| Show KEEP FLAVOR IN PESKY LE LEFTOVERS AND THE FAMILY DO THE REST after the calm the storm after the banquet left leftovers there always seems to be an aftermath to every sort of agreeable event and there is no exception as the cook knows to her gray haired sorrow in cooking proud though the roast chicken may be it is a dismembered wreck of few bones and fewer portions the birthday cake may have gleamed amid its candles when the party began after it only drying out slices remain to mark the spot where the feasters fe asters go home but the budget watching homemaker may not heave the scraps behind them perhaps then a glance at what other clever coo cooks have done with their feast remnants will help you with your leftovers when the fatal lay day comes as come it will the secret of getting the nose lifting family to eat cat the leftovers left overs lies mainly in keeping them flavorous and in so changing the appearance pe arance and form that they no longer resemble yesterdays meal to bring out the flavor of a dish that has already been subjected to a first cooking requires that only a bland and delicate frying or shortening agent be employed to achieve this wise cooks are using corn oil in their cooking for it best helps to retain the original flavor leftover chicken unless there is sufficient for salad presents a problem here is a delicious way to prepare it the bread cases serving to enlarge the portions considerably creamed chicken 2 9 corn oil 1 minced onion 3 cups minced chicken 2 cornstarch com starch paprika 14 1 cups top milk or part milk and cream I 1 tsp asp salt 18 1 8 tsp asp nutmeg cayenne bread cases sherry flavoring heat oil and cook finely minced onion and chicken in it three minutes sprinkle with cornstarch com starch and stir until well blended add milk salt nutmeg and cayenne stirring until smooth and thick boil three minutes serve in bread cases or on oil toast one tablespoon sherry flavoring may be added garnish with paprika leftover left over vegetables may also be creamed if enough variety of boiled vegetables remain mix them thern together in a goulash adding a bit of minced onion and green pepper for added flavor and frying them in corn oil minced or chopped pimentos pi are an excellent means of giving color and pep to the creamed dishes since the white sauce for creane creaming i ng must be thick but lum pless a good recipe for properly mixing the cornstarch base should be in every cooks repertoire creamy white sauce 11 corn oil I 1 minced onion 1 cornstarch asp tsp tp salt pepper 1 cup milk heat oil and cook onion in it over low fire until yellow stir in cornstarch and seasoning cook two minutes stirring constantly stir in milk and stir over fire until sauce thickens boil three minutes and strain practically any leftover meat or even two kinds may be combined and used to stuff peppers the following recipe is quite as delicious used for stuffed tomatoes stuffed peppers or tomatoes 6 green peppers 3 corn oil 2 onion IV IIA cups soft bread crumbs 11 cup mincel minced ham salt and pepper I 1 cup water or stock cut slice from stem end of each pepper and remove seeds cook minced onion in the oil until yellow add crumbs and cook two minutes stirring well add meat and seasoning stuff peppers with this mixture and put in casserole add water or stock bake 15 minutes in hot over deg F basting occasionally lower heat and bake about ten minutes more if using this same mixture to stuff tomatoes bake only 15 minutes the leftover left over cookies or cake particularly that which has grown a little stale may be made into a delicious pudding if served with a made in a minute hot sauce nutmeats Nut meats or sliced pitted dates may be added or the colorful cocoanut coco anut fro sprinkled over the top here is a favorite sauce recipe caramel nut sauce 4 butter 1 cur cup brown sugar 34 3 4 cup evaporated milk 23 2 3 cup light corn syrup eu cup P pecans chopped melt butter in saucepan add sugar and corn syrup an and boil to deg F or until it forms a very soft ball when tried in ill co cold d water add evaporated milk and nutmeats nut meats and serve warm |
