bake in medium 3500 oven 25 mm and pepper, lentils, W orcestersh.ire, cayenne, and grated brown. SERVES 2 -3. bread. Cool until easy to handle. Shape into 4-inch cones on brochettes. Roll in Bour, then in egg mixture, and finally in bread crumbs. Fry in hot fat, 375°, until golden CANADIAN LIMA BEANS brown. Drain on absorbent paper before serving. MAXF.S ABOUT 4 BROClfETrF.s, Leµover COOKED LIMA BEANS, at least z cups Variation: Shape into round balls-alternate with 1-inch pieces of frankfurters and/or bacon on skewers. Roll in andChicken stock or bean Cheddar cheese slivers, 1 melted butter. Cook under hot broiler 10 minutes. liquid, ½ cup cup . s Paprika, ½ tsp. Canadian bacon slivers ' Suggested: These served with your favorite tomato sauce Worcestershire sauce, 1 ½cup plus a salad of lettuce cups with cole slaw make a light Sunday-night supper. tsp. Substitute: Bacon strips. • d 'th rika Worcestershire, an Mix chicken stock Wl J::

CHEESE, TOMATOES, AND LIMA BEANS Leftover LIM A BEAN SALAD COOKED LIMA BEANS, at least 1 ½ cups and Leftover dr · d COOKED LIMA BEANS, at least 1 cup, aine Sliced tomatoes, 4 nnd Basil, ½ tsp. Diced rattrap cheese, 2 cups Anchovy fillets, 4 Wine vinegar, I½ tbsp. Thinly sliced sweet yellow Butter or margarine, J. Salad oil, ½ cup Tabasco, dash onion, 1 medium tbsp. Salt, ½ tsp. Boston lettuce cups, 4 Salt and pepper to taste Pepper to taste Crumbled bacon, 4 strips Arrange alternate layers of tomatoes, sprinkling of basil, Mash anchovies in oil; add salt, pepper, vme·gar , and Lima beans, onion, salt, pepper, and cheese in small, Tabasco. Toss in Lima beans. Chill. Serve in lettu:~!~ deep, buttered casserole. Repeat until all the ingredients garnished with crumbled bacon. Tms MAKES AN are used, topping with cheese. Dot with butter; cover. PANYING SALAD-SERVES 3-4. Bake in moderate 350° oven 4b minutes. SERVES3-4. Variation: Add 2 Sliced hard-cooked eggs just before Suggested: This plus Coquille St. JacquesB makes savory serving. fare.

MU SHROOM CROQUETTES LIMA BEAN BACON POT Leftover Leftover COOKED MUSHROOMS, sliced, at least I cup COOKED LIMA BEANS, at least 1 cup and and Butter or margarine, 3 Crumbled crisp bacon, 2 Diced bacon, 2 slices Salt, ½ tsp. tbsp, strips Diced onion, ¼ cup Pepper to taste Flour, 4 tbsp-. Flour Diced pimentos, 2 tbsp. Chicken soup, ½ cup Mille, 1 cup Beaten egg, 1, with 1 tbsp. Fry bacon with onion until crisp. Add pimentos, Lima Salt, ½ tsp. water beans, salt, and pepper. Pour into buttered baking dish. Pepper to taste Bread crumbs Worcestershire sauce9, Deep fat Cover with chicken soup. Bake in moderate 350° oven 20 minutes. SERVES2. 1 tsp. Variation:Add cooked com kernels. Substitute: Sherry, 1 tbsp. Melt butter, stir in flour. BlendthweDll.Addt r;:~~~u::• . • til thick and smoo • o no · ' stirring un shrooms Worcestershire, and crumbled ba- ~;:~~~or:itil eas; to handle. Shape int~ patties, ~ones, or what pleases you. Dip in flour, then m egg mixture, 1o8 VEGETABLES l,E FTOVER VEGETABLE'S and finally in bread crumbs. Fry in hot fat, 3750 ( A Parboil onions for 20 minutes. Remove centers, leaving cube of bread ~ tum brown in 6o seconds.) Drafu on bottom ends intact. Place in shallow casserole with ½ cup paper before servmg. MAXESABOUT CROQUET:r.Es. 4 water. Brush with 1 tbsp. melted butter, bake until ten­ Suggested: These served with celery sauce or canned der and lightly browned in moderate 350° oven about condensed celery soup plus a salad of romaine lettu 45 minutes. Melt 1 tbsp. butter in saucepan. Blend in carrakot~ps, diced green pepper, and French Dressing;~ flo ur until smooth. Add mint; gradually stir in milk, stir­ m e a light meal. ring constantly until thick and smooth. Add peas; cook another minute. Fill baked onion shells with creamed peas; dust with parsley. Serve hot. Tms IS A SIDE DISH­ CURRIED PEA SPOON-FRITTERS MAXES 4 SERVINGS. Leftover. Variation: Eliminate mint, chop onion centers, and mix COOKED PEAS, at least 1 ½ cups with peas. and 1 Flour, cup Well-beaten egg, 1 Baking powder, 1 tsp. Mille, ¾ cup Q UICK 'N EASY POTATOES Salt, ½ tsp. Fat Curry powder, l tbsp. Lemon quarters, 4 Leftover Sift Bour with baking d l BOILED POTATOES B . . pow er, sa t, and curry powder. roeat egg mto ~; blend into Bour mixture. Beat with A o::rbbeater until ~ooth. and free of lumps. Add peas. Dress up boiled potatoes with a sauce by blending 1 can p Y spoonfulsmto ½-mch fat in shallow frying pan condensed cream of mushroom soup with ½ cup milk. ~7til golden brown. Drain on absorbent paper. Serv~ Heat thoroughly. wt emon quarters. Tms IS A SIDE DISB-""'" • '""~ INGS , ~•~ 4 SERV- B Or mix potatoes with leftover peas; place in shallow cas­ serole. Pour over 1 can condensed cream of celery soup, MINTED PEAS IN ONIONS mixed with ½ cup milk. Sprinkle with American cheese Leftover slivers-and pop under broiler till cheese bubbles, pota­ COOKED GREEN PEAS cup toes are thoroughly reheated. and ' 1 Large onions, 4 C Water,½ cup Fresh chopped nun·.,..-, ½ tsp. Slice boiled potatoes; mix with cooked peas, cooked Butter or margarine, 2 carrots, cooked beets, or what-have-you. Add a little tbsp. Mille, ½ cup Finely chopped parsley, chopped pickle relish and moisten with condensed cream Flour, 1 tbsp. ½ tsp. of celery soup, plus lemon juice, salt, pepper to taste. Substitute: Curry pgwder. Chill thoroughly. Serve on lettuce leaves. 110 VEGETABLES 1,1,:1,-rOVER VEGETABLES 111 11d mayonnaise. 11 Blend well . Chill thoroughly. THIS MAKF.S DELMONICO POTATOES ACCX>MPANYINGSALAD FOR 4• Leftove1' BOILED POTATOES, peeled and sliced at MAS HED POTATO CHEESE and least 1 ½ cups BALLS ' Butter or margarine, f,cqtover z Cheddar cheese slivers, ¼ MASHED POTATOES (WHITE tbsp. or SWEET), at least 1 ½ cup cups Chopped onion, 1 tbsp. Sliced hard-cooked eggs, nnd Flour, 2 tbsp. 1--Z Mill<, Egg, 1, beaten Salt and white pepper to Buttered ¼ cup, about with 1 bread crumbs, ¼ Grated cheese, tbsp. water taste cup ½ cup Mille,¾ cup Salt and pepper to taste Bread crumbs, 1 cup Nutmeg, pinch Deep fat Melt butter in a saucepan. Saute onion. Blend with flour Cayenne, few grains until smooth. Season with salt .and pepper. Gradually add Heat mashed potatoes, milk, stirring constantly until thick milk to moisten, and grate_d and smooth. Arrange cheese. Add potatoes, cheese, hard salt, pepper, nutmeg, and cayenne. Mix -cooked eggs and white sauce in well. Cool. Roll in walnut-sized balls. alternate layers Dip egg, in well-buttered baking dish . Top with roll in bread crumbs ~ then buttered crumbs. Bake in moderate . Fry in hot deep fat 375 ( ofa cube 350° oven until well bread browned. will brown in about 6o seconds) until golden Tms IS A SIDE DISH-MAKES z-3 SERVINGS. brown. Drain on absorbent paper before Variation: Sauteed serving. THIS mushrooms and/ or sliced cooked IS A SIDE DISH-MAKES meat may be added to make a hearty 2-3 SERVINGS. main dish. Variation: Shape into patties. Place on buttered baking dish. Sprinkle with milk. Bake in moderately hot oven EVER-WELCOME POTATO SALAD until golden. Leftover BOILED POTATOES, peeled REAL HASHED BROWN POTATOES and diced, at least 2 and cups L~ove1' Salad oil, 2 tbsp. Chopped BOILED POTATOES, peeled . scallion, 1 and cut in small Vinegar, 1 tbsp. Diced hard-cooked dice, at Salt,½ egg, 1 least 2½ cups tsp. Chopped fresh parsley, Pepper to taste 2 and tbsp. Pepper to taste Chopped celery, ½ cup Flour, 2½ tbsp. Chopped pimento-stuffed Minced Butter or margarin Chopped dill pickle, 3 onion, 1 tbsp. e, 2½ olives, ½ cup Milk, 3 tbsp. tbsp. tbsp. Mayonnaise, 4 tbsp. Salt, ½ tsp. Mix potatoes with oil, vinegar, salt, and pepper . Chill Mix potatoes ½hour.Add for with flour, onion, milk, salt, ~d pep~er. celery, pickle, scallion, egg, parsley, olives, Heat z tbsp. butter in skillet. Turn potato nuxture mto 112 VEGETABLES 1,1,FTOVER VEGETABLES 113 skillet; press down with spatula. Cook over medium heat, shaking pan to prevent sticking. Keep pressing down to form brown crusty underside. Remove from pan. Clean SWEET-POTATO out any bits of crust. Melt remaining butter in pan. Re­ PIE turn potatoes to pan, crust side up. Continue cooking, l,efrover BOILED SWEET POTATOES, shaking pan and pressing down with spatula until crusty mashed, at least 1 cup brown on both sides. SERVES4. and Toasted bread, soaked in Finely chopped onion, 1 milk until soft, 2 slices Salt, ½ tsp. Slightly Pepper to SPANISH HASH beaten eggs, 2 taste Butter or margarine, 2 Sherry, 1 tbsp. tbsp. Leftover Cream, 2 tbsp. BOILED POTATOES and ONIONS, diced, enough to Mix bread with sweet potatoes. Mash until smooth. Add make at least 1 ½ cups eggs and blend with melted butter, onion, salt, and pe~per, and sherry. Pour into shallow buttered casserole. Gravy or thickened stock, Worcestershire sauce, Sp~e 1 cream over all. Bake in medium 350° ¾cup tsp. oven 25 mmutes Tomato puree, until golden brown. SERVES2-3. ¼ cup Cooked meat, cut in small Butter or margarine, 1 tsp. dice (optional), Suggested: For a luncheon treat, serve with Sweet and Diced pimentos, 1 ¼ 2 tbsp. cups Sour SpareribsB. Chopped green pepper, ¾ Bread crumbs, 3 tbsp. cup Butter or margarine, 1 Red pepper, 1 tiny pod tbsp. Salt to taste TWICE-BAKED POTATOES Heat gravy with tomato Leftover puree and butter. Add pi­ BAKED POTATOES, mentos, green pepper, potatoes, onions, red pepper, cold, unpeeled, 2 salt, Worcestershire, and meat. Heat thoroughly. Pour and Grated into shallow earthenware casserole. Sprinkle with bread Minced garlic, 1 clove cheese, 1 tbsp. Salt, ¼ tsp. Worcestershire sauce, 1 crumbs. Dot with butter. Brown under broiler. SERVESz. Butter or margarine, 1 ½ tsp. Suggested: This is good with a tossed greens salad. tbsp. Mash garlic with salt, butter, cheese, an_d Worc~ster­ shire. Slice potatoes almost through in a senes o~ ½-mch­ thick diagonals. Spread each section with garlic butter. Bake in shallow pan in moderate 350° oven 25 minutes. SERVES2. VEGETABLES 1,1,:l"l'OVER VEGETABLES 115 fll'pper, spinach, almonds, and Worcestershire. Cool until VEGETABLE PUFFS ,·asy to handle. Shape into patties or cones. Dip in flour, then in egg mixture, and finally in bread crumbs. Fry in Leftover clcep 375° fat ( a cube of bread will turn brown in 6o sec­ a:tASHED SWEET or WHITE POTATOES, at least 1 cup onds) until golden brown. Drain on absorbent paper be­ fore serving. MAKES4 GOOD-SIZED CROQUETIES. Well-beaten eggs, 2 Cooked com kernels, or Flour,½ cup Variation: Add mashed potatoes . peas or carrots, 1 cup­ Baking powder, 1 tsp. mixed with 1 tbsp. Suggested: These served with Cheese Sauce1' plus po­ Salt, ¾ tsp. grated onion and 1 tbsp. tato salad and watercress make a satisfactory supper Pepper to taste chopped parsley menu. Nutmeg, dash Deep fat Combine _potatoes with eggs and blend thoroughly . Sift flour, baking powder, salt, peppe r, and nutmeg over the CURRIED SPINACH SOUFFU potatoes. Blend well; add vegetable mixture. Drop by Leftover ~oonfuls into hot 375° deep fat and ( a cube of bread COOKED SPINACH, chopped, 1 cup will turn brown in 6o seconds ) fry until golden brown. and Tms IS A SIDE DISH- MAKES ABOUT 8 PUFFS. Butter or margarine, 2 Pepper to taste Variation: ~dd either curry or chili powder to taste to tbsp. Milk,¾ cup the flour mixture before blending with potatoes. Flour, 2 tbsp. Beaten egg yolks, 3 Curry powder!, 1 tbsp. StifHy beaten whites, 3 Salt, ½ tsp. ALMOND SPINACH CROQUETTES Substitute: 2 tbsp. minced almonds plus 1 tsp. Worces- Leftover tershire for the curry. Melt butter in a saucepan. Blend flour, curry powder, COOKED SPINACH, chopped and drained, at least 1 ½ cups salt, and pepper; add milk; simmer, stirring constantly and until thick and smooth. Do not boil. Remove from heat. Butter or margarine, 3 Worcestershire sauce, 1 Stir in egg yolks. Mix well. Add spinach . Carefully fold tbsp. tbsp. egg whites into mixture. Pour into buttered soufBe dish. Flour, 4 tbsp. Flour Bake in medium hot 400° oven 25 minutes. Serve at once. Milk, 1 cup Beaten egg, 1, with 1 tbsp. SERVES 4, Salt, ½ tsp. water Pepper to taste Bread cumbs Suggested: This is good with Super Chicken SaladB, on a Minced toasted almonds, Fat hot summer day. z tbsp.

