Show a t j B = npj I I npj14GVSEHOLD Luxury and Economy Secured By the I Judicious Useof Leftovers 1 MARION HARLAND Writes Mondays Tor This Deprtmen of The H rald Copyrighted We will if you please assume that you have the same materials wo worked upon last week That Istime remnant of n leg or shoulder of roast mutton a cupful cup-ful of mashed potato a pound or so ot stole cake n cupful of stewed tomatoes n few spoonfuls of gravy and Instead o r last weeks baked beans 3 cupful or stewed canned corn I also presuppose that you have raw rice In stock POTATO SOUP Having fred the bone of meat crack it and put over the lire with three pint ol cold water n small sliced carrot a stalk or iwo of celery and a granted onion Cook slowly until boiled down to onehalf the original quantity Seaside Se-aside until cold remove the fat take out the bones and rub the vegetable through 3 colander back Into the soup Heat quickly to a boll and pour upon your mashed potato gradually working in smoothly as you go on Turn into a h I doubleboiler 3u again hot pu in a great spoonful of chopped parsley Have ready in another saucepan a good cupful of hot water In which has been dropped a pinch of soda Stir into this 1 teaspoonful of butter rubbed up in one of cornstarch Cook three minutes add to the stir for half potato soup briskly har n minute and put into the tureen I properly broth prop-erly seasoned this Is a delicious family CURRIED MUTTON Cut the cold mutton into pieces of uniform uni-form size about an Inch square Pu the gravy Into n saucepan with a cupful cup-ful of cold water and a teaspoonful of I onion juice Lay In the meatdice bring to n slow boll and stew covered until very tender Now strain off the gravy and keep the meat hot while you thicken the gravy with n heaping teaspoonful of butter rubbed Into two of browned flour and a full teaspoonful of curry powder wet up with cold water Pour the boiling gravy over the meat let al cook together stirring frequently for five minutes and dish BOILED RICE Into three pints of hot salted water when at n fast boil throw half a cupfUl of raw rice previously washed mId picked over Keep i at a furious boil for twenty minutes when test u grain to see i it is done I it is soft drain away every drop of water set the uncovered pot at the back of the range for two minutes min-utes to dry off the rice and serve No spoon should touch It while cooking and each grain should be whole and apart from the rest Serve rice with each htilo rce I of the curried meat TOMATOES AND CORN I Put your stewed tomatoes and corn I over the fire together bring to a bOil I add half a teaspoonful of white sugar and If you like a dash of onion juice cook one minute longer and serve A BAKED CHARLOTTE Slo your stale cake a neatly as maybe may-be Spread each piece with jam or jelly pack closely In n greased pudding dish pour over It a raw custard made by I eating an egg very light and stirring into 1 large cup of miK No sugar is i needed Bake covered for half an hour Eat hot with lemon sauce or very cold I with cream I MARION HARLAND |