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Show OUR COOKING SCHOOL. , - lieef 1'aitl... A nice dish can be mado of the scraps from a runjt, Chop flno and Season hlglily: Iriako n gravy by browning ono tablcspoonfttl of flour and adding boiling water until It Is thin enough; then put In tho meat, cover tho saucepan and stew gently while you make a nice pastry not too rich; and cut It Into tart shapes and bake. When ready to nerve. All the tart shell! with the meat mixture, and serve on hot plate. Tomato Htew. Carefully mince the beef, removing nil fat. Tut a lump of butter Into your ikllllt; brown, and carefully add me tablospnonful ot flour and, by degrees, ono cup of boiling water; season to tasto and It you like It add one small onion chopped fine and one cup ot cold stewed tomatoes, left from yesterday's dinner. Put In your meat, boll 10 minutes min-utes and serve. Thla makes a delicious de-licious breakfast dish. Hire nml Tapioca PudSlnc. When you have a cup of cold rlco left over, don't throw It away, but aet ono cup ot tapioca tn oak In two cups of water for two hour. Heat In two cupa of milk, add tbe cold rice, alio two beaten eggs, one cup of sugar and nutmeg lo taite; pour Into a buttered dish', bak three-quarters of an hour and servo cold. Hire lutli. Another way to use cold rice Is to season It highly, mold Into little balls, dip In beaten egg. then In cracker crumbi and fry to a crlip brown. Oar-tilth Oar-tilth a platter of steak or ham wlUi them. Ull-tlter lleclpe". It so ofteu happen! that a portion ot tome, dish I. I. ft and It 14 the manage-iMint manage-iMint of the saps al left-over blta that makes all the difference between tho careful housewife and the careless oue. |