~el~ butter , stir in flour. Blend well. Add milk gradually, stirrmg until thick and smooth. Do not boil. Add salt, 116 VEGETABLES 1,EFTOVER VEGETABLES 117

EGGS A LA TUSCANY SPIN ACH OMELET A LA ROMAINE Leftover COOKED SPINACH or PEAS or STRING BEANS, at least Leftover 2 cups COOKED SPINACH, 1 cup and and Butter or margarine, 2 Milk, 1 cup Beaten eggs, 5 Butter or margarine, 1 ½ tbsp. Well-beaten eggs, 4 Minced garlic, 1 clove tbsp. Finely chopped chives, ½ Salt, ½ tsp. Cream or milk, 1 tbsp. Anchovy fillets, 8 cup Pepper, ¼ tsp. Salt, ½ tsp. Tomato sauce, ¼ cup Flour, 2 tbsp. Chopped black olives, ½ White pepper, speck Curry powder, 1 ½ tbsp. cup Heat spinach thoroughly. Drain. Make an omelet: beat Saute chives in butter. Remove from heat. Add flour and eggs briskly with garlic, milk, salt, and pepper. ~elt but­ curry powder. Stir into smooth paste. Return to heat. Add ter in hot frying pan, tipping pan to make sure ~ides and milk, gradually stirring until thick and smooth. Add eggs, bottom are greased Pour in eggs. As eggs begm to set, stir until scrambled. Season with salt and pepper. Place keep lifting sides and tipping pan to allow uncooked garnished with olives. eggs on heated spinach. Serve mixture to run under. Continue until eggs are set. Shake MAKES4 SERVINGS. pan occasionally to loosen omelet. When bottom is ni~ly browned and top is consistency of cream, add hot spm­ FLORENTINE RAMEKIN EGGS ach. Fold. Garnish with anchovies. Serve with tomato sauce. SERVES3-4. Leftover COOKED SPINACH, chopped, about 1 ½ cups and Sp IN A CH G NO CC HI, PRONOUNCED XNEE-OH'-KEY Eggs, 4-8 Salt and pepper to taste Heavy cream, 4 tbsp. Tabasco, dash Leftover 1 cup Line 4 buttered ramekins or custard cups with spinach. COOKED SPINACH, drained and chopped fine, Break 1 or .z eggs into each and add 1 tbsp. heavy cream. and ½ Boiling water, 3 quarts Season with salt, pepper, and Tabasco. Bake in moderate Pot or cottage cheese, pound Butter or margarine, 4 350° oven 10 minutes or until eggs are set. MAXES4 SERVINGS. Egg, l tbsp. Salt and pepper to taste Grated cheese (optional), Suggested: Serve with Neapolitan Meat MacaroniR to Flour, ½ cup 4 tbsp. make a delicious menu for 4. Mash spinach with cheese, egg, salt, and pepp~r. Sha~e into walnut-size balls. Roll in flour. Drop gently mto boil­ ing water. When they float to the surface remove with 118 VEGETABLES 1.1;FTOVER VEGETABLES 119 perforated spoon. D ram· an d serve with melted butter into very thin patties. Dip in egg. Fry in same butter an d grated cheese. MAKESSERVINGS. 4 as the tomatoes. Remove. Heat condensed mushroom Sug~ested: Serve with Ever-Welcome Potato Saladn d soup in same pan. Into a baking dish, put one layer of you ve a great meal. an tomatoes, one of turnip patties. Repeat until used up . Pour over mushroom soup. Sprinkle with bread crumbs and grated cheese. Dot with butter. Bake in moderate SQUASH PANCAKES 375° oven 30 minutes. SERVES3-4. Leftover Variation: Omit tomatoes. Mash turnips with seasonings. ~~KED SQUASH, well drained and mashed, about 1 ½ Shape into thick patties. Dip in Hour, then in egg, and finally in bread crumbs. Fry in hot bacon fat until brown and on both sides. Salt and pepper to taste s Marjoram, ¼ tsp. easoned flour, 1 ½ cups G Beaten egg, 1, mixed with rated cheese, 1 tsp. .2 tbsp. water G ERMAN BREAD Grated green pepper B d b SOUP th ' 1 rea crum s, 1 ½ cups sp. B dri aeon ppings, 4 tbsp. Leftover COOKED MIXED VEGETABLES, 1 ½ cups greenMix squash withSha saIt, pepper, ma11oram,. cheese and pepper. pe into small Hat cakes Roll · and Butter or margarine, ¼ dissolved in 5 cups ~ned flour, then in egg, and finally in bread c:;~:- cup boiling water . epeat, Hour, egg, and crumbs. Fry in hot dri . . Worcestershire sauce, .2 til brown on both sides Tms ppmgs un- Soft rye bread chunks, 3 • JS A SIDE DISH-SERVES _ _ 2 3 cups tbsp. Grated onion, ¼ cup Nutmeg, ¼ tsp. Finely chopped parsley, 2 Salt and pepper to taste TURNIP-TOMATO PATTY CASSEROLE tbsp. Beaten egg yolks, z Bouillon cubes, 4- Leftover Melt butter in soup pot. Add bread; mash and fry until ;~~~D WHITE TURNIPS, 1 ½ cups, drained and brown. Add onion and parsley; stir constantly until onion and. browns . Pour in bouillon mixed with Worcestershire; add Butter, 3 tbsp. Condensed mushroom nutmeg . Simmer covered , slowly, about 40 minutes. Add Sliced tomatoes, 3 medium soup,½ can vegetables . Bring to boil. Just before serving season with Salt and pepper to taste Bread crumbs, 2 tbsp. salt and pepper, then add beaten egg yolks. Stir 1 minute Marjoram, ¼ tsp. mixed with 1 tbsp. more . SERVES4-5 . Grated cheese, 1 tbsp. grated cheese Beaten egg Suggested: Thinly sliced frankfurters make a meal out ' 1 Butter, 1 tbsp. of this hearty peasant soup. Fo/ sliced tomat oes in butter. Remove M· turni with salt, . · 1X ps pepper, mar1oram, and grated cheese. Shape 121 120 VEGETABLFS I 1-:F"l.'OVER VEGETABLFS ' ! inch of top . Sprinkle with cheese. Place in baking dish lill<.'dwith 1 cup boiling water. Bake in moderate 350° MIXED VEGETABLE SCALLOP , ,vcn until peppers are tender and filling is set, about 35 Leftover minutes. MAKES4 SERVINGS, COOKED MIXED VEGETABLES, diced, about 2 cups Suggested: Serve with Beef MirontonR-and buttered and Iouste d rye bread. Butter or margarine, 2 Grated Cheddar cheese, tbsp. ½ cup plus 2 tbsp. Flour, 2 tbsp. Worcestershire sauce, 1 LY ONNAISE STRING BEANS Salt, ¼ tsp. tsp. Mille, ¾ cup Buttered bread crumbs9, f ,c:ftover 1½ tbsp. COOKED STRING BEANS, drained, 1 cup Substitute: Crushed com Bakes. a11d Butter or margarine, 2 Powdered cloves, dash Melt butter; blend in Hour and salt. Add milk gradually, tbsp. Bacon drippings, 2 tbsp. stirring constantly until thick and smooth. Add cheese, Minced onion, ¼ cup Spanish onion, 1 , sliced in Worcestershire, and vegetables . Place in shallow buttered Minced parsley, 1 tbsp. thin rings casserole. Dot with buttered bread crumbs. Sprinkle with Salt and pepper to taste z tbsp. grated cheese. Bake in moderate 350° oven Saute minced onion in butter until lightly brown-stir ZS minutes until bubbly brown. SERVES4. frequently. Add string beans, parsley, ~alt, pepper, and Variation: Pour into individual ramekins. cloves. Cover; simmer very gently 10 mm_utes. Sh~e oc­ casionally to keep from burning. Meanwhil~-sa':1te Sp~n­ ish onion in drippings until brown, then mix with string VEGETABLE-STUFFED PEPPERS bean s. Tms IS A SIDE DISH-SERVES 2-3. Leftover COOKED MIXED VEGETABLES, diced, 1½ cups and Firm green peppers, 4 Minced parsley, 1 tsp. Beaten eggs, 2 Worcestershire sauce, 1 Milk, 1 cup tbsp. Salt, 1 tsp. American cheese slivers, 4 Pepper to taste tbsp. ~ Grated onion, 1 small Boiling water, 1 cup Cut tops from stem end of green peppers. Remove seeds and fibers. Parboil for 5 minut es. Drain. Prepare filling: mix eggs with milk, salt, pepper, onion, parsley, and Worcestershire. Add vegetables. Fill peppers to within LZZ VEGETABLES 1 IWl' OVER VEGETABLES 123

O DDS-AND-ENDS CASSEROLE VE GETABLE MACEDOINE SALAD

Leftovers I ,,Jtover Any three or more of the following sliced UNCOOKED COOKED MIXED VEGETABLES, at least 1½ cups, VEGETABLES ' drained 1-z turnips, white 2 potatoes IIIU l ½ cup peas 1-z carrots Mashed garlic clove, 1 Crumbled blue cheese, 2 tomatoes ½ cup celery Salad oil, 4 tbsp. ¼ cup and Salt, 1 tsp. Chopped green pepper, 3 Raw rice, ½ cup Allspice, 1 pinch Pepper to taste tbsp. Finely sliced onion, I Chicken stock, 1 ½ cups- Paprika, ¼ tsp. Sliced celery, ½ cup Salt, ½ tsp. use cube, concentrate, Dry mustard, ¼ tsp. Broken or tom iceberg Pepper, ¼ tsp. or canned Sugar, ¼ tsp. lettuce, 2 cups Lemon juice, 2 tbsp. ~ash rice and place in alternate layers with vegetables m deep casserole. Add seasoning, Cover with chicken Combine garlic, oil, salt, pepper, paprika, mustard, sugar, stock._Bake tigh~y covered in moderate 350° oven about lemon juice, and 3 tbsp. cheese; beat well. Add vege­ 50 nunutes, until vegetables and rice are tender. SERVES tables, green pepper, and celery. Chill several hours. z-3. Serve tossed with lettuce and garnished with remaining blue cheese. Tms AS AN ACCOMPANYING SALAD SERVES4- Variation: Mix in finely diced leftover meats or add thinly sliced leftover roast-arranging layers of rice, vege­ AS A MAIN DISH, z. tables, and meat slices. Sprinkle with grated cheese and bake as above. Suggeste~: This plus a salad of chopped celery, mixed greens with French DressingB makes a meal.

f,EFI'OVER CEREALS AND PASTES 127

SPAGHETTI OMELET ALLA MILANESE Le~over COOKED SPAG HETTI or MACARONI, 1 cup, cut into Leftover Cereals and Pastes 1-inch pieces nnd Butter or margarine, z Grated Swiss cheese, 1 tbsp. tbsp. DUTCH NOODLE RING Salt, ½ tsp. Grated Parmesan, 1 tbsp. Left()t)er Pepper,¼ tsp. Tomato sauce, ¼ cup COOKED NOODLES, z cups OMELETINGREDIENTS, and Beaten eggs, 5 Butter or margarine, 11/2 Egg yolks, 2 Worcestershire sauce, 1 Cream or millc, 1 tbsp. tbsp. Mille, ¾ cup tsp. Salt, ½ tsp. Grated cheese, 3 tbsp. Butter, 1 tbsp. Catsup, 1 tsp. White pepper, speck Tomato sauce, 1 8-ounce Salt, ¼ tsp. Grated Cheddar cheese, can Paprika, ¼ tsp. ½ cup Melt butter in saucepan. Mix in spaghetti. Season with Chopped cooked spinach StifHybeaten egg whites, z (optional), ½ cup salt and pepper. Add grated cheeses and tomato sauce. Heat thoroughly. Prepare an omelet: beat eggs briskly Rinse noodles with boiling water. Drain. Beat egg yolks, with cream, salt, pepper. Melt butter in hot frying pan, milk, butter, salt, and paprika with spinach. Combine tipping pan to make sure sides and bottom are greased. with noodles. Mix in Worcestershire, catsup and cheese. Pour in eggs. As eggs begin to set, lift sides and allow Fold in egg whites. Turn into buttered ring mold. Set uncooked eggs to run under. Repeat until eggs are set. in pan of hot water. Bake in moderate 350° oven about Shake pan occasionally to loosen omelet. When bottom 40 minutes until set. Serve with Egg Sauce1l, if liked. is nicely browned and top is consistency of cream, fill SERVES4 AS A MAIN DISH. with spaghetti mixture. Fold. Top with grated cheese. Suggested: Serve with a salad of Boston lettuce, chopped Serve with tomato sauce. SERVES3-4. fennel, grated carrot with Mustard Dressingn-and brown bread and butter. a 128 CEllEALS AND PASTES 1,r-:l'TOVER CEREALS AND PASTES 129 l{mted cheese. Add salt and pepper if needed. Line 8- MACARONI SALAD 1uch piepan with pastry. Pour in spaghetti mixture. Cover with remaining pastry. Pinch edges together. Slash to Leftover 11llow steam to escape. Brush with cold milk. Bake in hot COOKED MACARONI, at least 2 cups 425° oven 20 minutes or until brown. Tms MAXES MAIN and C:OURSE FOR 3-4. Mayonnaise, ¼ cup Salt and pepper to taste Variation: Add leftover peas or string beans to spaghetti Chili sauce, 1 tsp. Whipped cream, ½ cup Finely chopped celery, 1 Sliced radishes, 5 mixture. tsp. Minced parsley, 1 tbsp. Suggested: Serve with tossed greens salad and you have Finely chopped red Pared, chopped cucumber, a company meal. pimento, 1 tsp. ½ cup Finely chopped green Slivered American cheese, pepper, 1 tsp. ½ cup MI NG SHRIMP FRIED RICE Chopped hard-cooked egg, Chicory lettuce 1 tsp. Leftover COOKED RICE, at least 1 ½ cups Mix mayonnaise with chili sauce, celery, pimento, green pepper, egg, salt, and pepper. Carefully fold in whipped and Oil, .2 tbsp. Shelled and deveined raw cream. Add macaroni, radishes, parsley, cucumber, and Diced bacon, ¼ pound shrimp, ½ pound 1 8 American cheese. Chill about hour. Serve on lettuce Minced garlic clove, 1 Beaten egg , 1 or 2 leaves. Tms MAXES A MAIN DISH SALAD FOR 3-4. Minced onions, 2 medium Soy sauce, .2 tbsp . Variation: Cut ½-inch slice from stem end of 4 extra­ Green pepper, cut in strips, ~arge firm tomatoes. Scoop out pulp with teaspoon, leav­ ½ mg tomato intact. Chill upside down about 15 minutes. Substitute: If you've only egg whites, these will do, too. Sprinkle inside with salt and fill with macaroni salad Brown bacon in oil. Add garlic and onions. Cook 2 min­ utes. Add green pepper. Cook .2 minutes more. Add shrimp. Cook until pink. Add rice. Stir in eggs until thor­ MARIA'S SPAGHETTI PIE oughly blended. Add soy sauce. SERVES 3-4. Leftover SPAGHETTI and MEAT BALLS, 3 cups, chopped coarsely and

