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Show ' i . ft! LEFTOVER DISHES OFTEN MM BE USED' l FOR DUTY LUKHES leSl I v . J ufy r -IT Many dishes owe their place in tho w iij world to a leftover. Try some of these ! recipes when you find some leftover j desserts or vegetables in your Ice box. (l LEFTOVER LUNCHES. f; ' Sa'usage and rice cakes. I Stuffed toniato'es with sauce. Peach tapioca. - ' Chicken hash with ' v potatoes. rje Stuffed green pepper salad. 1CLP ? Rice pudding with stewed fruit. f'j Hominy balls. i ' Creamed hard cooked eggs. . Bermuda onion and orange salad. J Huckleberry dumplings. HEDH I RECIPES. f Sauteed Tomatoes, f Six large slices tomato, quarter cup i flour (may be corn or rice flour), half f'! cup milk, one tablespoon fat, salt and 1 pepper. J (Any leftover sliced tomatoes, if 3m'i firm and solid, may be kept covered 3gg with cold water for use next day). Dry 13" the slices of tomato if they have been Pf u in water, season with salt and pepper V h and dredge both sides well with flour. krt Melt fat in pan; when hot put in to-lipii to-lipii mato. browning well on one sido before mjjH I turning. When both, sides are brown rem i remove to a hot platter. Gradually add "rT J milk to flour and fat in the pan, stlrr- -V ing well. Pour this sauce around the ; tomatoes and serve j Peach Tapioca. Eon- ; Soak one-half cup of granulated tap- -.1 ioca in one and one-half cups of cold S water over night. In the morning add rj? ; two cups of boiling water and a little i. salt and let it boil five minutes. Then "..Sit I put into a double boiler and cook until clear. Tako the remnants of a can of if l , peaches there should be at least a ' cup, and If there is a pit or two all LU the better. Add a little more sweeten - ' ing and simmer until the sirup is '. somewhat thickened and stir into the , cleared tapioca. Remove from the fire, iVtilt co anc Pur mto a elass dish. Servo -: ; Vi'ith sweetened cream. . Rice Pudding with Stewed Fruit. : Take two cups of rice pudding that jgjj'Vr ' has become veiy stiff when cold and Tr, mix with it a cup of stewed and chop- tefffr DCd tart prunes. Pilo It lightly in a Hb j glass dish and serve it with the prune 1$s$ " juice, sweetened and thickened with ' a little corn starch. Other fruits than Wk prunes may be used. H&fei Bermuda Onion and Orange Salad, ags j For lne individual salad use one ''22g I slice Bermuda onion . and two of 9pf orange. Serve on lettuce leaves with '", French dressing. tjm I Huckleberry Dumplings. ( One and one-half cups leftover huckleberries, one teaspoonful vinegar, 1S four tablespoonfuls sugar, one tea- . spoonful cinnamon, three tablespoon - im fuls water. r Put above ingredients into saucepan 1! 1 and let them come just to the boil. i. While these are heating sift together 1 ono CUP of flour, two teaspoonfuls of u.fty baking powder and one -eighth tea- -1 spoonful of salt. Beat up ono egg, add : -ai ; to It about two tablespoonfuls of milk -?! : and stir lightly into the dry materials, aiss !j There should be just liquid enough to 1,124? 'It' wct the flour and make a very stiff to re&p i dough. Drop by spoonfuls into the boll- Ib(C 1 Ing huckleberries, cover tightly and tt In I boil ten minutes without removing the lo tW cover. Serve at once. A mixture of c!m huckleberries and currants may be tare 6 ; used and tho vinegar omitted. |