| Show he rN I J When Adam delved and Eve span Who Vho was then the man gentleman A FEW LEFTOVERS AND OTHER THINGS A most appetizing dish of or hash may maybe maybe be made using the boiled vegetables from a boiled balled dinner dinnerS S with some of the meat V j all chopped fine and andS S V mixed with a n little of the liquor from the kettle lettle l V which should n ah always s 's be le Ii V saved saed for this purpose V- V Have a hot fr frying ing pan well greased with drippings drip V pings then turn in the chopped mixture Add V the liquor cover and le Ie Iest lej st stand nd on the back of the stove t simmer until hot and of the right h c cr ce V t to tb serve serve r Che Cheese Chese se Rolls SlIce Slice a n rather fresh fresl loaf of bread ver very thin removing th crusts Cr alO together a small jar o 0 pimento cheese or ot- If made made- at home adding the the to a rich chees rhees soften with a little cream or 01 butter I needed add mId mIda a half cupful of chopped nut meats and spread th slices s with this Roll noli up UI and with tooth picks Put Into a n ahot hot t oven eli to toast Serve Ser with salad or or orea ca ea Scrambled Rice With Bacon Fry Fry until crisp twelve slices of bacon pour off orr half the fat and nd put the bacon aside In a warm place Mix together three beaten eggs three cupfuls of rice well cooked and salt and pepper to taste Pour It into the hot bacon fat left leftIn leftIn leftin In inthe the pan and scramble Heap In a n mound on hot platter the bacon around the rice Hash Cakes Take Cakes Take a pint of well well- seasoned mashed I potatoes and mix with one onion finely chopped antI and a half cupful or more of finely minced ham Form into cakes and brown In lii bacon fat The cakes may be rolled in iii bailey ulo flour r or cornmeal which gives them a fine crust and also adds to their nutriment When the salad dressing has extracted extract extract- ed the juices from the vegetable makIng making mak mak- ing it too watery for a n dainty salad dainty salad just break bleak up a few small salty crackers crack crack- ers era and stir Into the salad to o absorb the excess of liquid Cabbage Omelet Take Take two cupfuls of hot cooked cabbage add acid a n tablespoonful tablespoonful tablespoonful table- table spoonful of drippings and a fourth of ofa a cupful of cream then add two eggs well beaten mix and pour 11 into a n well- well greased fr frying ing pan van and cook cool until delicately delicately deli dell cately brown on the under side Put Into the the oven o to cook on top then fold and turn on a n hot platter V White Bread Bread a pint of boll boll- u- u ILOg water vo t two t tablespoonfuls of f-c- f condensed conS con n milk two tablespoonfuls of fat one and one half teaspoonfuls of salt a tablespoonful of sugar one-half one cupful cup cup- ful of made home-made J yeast ast and three cup cupfuls fuls of flour Hour Prepare and bake us usual This makes two loaves lon Tables should be belike like pictures to the sight sight- Some dishes cast In shade V Some spread In light MEATLESS DISHES FOR MEATLESS MEATLESS MEAT MEAT- LESS a DAYS Savory avory Irish Fritters Soak Soak a n pound of stale crusts of bread read in la cold water squeeze dry and 5 C V chop V Peel and boll boil six or eight DV white onions in suited water until tender tende chop fine tine and add to the bread crumbs Season Season Sea Sea- son well to taste with w-Ith salt and pepper pep pep- pr per add mId a n tablespoonful of chopped pursley a quarter of a teaspoonful of th thyme me rubbed fine an and a n dash of eel cel I V I ery cry salt snIt Form Into small cakes roll 1011 rollIn rollIn In cornmeal and fry flY in hot In-hot hot fat Fish Pudding With Rice Boll a cupful of well-washed well rice fo for ten minutes min mm- utes in salted water Take Tale a pound of codfish whitefish or at- halibut and nUll andIn In brown In own in hot fat long hong enough to make inako it tender tendel to Hake flake Peel and chop on one oria onion unIon fry fly until brown blown Grease a n mold and fill 1111 with la layers ers of rice fish and onion sea seasoning with salt and pepper having the first and last layers of th the rice i Steam for fort five forty fi e I minutes and serve sene with whit any fish sauce Rice With Scrambled Eggs Egg Take Eggs Take a quarter of a n cupful of rice add two or three three tablespoonfuls tablespoonfuls of DC sweet drippings drippings drip drip- pings and stir until a n light brown In Ina Inn ina a n fr frying ing pun pan over O the lIre fire Then add adda a n pint of potato water cover coyer anti and cook until the l rice o Is tender sen season on we well with salt and pepper and stir SUI In n three hit or four es ts s lightly b beaten nten add a n little mill milk If needed for moisture anti and you ou will vilI have a dish of ot eggs for five per per- cz jons V V Chinese Fish Balls Boil Boll oll two pounds of If fr fresh frosh sh fish in salted water viter for twenty minutes then carefully Reject Re lIe- all nIl skin sl and bones hones put n a pint of Iho he stock stoel In a u lIall saucepan rub together together to to- gether ether two two tablespoonfuls of butter butler and four tablespoonfuls of flour add this to the the stock stock and stir sUr constantly until smooth add the yolks of or of two eggs and take from 1010 the fire add mId two tablespoonfuls of finely chopped parsley pars pars- ley tey salt and red pepper a tablespoonful tablespoon tablespoon- ful of grated onion and a n grating of nutmeg Mix well weH and then stir carefully careful careful- ly Iy Into nto the fish Do not stir sUr until the tho fish Is broken Turn the ml mixture turc out to cool and when c cold form Into balls buHs dip In Inc c egg gg and crumbs and fry y In smoking amok amok- In lag ing hot fat Pour over o a n well seasoned tomato sauce when when serving V ji x |
