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Show A Nice Breakfast Dish. In cooking a roast for few persons the advantage of having enough to insure a juicy cut in serving is worth special effort to make the remainder a very slight burden, if used to best possible advantage. The following from Martha Taft Wentworth seems a good suggestion before the weather gets too hot: "Some of the cold roast might be sliced in very thin slices and warmed up in the gravy; or a cupful of the meat chopped fine, added to a small onion that has been fried in a little pork fat, a tablespoon each of chopped turnip, carrot and celery, covered cov-ered with cold water, and allowed to simmer until vegetables are tender. Season well and turn over toast." |