Olive oil, 1 tbsp . Piecrust mix, 1 package, Chopped onion, 1 small prepared as directed for Tomato sauce, ¾ cup 2-crust pie Grated Parmesan, 3 tbsp. Milk, .2 tbsp. Saute onion in oil until brown. Add tomato sauce, spa­ ghetti, and meat balls. Heat 5 minutes. Sprinkle with 130 CEREALS AND PASTF.5 J,EFI'OVER CEREALS AND PASTES

INDIAN RICE OMELET SOUR CREAM EGGS Leftover Leftove r COOKED RICE, 1 cup COOKED RICE, 1 ½ cups and and Finely chopped chives, 1 Oil, 1 tbsp. Well-beaten eggs, 5 Butter or margarine, 1 ½ Chopped onion, 1 medium Butter or margarine, 4 tbsp. tsp. 1 tsp. Curry powder, 1 ½ tbsp. tbsp. Finely chopped onion, 1 Chopped parsley, Finely chopped capers, 1 Cream, 2 tbsp. Cayenne, dash small Minced garlic, 1 clove tsp . Fry onion in oil until soft. Stir in curry powder and Tomato paste, 2 tsp. Eggs, 4 cream. Remove from pan and stir into eggs. Melt 2 tbsp. Sour cream, ¾ cup Grated cheese, ¼ cup butter in omelet pan. Pour in egg mixture. As eggs begin Salt, ½ tsp. Butter, 2 tsp. to set, lift sides and allow uncooked eggs to run under. Pepper, dash Milk, z tbsp. Repeat until eggs are set. Shake pan occasionally to Paprika, ¼ tsp. loosen omelet. When bottom is nicely brown and top is Cook onion and garlic in butter until soft but n~t consistency of cream, fill with rice that has been sauteed browned. Stir in tomato paste and sour cream. Cook until lightly in 2 tbsp. butter seasoned with a dash of cayenne. boiling and lower heat. Season with salt, pepper, ~d Fold over. Serve on warm platter. SERVES3-4. paprika. Stir in chives, parsley, capers, and cooked nee. Turn into buttered baking dish. With bott?m of water glass make 4 deep depressions in the rice mixture. Break SPICY RICE SALAD an egg into each, and sprinkle ~ate~ cheese ~ver all: Leftover Dot with butter, and sprinkle with milk. Bake m mod COOKED RICE, at least 1 ½ cups erate 3750 oven 15 minutes or until eggs are set and and cheese has melted. SERVES4· Mayonnaise, ¼ cup Diced and drained, cooked Thick sour cream, ¼ cup or canned beets, 1 cup Prepared mustard, ¼ tsp. Onion shavings, 2 tbsp. Horseradish, 1 tbsp. Crisp tom lettuce, 2 cups Salt and pepper to taste Mix mayonnaise with sour cream, prepared mustard, horseradish, salt, and pepper. Toss in rice, beets, and onion shavings. Chill. Serve with broken lettuce leaves. Tms MAKES AN ACCOMPANYING SALAD FOR 4 OR A MAIN DISH FOR 2.

J•'I\ENCH DRESSINGS 135 8. Salad leaves must be thoroughly chilled and served on chilled plates. g. Experiment with different color combinations; gayer salads make gayer appetites . SALAD DRESSINGS 10 . Salads are like swimming in a pool. Remove all obstacles: olive pits, bones, seeds, etc. 11 . To insure crisp celery soak with lemon slice in ice water an hour or more. Salad is a great trouper. It plays many roles in a meal. 12. Dressing up ingredients also helps: cucumbers may Just name the job and it'll run the gamut at your be fluted by pulling the prongs of a fork lengthwise down command-from a light, appetizing opener through the a young tender unpeeled cucumber, then slicing thin. thumping main-dish solo to a final wispish tossed or fruit Peel paper thin curls of raw carrots. Crisp them in ice epilogue. water. Small cheese balls cut with potato scoop make Almost all salads are easy all-embracing friends of the tasty garnish. leftover dish. Any new bits of food are welcome. The 13. Dip tomatoes in boiling water and out again; skins more the merrier. peel off easily. Here are some basic rules to help, if need be, widen your reputation as a salad maker: And a last word to the wis&--salad dressings depend on personal likes and dislikes. The amounts and propor­ 1. Buy variety of salad greens. Include Boston lettuce, tions given here are standard but may be varied to suit iceberg lettuce, spinach, cabbage, Chinese cabbag e, dan­ your taste. Both French dressing and mayonnaise re­ delion greens, endive, chicory, romaine, escarole, and ferred to may be home prepared or store bought. watercress. 2 . Buy fresh crisp greens- avoid brown edges. 3. Wash thoroughly; remove wilted portions before storing. Store in crisper or Pliofilm bag in refrigerator. French Dressings Properly stored, greens keep about a week. 4. To wash, cut out core, hold head under running French dressing is a great favorite in its pure form and water allowing spray to enter core-end and so force an invaluable base for many delicious dressings. Snlntl leaves apart. To clean romaine, escarole, endive, and loving families often make up a pint at a time, tlumµh spinach, cut off cores and clean each leaf thoroughly . some gourmets insist it should be made only wlu 11 5. Dry greens between towel or in French drier. Wet needed, or at the table. However you do it, r,,11111111!11,1 greens cannot hold dressing, taste :flat. French dressing combines more easily wh <.'11 ii~ 1111•11 6. Dress salad just before serving to avoid wilting. dients are cold. If you mix directly in tho howl, 111I , I ull 7. Never drown salad-put extra dressing on table to before vinegar-otherwise vinegar Wets W t'l•II~, I Ill hi ) allow for individual tastes. oil to roll off. SALAD DRESSINGS l'ltEN CH DRESSINGS 137 Caesar Salad Dressing Prepare ½ cup French Dressing II Basic French Dressing I using lemon juice instead of vinegar. Add 1 beaten raw

For½ cup For¾cup For 2 cups egg, 4 tbsp. grated Parmesan cheese. Serve on tossed salad greens. Add 1 cup bread cubes that have been browned Oil ½ cup ½ cup 1½ cups in garlic and oil. Season with freshly ground black pepper. Vinegar or 2 tbsp. 3 tbsp. ½cup MAKESABOUT l CUP. lemon juice Salt ½ tsp. ¾ tsp. 1½ tsp. Chiffonade Dressing To ¾ cup French Dressing I, add 1 chopped hard-boiled egg, 1 tsp. grated onion, 1 tsp. Pepper ¼ tsp. ¼ tsp. ½ tsp. finely chopped parsley or chervil, 1 tbsp. minced pimento, Mix well. For storing, pour ingredients into jar. Shake vigor­ dash paprika . Mix thoroughly. MAKESABOUT 1 CUP. ously until well blended. Store covered on lowest shelf of refrigerator. Shake before using. If desired, rub salad bowl Chive Dressing To ¾ cup French Dressing II, using lemon with garlic. If mixing at the table, use 3 parts oil to 1 part juice instead of vinegar, add additional 1 tsp. lemon juice, vinegar ( or lemon), this depending upon individual taste. 1 tbsp. chopped chives.

Basic French Dressing II Cream Cheese Dressing Prepare 1 cup French Dressing I, using lemon juice. Beat ½ cup of the dressing into 2½ Add following ingredients to above. tbsp. cream cheese mixed with 1 tbsp. chopped chives.

For½ cup For¾ cup For 2 cups Beat until semi-liquid. Add other ½ cup dressing. Mix thoroughly. M.AKEsABOUT 1 ¼ CUPS. Dry mustard ¼ tsp. ½ tsp. l tsp. Cayenne 1-2 grains 2 grains 3 grains Mustard Dressing To ¾ cup French Dressing I, add 2 tbsp. prepared mustard, 1 tsp. grated cheese. Blend thoroughly. Garlic ½ clove 1 clove 2 cloves MAKESA LlTl'LE MORE THAN¾ CUP. Allow garlic to stand in dressing for several hours or longer if possible. Vinaigrette Dressing To ¾ cup French Dressing I, add 1 chopped hard-boiled egg, 1 tsp. chopped chives, and 1 American Cheese Dressing To ¾ cup French Dressing I, tsp. chopped parsley. Serve very cold. MAXESABOUT 1 CUP. add 1½ tbsp. catsup, pinch sugar, 1½ tsp. Worcestershire, dash Tabasco, and ¼ cup grated American cheese. Salt Cucumber Dressing Mash ½ cup peeled, seeded, grated and pepper to taste. Beat until creamy. MAKESABOUT 1 cucumber with 1 3-ounce package cream cheese. Add 4½ CUP. tbsp. oil, 2 tbsp. lemon juice, ½ tsp. salt, dash cayenne, 1 tbsp. minced onion. Mix well. MAXESABOUT 1 CUP . Blue Cheese or Roquefort Dressing To ¾ cup French Dressing II, add 3 tbsp. blue or Roquefort cheese. Beat Hot Bacon Dressing Fry 2 or 3 slices bacon until crisp. Re­ until smooth. Add vinegar or lemon juice if more tartness move. Crumble . Stir 1 tbsp. fl.our into fat. Add 2 tbsp. vine­ is desired. (Optional: Rub bowl with cut garlic clove.) gar, ¼ cup boiling water, ½tsp.dry mustard,½ tsp. salt, MAXESABOUT l CUP. dash cayenne, drop Tabasco, 1 tsp. Worcestershire. Bring SALAD DRESSINGS MAYONN.AJSE DRESSINGS 139 to boil. Add bacon. Serve hot over cold salad. MAKES must be strictly fresh and not cold. Adding oil too rapidly ABOUT½ CUP. curdles mayonnaise. Remedy this by beating one egg yolk, then gradually adding curdled mixture until it returns to Sour Cream Dressing Mix 1 cup thick sour cream with 2 proper consistency. Then continue adding remaining oil and tbsp. tarragon vinegar, 1 tsp. finely chopped chives, pinch lastly, the vinegar. sugar, salt, cayenne to taste. Serve very cold. MAKESA LITTLE MORE THAN 1 CUP, Cucumber Dressing To ½ cup mayonnaise, add 1 small peeled chopped-th en drained-cucumber . Mix well. H de­ sired add 1 tsp. tarragon vinegar for extra tartness. Chill Mayonnaise Dressings thoroughly. MAKESABOUT ½ CUP.

Mayonnaise Dressing, like French, is a great favorite as Egg Dressing To 1 cup mayonnaise, add 1 tbsp . chopped it is-or as a base for countless other dressings. Here, too, pimento, 1 chopped hard-boiled egg, and 1 tbsp. India many families find it saves trouble to make up one pint relish. MAKESABOUT 1 ¼ cuPs. at a time. When mixed properly, mayonnaise ( unlike Horseradish Dressing To 1 cup mayonnaise, add 3 tbsp . pre­ French dressing) is not likely to separate. separated, If pared horseradish plus z dashes Tabasco and fresh ground it can generally be returned to proper consistency by black pepper. MAKESA LITTLE MORE THAN 1 CUP . slowly beating in one egg yolk. Homemade or store­ bought, do not keep it in the coldest part of refrigerator, Piquante Dressing To 1 cup mayonnaise, add 1 tsp . each finely chopped sour pickles, chives, onion, capers, and pit­ Basic Mayonnaise ted green olives. Mix in 1 tsp. prepared mustard. MAXES ABOUT 1 CUP , For½ cup For 1 cup For 2 cups

Dry mustard ¼ tsp. ½ tsp. 1 tsp. Russian Dressing A Sugar (optional) ¼ tsp. ½ tsp. 1 tsp. To 1 cup mayonnaise, add 3 tbsp. chili sauce, 1 tbsp. India Cayenne 2 1 grain grains 4 grains relish. Makes about 1 ¼ cups. Salt ¼ tsp. ½ tsp. 1 tsp. B Egg 1 yolk 1 yolk 1 whole or To ½ cup mayonnaise, add z½ tbsp. chili sauce, 1 tbsp . z yolks minced green pepper, 1 tbsp. chutney, z drops Tabasco, Oil 6 tbsp. ¾ cup 1½ cups ¼ tsp. paprika, 1 finely chopped hard-boiled egg. Mix Vinegar or 1 tsp. 1 tbsp. z tbsp. well. MAXESABOUT ¾ CUP . Lemon juice Seafood Dressing To ½ cup mayonnaise, add 3 tbsp . cream, Ingredients should be at room temperature. Mix mustard, .z tbsp. catsup, 1 tbsp. lemon juice, 5 drops Tabasco, pinch sugar, cayenne, salt, and egg in deep bowl. Beat thoroughly . salt. Mix well. MAXESABOUT ¾ CUP. Add oil, 1 tbsp. at a time while beating briskly and con­ stantly, until half the oil has been used. Add remaining oil 2 Sour Cream Dressing To ½ cup mayonnaise, add 1 cup tbsp. at a time. Add lemon juice or vinegar last. Note: Eggs thick sour cream, ½ tsp. salt, ½ tsp. sugar, 1 tsp. prepared SALAD DRESSINGS

mustard, and 2 tsp. vinegar. Mix well. MAKES ABOUT 1½ CUPS.

