Remarks

In warming over cold meat and bringing it to the table under various attractive forms a real art is hidden. Hut do not despise learning it. You will be repaid by the absence of the greasy, unappetizing preparations which too often appear on otherwise well-appointed tables.

All kinds of meat can be warmed over. Even the little boiled on a soap-bone should not be thrown away. Meat which has been already cooked should be made merely hot, not re-cooked until all the goodness is gone out of it. In preparing hash, etc., be careful to remove all gristle and fat. Pay great attention to (Masoning nicely, and make as much variety as possible.

Apropos of this (for I know how hard it is to use up a large roast of meat, when the family consists of only two persons, perhaps) here is a list of Ways to Use up a Roast of Meat.

Meat warmed in slices.

Miroton.

Cold meat stew.

Minced, hashed.

A ring of meat.

Ham omelet (using beef).

Escalloped eggs and meat.

Meat halls, or croquettes.

Hidden hash.

Plain hash (with potato).

St. Patrick's pie.

Breakfast dish of cabbage.

A summer medley.

An appetizing breakfast dish.

Casserole rice and meat.

Mousaka.

Dolmathes.

Breakfast turnovers.

It will be seen that any of the first five dishes can be used a second time, for any that follow.

An Appetizing Breakfast Dish

Butter a pudding-dish and fill with the following mixture : Hare meat, minced very fine, enough to fill the dish half-full; half as much boiled rice, and one half as much tomato, cooked in any way. Mix all together, add a Kit of butter, melted, and season highly with salt, pepper, sweet marjoram, and ground cloves. Taste a little to be sure of the seasoning Fill the pudding-dish, pour one cupful of gravy, or water, over all, and bake in a very hot oven till brown. This is of course as economical as delicious, all the requisite ingredients being "left over." What is left of this mix into soup. The same mixture is delicious baked in patty-pans, or it may be fried like meat balls. This is much improved by adding a slice or two of cooked egg plant, chopped. Beans, too, make a good addition.

In fact the greater number of vegetables you have (all chopped) the more delicious the dish, as the flavor of all is blended together.

Beef Roll

2 or 3 cupfuls cold roast beef.

1 egg (well beaten).

4 tablespoonfuls powdered cracker.

1 1/2 teaspoonfuls salt. 1/2 saltspoonful pepper.

1 tablespoonful thyme. 1/2 tablespoonful sage.

1 tablespoonful summer savory.

2 tablespoonfuls melted butter. 1/2 cupful cold gravy.

Mince the beef very fine. Mix in the egg and cracker, and then season. With floured hands shape like a round loaf. Put it in a pan. Wet the entire top with the melted butter. Pour the gravy around it. (If you have not enough gravy, add water.) Bake three quarters of an hour, basting it often with the gravy. When done, put on a hot platter, and pour the gravy around. If the gravy is too thin, set the pan on top of the stove. When it boils, dredge in a little flour, stirring well. Serve hot. Cut in slices at the table.

St. Patrick's Pie.

Butter a dish. Fill it two thirds full of minced meat of any kind. Pour a little gravy over it to moisten. Fill up the dish with mashed potato. Put lumps of butter over the top, dredge with flour, and set in a quick oven for about fifteen minutes to brown.