(1) Rissoles

Run meat together with small piece of onion through a chopper. Add salt, pepper, a little cold cereal, or bread crumbs, and beaten egg, allowing one egg to about a pound of meat. Shape into flat round cakes, roll in flour and saute in butter until well browned. These may be served with tomato sauce.

Tomato Sauce. Onion Salt Pepper Flour Butter Sugar Cloves Tomatoes

1 teaspoonful chopped 1/4 teaspoonful

2 tablespoonfuls 2 tablespoonfuls

1 teaspoonful 3

2 cups

Brown the onion in butter and stir in the flour. When it has bubbled up, add the tomatoes and seasonings. Stir constantly until it thickens. Strain into a hot bowl.

Teacher's Note

One sixth of these recipes would be as small an amount as it would be practicable to use.

(2) Croquettes.

Cold meat or chicken




Onion juice

White sauce

Beaten egg

Dried bread crumbs

2 cups

1/2 teaspoonful

1/8 teaspoonful

Few grains

Few drops

1 cup, thick, hot

Mix ingredients in order given and let mixture cool. Shape into croquettes, roll in crumbs, beaten egg and crumbs again, place in a frying basket and fry in deep fat to a golden brown.

(3) Escalloped meat Cold meat Bread crumbs, soft Onion Salt Mixed poultry seasoning

2 cups

1 slice, chopped fine

1/2 teaspoonful

1 tablespoonful

A little chopped celery is desirable

This is a simple method of serving left over meat that needs no specific recipe. Layers of bread crumbs are alternated with layers of meat which may be chopped or cut into small pieces. Liquid may be used like tomato or tomato juice, or soup that is left over, or plain water. The flavor may be varied by the use of the different materials that are suitable to meat. Layers of mashed potato may be used instead of bread.