Tartar Dressing (or Sauce) To 1 cup mayonnaise, add 2 tbsp. chopped gherkins, 1 tbsp. capers, 1 tbsp. chopped parsley, and 2 tbsp. chopped pimento-stuffed olives. ( Op­ tional: Add ¼ cup sherry wine.) MAKES ABOUT 1 V2 CUPS.

Cole Slaw Dressing Beat 1 egg lightly. Blend with ¼ cup SA.UC.BJ vinegar, ¼ cup water, 1 tsp. honey, ½ tsp. salt, dash pep­ per, 1 tsp. prepared mustard. Stir constantly over low heat until thickened. Cool. MAKES ABOUT ¾ CUP. •,\ IICES 143 p11ls, beef and scotch broth will go wherever your imagi- 1111tion leads you. And don't forget the canned tomato, spaghetti, barbe- 1111\ tartar, hot, cocktail, and bottled meat sauces. Of course, use them. Better still, learn what wonderful SAUCES 11llic•s they are. Experiment, combining with your left­ oVl'rs. Add them to your own concoctions. Use them as l,111ce-stretchers, or as bases for egg dishes. Keep concen­ hnlcd beef and chicken bouillon always handy. Water Love songs have been sung to sauces ever since Marco 111•vcr adds anything to a dish- bouillon adds both taste Polo came home to Italy from the Far East with a curiOUN 111cl nourishment. thing called spaghetti. And rightly so. Leftovers dressc1I A sauce's garnish is like a boutonniere and a new with a superb sauce have a Cinderella look and taslt'. ~pring bonnet. It perks up the wearer. There's a sprin­ Yet too many people mistake a lumpy, greasy glue for :i t ling of chopped egg yolk, croutons, grated nutmeg, pa- sauce and so wind up believing they don't like sauces. 111ika , or toasted almonds. For new taste touches there are To get the real thing, there are a few basic musts: 111,con crumbs, caraway seeds, paper-thin lemon slices, 1. The first and probably most important step is to 111int, and so on. melt the fat and blend the flour very slowly over low Use your imagination and you're bound to be greeted heat with constant stirring. When it is quite smooth, aml with admiration. only then, gradually stir in the liquid. Success is insured by constant stirring over low heat-simmering until it I.Ioli. Sauce Mash 3-5 or more garlic cloves very smooth thickens and then allowing the sauce to cook thoroughly. with 1 egg yolk, ½ tsp . salt, ¼ tsp. pepper. Add ¾ cup 2. If the sauce is too thin, blend flour and cold liquid good salad oil, 1 tbsp. at a time, beating well until thick ( 1 tbsp. flour to 1 ½ tbsp. cold liquid) until a smooth like mayonnaise. Add 1 tbsp. lemon juice. Beat again, paste. Then stir into sauce. MAXES1 CUP. 3· If the sauce is too thick, stir in more liquid and mix thoroughly. llarbecue Sauce Saute 1 medium minced onion in 1 tbsp. butter until tender. Add ½ cup catsup, !2 tbsp. Worcester­ And remember to taste, taste, and taste. shire, ½ tsp. chili powder, ¼ tsp. salt, dash Tabasco, ½ Right here I want to say a national award should be cup water. Bring to boil. An excellent basting sauce. given to the American soup industry for their develop· M AXES A LlTI'LE MORE THAN 1 CUP, ment of a variety of soups which, unheard of before in history, can today be turned into wonderful sauces. nfn maise Sauce Boil rapidly ¾ cup dry white wine with There are the cream of chicken soups with and without ¼ cup tarragon vinegar, 1 tbsp. finely chopped shallots, 1 rice to enhance ham bits, variety meats, eggs, etc. Cream tsp. chopped parsley, ¼ tsp. tarragon, ¼ tsp . thyme, ¼ of celery, black bean, mushroom, asparagus, pea, and tsp. black pepper- no salt, until reduced to half volume. tomato are good on rice, spaghetti, all kinds of meat, Strain. Beat in 3 egg yolks, one at a time, alternating with fish, and eggs. Beef consomme can be used for jellied as much slightly melted butter as necessary to keep sauce the consistency of mayonnaise. MAXESABOVT 1 CUP. leftover meats or sauce-extenders. Chowders, pepper \

144 SAUCD 145 Bechamel (White Sauce) 1111,/lcd Sauce Place½ cup wine vinegar with½ tsp. black p1·pper, 5 red pepper seeds (optional) in saucepan. Sim- Thin Medium Thick 111t•r until vinegar is reduced to haH quantity. Add 1 cup 1 tbsp. butter z tbsp. butter 3 tbsp. buttf>r bouillon, 1 tsp. tomato paste. Simmer 10 minutes. Blend 1 1 tbsp. flour z tbsp . Hour 3 tbsp. Hour lhsp. butter with 1 tbsp. flour. Add to sauce little by little. Speck pepper Speck pepper Speck pepper Stir and heat well. Do not boil. MAKESABOUT 1 cuP. ½ tsp. salt ½ tsp. salt ½ tsp. salt 1 cup milk 1 cup milk 1 cup milk I >r11wn Butter Blend 3 tbsp. butter with 3 tbsp. flour over Melt butter in double boiler. Stir in flour, pepper, salt, until low heat. Season with ½ tsp. salt, ¼ tsp. pepper. Stir in w~ll blended. ~dd ~ gradually, stirring constantly until 1 ½ cups vegetable water. Boil 5 minutes. Add 1 tbsp. 1 thickened. Continue stirring 10 minutes to allow flour to cook. butter and tsp. lemon juice. Stir constantly another 5 MAKEs1 CUP, minutes. MAXESA LITILE MORETHAN 1½ CUPS.

Brown Bu'!~ (Beurre Noir) Cook ½ cup butter in sauce­ l•:gg Sauce To 1 cup Medium Bechamel or Drawn Butter, pan until it foams and becomes light brown. Remove from add z chopped hard-boiled eggs and 1 tsp. finely chopped heat .. Add z tbsp. lemon juice, ¼ tsp. salt, speck pepper . parsley. MAXESABOUT 1¼ CUPS. (Optional: Add z tbsp. each chopped parsley, chives.) MAKESABOUT ½ cvP . I ( ollandaise Sauce Place z egg yolks in a bowl with 1 tbsp. cream, z tbsp. tarragon vinegar, dash salt, cayenne pepper. Brown S~uce Simmer in 3 tbsp. butter in double boiler 1 Put the bowl over a deep pan of warm water-do not tsp. mmced p.arsley, 1 minced medium onion, until golden allow bowl to touch water. Stir constantly over low heat­ brown. Proceed as for Medium Bechamel, adding flour do not allow toater to bm1, otherwise sauce cooks too rap­ pepper, salt-but substituting bouillon for milk. MAKES; idly and may curdle. Stir until yolks just begin to thicken. cuP . Add about ½ cup butter very slowly, beating constantly until thick. Stir in 1 tbsp . lemon juice. Cheese Sauce Make 1 cup Medium Bechamel. Stir in ½ ~p grated processed cheese until melted. (Optional: Stir Mustard Sauce To 1 cup either Drawn Butter Sauce or m 1 tbsp. prepared mustard, or 1 egg yolk, or 2 tbsp. Medium Bechamel, add-just before serving-1 tbsp. pre­ chopped green pepper.) MAKESABOUT 1 ½ CUPS. pared mustard. Blend thoroughly. Heat but do not boil. Serve at once. Cocktaa S~uce Mix 1/i cup chili sauce with 1 tbsp. grated horseradish, 1 tbsp . lemon juice, ½ tsp. salt, few grains Tomato Sauce Heat z tbsp. olive oil, butter, or lard in a ca~enne pepper, ½ tsp. Worcestershire, z drops Tabasco. saucepan. Add 1 finely chopped garlic clove, 1 chopped c~ thoroughly . MAKEs ABOUT¾ CUP. (Optional: Mix large onion, 1 tbsp. chopped celery, Y2 tsp. minced parsley, with ½ cup mayonnaise.) 1 tbsp. finely chopped carrot. Cook a few minutes, stirring constantly until light brown. Add 1 No. z½ can tomatoes Cream Gravy, Potiltry Blend 3 tbsp. poultry drippings with or 3 cups fresh tomatoes cut in pieces, 1 bay leaf, Yz tsp. 3 tbsp. flo_ur.Stir in 1 cup sweet cream. Stir until thickened basil, ¼ tsp. oregano, ½ tsp. salt, and ½ tsp. poppt•r. 1 and flour lS cooked, about 10 minutes. MAXEsABOUT 1 cuP. Bring to a boil. Lower heat and simmer for 40 mh111l\ , SAUC1':!I

until thick. Note: Celery, parsley, and oregano are 011 tional. A pinch of sugar may be added.

Vmaigrette Sauce To ½ cup French dressing, add 1 tbsp. grated onion, 1 tsp. each chopped parsley, chives, caperH, shallots, and gherkins. Warm in top of double boiler over boiling water. Just before serving add 1 tbsp. finely chopped hard-cooked egg. Season with salt and pepper.

NOTHINGIN THE BOUSE .JlJl' 11111,:AD 149 , tiny-old bread takes no special ingredients that couldnt Ill' found in the barest of larders. .~ And why limit the imagination to soups?-from_ P~on llicca to Potato LatkesR there are countle~s ;;:iations. Srnneare simple as well as real gourmet special . "NOTHING IN THE HOUSE BUT-"

Nothing in the House but Bread

When Old Mother Hubbard had a bare cupboard, sh1• BOU ILLON WITH CRUMB BALLS really had a bare cupboard and nothing could help her but a shopping expedition. Nothing in the Because a bare cupboard means lumse but just that. Yet if your BREAD CRUMBS, ½ cup shelf has some stale bread and onions, or maybe a few ,met potatoes and cooking lard, it's far from bare. Bacon or meat drippings, Grated onion, 1 tbsp. True, it can be a problem, as anyone knows who ha11 z tbsp. Egg white, 1 Bouillon cubes9 turned about from what seems to be nothing on the shelf Grated lemon rind, 1 tbsp. , z, to face a gang of hungry people piling in the front door. Salt and pepper to taste dissolved in z cups boiling water This is what we call the "nothing-in-the-house-but" Fine chopped parsley, 1 problem. It's a sort of first cousin to the leftover problem tbsp. -perhaps more urgent since leftovers can be leisurely Substitute: orAny broth soup or stew. scheduled for clever uses. Here, instead, you are asked to M' b ead crumbs with drippings, lemon rind, salt, pep­ meet a sudden demand with what seems to be nothing pe~ p~sley, onion, and egg white. F~rm into tiny marble­ but unconnectable odds and ends on a pantry shelf. sized balls. Just before serving, drop mto hot soup. SERVFS In short it is "emergency" cooking complicated by z. what seems to be nothing on band. Turned to victory, such a challenge very often is more successful and draws greater applause than a carefully prepared dinner . The main idea is not to be timid. There is no need to be. There are hundreds of ways to prepare emergency dishes out of "nothing" -granting always that a well­ stocked pantry averts a serious problem. For example, there are few odds and ends or leftovers which cannot be thrown together to make a hearty, peasant-type soup to save money and the impossible situation. Certainly the famous Gratineell from the mar­ kets in Lyons, or French Onion SoupBwith garlic-rubbed "NOTHING IN THE HOUSE BUT-" BREAD

GRATINlE LYON NE APOLITAN BROCHETTES Nothing in the Nothing house lmt in the BREAD, 6 house but stale hard rolls, or 6-8 or more thick pieces of STALE BREAD, stale bread 12 thick slices, preferably French or and Italian bread Butter or margarine and , z Nutmeg, few grains CHEESE, Swiss, Edam, . tbsp. Munster, or Processed Amencan, Grated cheese, ½ cup ½ pound Bouillon, cubes, canned,or Eggs (optional), 1-4 and concentrate, 6 cups Cognac, rum, red wine, Tiny firm Flour, 1 Bay leaf, 1 sherry, etc. ( optional) tomatoes cup (optional), Lightly beaten egg, 1 Chopped parsley, 1 tbsp. 4 tbsp. 4 Salt and pepper to taste Milk, ½ cup, seasoned Oil, lard, or fat, 1 cup with salt and pepper Break bread into small pieces . Melt butter in saucepan. Cut bread ( crusts removed) and Add bread and fry until golden. Pour in cheese into 1 X ½ -inch hot bouillon. pieces. String on 8 skewers alternating bread, Add bay leaf, parsley, salt, pepper, and nutmeg. Cover ~be~se, tomatoes-repeating until skewers and simmer gently .25 minutes. Discard bay leaf. Season are filled. Dip mto milk, then Hour, to taste . Pour into 4 individual then egg. Fry in bot oil until golden casseroles. Sprinkle each brown on with 3.2 tbsp. or cheese. Brown under broiler about 8 all sides. THISCAN BE MAIN DISH FOR 4· Variation: minutes . If you've eggs, slip 1 well-beaten egg into each Eggplant, zucchini, leftover boiled or canned casserole just before serving. Add a good tbsp. cognac, potatoes , parboiled onions, and/or bacon may be added. rum, or sherry, etc., to each . Tms IS A coon LATE-WINTER­ NIGHT WARMER FOR ,f. Variation: Pour into 1 large serving casserole. Add all the cheese. Brown under the broiler . Slip 1 beaten egg only into the soup just before serving. ( Do not stir soup after the egg has been added.) "NOTHING IN THE HOUSE BUT- " CANNED FISH 153

