Macaroni Ragout

1/2 package macaroni

1 cup (1/4 lb.) cold cooked meat 1/2 cup (2 ozs.) grated cheese

2 tablespoons (1 oz.) drippings

4 tablespoons (1 oz.) flour 1 cup (1/2 pt.) milk 1 teaspoon salt 1/2 teaspoon pepper

Boil macaroni in plenty of boiling salted water until tender, drain and cut it into lengths of two inches; put it into a saucepan with the meat cut in strips, and add seasonings and reheat.

Melt drippings in another pan, add flour, stir until smooth, season to taste, add milk and cheese, bring to the boil and simmer eight minutes. Pile macaroni on a hot dish and pour over sauce. Garnish with pieces of buttered toast. Serve hot.

Meat And Rice Balls

1 1/2 cups (6 ozs.) chopped cooked meat 1 cup (7 ozs.) cooked rice 1 small onion, grated

1/2 teaspoon paprika

2 eggs, beaten

1/4 cup (1 oz.) bread crumbs

Hot fat

In a bowl mix meat, rice, onion, paprika, one of the eggs, and bread crumbs, make into small balls with floured hands, roll in remaining egg, toss in bread crumbs, and fry in smoking hot fat. Drain and serve hot.

Meat And Spaghetti Au Gratin

2 cups (8 ozs.) cooked meat, chopped 1/2 package spaghetti 1 cup (1/2 pt.) brown or white sauce

2 tomatoes, sliced

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1/4 cup (1 oz.) bread crumbs

Boil spaghetti in plenty of boiling salted water until quite tender, then drain and cut in small pieces. Grease a fireproof dish, put in meat, sauce, spaghetti, tomatoes, and seasonings, cover with bread crumbs, dot with butter substitute, and bake in moderate oven until well browned and well cooked, about three fourths of an hour. Serve hot.

Meat And Turnip Croquettes

1 cup (1/4 lb.) cold meat, chopped

1 onion, chopped

2 cups (1 pt.) cooked mashed turnips

1 cup (4 ozs.) bread crumbs 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg, beaten

Mix meat with onion, turnips, bread crumbs, seasonings, and egg. Form into neat croquettes, roll in fine bread crumbs, dip in milk or beaten egg diluted with cold water, roll again in crumbs, and fry in plenty of smoking hot fat. Drain on paper and serve hot, garnished with parsley.

Meat Chartreuse

2 cups (1/2 lb.) cooked meat

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped onion

1 cup (4 ozs.) bread crumbs 4 tablespoons (2 ozs.) drippings 1 cup (1/2 pt.) stock or water 1 egg, beaten

2 cups (14 ozs.) boiled rice

Into a bowl put meat, seasonings, onion, crumbs, drippings, stock, and egg. Line greased mold with one cup of the rice, pour in mixture, cover with remaining rice, cover with greased paper, and steam one hour. Turn out on hot platter and serve with hot tomato sauce.

Meat Fritters

Thin slices cold cooked meat 1 teaspoon Worcestershire sauce 1 tablespoon vinegar

Salt and pepper to taste

1 egg, beaten

1 cup (4 ozs.) flour


Pour vinegar into deep plate, add sauce and seasonings, and lay meat in this mixture. Mix flour with egg and enough milk to make it a fairly stiff batter. Beat well and set aside twenty minutes. Dip slices of meat into this batter and fry, a few at a time, in plenty of smoking hot fat. Drain and serve hot.