Nothing in the House but Canned Fi sh FISH FLAKE SPAGHETTI FISH AU GRATIN Nothing in the Nothing in the house but CANNED TUNA or CRAB MEAT and / or SALMONs, house lmt 1 or z cans TUNA or SALMON, 7-ounce can and and SPAGHETTI, 1 pound AMERICAN CHEESE, ¼ cup, grated and and Oil, ¼ cup Sherry {optional), ½ cup Chopped onion, 2 slices Salt and pepper to taste Chopped onion, ¾ cup Tomato sauce, 1 cup or mixed with 3 tbsp . but- Milks, 1Y2 cups Minced garlic, 2 cloves diced tomatoes, 6, and ter or margarine and 1 Mustard, ½ tsp. Minced parsley, 1 tsp. water or bouillon, ½ tbsp . chopped green Lemon juice, 1 tbsp. Chopped celery cup pepper ( optional) Bread crumbs, 3 tbsp. (optional), 1 tbsp. Boiling water, 4 quarts, Flour, 3 tbsp. Butter, 1 tbsp. Salt, ½ tsp. seasoned with 3 tbsp. Substitute: Evaporated milk and water-or chicken soup or Pepper, ¼ tsp. salt bouillon cube and boiling water. Paprika, ¼ tsp. Butter, 2 tbsp. Cook onion, butter, and green pepper over very low heat Substitute: Any leftover boiled or baked fish, boned and flaked. 5 minutes . Stir in flour and salt and pep per. Add milk gradually, stirring constantly until thick and smooth. Prepare sauce before cooking spaghetti. Brown onion, Flake fish if necessary. Add to mixture with mustard and garlic, parsley, and celery in oil. Add salt, pepper, pa­ lemon juice. Fill buttered ramekins or baking dish. Top prika, tomato sauce, fish (flaked and boned), and sherry. with cheese mixed with bread crumbs. Dot with butter. Simmer 5 minutes. (If using tomatoes, add with water Bake in modera te 350° oven 15 minutes until well or bouillon before adding fish flakes and sherry . Simmer browned. SERVF.S4. 30 minutes, then add fish flakes and sherry and simmer 5 minutes.) Boil spaghetti in salted water until al dente ( firm, not too soft). Serve sauce over well -drained hot spaghetti. Top with butter. Tms MAKES A FILLING MAIN COURSE FOR 4·

--~~ 154 "NOTHING IN THE HOUSE BUT-" I :A.NNED FISH 155

IRISH SCALI.OPED TUNA CASSEROLE NEW BURG ROUS Nothing in the Nothing in the house but house but CANNED TUNA or SALMON, 1 7-ounce can CANNED FISH, 1 No. z can and and UNCOOKED POTATOES, pared and thinly sliced, z½ HARD CRUST ROLLS, 4 cups and and Butter or margarine, 3 Worcestershire sauce, ½ Butter or margarine81, 3 Pepper to taste tbsp. tsp. tbsp. Minced green pepper Flour, 4 tbsp. Tabasco, dash Flour, 3 tbsp. (optional), 1 tbsp. Milk, 1 l/2 cups, or ¾ cup Sherry (optional) , 3 tbsp. 82 Milk , 1 ½ cups Minced parsley (optional), evaporated milk and ¾ Lemon juice, ½ tsp. Minced onion, 1 medium 1 tbsp. cup water Paprika Salt, ½ tsp. Melt butter in saucepan; blend in flour. Add milk gradu­ 1 Substitute : Fish oil or salad oil. ally, stirring constantly until thick and smooth . Add Substitute •: Evaporated milk and water. Worcestershire, Tabasco, sherry, lemon juice, and fish, Boil potatoes in salted water 10 minutes . Drain. Melt flaked and boned . Cut off thin slice from top of each roll. butter in saucepan; blend in flour. Add milk gradually, Scoop out insides. Pile fish and sauce into each. Dust with stirring constantly until thick and smooth. Add onion, paprika; brown quickly under broiler . SERVES4. salt, pepper , green pepper, and parsley. Arrange potatoes Variation: Add mushrooms to sauce. This can be served and fish ( flaked and boned) in alternate layers in but­ on toast, rice, or noodles. Anyway you serve it, it makes tered casserole, Pour sauce over all. Bake in moderate savory fare. 350° oven 40 minutes. Tms MAKES A FINE UNEXPECTED­ COMP ANY DISH FOR 4-5. Variation: Add chopped stuffed olives to the white sauce.

~ NOTHING IN THE HOUSE BUT-" CANNED FISH 157 PANTRY SHELF FISHBIT If using canned soup, add ¼ cup milk, ½ tsp. Worces­ Nothing in the tershire , parsley, salt, pepper and half cup cheese. Add house but canned fish, Haked and boned. Heat. Otherwise, prepare CANNED SARDINES or SALMON or CRAB MEAT or a sauce by melting butter in saucepan; blend in Hour. TUNA, about 1. cup Add milk gradually, stirring constantly until thick and and smooth. Add Worcestershire, parsley, salt, pepper, half Butter or margarine, z Grated cheese or cheese cup grated cheese, and fl.sh Hakes. Then: Make the pan­ tbsp. slivers, ½ cup cakes as directed on package. Follow basic recipe or add Flour, z tbsp. Worcestershire sauce, ½ Dry mustard, ½ tsp. tsp. a beaten egg. Then place a layer of pancakes in shallow Salt and pepper to taste Toast, 3-4 slices baking dish. Place a dab of fish sauce in center of each. Milk, 1 cup, or Y2 cup Cover with remaining pancakes. Top with remaining evaporated milk and ½ sauce. Garnish with remaining grated cheese. Bake in cup water medium hot 400 ° oven ten minutes. Tms IS A WONDERFUL Melt butter in saucepan; blend in Hour, mustard, salt, SUND AY-NIGHT SNACK FOR 4• and pepper. Add milk gradually, stirring constantly until thick and smooth. Add cheese and Worcestershire. Stir until cheese melts. Add canned fish, Haked and boned. SARDINE CROQUETTES Heat thoroughly. Serve on toast. MAKES3-4 SERVINGS. Nothing in the house but PANTRY SHELF PANCAKE CASSEROLE Nothing in the SARDINES, 1 3¼-ounce can house but and Butter or margarine, z Minced parsley, 1 tbsp. CANNED TUNA or SALMON or CRAB MEAT, 1 Beaten egg, 1 7-ounce can tbsp. Flour, z tbsp. Crushed com flakes, ½ and Milk,½ cup cup Canned cream of tomato soup, 1 can Bread crumbs, ¾ cup Fat or shortening mushroom, celery, or Milk, ¼ cup Salt and pepper to taste Lemon wedges, 4 or Worcestershire sauce, ½ Butter or margarine, z Flour, z tbsp. tsp. tbsp. Milk8, 1. cup and Melt butter in saucepan; blend in Hour. Grad ually add Worcestershire sauce, ½ Salt and pepper to taste milk, stirring constantly until thick and smooth. Mash sar­ tsp. Grated cheese, ¾ cup dines into sauce; add 4 tbsp. bread crumbs, salt, pep­ Chopped parsley, 1 ½ Pancake mix, 1. cup per, Worcestershire, and parsley. Chill half hour or tbsp. Milk, 1. cup longer. Shape into croquettes. Roll in remaining bread Substitute: ½ cup evaporated milk and ½ cup water. crumbs, then in egg, and then in com Hakes. Fry in fat, "NOTIIlNG IN THE HOUSE BUT--" CANNED FISH 159 deep,1/2 inch until gold en. Serve with lemon wedges. burger buns spread with Cocktail SauceR or Tartar Good with Cocktail Sancen or Tartar Saucen. MAKES4 Saucen. MAKES6 SERVINGS. GOOD-SIZED CROQUETTE'>, .

SPANISH TUNA AND OLIVES SARDINE ENVELOPES Nothing in the Nothing in the house but house but TUNA, 1 can SARDINES, 2 cans, 3¼ ounces and and OLIVES, 1 can or jar Piecrust mix, 1 package and Butter or margarine, ¾ Lemon juice, 2 tsp. Prepare piecrust as directed on package. Separate sar­ tbsp. Pepper to taste dines. Drain. Lay sardines on pastry-allowing ¾ inch all Flour, ¾ tbsp. Lemon rind, ½ tsp. around. Cut out each pastry square and fo ld like en­ Sherry or white wine, ½ Chopped parsley, 1 tbsp. velope over sardine. Pinch together with wet fingers and cup bake in hot 425° oven 15 minutes . Serve hot. Tms Melt butter in a saucepan. Blend in fl.our. Add sherry, MAKES ABOUT 15-18 TIDBITS, lemon juice, and pepper. Cook, stirring constantly until thick and smooth. Add tuna, lemon rind, and olives . Heat thoroughly. Garnish with parsley. MAKES3-4 SERVINGS. SEAFOOD BURGERS Suggested: Served with boiled rice it makes a good meal. Nothing in the house but CLAMS, 1 8-ounce can, minced with liquid and EGGS, beaten, 2 and Fine cracker crumbs 8, 1 Tabasco, z drops cup Bacon drippings, 3 tbsp. Salt, ¼ tsp. Burger buns, 6 Pepper to taste Substitut e: ½ cup cracker crumbs, ½ cup mashed po­ tatoes. Combine clams, eggs, cracker crumbs, salt, pepper, and Tabasco. Drop by large spoonfuls into hot bacon drip­ pings, flattening slightly. Brown both sides. Serve on "NOTIIING IN THE HOUSE BUT-" C 1-:nEALS AND PASTES ll11ilmacaroni in salted water until al dente ( firm, not TUNA CHOWDER 1110so ft). Now for the sauce: This is a recipe for the more 11dventurous. If you like garlic, you're in for a real treat. Nothing in the house but If you're the timid type, use only 15 garlic cloves-but 11ol less. Cook the garlic in the oil with basil and parsley TUNA, 1 can solid pack plus oil and 1111til they are fried golden brown and soft. Mash all to­ POTATOES, diced and pared, 1 cup gdhe r to make a smooth paste. Season to taste . Mix well. and Toss with boiled, drained macaroni. Serve in preheated Diced bacon, 1 ½ slices Canned tomatoes rnsserole-no cheese! Thyme, ¼ tsp. (optional) 8, No. 1 can This is the kind of dish you must share with good friends Diced onion, ¼ cup Water and milk to make 11r spend the evening alone. ( And it may be worth it at Salt, 1 tsp. one quart I fiat.) Tms CAN BE MAIN COURSE FOR 4-GOOD WITH CRISP, Pepper to taste 2 Butter or margarine, tsp. I :OLD SALAD. Minced parsley, 1 tsp. Substitute: 3 medium tomatoes cut in slivers, plus ½ cup Variation: Add 1 :V2 cups canned, leftover, or prepared water. tomato sauce to garlic paste. In deep kettle, saute bacon until crisp. Add oil drained from tuna. Stir in thyme and onion. Cook until soft. Add potatoes, salt, pepper, and tomatoes. Cook covered 15 BLA CK SPAGHETTI minutes until potatoes are tender. Add water and milk, then tuna, broken into pieces. Cook another 5 minutes. Nothing in the Serve topp ed with dabs of butter and minced parsley. house but 1 SERVES 3-4. SPAGHETTI, pound and BLACK OLIVES, 1--2 jars pitted Nothing in the House but and Cereals and Pastes Boiling salted water, 4 Bacon (optional), 4 slices quarts cut into bits GARLIC MACARONI Olive oil or very good Chopped anchovy fillets salad oil, 3 tbsp. (optional), 5, or an­ Nothing in the Finely chopped onions, 2 chovy paste, 2-3 tsp. house but medium Chopped parsley, 3 tbsp. MACARONI or SPAGHETTI, 1 pound Chopped garlic, 2 cloves Grated cheese, 4 tbsp. and Boiling salted water, 4 Basil, ¼ tsp. Boil spaghetti until al dente ( firm, not too soft). Saute quarts Parsley, 1 tbsp. onions in 2 tbsp. oil. Add garlic, olives, bacon , anchovies Garlic, 15-20 cloves Salt and pepper or anchovy paste, and parsley . Cook until bacon is crisp . Olive oil, 4 tbsp. Place drained spaghetti in serving dish with remaining "NOTHING IN THE HOUSE BUT-" c:1mEALsAND PASTES oil. Mix well. Cover with sauce. Serve with grated cheese. While spaghetti is boiling in salted water, fry bacon, on­ SERVES4· ion, green pepper, and Tabasco together until golden brown. Add oil, salt, and pepper. Simmer a few minutes. Suggested: This plus a salad makes a good meal-wonder­ When spaghetti is al dente ( firm, not too soft), drain ful with Gamay Rose wine. tl1oroughly and pour into a heated bowl. Add the sauce; mix thoroughly. Serve sprinkled with grated cheese. SPAGHETTI AND GREEN SAUCE S1mVES4. Nothing in the house but SPAG HETTI ALLA CARBONNARA SPAGHETTI, 1 pound and Nothing in the Boiling salted water, 4 Chopped fresh parsley8, house but quarts ½ cup SPAGHETTI, 1 pound Olive or good salad oil, 6 Black pepper,¼ tsp. and tbsp. Butter or margarine, z BACON8, about 8-10 slices,cut in pieces Finely chopped garlic, 4 tbsp. und cloves Grated cheese Boiling salted water, 4 Beaten eggs, 1-z Substitute: Chopped spinach or dried parsley. quarts Grated cheese, ½ cup Olive oil, 1 tbsp. Salt and pepper to taste While spaghetti is boiling in salted water, saute garlic it1 Tiny red pepper, 1 pod Melted butter, 4 tbsp. oil until golden. Add parsley and black pepper. Simmer Oregano (optional), pinch a few minutes . When spaghetti is al dente ( firm, not too Substitute: If you've less bacon include leftover drippings. soft), drain thoroughly and pour into a heated bowl with While spaghetti is boiling in salted water, fry bacon with the butter. Add the sauce, mix thoroughly. Serve sprin­ olive oil, red pepper, and oregano until bacon is rich kled with grated cheese. SERVES4. brown ( add drippings if to be used). Remove pepper pod. Place large serving bowl over hot water. Beat eggs SPAGHETTI ALLA POMPIERI in bowl until frothy. Add cheese, salt, and pepper. Mix well, then stir in butter and bacon plus oil. When Nothing in the spaghetti is al dente ( firm, not too soft), drain well and house but ndd to bacon mixture. Toss well at table. Serve with SPAGHETTI, 1 pound and additional grated cheese. SERVES4. Boilingsalted water, 4 Tabasco, 2 drops quarts Olive oil, 1 tbsp. Chopped bacon, ½ cup Salt, ¼ tsp. Chopped onion, z tbsp. Pepper to taste 11',,,---;iii>----E> Chopped green pepper Grated cheese (optional), 3 tbsp. "NOTHING IN THE BOUSE BUT-• t 'l•:llEALS AND PASTES

Pl f:ION RICE GNOCCHI SEMOL I NA, PRONOUNCED KNEE-Off-KEY Nothing in the Nothing in the ltouse but house but RAW WHITE RICE, 1 ½ cups FARINA, 1 ½ cups quick cooking and and MIXED NUTS, chopped, ½ cup Water, ¾ cup Grated cheese, ¾ cup ,md Milk51, 2 cups Butter or margarine, 3 Butter or margarine, 3 White pepper, dash Salt, z tsp. tbsp. tbsp . Canned chicken broth or Nutmeg, pinch Milk, z tbsp. Salt, 1 ½ tsp. bouillon, 3 cups Well-beaten eggs•, 1 Melt butter in heavy skillet. Stir in rice; cook very slowly Substitute 1: Use more water if you've not enough milk. until golden; stir occasionally. Season with salt and pep­ Substitute' : If you've no eggs, use ¼ cup more farina. per. Add boiling chicken broth and chopped nuts. Place Bring water and milk to boil. Add salt. Stir in farina very clean cloth over skillet. Cover tightly-place weights on gradually to avoid lumps, stirring constantly over low pot cover. Cook, simmering, very very slowly until rice is heat until mixture is quite thick and smooth. Remove tender, about 20 minutes. SERVES4. from heat. Stir in nutmeg, egg, and ½ cup grated cheese. Variation: Add sauteed-in-butter, canned, dried, or fresh Mix thoroughly. Pour onto lightly floured breadboard. mushrooms. Spread into sheet ½ inch thick. Cool. Cut into squares. Arrange in layers in shallow buttered casserole. Sprinkle SPANISH RICE MOLDS each layer with 2 tbsp. grated cheese. Top with dots of butter . Sprinkle with milk. Balce in moderate 375° oven Nothing in the 15 minutes. This can be prepared in advance. The baking house but can wait for the last minute. There is no fixed tradi­ RAW WHITE RICE, 1 cup tion about sauces-tomato, cheese, or mushroom, as you and 8 like it. ( See Sauces.) Tms CAN BE A MAIN DISH FOR 2 CANNED TOMATO SAUCE , 1½ cups OR AN APPETIZER OR SIDE DISH FOR 4• and Boiling salted water, 2 Sliced black olives quarts (optional), ½ cup Fat, 2 tbsp. Chili powder to taste Sliced onion, 1 large Salt to taste Diced green pepper Sliced green olives (optional) , 3 tbsp. (optional), 8 c:::;..;;,.:z.. J Substitute: Tomato Sauce&. • Pick over rice, wash and boil rapidly, in 2 quarts salted water until tender. Drain. Press into 4 buttered rame- 166 "NOTHING IN THE HOUSE BUT-" t:llEESE

kins. Set in shallow p an of hot water. Cook 10 minutes FILLING, on top of stove. Meanwhile, heat fat; saute onion until Butter or margarine, 1 Beaten egg, I golden. Add green pepper, black olives, tomato sauce, tbsp. Sugar, 1 tbsp. chili powder, and salt. Heat 5 minutes. Unmold rice on Beat egg yolk with salt, sugar, butter , and milk. Add serving plate. Top with sauc e and garnish with green flour; stir briskly until batter is smooth . Fold in egg white. olives. MAxEs4 SERVINGS, Butter 6-inch skillet very lightly. Pour in a very thin layer of batter - just enough to cover bottom of pan. Cook on one side only until golden brown . Turn onto wax paper. Nothing in the House but Cheese lle peat until batter is used up. Prepare filling: Mix cheese, butter, egg, and sugar . Spoon CHE ESE CRO QU ETTE S a heaping tbsp . of filling onto the fried side of each Nothing in the blintz. Fold two sides into filling, then one end over other. house but Fry in butter until brown . SERVES4 AS A MAIN DISH. POT CHEESE or COTTAGE CHEESE, 1 cup Suggested: Serve with sour cream. and Grated cheese, 2 tbsp. Salt, ¼ tsp. Slightly beaten egg, 1 Pepper, ¼ tsp. G OLDEN WELSH RAREBIT Flour, 3 tbsp. Oil, lard, or butt er,½ cup Nothing in the Mix cheeses, egg, Hour, salt, and peppe r. Knead on house but 9 floured pastry board until firm an d holds its shape. Form AMERICAN CHEESE , 1 cup grated, ¼ pound into walnut-sized balls . Fry in hot oil until golden brown and on all sides . Drain on absorbent p aper. Serve on gaily col­ Butter or margarine, 1 Paprika, ¼ tsp. tbsp. Worcestershire sauce, ½ ored toothpicks . MAKES ABOUT 20 . THISCAN MAKE A MAIN Milk, ½ cup, or ¼ cup tsp. CX>URSEFOR 2 . plus ¼ cup white wine Slightly beaten eggs Suggested: For a luncheon main dish serve with sauce . Salt, ½ tsp. (optional), 1-2 Dry mustard, ½ tsp. Bread, 6 slices Substitute: Any sharp cheese. CHEESE BLINTZES Beat butter, milk, salt, mustard, paprika, Worcestershire, Nothing in the and egg together until well mixed. Stir in grated cheese. 'house but Butter bread slices. Cut in half to form triangles. Arrange COTTAGE or POT CHEESE, 2 cups around edge of shallow pie plate-point side out . Place and remaining slices on bottom of plate, butter side down. Beaten egg yolk, 1 Mille, 1 ½ cups Pour cheese mixture over all. Bake in moderately hot 400° Salt, ¼ tsp. Flour, 1 cup oven 25 minutes. THIS CAN BE SUPPERMAIN COURSE FOR Sugar, ¼ tsp. Stiflly beaten egg white, 1 Melted butt er or 2 . OR AN APPETIZER OR SIDE DISH FOR 4• margarine, ½ tsp. Suggested : Wonderful with cold dry white wine . u NOTHING IN THE HOUSE BUT-- l•:GGS Beat until smooth. Stir in chopped chives. Fold in stiffiy heaten egg whi tes. Melt butter in heavy skille t . Add egg POT CHEESE PANCAKES mixture . Cook over low heat until bottom and edges of Nothing in the omelet are delicate golden brown and top is puffy - about house but 7 minutes. Finish cooking in moderate 325° oven 15 min­ POT CHEESE or COTTAGE CHEESE, ½ cup utes or until top is dry. MAXFS3-4 SERVINGS. and Variation: This is wonderful topped with cold cottage Flour,¾ cup Slightly beaten eggs, 2 cheese, folded over, and served on a hot platter. Baking powder, 1 tsp. Milk, ¾ cup Baking soda, ¼ tsp. Lemon juice, 2 tsp. Sugar, 1 tbsp. Grated lemon rind, 2 tsp. Salt, ½ tsp. EG GS AU'ALFREDO Sift Hour, baking powder, soda, sugar, and salt together, Nothing in the house but Mix eggs with cheese, milk, lemon juice and rind . Stir into Hour mixture-do not overmix. Pour from small soup EGGS, 2-4 ladle onto lightly greased griddle. Bake until bubbles be­ and Tabasco, 3 dashes gin to form on surface and pancakes become dry looking. Olive oil, ½ cup Salt and white pepper Sliced Cheddar cheese, or Turn with broad spatula-do not to turn more than once . taste any processed cheese, Good with fried apple slices. MAKESABOUT 10 P ANCAXES. Rosemary or tarragon, 2-4 thin slices pinch Bacon (optional), 2 slices Catsup, 2 tbsp. Nothing in the House but Eggs In 2 cup -sized, heat-proof casseroles, place 4 tbsp. olive oil. Warm lightly. Drop in BREAD CRUMB OMELET each casserole one or two un­ beaten eggs, salt, pepper, rosemary or tarragon, 1 tbsp. Nothing in the of catsup, 3 dashes Tabasco, and the cheese. Cover. Coo~ house but over very low heat until done. If using bacon, saute until EGGS, 4 or 5 separated crisp. Just before serving, pour off extra oil from each and casserole and sprinkle with crumbled bacon. SERVFS2. SOFT BREAD CRUMBS, 1 ½ cups and Variation: Use one small heat-proof casserole. Top with any leftover bits of meat or poultry. Boiling milk, 1 ¾ cups Chopped chives or onion, Salt, ½ tsp . 2 tbsp. Pepper, ¼ tsp. Butter or margarine, 2 Cayenne, dash tbsp. Powdered clove, dash Beat bread crumbs with boiling milk . Add well-beaten egg yolks. Season with salt, pepper, cayenne, and clove. 170 ":NOTHING IN THE HOUSE BUT-" EGGS 171 salt, pepper , cayenne, nutmeg. Place alternate layers of EGGS A LA SUISSE onions, sliced eggs, and sauce in small greased baking dish. Top with grated cheese, a sprinkling of bread Nothing in the crumbs. Dot with butter . Brown under broiler. Tms CAN house but BE MAIN COURSE FOR .2. OR SIDE DISH FOR 4• EGGS, 4 and Variation: Any leftovers-meat, fish, chicken, or vegeta­ SWISS CHEESE, ½ cup, cut in thin slivers bles-may be added. After stirring milk until thick and and smooth, add leftovers and continue as directed. Grated Swiss cheese, .2 Chopped chives, 1 tbsp. tbsp. Minced onion, 1 tbsp. EGG CURRY Salt, ½ tsp. Butter or margarine, .2 White pepper ,¼ tsp. tbsp. Nothing in the Chopped parsley, 1 tbsp. house but Sprinkle grated cheese over bottom of shallow buttered EGGS, 4, hard cooked and sliced casserole. Add eggs; take care not to break yolks. Season and CANNED TOMATOES8, 1 No . .2 can with salt and pepper. Carefully cover with cheese slivers, parsley, chives , and onion. Dot with butter. Bake in mod­ and Butter or margarine, 1 Curry powder, 1 tbsp. erate 350° oven until browned, about 15 minutes . MAKES tbsp. Salt, 1 tsp. 4 SERVINGS, Chopped onion, 1 small Sugar, pinch Chopped green pepper, ¼ Dry mustard, ¼ tsp. EGGS A LA TRIPE cup Boiling water, ½ cup Minced parsley, 1 tbsp. Nothing in the Substitute: 5 medium fresh tomatoes, cut in slivers, plus house but extra ½ cup boiling bouillon or water-or EGGS, 3, hard-boiled, peeled, and sliced If you've no tomatoes: Blend in .2 tbsp. flour when adding and curry. Gradually stir in 1 cup milk, bouillon, or water, ONIONS, 3, large, sliced stirring constantly until thick and smooth. Add eggs. Cook and as directed. Butter or margarine, .2½ Cayenne, speck tbsp. Nutmeg, dash Saute onion, green pepper, and parsley in butter. Blend in Flour, 1 ½ tbsp. Grated cheese, 1 tbsp. curry powder, salt, sugar, dry mustard . Add tomatoes Milk,¾ cup Bread crumbs, ½ tbsp. and boiling water. Stir until well blended and very Salt, ¼ tsp. Butter or margarine, 1 tsp. smooth. Reduce heat . Add eggs. Cover. Simmer very Pepper, pinch gently - about 15 minutes. SERVES3-4 AS A MAIN COURSE.

Cook onions in 1 tbsp. butter over low heat until soft. In Variation: Add cooked peas or mushrooms, and serve on another pan melt 1 ½ tbsp. butter . Blend in flour. toast. Add milk and stir until thick and smooth. Season with Suggested: Served on boiled rice this makes a meal. "NOTHING IN THE HOUSE BUT-" EGGS 173

EGGS PARMENTIER PIPE RADE Nothing in the Nothing in the house but house but EGGS, 4 EGGS, lightly beaten, 3-4 and and BOILED POTATOES, 6 medium TOMATOES, 1 No. 2 can or 4--6 chopped fresh and and Butter or margarine, 4 Salt, ½ tsp. Bacon drippings, z tbsp. Salt, 1/2tsp . tbsp. Paprika, ¼ tsp. ( or lard, oil, or other Coarsely ground black Milk5, ¾ cup plus drippings) pepper, ½ tsp.-less if hot milk for potatoes Sliced onions, z large you can't take it Substitute: Cream or evaporated milk. Pimento (optional), 1 small can Mash boiled peeled potatoes with 3 tbsp. butter and enough hot milk to make smooth and creamy. Arrange Saute onions in drippings until soft. Add pimento, to­ in a shallow greased baking dish. With bottom of water matoes, and salt. Cook covered until puree consistency­ glass, make 4 deep depressions in potato. Break an egg about 30 minutes. Add coarsely ground black pepper . in each depression. Pour milk over all. Season with salt, Stir in beaten eggs and cook, stirring until eggs scramble. paprika, and dot with remaining butter. Bake in moder­ MAKES3-4 SERVINGS. ate 375° oven until lightly browned and eggs are set, Suggested : This is a meal in itself when served with rice about 15 minutes. MAKES4 SERVINGS. and bacon strips. Variation: Place a slice of fried ham in each potato de­ pression, then add egg. Sprinkle with grated cheese be­ fore placing in oven. 174 "NOTHING IN THE HOUSE BUT-" MISCELLANEOUS VEGETABLES 175 Dissolve bouillon cubes in boiling water. Add potatoes, Nothing in the House but carrots, onions, tomatoes; season with salt and pepper. Miscellaneous Vegetables Add butter; cover. Simmer 15-20 minutes until vege­ tables are cooked. Taste and correct seasoning. Stir eggs LIMA BEAN BAKE slowly into broth; continue stirring another 3 minutes. Nothing in the Serve with grated cheese at the table. MAKES3-4 lwuse but SERVINGS. DRIED LIMA BEANS8, z cups Varia,tion: Omit eggs, add 2 tbsp . rice or ½ cup broken and vermicelli at same time as vegetables . Water, 1½ quarts Brown sugar, 1 tbsp. Bacon or meat drippings, Dry mustard, 1 tsp. 3 tbsp. Salt, ½ tsp. ROMAN CORN-MEAL SQUARES Chopped onions, 3 Chicken stock, 1 cup medium Bacon or pork (optional), Nothing in the Diced celery (optional), 6 slices house but ¼ cup CANNED TOMATOES8, 1 No. z can Substitute: z No. z cans Lima beans. Bake 30 minutes. and CORN MEAL, ½ cup Pick over and wash beans. Place in pot with water. Bring and to boil. Boil about 3-4 minutes. Remove and allow to Mille, 1 ¼ cups Garlic clove, 1 stand 1 hour. Tiris is a good quick-tenderizing method. Egg, l Chopped onion, ½ cup Then mix bacon drippings, onions, celery, sugar, mustard, Grated cheese, ¾ cup Tomato paste (optional), salt, and chicken stock. Pour over beans. If using bacon, Salt, ¾ tsp . half 3-ounce can top beans with bacon strips. Bake covered in 350° oven Pepper to taste Salt and pepper to taste for 2½ hours. SERVES4 HUNGRY PEOPLE. Salad oil or melted butter, Basil, ¼ tsp. ½ cup Substitute: 5 fresh-cut in slivers-plus 1 cup water or ODDS-AND-ENDS VEGETABLE SOUP bouillon. Nothing in the milk house but Gradually stir into com meal. Cook very slowly, stir­ ring constantly until mixture comes to a boil. Boil 5 min­ RAW CARROTS, ONIONS, and POTATOES, grated, 1 or z each utes. Remove from heat; beat in egg. Add hall the cheese, and salt, and pepper. Stir in half the oil. Spread in 1 ½-inch­ Boiling water, 5 cups Butter or margarine, 1 thick layer on floured board or baking sheet. Cool. Cut Bouillon cubes, z ( or tbsp. into squares. Place in shallow baking dish. Make a sauce concentrate) Well-beaten eggs, z by heating remaining oil in saucepan. Add garlic. Cook Peeled pitted and chopped Grated cheese (optional), until brown. Remove garlic; add onion, tomatoes, and tomatoes (optional), z 4 tbsp. tomato paste. Season with salt, pepper, and basil. Sim­ Salt and pepper to taste mer 10 minutes. Pour over corn meal. Top with remain- "NOTIDNG IN THE HOUSE BUT-" ONIONS 177 ing cheese . Bake in medium hot 400° oven 30 minutes. meal. Fry in butter . Tum with spatula to brown both SERVES3-4 AS A MAIN COURSE. sides. Sprinkle each slice with pinch sugar. Line a piepan Variation: Add cooked green vegetable to sauce. with pastry dough. Place a layer of tomatoes on the bot­ tom. Sprinkle with grated cheese. Repeat a layer of to­ matoes, then cheese. Continue until tomatoes are used SALEM SPLIT PEA SOUP up . Top with cheese. Sprinkle with melted butter. Bake Nothing in the in hot 425° oven 10 minutes. Lower heat, bake 15 min­ house but utes more. Serve piping hot. Tms CAN BE MAIN DISH FOR DRIED YELLOW SPLIT PEAS, 1 cup 2, OR SIDE DISH FOR 4• and Variation: Add slices of Swiss or Munster cheese and/or Pepper to taste Chopped onion, 3 tbsp. pot cheese to each layer . Chopped carrot, 1 tbsp. Ham or soup bones Bouillon or stock, 1 quart (optional) Bay leaf, 1 Garlic toast, 4 slices Salt, 1 tsp. Nothing in the House but Onions Place split peas, onion, carrot, bouillon, bay leaf, salt, pepper, and bones in soup pot. Bring to a boil. Lower FRENCH ONION SOUP heat and simmer about 1 hour until peas are tender , Nothing in the Serve with toast slices floating in soup . SERVES4. house but Variation: Sliced frankfurters or diced ham may be ONIONS, sliced thin, 4-5 or more added. and Oil, olive or good salad oil, Salt and pepper to taste 3 tbsp. Sugar, ½ tsp. TOMATO PIE Butter or margarine, 1 Toast, 4 slices, rubbed Nothing in the tbsp. with garlic house but Flour, 1 tbsp. Grated cheese, 4 tbsp. TOMATOES, 6 large, cut in ½-inch-thick slices Bouillon, cubes, canned, or and concentrate, 6 cups PIECRUST MIX, ½ package Saute onions in oil very slowly until soft. Add butter. and When melted, sprinkle with flour. Stir un,til golden. Mix Salt and pepper to taste Sugar, 1 tsp. bouillon, salt, pepper, and sugar. Stir into onions. Sim­ 8 Com meal , ½ cup Grated cheese, ½ cup mer 10 minutes. Pour into 1 large or 4 individual small Butter or margarine, 4 Melted butter, 1 tbsp. casseroles. Float toast on top . Sprinkle with cheese. Heat tbsp. in moderate 375° oven 12 minutes. Serve piping hot. Substitute: Bread or cracker crumbs. Sprinkle with more cheese at table. SERVES4. Prepare pie dough as directed on package for 1 crust. Suggested: This plus a vegetable salad makes a good Season tomatoes with salt and pepper. Coat with com meal-wonderful with ham sanp.wiches. "NOTHING IN THE HOUSE BUT-" POTATOES 179 Variation No . 1: Drop in bread crumb balls and cook cov­ ered about 15 minutes. ONION PIE Variation No . 2: Add peeled diced potatoes before add­ Nothing in the ing tomatoes. house but ONIONS, finely chopped, 2 cups and Hot roll mix, ½ package Pitted black olives Nothing in the House but Potatoes Oil, 3 tbsp. (optional), 12 Salt, ¼ tsp. Anchovy fillets (optional), HOT BAKED POTATO SNACKS Pepper, ¼ tsp. cut in half lengthwise, Nothing in the about 6 house but Prepare dough as directed . Cover and let rise in warm BAKING POTATOES, 4 large place until doubled in bulk. Meanwhile, cook onions, sea­ and soned with salt and pepper, in oil over low heat for 20 Salad oil, about 3 tbsp . Salt, 1 ½ tsp. minutes until pureed. Take care not to burn. Spread Bacon, 4-8 strips and/or Pepper, ¼ tsp. dough on oiled baking dish. Brush with oil. Spread with bacon drippings Sugar, 2 tbsp . Vinegar, ¼ cup plus 2 onion puree. Dot with pitted olives. Decorate with criss­ Mir.ced onion, ½ cup Minced green pepper or tbsp. cross anchovy fillets. Bake in hot oven about 20 minutes. pimento, ¼ cup Serve warm. SERVES4. Rub potatoes with oil. Bake about 50 minutes or until done. Meanwhile, cook bacon until crisp. Remove and ONION RAGOUT crumble. Measure drippings-if less than ¾ cup, add salad oil. ( If you lack bacon use meat drippings.) Cook Nothing in the onion, green pepper, salt, pepper, sugar, and vinegar in house but drippings, until onion is soft. When potatoes are done, ONIONS, coarsely chopped, 1 ¥2 cups cut thin slice from top. Scoop out insides, keeping shell and intact. Mix with onion mixture and stuff back in shells. Bacon, ham, or meat Bouillon, ¼ cup SERVINGS. drippings, 3 tbsp. Bay leaf, 1 MAKES4 Chopped green peppers, 2 Chopped parsley, ½ tsp. Variation: Add 2-3 tbsp. of any finely chopped leftover Tomatoes (optional), 1½ Thyme, ¼ tsp. meat, fish, fowl, hard-boiled egg, cooked spinach, cheese, cups Salt and pepper to taste etc. Saute onions with green peppers in drippings until soft. Stir in tomatoes, bouillon, bay leaf, parsley, thyme, salt and pepper . Bring slowly to a boil. Simmer very gently about 15 minutes, stirring occasionally. Good sprinkled with grated cheese. SERVES2-3. 18o "NOTHING IN THE HOUSE BUT-" 181 111oreflour if necessary. Cut "dough" into 4-inch pieces. POTATO CAKE TURNOVER Boll into long ropes ½ inch thick. Cut into 1-inch lengths. Nothing in the ( :ook no more than 15 at a time. Boil about 6 minutes. house but Unocchi will rise to surface. Remove with strainer, or POTATOES, 4 medium ~lotted spoon. Keep water boiling. Repeat until all the and gnocchi are cooked. Arrange in layers in baking dish. Butter or margarine, z S::ilt and pepper to taste Sprinkle each layer with grated cheese. Top with dots tbsp. Eggs, z o( butter. Pop under broiler to brown. Many eat this piled Flour,¼ cup Grated cheese, z tbsp. high like spaghetti, covered with a thick mushroom or Mille, ½-¾ cup Olive oil, z tbsp. lomato sauce. Tms CAN BE MAIN DISH FOR 2. OR A SIDE DISH FOR 4. Boil potatoes until tender. Peel and put through ricer. Melt 1 tbsp. butter; blend in Hour. Add milk gradually, stirring constantly until thick and smooth. Add potatoes POT ATO BLINTZES and remaining butter, salt, and pepper. If mixture seems Nothing in the too dry, add a little milk. Cool slightly; beat in eggs and house but grated cheese. Heat olive oil in frying pan, making sure POTATOES, 4-5 medium to cover bottom and sides. Add potato mixture. Cook and about 15-20 minutes over medium heat, shaking pan oc­ Beaten egg yolk, 1 Milk8, 1½ cups casionally to prevent sticking. When crisp and brown, Salt, ¼ tsp. Flour, 1 cup invert onto a platter. SERVES 4. Sugar, ¼ tsp. Stillly beaten egg white, 1 Melted butter or margarine, ½ tsp. PIEDMONT G NOC CH I, PRONOUNCED KNEE-Off-KEY FILLING: Nothing in the house but Chopped onion, Y2cup Bouillon or potato water, Meat drippings, fat, or oil, POTATOES, boiled and peeled, 10-12 5 tbsp. •,ind 3 tbsp. Salt, ¼ tsp. Pepper, ¼ tsp. Butter or margarine, 4 Grated cheese, ½ cup tbsp. Boiling water, 5 quarts Substitute: ¾ cup milk and ¾ cup water. Beaten eggs (optional), seasoned with 3 tbsp. Boil potatoes until tender. Meanwhile, bea~ egg_yolk wi~ 1-2 salt salt, sugar, butter, and milk. Add Hour; stir bnskly until Salt, ½ tbsp. Butter, 1 tbsp. batter is smooth. Fold in egg white . Butter 6-inch skillet Pepper, ½ tsp. Mushroom or tomato Nutmeg, ¼ tsp. sauce very lightly. Pour in a very thin layer of batter-just Flour, 1¼ cups enough to cover bottom of pan. Cook on one side only until golden brown. Turn onto wax paper. Repeat until vfash potatoes with butter. Add eggs, salt, pepper, nut­ batter is used up. neg. Work Hour into potatoes, kneading thoroughly. Add Prepare £ling: Peel potatoes . Saute onion in drippings. 18.2 "NOTlllNG IN THE HOUSE BUT-" POTATOES Mix in potatoes, mashing them in frying pan. Moisten with bouillon. Season with salt and pepper . Spoon a POTATOES GRATIN heaping tbsp. of filling onto the fried side of each blintz. Fold two sides into filling, fold one end over other. Fry Nothing in the in butter until brown. SERVF34 AS A MAIN DISH, house but POTATOES, 8 large, peeled and sliced crossways and POTATO LATKES GRATED SWISS CHEESE, ¼ pound and Nothing in the Beaten egg, 1 Nutmeg, dash house but Milk8, 1½ cups Garlic, 1 clove POTATOES, 8 large, peeled and grated Salt and pepper to taste Butter, 2 tbsp. and Substitute: Evaporated milk and water, or chicken soup, or EGGS, 1 or 2 separated cube and boiling water. and Flour, 1 tbsp. Butter or shortening, 3-5 Mix egg with milk, salt, pepper, nutmeg, and sliced po­ Grated onion (optional), tbsp. tatoes. Add half the cheese. Mix well. Pour into buttered 1 small Applesauce or sour cream baking dish that has first been rubbed with cut garlic. Salt and pepper to taste Dot with butter. Top with remaining cheese. Bake in Mix grated, then well-drained potatoes with egg yolks, moderate 350° oven for 1 hour . SERVES4. flour, onion, salt, and pepper. Fold in stifHy beaten egg whites. Heat butter or shortening in frying pan. Drop in potato mixture from a spoon. Flatten. Fry until golden brown on both sides. Drain on absorbent paper. Serve hot with either applesauce or sour cream, sugared or not as preferred. SERVF34. Suggested : Add bacon and coffee and you have a won­ derful lunch or late supper menu. We say 8 large po­ tatoes-but even 10 would not be too many. INDEX

Aloll Sauce, 143 Carrot Baked Rin g, 94 Almond Spinach Croquettes, 114 and Chicory Salad, Minted, 93-94 American Cheese Dressing , 136 Ramekins, 94-95 Anna' s Fish and Chips, 47-48 Carrots, Raw, 174 Aspa ragus Baked Ring, 89 casserole, Bagdad, 28 Hollanda, 67--88 Clam a nd Corn, 56--57 and Olive Salad, 88 Fish •n Cheese , 50 soume, 89-90 Gratlnee Lyon, 150 Ham and Lim a, 25 Irish Scalloped Tuna, 154 Bacon, 81, 106, 137-38, 163 Lima Bean Bacon Pot, 106 Bag dad Cassero le, 28 Odds-and-Ends, 122 Baked Bean-Burgers, 90 Oven (carrot), 95 Bar becue , Beef, 7-8 Pantry Shelf Pancake, 156--57 Sauce, 143 Bour-Apple, 20 Variety Meat, 39 Tongue , 40 Barce lona Loaf, 68 Turnip -Tomato Patty, 118-19 Bas ic cooking Inst r uctions CaulWower , Curried, 97 Beef, 3--4 Deep-Fry, 96 Fish, 44--47 Sa lad, 95--96 Ham, 5-6 Cheese Blintzes , 168-67 Lamb, 4-5 cassoulets , Lentil, 103 Pork. 5 Croquettes , 166 Poultry, 65-66 Mashed Potato Balls, 111 veal, 6--7 Bauce, 144 Vegetables, 87 Tomatoes, and Lima Beans, 106 Ba sic French Dressings, 135--38 Chicken . basic cooking Instructions, Bea rnaise Sauce, 143 65--66 Becha mel Sauce, 144 and Almond Mousse, 68-69 Beef, basic cookin g Instructions, S-4 Brunswick , 69 Barbecue, 7--8 Cantonese, 74 and Brown Celery Sauce, 7 Corn Meal , 70 M1ronton, 8 Creole, 75 Potato Pie, 8-9 Lemon Madrll ~ne, 70--71 Pot Roast, 3--4 Mexlcaln e, 71 Roast, 3, 7-9 , 11- 13 Mushroom , 77-78 Steak, broiled, 3, 9, 11 Paprika, 72 Stew, 4, 7, 11 Salad, 79 stroganolf, 9 Yorkshire, 72 Beh ar Rice and Kidneys, 38 Chick-Pea Soup, 98 Beurre Nolr, 144 Chicopee, 60--61 Bld dleford Pie , 24 Chicory Salad, Minted Carrot and, Bis bee Broccoli, 92 93--94 Black Spaghetti, 161-82 Chllfonade Dressing, 137 Blintzes, Cheese, 166--67 Chinese Beef and Green Beans , 10 Potato, 181--82 Pork and Peppers, 30 Blue Cheese Dressing, 138 Chive Dressing, 137 Blue Mountain Eggs, 96--99 Chop Buey, Pork, 33 Bouillon with Crumb Balls, 149 Chops, Lamb, 4-5 Bread Crumb Omelet , 166--69 Pork, 5 Brocc oli So ume Gourmet, 93 Veal, 6 Brown Butter, 144 Chowder, Clam, 67 Brown Sauce, 144 Corn, 99 Tuna. 160 Ca bbage Leaves, Stulfed, 20--21 Clam Chowder, 67 Ca esar Salad Dress ing, 137 Clam and Corn Casserole, 56--57 Ca nadian Lima Beans, 105 Cocktail Sauce, 144 Ca rolina Shrimp and Cucumber, 59 Cole Slaw Dres sing , 140 186 INDEX lNDElt 187

Conio~':1: Beans and Tuna Fish, Soup, Posltanese, 55 Mea t, a-3 Cbop suey, 33 Steamed, 46 basic cooking Instructions, S-7 with Horseradish, 33-34 Coquille St. Jacques, 61 Florentine Ramekin Eggs, 118 and Potato Latkes, 18-19 Roast, 5 Corn Chowder, 99 Fowl (see Poultry) souffle, 22 Shoulder, 30 corn Kernel Pie, 100 French Dressings, 135-38 stuffed Peppers, 16 (see a!ao Pep­ Steak, 5 Corn meal, 175 pers) and Yam Pot, H Fish Puff, 60-51 Posltanese Fish Soup, 55 Corn-Pone Mold, 73 Onion Soup, 177 Meat Balls, 128-29 Cream Cheese Dressin g, 137 Fantastic Belgian, 31 Pot Cheese Pan cakes, 168 Cream Gravy, Poultry, 144 Fritters, Curried Pea Spoon- 108 Meat pies: Beef Potato, 8-9 Pot Roast, Beef, 3-4 Creamed Chicken Cantonese, 74 Fish,~ ' Blddleford, 24 Veal, 6 Creole Chicken, 75 Marla's Spaghetti, 128-29 Potato Blintzes , 181 Croquettes, Almond Spinach, 114-15 Garlic Macaroni, 160-81 Swiss , 17 Cake Turnovers, 180 Cheese, 166 German Bread Soup, 119 Tamale, 14 Delmonico, 110 Egg, 22-23 Gloucester Snack, 61 Ming Shrimp Fried Rice, 129 Gra tl n, 183 Mushroom, 107-8 Onocchi Semolina, 184 Minted carrot and Chicory Salad, Latkes, 182 Sardine, 157-58 Golden Welsh Rarebit, 167 93-94 Quick ' n Easy, 109 crown Rib Roast, Lamb, 4 Goul ash , Hungarian, 31>--36 Peas In Onions, 108-9 Real Hashed Brown, 111-12 Crustade Eggs, 10-11 Oratlnee Lyon, 150 M!Xed Vegetable Scallop, 120 Salad , Ever-Welcome , 110-11 Cucumber, Carolina Shrimp and, 59 Gravy, Cream, Poultry, 1'4 Monseigneur Eggs, 54 Snacks, Hot Baked, 179 Dressings, 137. 139 Green Bean Salad Bowl, 92 Mousse, Chicken and Almond, 68-69 Twice-Baked, 113, U9 Curried Caul!11ower, 97 Mulligatawny Soup, 18-17 Poultry, 64 Green Beans, Chinese Beef and, 10 basic cooking Instructions, 61>--88 Pea Spoon-Fritters, 108 (See lllSO String Beans) Mtlnste r cheese, 151 Rice and Fish Flake Salad, 48 Mushroom Chicken 77-78 Cream Gravy, 144 Green Noodles, Ham and, 24-25 Stuffed Peppers, 77 Spinach souffle, 115 Green Sauce, Spaghetti and, 162 Mushroom Croquettes, 107-8 Curry, Egg, 171 Musta rd Dressing , 137 Kotts, 15 Ham, basic cooking Instructions, H Sauce, 145 Quick 'n Easy: Meat, 88-67 Special Bombay, 78 and Green Noodles, 24-25 Pot ato, 109 and Lima Casserole, 25 Neapolitan Brochettes, 151 Vegetable, 88 Danish Pancake, 30-31 and Scalloped Sweets, 28 Meat Macaroni, 19 Delmonico Potatoes, 110 Hamburger Soup, 14-15 Newburg Rolls, 155 Ragout, Onion, 178-79 Deviled Sauce, 145 Hash, Spanish, 112 New Orleans Grille.des, 11 Sour Cream Beef, 11 145 Rarebi t , Golden Welsh, 167 Drawn Butter, Bashed Brown Potatoes, Real, 111-12 Nlno's White Bean Soup , 101-2 Real Hashed Brown Potatoes, 111-12 Dressings (see Salad Dressings) Hollandaise Sauce, 145 Noodle Ring, Dutch, 126 Duck, Roast, 65 Horseradish Dressing, 139 Noodles, Green, Ham and, 24-25 Rice, Behar, and Kidneys, 38 Dutch Noodle Ring, 128 Curried, and Fish Flake Salad, 48 Pork with, 33-34 Nuts, mixed , 165 Festa Pork and, 32 Hot Bacon Dressing, 137-38 Edam cheese, 151 Indian Omelet, 130 Baked Potato snacks, 179 Odds -and-Ends Casserole, 122 Ming Shrimp Fried, 129 Edwina's Chicken Roll 78 Hungarian Goulash, 35-36 174-75 Egg Croquettes, 2a-23 ' Vegetable Soup, Pillon, 165 Curry, 171 Olives , black, 161 Spanish Molds, 181>--68 Indian Kedgeree, 6a-53 Spanish Tuna and, 159 130 Dressing, 139 Pilaf, 28-29 Spicy Salad, Sauce, 145 Ome let, Bread Crumb , 168-69 Roast. Beef, 3, 7-13 Rice Omelet, 130 Indian Rice, 130 Lamb, 4 Eggplant Parmesan, 101 Irish Scalloped Tuna Casserole, 154 Spaghetti, alla Milanese, 127 Salad, 100-1 Pork , 5, 30-31, 32 Island Loaf , 62 Spinach, a Ia Romaine, 117 Veal, 6 Eggs all' Alfredo, 169 178 Blue Mountain, 98-99 Onion Pie, Roman Corn-Meal Squares, 171>--78 Jellied Ham Salad, 28-27 Onion Rago ut , 178-79 Roquefort Dressing, 138 Crustade, 10-11 Onions, Minted Peas In, 108-9 Rossini Veal Birds, 36 Florentine Rameki n, 116 Kidney Bean Salad, 102 Oven Casserole, 95 Russian Dressing, 139 Monseigneur, 64 Kidney Beans, SWlss Steak and, lS Parmentier, 172 Kidneys, Behar Rice and, 38 Salad, Asparagus and Olive, 88-89 Poulette, 39 Kotts Curry, 15 Pancake Casserole, Pantry Shelf, Sour Cream, 131 158-57 Caul111ower, 91>--96 ii. la Suisse, 170 Pancakes, Danish, 30-31 Curried Rice and Fish Flake, 48 Lamb, basic cooking Instructions, 4-5 Pot Cheese, 168 Eggplant, 100-1 ii. Ia Tripe, 170-71 Chops, 4--5 Ever-We lcome Potato, 110-11 ii. la Tuscany, 116 Rcast, 4 Squash, 118 Ever-Welcome Potato Salad, ll0-11 Rell, 29 Pantry Shelf Flshblt, 156 Favorite Fish, 49-49 Pancake Casserole, 156-57 Green Bean, Bowl, 92 Steaks, 4-S Jellied Ham, 26-27 Fantastic Belgian Meat Balls, St stew, 5 Pat's string Bean and Bacon salad, Favorite Fish Salad, 48-49 81 Kidney Bean, 102 Land o' Cotton Potpie, 80 Pawtucket Fish, 54-55 Lima Bean, 107 Pesta Pork and Rice, 32 Lentil Brochettes, 104 Macaroni, 128 Turkey-Nut Logs, 79-80 Cheese Cassoulets, 103 Peas, dried yellow split, 176 Fish, 44 Minted In Onions, 108-9 Main-Line Beet, 90-91 Baked, 45 u;:k!,e~¥lacon Pot, 106 Peppers, Chinese Pork and, SO Minted Carrot and Chicory, 93-94 Meat-Stuffed, 16 M!Xed Beet Ring Mold, 91 ~~l~r~tlng Instructi ons, 44-47 Ham Casserole, 25 Pou ltry-Stuffed, 77 Pat's String Bean and Bacon, 81 Salad, 107 Seafood Tossed, 58 Broiled, 46 Lyonnalse String Beans, 121 Vegetable -stuffed, 120-21 'n Cheese Cassero le, 59 Piedmont Onocchl, 180-Sl Shrimps Amen, 58-59 Pies (see Meat pies; Vegetable pies) Spicy Rice , 130 Flake Spaghetti , 153 Macaroni, Garlic, lS0-81 Super Chicken, 79 Fritters, 49 Milanese, 27 P!fion Rice, 165 au Ore.tin , 152 Neapolitan Meat, 19 Plperade, 173 Vegetable Macedolne , 123 P lquante Dres sing, 139 Sa lad Dressing, American Chees e. Pawtucket, 54-55 Salad, 128 136 Planked , 45-46 Main-Line Beet Salad , 90-91 Po rk, basic cooking ln•tructlon s, l>--6 Poached, 46 Braised, 5 Blue Che ese, 136 Marla"s Spaghetti Pie, 128-29 Chinese, and Peppers, 80 Ca esar , 137 Pulf Speciale, 53 Mashed Potato Cheese Balls, 111 Chllfonade , 137 sauteed, 46 Mayonnaise Dressings, 138--40 Chops, 5 188 INDEX INDEX Vegetable pies (cont'd) White sauce, 144 Salad Dressing (cont'd) Omelet alla Milanese, 127 sweet -Potato, 11s Chive, 137 Spanish Hash, 112 Tomato, 176-77 Yammy Turkey , 82-8S Cole Slaw, 140 Rice Molda, 16&--66 Cream Cheese, 137 Tuna and Olives, 159 ve:::i:.b~•tok~~1nstructlons , 87 Zucchini and Meat sauce, 18 Cucumber, 137, 189 Veal Cutlets, 37 Veloute Meat Tlmbales, 21 Stuffed, 23 Egg, 189 Spareribs, sweet and Sour, 35 Very Special Turkey, 82 Zuppa DI Papa', 41 French, 18&-36 Special Bombay Curry, 78 Vina igrette Dressing, 137 Horseradish, 139 Spinach Gnocchi, 117-18 Sauce, 146 Bot Bacon, 137~8 Omelet il. la Romaine, 117 Mayonnaise, 138 Squash Pancakes, 118 Mustard, 137 Stale bread or rolls, uses for , 149--51, Plquante, 139 155 Roquefort, 136 Staples, List of, tx-x Russian, 139 Steak, Beef, 3, 9, 12 Seafood, 139 Lamb, 4-5 Sour Cream, 138, 139-40 Pork, 5 Tartar, 140 Veal, 6 Salem Ptsh 'n Chutney Tarts, 56 Stew, Beef, 4, 7, 8-9, 11 Soup,Spilt Pea 176 Lamb , 5 Sardine Croquette s, 157-58 String Bean and Bacon Salad, Pat's, Envelopes, 158 81 Sauce, Atoll, 143 string Beans, Lyonnalse, 121 Barb ecue, 143 (See also Green Beans) B6arnalse, 143 Stuffed Cabbage Leaves, 20-21 Bechamel (White), 144 Meat Slices, 12-13 Brown, 144 Peppers. 18, 77, 1211-21 Brown Butter (Beurre Nolr). 144 Zucchini, 23 Cheese, 144 Stulllng , Poultry, 65 Cocktail, 144 Succotash, Southern, and Beef Cream Gravy, Poultry, 144 Chunks, 12 Deviled, 145 Super Chicken Salad , 79 Drawn Butter, 145 Sweet-Potato Pie, 113 Egg, 145 sweet and sour Spareribs, 35 Green, 182 Swiss Meat Pie, 17 Hollandaise, 145 Bwtss Steak and Kidney Beans, 13 Meat, 18 Mustard, 145 Tartar, 140 Tamale Pie, 1' Tomato, 145-46 Tartar Dressing (or Bauce), 140 Vinaigrette, 146 Tlmbales, Velout6 Meat, 21 Seafood Dressing, 139 Tomato Sauce, 145-46, 165 Tossed Salad, 58 Turnip Patty Casserole, 118-19 (See a!ao Fish) Tomatoes, canned, 171, 173, 175 Shrimp, CaroJtna, and Cucumber, 59 Tongue Casserole, 40 Creole, 60 Trus sing of poultry, 65 Ming, Pried Rice, 129 Tuna Casserole, Irish Scalloped, 15.t Chowder, 160 :~~1.•~~:g:::~HOTuna Fish, Concordia Beans and, Broccoli, Gourmet, 93 102-3 Curried Spinach, 115 Turkey-Nut Logs, Festa, 79-80 Meat, 22 Very Special, 82 Soup, Boullion with Crumb Balls, 149 Yammy, 82 Chicken Lemon Madrll~ne, 70-71 Turnip -Tomato Patty Cas•erole, 118- Chick-Pea, 98 19 French Onion, 177 Twice-Baked Potatoes, German Bread, 119 118 GratlnEe Lyon, 150 Hamburger, 14-15 Var1ety Meat Barbecue, 39-40 Mulligatawny, 16-17 Veal, basic cooking instructions, 6-7 Nino's White Bean, 101-2 Birds, 36 Odds-and-Ends Vegetable, 174-75 6 Posltanese Fish, 55 ~ire;;,Spanish, 37 Salem Split Pea, 176 Paprika, 37--38 (See a!ao Chowder) Pot Roasts, 6 Sour-Apple Casserole, 20 Roast, 6 Sour Cream Beef Ragout, 11 Soume, 22 Dressings, 138, 189-40 Steaks, 6 Eggs, 131 Stew , 7 Southern Succotash and Beef Vegetable Macedolnes, 88 Chunks, 12 Macedoine Salad, 123 Spaghetti alla Carbonnara, 183 Puff•, 114 alla Pomplerl, 162-63 Scallop, Mixed, 120 Black, 181--62 Stuffed Peppers, 120-21 Fish Flake, 153 Vegetable pies: Corn Kernel, 100 and Green Bauce, 162 Onion, 178